You are here

Jalapeno Pepper Jelly

Barbecue.Master's picture
  Green pepper 1 Large, cut into quarters
  Jalapeno peppers 2 , seeds and ribs removed
  Sugar 6 1⁄2 Cup (104 tbs)
  Cider vinegar 1 1⁄2 Cup (24 tbs)
  Liquid fruit pectin 3 Ounce (Half Of 6 Ounce Package, 1 Foil Pouch)

Finely chop green pepper and jalapeno peppers using food processor or knife.
In 4 1/2-quart Dutch oven, combine chopped peppers, sugar and vinegar.
Bring to boil; reduce heat.
Cover and simmer, stirring often, about 15 minutes or until pepper mixture turns transparent.
Stir in pectin; add food coloring.
Return to full rolling boil; boil, uncovered, 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Pour at once into hot sterilized half-pint jars; seal, using metal lids or paraffin.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5160 Calories from Fat 4

% Daily Value*

Total Fat 0.48 g0.74%

Saturated Fat 0.12 g0.61%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 23.7 mg1%

Total Carbohydrates 1315 g438.3%

Dietary Fiber 5.6 g22.5%

Sugars 1305.6 g

Protein 2 g3.9%

Vitamin A 17.8% Vitamin C 261.9%

Calcium 5.9% Iron 9.2%

*Based on a 2000 Calorie diet

Jalapeno Pepper Jelly Recipe