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“This is a sweet, mildly spicy jelly. We use it as a flavoring for some dishes; meatloaf, hamburgers, stir fry. This was my first jelly recipe and it was very easy to make and came out perfect.”
READY IN:
30mins
SERVES:
16
YIELD:
1 pint (16 fl. oz.)
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop and remove seeds from all peppers keeping them separated from each other. I would recommend wearing gloves, the jalapeños caused my hands to burn for 2 days.
  2. Measure the pectin into a bowl so that it is ready when you need it.
  3. Combine the peppers, jalapeños, sugar, vinegar and lime juice in a large saucepan over medium heat. Heat until warm and sugar has dissolved.
  4. Pour the mixture in a blender and blend for 5 seconds. Return the blended mixture to the saucepan and bring to a boil.
  5. Skim off any foam that rises to the surface.
  6. Decrease the heat to low and simmer for 5 minutes.
  7. Stir in the pectin, increase the heat to medium-high and bring to a boil.
  8. Remove from heat and immediately pour into a sanitized pint jar. Clean the rim and threads with a warm, wet, clean cloth.
  9. If you are wanting to seal the jar to store for later use, boil a flat jar lid ahead of time and put on the jar immediately. Place a threaded ring on and within an hour you should notice your lid sealing properly. If it does not, search canning directions to learn how to do a boil bath. I, however, did not have to do this step. I decorated my lid with a festive cloth cover and ribbon. Enjoy!

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