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Jalapeno Jelly

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“With Christmas coming, this makes a great homemade gift in a pretty jar with a festive ribbon.”
6 1/2 pints

Ingredients Nutrition

  • 2 large sweet green peppers, cored, seeded, chopped (about 1 pound)
  • 6 large jalapeno chiles, seeded and chopped (about 2/3 cup)
  • 1 cup cider vinegar
  • 5 12 cups sugar
  • 12 cup water
  • 1 (1 3/4 ounce) box powdered fruit pectin, dissolved in
  • 34 cup water
  • 12 cup lemon juice
  • green food coloring
  • 6 canning jars, lids, seals (1/2 pint)


  1. In processor, finely chop green peppers and jalapenos with vinegar.
  2. Place pepper mixture in 5 or 6 quart heavy-bottomed non-aluminum saucepan. Stir in sugar and water. Bring to boiling, stirring occasionally. Boil over medium-high heat 5 minutes or until slightly thickened.
  3. Meanwhile in small saucepan, boil pectin-water mixture 1 minute.
  4. Add pectin mixture, lemon juice and desired amount of green food coloring to pepper mixture. Boil 2 minutes. Remove from heat.
  5. Pour hot jelly mixture into sterilized jars; seal. Process in hot water bath following manufacturer`s instructions. Remove jars from water and place on wire rack. Let stand at room temperature 24 hours or until jelly sets up.
  6. Store in cool, dark place for up to 6 months.

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