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Sweet Hot Jalapeno Jelly

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“This stuff is divine. I've been making it for years as a dip for taquitos, flautas, and burritos. I also discovered that if I mix it with sour cream and hot sauce it becomes dipping sauce of the gods. This recipe uses red wine vinegar and lime juice, something I didn't find anywhere here. I pour this into plastic containers with lids and store it in the fridge. It does keep longer than 5 days.”
3 cups

Ingredients Nutrition


  1. Combine the peppers, jalapenos, sugar, vinegar, and lime juice in a large saucepan over medium heat. Heat until warm and sugar is dissolved.
  2. Pour the mixture in a blender and blend for 5 seconds. Return the blended mixture to the saucepan and bring to a boil.
  3. Skim off any foam that rises to the surface.
  4. Decrease the heat to low and simmer for 5 minutes.
  5. Stir in the pectin, increase heat to medium-high, and bring to a boil.
  6. Remove from heat and cool. The jelly will set as it cools down.
  7. When cool, cover and refrigerate for up to 5 days.

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