Jalapeno Pepper Jelly

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  • 4 large green bell peppers
  • 14 medium jalapeno peppers
  • 1/2 cup fresh lemon juice
  • 1 cup cider vinegar
  • 6 cups granulated sugar
  • 6 ounces liquid pectin
  • Green food coloring (optional)
  • Paraffin, melted


  1. Seed and grind the peppers in food processor or blender.
  2. Combine peppers with lemon juice, vinegar and sugar in a heavy saucepan. Bring to a rolling boil and boil, stirring constantly, for about 15 minutes.
  3. Add the pectin and boil for 3 to 5 minutes more.
  4. Remove from heat and add the green food coloring if you wish, a few drops at a time to make the jelly a bright green.
  5. Cool slightly, stirring occasionally, and spoon into sterilized jars.
  6. Seal immediately with paraffin and store in a cool, dark place.