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Jalapeno Pepper Jelly

Jalapeno Pepper Jelly

Sweet and spicy, a delightful gourmet treat!


  • 1 cup green and red bell peppers, cut into strips lengthwise
  • 1 1/2 cups cider vinegar
  • 3/4 cup water
  • 1/3 cup (canned or bottled) jalapeño peppers, rinsed and seeded
  • 7 cups C&H® Granulated Sugar
  • 2 (3-ounce) pouches fruit pectin, liquid


  1. Combine pepper strips, vinegar, water and jalapeños in food processor or blender. Process until peppers are finely chopped.
  2. Combine pepper mixture with sugar in saucepan; bring to boil. Boil 5 minutes. Remove from heat and skim top to remove foam. Cool 2 minutes; mix in pectin.
  3. Ladle into hot, sterilized canning jars, leaving 1/2 inch head space. Place lids on jars; tighten screw bands. Place jars on rack in pot of simmering water, making sure jars are completely covered by water. Bring to rolling boil. Boil for 15 minutes; cool.
  4. Carefully remove jars from water. Check for proper seal. If lid pushes down, but springs up, jar is improperly sealed; reprocess immediately.
  5. Cool. Invert jars a few times, after about 30 minutes of cooling, to distribute peppers evenly before jelly completely sets.

Yield: 7 (1/2 pint) jars

Recipe and photo credit (used with permission): C&H Sugar Company, Inc.

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