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Nutrition Facts
Serving Size 1 half-pints 437g Recipe makes 5 half-pints)
Calories 973
Calories from Fat 3		(0%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 5mg		0%
Potassium 221mg		6%
Total Carbohydrate 245.6g		81%
	Dietary Fiber 2.6g	10%
	Sugars 242.5g
Protein 0.9g		1%
how is this calculated?

Jalapeno Jelly

Recipe #312033 | 45 min | 45 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: LonghornMama
Jul 4, 2008

From the Ball Blue Book of Preserving. A little different than other recipes as it uses only jalapeno peppers. Be sure to wear disposable or rubber gloves while cutting and seeding jalapenos. I did not add the optional food coloring and got 6 half-pints. Great over cream cheese or for use in recipes. Please be sure you are familiar with hot water bath canning procedures. For more information, check out the Canning Forum http://www.recipezaar.com/bb/viewforum.zsp?f=24. Whenever making large quantities of jams or jellies, be sure not to double the recipe. Just make successive batches in assembly-line fashion; otherwise, they won't set. The amount of vinegar is correct

5 half-pints (change servings and units)

Ingredients

3/4 lb jalapeno pepper
2 cups cider vinegar, divided
6 cups sugar
2 (3 ounce) envelopes liquid pectin
green food coloring (optional)

Directions

1
After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.
2
Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
3
Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
4
Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
5
Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.

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Featured Reviews for This Recipe

From: Chef #1383344

On Sep 14, 2009

This is the best Jalapeno Jelly recipe I have ever tried. The flavor is a perfect balance of all ingredients. Everyone asks me for a bottle of their own whenever I serve it! And I like the natural color also. (without the food coloring). I also made it with all red jalapenos and the flavor was fantastic also.

0 people found this review helpful

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From: Chef Gary in Mesquite, TX

On Aug 27, 2009

Very delicious! I used 1/4 pound of red peppers and 1/2 pound of green. My finished product was so close to red, I used red food coloring. The finished product was perfect in texture and taste, but is it normal for it to have a strong cider vinegar odor? I was able to get 8 1/2 pint jars.

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From: mary winecoff

On Aug 3, 2008

This is a great recipe. I did not want to add green peppers to my jelly so I picked this one to make. I did not seed the jalapenos..just stemmed them so the jelly was hotter. For a prettier jelly I would leave the seeds out but my family likes the hotness. I got 4 pints of jelly.

6 people found this review helpful

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From: Chef #951395

On Sep 16, 2008

This jelly is awesome! It looks just like in the picture. I left out the food coloring. I added a couple of red jalapenos as well and it has nice red specks of color. It is delicious! I froze this in the small 8 oz. freezer containers and it worked great. We have thawed one out now and it is perfect!

4 people found this review helpful

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