Rating: 4.5 stars 4.6
227 Ratings
  • 5 star values: 177
  • 4 star values: 38
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 4

This jalapeño jelly recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make.

Recipe Summary

20 mins
45 mins
1 hr 5 mins
2 8-ounce jars


Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Working in batches if necessary, combine green bell pepper and 12 whole jalapeño peppers in a food processor or blender. Process until finely chopped.

  • Transfer peppers to a large saucepan. Stir in cider vinegar and bring to a boil. Reduce heat and simmer for 15 to 20 minutes.

  • Strain mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.

  • Return liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in liquid pectin.

  • Stir in remaining finely chopped jalapeño peppers, and ladle into sterile jars leaving 1/4-inch headspace.

  • Seal jars in a hot water bath. Refrigerate jelly after the seal is broken.

Nutrition Facts

109 calories; protein 0.1g; carbohydrates 27.5g; fat 0.1g; sodium 1.1mg. Full Nutrition