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

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Ingredients

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

Directions

Instructions Checklist
  • Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.

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  • Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.

  • Return the 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 the liquid pectin.

  • Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

Nutrition Facts

108.7 calories; protein 0.1g; carbohydrates 27.5g 9% DV; fat 0.1g; cholesterolmg; sodium 1.1mg. Full Nutrition

Reviews (189)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/18/2006
I am a consummate pepper jelly maker...so I will tll you how I make this wonderful recipe. I use 6 cups of sugar. Add a tbsp. or 2 of butter just before you put the certo in...it keeps the foam down. Also I do not remove the seeds. Just put all the peppers into the food processor and grind finely. I do not stain...so the final result is more like jam than jelly. I boil for a few minutes after adding the certo...about 3 to 5 minutes. It 'jells' beautifully and is delicious. Read More
(1104)

Most helpful critical review

Rating: 1 stars
03/21/2005
this recipe tasted horrible. Read More
(44)
217 Ratings
  • 5 star values: 170
  • 4 star values: 35
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
11/18/2006
I am a consummate pepper jelly maker...so I will tll you how I make this wonderful recipe. I use 6 cups of sugar. Add a tbsp. or 2 of butter just before you put the certo in...it keeps the foam down. Also I do not remove the seeds. Just put all the peppers into the food processor and grind finely. I do not stain...so the final result is more like jam than jelly. I boil for a few minutes after adding the certo...about 3 to 5 minutes. It 'jells' beautifully and is delicious. Read More
(1104)
Rating: 5 stars
09/05/2006
I made this for my husband. He loved it. I didn't strain the jalapenos before adding the pectin, so it was more of a jam. My hasband said that the only thing it needed was more spice. But that was my fault because I removed *all* of the seeds and ribs before blending. Thanks! Read More
(341)
Rating: 5 stars
11/13/2003
The liquid arrived at in step 2 has been changed to 1 cup. We have updated this recipe to change the amount of the yield. It should be 2 (8 ounce) jars instead of 4. Read More
(274)
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Rating: 5 stars
10/25/2007
Great!!!! I had to make some modifications being diabetic. Here is the recipe with splenda. SPLENDA’ sugar free Yield 2 pints Same ingredients as above except: sugar & pectin • 1 box sure jell for no sugar recipe (mix with ¼ cup real sugar) set aside • 5 ½ cups splenda: set aside • 1 ½ cups water DIRECTIONS 1. Same as above 2. Same as above set aside for the moment 3. Use large pan: Add water, to this add the sure jell with sugar added stir, add peppers. Bring to a full boil, boil 1-3 min. Stirring constantly 4. At this point add 5 cups of splenda and stir till dissolved. Continue on with step 4. I did the peppers as for a jam,I did not strain. Read More
(169)
Rating: 5 stars
08/17/2005
This recipe is WONDERFUL!!! I have made it twice and followed it exactly. I did get more than one cup of juice but it didn't seem to make any difference in the preperation. When I added the cut up jalapenos I had to shake the jars several times after it came out of the water bath as it was cooling. If I didn't do this they all stayed at the rim and didn't disperse through the jelly. The color is great if you don't push it through cheese cloth just let it drip naturally. Thanks for a real winner!!ps I just won 2nd place at the county fair with this recipe!! Read More
(147)
Rating: 5 stars
09/08/2006
I made this to give for Christmas presents (and to use up jalapeno peppers from my garden) when I took a jar to my sisters house to test it out the whole jar was eaten and I have people begging to be put on my Christmas List! It was fabulous! I left the seeds in all of the jalapenos (except the last four that goes in at the end) and it was hot but that's what everyone loved about it! Great recipe! Thanks! Already planning on making a few more batches for gifts and for us! Read More
(119)
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Rating: 5 stars
07/24/2003
I love this stuff! I pick up jalopeno pepper jelly at all the craft fairs and bazaars but it gets quite spendy. I didn't realize that I too could make such a wonderful jelly. The recipe (after corrected by Allrecipe Staff) is easy tasty and excellent. Thanks for sharing Sue! Read More
(67)
Rating: 5 stars
10/05/2005
Very good. Try this appetizer: Get a ritz (or other buttery cracker) and spread cream cheese on it. Add this wonderful jelly and top with a slice of jalapeno - aka Cowboy Candy! Delicious! Read More
(62)
Rating: 1 stars
03/21/2005
this recipe tasted horrible. Read More
(44)