Homemade Jalapeno Pepper Jelly


Jalapeno and bell peppers make up this tangy green jelly that is traditionally served on crackers with cream cheese.

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
6 (1/2 pint) jars


  • 3 green bell peppers, seeded and finely chopped

  • 2 (4 ounce) cans diced green chile peppers, drained

  • 1 ½ cups distilled white vinegar

  • 6 ½ cups white sugar

  • ½ teaspoon cayenne pepper

  • 1 (6 fluid ounce) container liquid fruit pectin

  • 5 drops green food coloring


  1. Combine the bell peppers, chile peppers, vinegar, sugar, and cayenne pepper in a large pot. Bring to a boil over medium heat, stirring frequently. When the mixture comes to a rolling boil that cannot be stirred down, stir in the pectin. Cook for 5 more minutes at a boil, then remove from the heat. Stir in the green food coloring, if desired.

  2. Ladle jelly into hot sterile jars leaving 1/4 inch headspace. Process jars in a boiling water bath for 5 to 10 minutes to ensure a good seal.

Cook's Tip

For useful tips and expert advice about successful canning, read our informative article about Canning and Preserving.

Nutrition Facts (per serving)

108 Calories
28g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 108
% Daily Value *
Sodium 55mg 2%
Total Carbohydrate 28g 10%
Dietary Fiber 0g 1%
Total Sugars 27g
Protein 0g
Vitamin C 9mg 46%
Calcium 1mg 0%
Iron 0mg 1%
Potassium 31mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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