Originally posted August 17, 2014

Jalapeno Jelly Time

Jalapeno Jelly Time by Sarah Xiong

Prepare the jars ahead of time. Boil 2-16 oz jars for 5 minutes. If the they still have stickers, you may have to boil twice; once to remove the adhesive and once to sterilize.

This recipe makes a slightly sweet, very spicy jam. If you want a mild jam, seed the jalapenos, add a half cup of sugar and 3 oz additional cider vinegar. I like it spicy! Plus..I ran out of sugar and vinegar.


  • 20 small jalapenos
  • 2 small green peppers, seeded
  • 5 1/4 cups of sugar
  • 3/4 tsp salt
  • 1 and a half lemons (about 1/4 c)
  • 2-3oz pkg ball fruit pectin
  • 7 oz apple cider vinegar
2-16 oz jars


Whiz the jalapenos and peppers in a food processor til smooth. Put in non-reactive large pan along with sugar, salt, lemon juice and vinegar.

Bring to boil, then reduce heat and simmer for 20 minutes. Stir occasionally.

Bring jam up to a rolling boil and skim foam off the top. Watch out, it will boil over as soon as you turn your back! Add the pectin and boil for an additional minute or two. Pour immediately into the prepared jars. Cover when cool.

1 hour



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