Jalapeño Jelly

We've skipped the canning process to make an easy, small-batch, keep-in-the-fridge jelly. It's a cool appetizer with just a little heat.


3 half pints

Recipe from

Southern Living


3 fresh jalapeño peppers, seeded and coarsely chopped
1/2 green bell pepper, coarsely chopped
3 cups sugar
1/2 cup cider vinegar
1/2 (6-ounce) package liquid fruit pectin
2 tablespoons fresh lime juice


Process jalapeño and bell peppers in a food processor until smooth.

Combine pepper puree, sugar, and vinegar in a nonaluminum saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 3 minutes; stir in pectin and lime juice. Boil, stirring constantly, 1 minute. Remove from heat, and skim off foam with a metal spoon.

Pour into hot, sterilized jars, filling to 1/4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands; cool. Store in refrigerator. Serve over cream cheese with crackers or toast as an appetizer, or with meats as a relish.

Candy Wagner and Sandra Marquez,

Southern Living

November 1996