Jalapeño Pepper Jelly

Recipe from

Oxmoor House


2 large green peppers, seeded and finely chopped
8 fresh jalapeño peppers, finely chopped
6 1/3 cups sugar
1 1/3 cups white vinegar
3 tablespoons fresh lime juice
2 (3-ounee) packages liquid fruit pectin
Green or red liquid food coloring


Combine peppers, sugar, vinegar, and lime juice in a flat-bottomed kettle; stir well. Bring to a rolling boil, and boil 1 minute, stirring constantly. Add liquid fruit pectin, and return to a rolling boil. Boil 1 minute, stirring constantly to prevent sticking. Remove from heat, and skim off foam with a metal spoon. Add food coloring, 1 drop at a time, for desired color.

Quickly ladle jelly into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids, and screw bands tight. Process jelly in boiling water bath 5 minutes.

Note: Turn jars frequently during cooling to distribute peppers evenly throughout jelly.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1985
My Notes

Only you will be able to view, print, and edit this note.

Add Note