Jalapeno pepper jelly

Prep 20 min
Total 40 min
Makes 6 125-mL jars

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350 g
jalapeños, about 10, with seeds removed
1 cup
white vinegar, divided
3 cups
granulated sugar
1 85-mL pkg
liquid pectin
6 125-mL


  • FILL a canner with water, leaving a 2-in. headspace. Boil over high.
  • WHIRL peppers with 1/2 cup vinegar in a food processor until puréed. Transfer purée to a large pot along with sugar and remaining 1/2 cup vinegar. Boil over medium-high, stirring constantly, until sugar dissolves, about 5 min. Add pectin and boil, stirring constantly for 1 min. Remove from heat and skim off foam.
  • POUR into hot, clean Mason jars, leaving a 1/4-in. headspace at the top of each jar. Wipe rim clean with damp paper towel, then cover with lid. Close with screw band.
  • ADD jars to boiling water in canner, ensuring that they are covered by at least 2 in. of water. Bring to a rolling boil, then process, covered, for 10 min. Turn off heat, remove canner lid and let stand, 5 min. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when centre is pressed. If they do, store in the fridge. Processed jars keep well up at room temperature for up to 1 year.



Calories 49, Carbohydrates 12 g, Sodium 1 mg.

How to de-seed a jalapeno pepper

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