Jalapeño green pepper jelly

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10 min


3 cups (750 mL)

* PLUS Cooking time: 5 minutes


  • 4 large green bell peppers , seeded
  • 127 g green chilies
  • 3 cups granulated sugar
  • 1/2 cup cider vinegar
  • 1/4 tsp butter
  • 1 to 2 drops green food colouring
  • 85-mL pouch Certo liquid pectin


  • Cut peppers into quarters. Line a strainer with a double layer of cheesecloth or a tea towel and place over a large bowl.
  • In a food processor, puree peppers and undrained chilies. Turn into strainer. Gather edges of cheesecloth and tightly twist closed. Squeeze juice into measuring cup. Discard pulp.
  • Measure 1 cup (250 mL) of juice into a large saucepan. Add sugar, vinegar, butter and a few drops of food coloring. Bring to a full rolling boil, uncovered, over high heat. Immediately stir in liquid pectin.
  • Return to a full rolling boil and keep boiling, uncovered, stirring for 1 minute. Skim off any foam that forms. Pour quickly into warm sterilized jars, filling up to 1/4 inch (0.5 cm) from rim. Seal while hot with sterilized 2-piece lids. Jelly sets as it cools. Store in the refrigerator.

Nutrition (per serving)

  • Calories
  • 50,
  • Carbohydrates
  • 12.9 g,