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Jalapeño Pepper Jelly

Course Jams and Jellies
Cuisine American
Keyword Jalapeno Pepper Jelly
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 64
Calories 74 kcal
Author Chris Scheuer

Ingredients

  • Ingredients:
  • ¾ cup green bell pepper very finely chopped*
  • ¼ cup jalapeño pepper very finely chopped
  • 1 ½ cups white wine vinegar
  • 6 cups sugar
  • 1 packet Certo** If you like your jelly quite thick use another tablespoon or so of Certo. With the one packet, it makes a nice consistency for spooning on cream cheese, muffins, etc. but it is not super thick.
  • a few drops of green food coloring optional
US Customary - Metric

Instructions

  1. Combine peppers, vinegar, and sugar in a large pot or dutch oven. Bring to a rolling boil and boil for one minute.
  2. Remove from heat and add Certo and food coloring, if desired. Stir continuously for 1 minute. Skim any foam from surface.
  3. Pour into jars, cover and allow to sit at room temperature for 24 hours, then freeze. If freezing jam makes sure to leave a ½ inch space at the top of the jar to allow for expansion in the freezer.
  4. Alternatively, you can use the water bath method; after adding the Certo and stirring, pour your jam into sterilized jars and proceed as directed here.
Nutrition Facts
Jalapeño Pepper Jelly
Amount Per Serving
Calories 74
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 6mg0%
Carbohydrates 18g6%
Fiber 0g0%
Sugar 18g20%
Protein 0g0%
Vitamin A 10IU0%
Vitamin C 1.8mg2%
Calcium 1mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.