About the Post

Author Information

Jalapeno Jelly


12 oz                                      Jalapenos, stemmed and seeded

2 cups                                    Cider vinegar

6 cups                                    Sugar

2 pouches                              Liquid pectin



  1. Puree pepper in a processor with 1 cup of vinegar
  2. Combine the puree, the remainder of the vinegar (1 cup) and the sugar in a medium sauce pan
  3. Bring to a boil and simmer/boil ten minutes stirring constantly
  4. Stir in the pectin and return to the boil
  5. Boil hard 1 minute and remove from the heat, skim
  6. Process/can in jelly jars for ten minutes


Notes: If liquid pectin is not available the approximate conversion is 1- 3oz pouch equals 4 Tablespoons dry powder. Use the “plate” to be sure and when possible add pectin in stages.


Tags: , ,

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: