Jalapeno Jelly Recipe
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4.9
555 reviews
Excellent
Jalapeno Jelly Recipe
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Jalapeño Jelly is a delicious sweet and spicy spread for toast or crackers and can even be used as a glaze or sauce on meats.
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Ingredients
- 10 Jalapeno peppers half seeded
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 5 1/2 cups sugar
- 1 1/2 cup white vinegar
- 1/2 teaspoon salt
- 1 3 ounce pouch liquid pectin
Instructions
- Place all peppers in a food processor and pulse until peppers are finely chopped. Empty into a mesh strainer and drain off excess liquid.
- Place the chopped vegetables in a large stock pot and add in the sugar, vinegar, and salt. Bring to a boil over medium-high heat and boil for 10 minutes. Add the pectin and boil 1 more minute. Remove from heat
- Ladle jam into hot sterile jars, leaving 1/4 inch headspace. Top the jars with the lids and then seal jars in a hot water bath for 10 minutes.
- Jelly that is sealed properly can be stored on the shelf. If a seal did not form or if you opened the lid and broke the seal, jelly can be stored in the fridge. Let jelly rest 1 day to fully set up.
Nutrition Information
Show Details
Calories
739kcal
(37%)
Carbohydrates
187g
(62%)
Sodium
198mg
(8%)
Potassium
134mg
(4%)
Fiber
1g
(4%)
Sugar
185g
(370%)
Vitamin A
945IU
(19%)
Vitamin C
69mg
(77%)
Calcium
10mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 6half pints
Amount Per Serving
Calories 739 kcal
% Daily Value*
| Calories | 739kcal | 37% |
| Carbohydrates | 187g | 62% |
| Sodium | 198mg | 8% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 185g | 370% |
| Vitamin A | 945IU | 19% |
| Vitamin C | 69mg | 77% |
| Calcium | 10mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
555 reviews
Excellent
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