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Jalapeno Jelly

posted Aug 11, 2010, 5:22 AM by Dennis Kurc   [ updated Aug 11, 2010, 7:38 AM ]
This recipe came from the Black Lakes in Canada.  It’s very easy to make and the best I’ve tasted.

12 Jalapeno Peppers [from Kurc farms!]
4 Jalapeno Peppers seeded and finely chopped [from Kurc farms!]
1 large Green Pepper
1 ½ cup cider vinegar
1 pinch salt
4 ¼ cups granulated sugar
4 ounces liquid pectin


1) Finely chop the Green Pepper and 12 Jalapeno Peppers in a food processor or blender. Do in batches if they all don’t fit.
2) Transfer the finely chopped peppers into a large saucepan. Stir in the cider vinegar. Bring to a boil then simmer for 15-20 minutes.
3) Strain the mixture and discard pulp. You should have about 1 cup of liquid.
4) Return the liquid to the saucepan. Stir in the sugar and salt until dissolved. Bring the mixture to a rolling boil that cannot be stirred down.  Boil for exactly one minute. Then stir in the liquid pectin.
5) Stir in the 4 finely chopped jalapenos. Immediately ladle into jars filling to within 1/8” of tops. Wipe jar rims and threads. Cover with 2 piece lids. Screw bands on tightly. Place jars on elevated rack in canner.  Lower rack into canner.  Water must cover jars by at least 1 inch.
6) Cover; bring to a boil. Process 5 minutes.
7) Remove jars and place upright on a towel to cool completely. Check jars for sealing. If jars are not sealed refrigerate.