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Jalapeno Pepper Jelly

Jalapeno Pepper Jelly Recipe

  • 4 lbs of tart apples (e.g. Granny Smith), unpeeled, chopped into big pieces, including the cores
  • 6 jalapeo chili peppers, sliced in half lengthwise, the seeds and ribs removed from 3 of them (for mildly hot jelly. If you want a hotter jelly leave the seeds and ribs in all of them.)
  • 1 green bell pepper (or red if you want the color), seeds and ribs removed, chopped
  • 1 cup cranberries (optional but recommended, will help with color and with setting)
  • 3 cups water
  • 3 cups white vinegar
  • 3 1/2 cups sugar (7/8 cup for each cup of juice)
  • One 6-quart pan (Stainless steel or copper with stainless steel)
  • A candy thermometer
  • A large fine mesh sieve (or several layers of cheesecloth, or a muslin cloth jelly bag)
  • 4-5 half-pint canning jars
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