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About 6 (1-cup) jars or 80 servings, 1 Tbsp. each
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For hotter taste, leave in some of the jalapeno seeds. Protect hands with rubber gloves while preparing jalapeno peppers.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is the first thing I ever canned. It was very sweet, not warm/hot at all, but my husband said it tasted like it should (I had never tried it). I will add more jalapenos in the 2nd batch I'm doing.
I had trouble getting it to set, but I didn't boil it long enough in round one. Read up on how to tell if it's going to set/consistency to watch for. I re-processed with sugar-free Sure-Jell, and it worked like a charm. All lids sealed 1st AND 2nd processing (YAY!).
Excellent beginner's recipe for people like me whose hubby planted too many jalapeno plants!
This is my first time making pepper jelly. It set up wonderfully! I didn't have green or red sweet peppers, so I used mostly jalapenos and a few banana peppers I had. Didn't seed the jalapenos (which would have been prettier), but my husband (who will be the main consumer of this) thought it tasted great!
Very good flavor and easy to make, however, having trouble with it not setting. I've made 2 batches, the first batch I did the re-make and it set after sitting overnight (approx. 12hrs). My second batch has been sitting almost 24hrs, it's set a little bit, not enough to use as jelly (sandwich, toast, etc). I'm sure it will be perfect for dips and/or glaze. I'm thinking about the re-make again, just not in the mood and doing so adds more sugar to the recipe. I drained my peppers and squished out the water, I had probably 5 cups of peppers, maybe that's the problem?? I'm determined to perfect the process now :)