Jalapeno Jelly


Combine first 3 ingredients in food processor or blender. Process until smooth. Blend in sugar, then remove to 2 quart bowl. Cook in microwave on high until mixture comes to a rolling boil, 8-10 minutes, stirring twice. Blend in pectin and food coloring. Pour into half pint jars. Refrigerate, covered, until mixture has developed a jelly consistency, at least 24 hours. Tightly covered and refrigerated, jelly will keep several months. Makes a great gift.


  • 1 c green bell peppers, chopped
  • 2-3 jalapeno peppers, seeded and chopped
  • 2/3 c cider vinegar
  • 3 c granulated sugar
  • 1 bottle (3 oz) liquid fruit pectin
  • 3 drops green or red food coloring