Jalapeno Jelly Recipe With Powdered Pectin

Jalapeno Jelly Recipe With Powdered Pectin
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  • Food Coloring in Green
  • Pectin Powder
  • Vinegar (White)


  1. To make a mint variation of this jelly, add 1 to 2 teaspoons of mint leaves to the blender before blending the jalapenos. This is an excellent choice for coating a ham.
  2. Hot Pepper Jelly: Combine 2 medium seeded and diced red bell peppers with no food colouring to make a crimson jelly. This is a typical jelly that can be used for the same purposes as the jalapeño pepper jelly.


  1. Remove the white pith and seeds from half of the jalapenos by slicing off the stems. Pulse the jalapenos in a blender until smooth.
  2. Using a blender, add the vinegar and blend until it becomes a homogeneous paste. If you want a smooth jelly, you can leave some pepper pieces in there, but if you want it completely smooth, you can strain it through a mesh sieve.
  3. In a medium, heavy-bottomed pot or saucepan, heat the mixture until boiling, then stir in the powdered pectin. Once the sugar has been added, be careful not to inhale the mixture. The mixture should be brought to a rapid boil.
  4. Re-boil the mixture once you’ve added the sugar and food colouring. A further 2 to 5 minutes or until the temperature hits 220oF should be added to the boiling process.
  5. Pour the contents into half-pint jars and cover with a lid using a label to prevent spillage. Put the jars in the fridge for at least four hours to chill and thicken.

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