No ImageJalapeno Pepper Jelly

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  1. Annette

    WOW WOW WOW! Just made a batch, first time jelly maker, and it turned out fantastic! I used red crabapples off my tree and subbed red bell pepper and red thai pepper, but followed the instructions exactly. I was worried about the strong vinegar taste but as the jelly boiled and reduced, the flavour became a rich, hot, sweet apple goodness and the vinegar was not noticeable. I must have boiled and reduced too long since the jelly as it cooled almost formed gummies–love it! Will be giving as gifts and passing the recipe around!

    xxxxxyyyyy

  2. Sherry

    Wondering how 4 pounds of apples, and 6 cups of liquids equal 4 cups of finished juice?

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  3. Jennifer

    Very pretty jelly, but I’m wondering why a jalapeno jelly needs to be red? If I leave out the cranberries and use a green bell pepper, will it produce a green jelly? Or will it be a dull brownish color that requires food coloring to make it appetizing?

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  4. Rhian

    Is this recipe safe to can by the water bath process?

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  5. Susan

    Delicious! A little loose, but I am trying again! How long can you keep this jelly and does it need to be refrigerated?

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