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Recipe for family meals :

Jalapeno Jelly

It is many years since Hub-UK was first launched. It has been created from recipes contributed form all over the world, from professionals and amateurs alike. A great many of the recipes do not have any details as to who sent them in or from where they came. It would be a shame not to share them with you for this reason alone.

This is one such recipe. If you know where it originated, or perhaps it is even yours, let me know and I will add the necessary credits and acknowledgements.

"The most indispensable ingredient of all good home cooking - love, for those you are cooking for" ~ Sophia Loren.


6 jalapeno peppers (Red or Green) Retain inner ribs for desired heat.
5 cups sugar
3/4 cup cider vinegar
3/4 cup white distilled vinegar
2 large green bell peppers, seeds and ribs discarded
6 ounces liquid pectin
Red or Green food coloring (optional)


  • In a large saucepan bring the sugar and the vinegars to a boil over moderately low heat, stirring.
  • In a food processor chop the bell peppers and jalapenos. (Retain Jalapeno inner ribs for hotness desired).
  • Stir the pepper mixture into the vinegar mixture and simmer for 10 minutes in a non-reactive pot (Remove any froth from top of pot).
  • Stir in the pectin and boil rapidly for 1 minute.
  • Remove any remaining froth and add 1 to 2 drops of the food coloring (Red or Green).
  • Transfer the jelly to sterilized 1/2 pint Mason type jars, wipe the rims with a damp cloth, and seal with the lids according to proper canning proceedures.

Serve the jelly as a condiment or in a marinade with grilled or broiled meats or with cream cheese on a toasted bagel or just plain toast.

Makes 2 1/2 pints