Recipes and Cooking Jalapeno Jelly 4.0 (8) 1 Review This Jalapeno Jelly recipe packs a sweet heat that will keep you coming back for more. This pepper jelly is best paired with crackers and cream cheese or toasted bread and ricotta By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 21, 2014 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 50 mins Stand Time: 30 mins Process Time: 10 mins Total Time: 1 hrs 30 mins Servings: 112 Yield: 7 half pints Jump to Nutrition Facts Ingredients 5 ½ cup sugar 2 ½ cup seeded and finely chopped fresh poblaño chile peppers* (about 4 peppers) 1 cup cider vinegar ½ cup water ½ cup seeded and finely chopped fresh jalapeño chile peppers* (3 to 4 peppers) 1 ½ teaspoon salt ½ cup lime juice 1 6 ounce package (2 foil pouches) liquid fruit pectin Green food coloring (optional) Directions In a 6- to 8-quart heavy pot combine sugar, poblano peppers, cider vinegar, the water, jalapeño peppers, and salt. Bring to boiling; cook, uncovered, for 5 minutes, stirring frequently. Remove from heat; cover and let stand for 30 minutes. Stir lime juice into pepper mixture. Bring to a full rolling boil over high heat, stirring constantly. Boil 1 minute, stirring constantly. Quickly stir in pectin; return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. If desired, add a few drops of green food coloring to tint to desired color. Remove from heat. Ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. *Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Rate it Print Nutrition Facts (per serving) 41 Calories 10g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 112 Calories 41 % Daily Value * Sodium 32mg 1% Total Carbohydrate 10g 4% Total Sugars 10g Vitamin C 10.1mg 51% Calcium 1mg 0% Iron 0.1mg 1% Potassium 18mg 0% Folate, total 0.9mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.