• 2 Ratings

Spoon this spicy jelly onto corn bread muffins or brush over chicken during the last 10 minutes of roasting.




  • In a 4- or 5-quart Dutch oven combine apples, the coarsely chopped green pepper, jalapeno peppers, vinegar, sugar, and water. Bring to boiling; reduce heat. Boil gently, uncovered, for 10 minutes. Strain mixture through a sieve, pressing with the back of a spoon to remove all liquid (should have 4 cups). Discard pulp.

  • Return liquid to Dutch oven; bring to boiling. Add pectin; return to boiling. Boil hard for 1 minute, stirring constantly. Remove from heat. Stir in the finely chopped green and red sweet peppers and the banana pepper. Pour into hot, sterilized half-pint canning jars, leaving a 1/4-inch head space. Wipe rims; adjust lids. Process in boiling-water bath for 5 minutes (start timing after water boils). Remove from water bath; cool on wire rack until set (jelly will take 2 to 3 days to set). Store jars in a cool, dark place up to 3 months. Makes about 5 half-pints (70, 1-tablespoon servings).


Chopped pepper pieces will float to top upon standing.


*Because hot peppers contain oils that can burn your eyes, lips, and skin, protect yourself when working with the peppers by wearing plastic gloves. Be sure to wash your hands thoroughly before touching your eyes or face.

Nutrition Facts

47 calories, (0 g saturated fat, 0 mg cholesterol, 13 mg sodium, 13 g carbohydrates, 0 g fiber, 0 g protein.


2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5.0 stars
I have been making this recipe for years, ever since it first appeared in your magazine. Sometimes it doesn't jelly right, probably my fault. Sometimes the jalapenos are not spicy enough. However it is the best jalapeno pepper jelly recipe EVER.