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Jalapeno Plum Jelly

charlenecharlene pepper

Jalapeno Plum Jelly to be served with cream cheese and crackers or spread over chicken or pork chops

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Makes about 10 small jars

Makes about 10 small jars
Makes about 10 small jars


  • 1 1/2 cups finely chopped jalopenos, and add a Habanero if you like it hotter
  • 1 1/2 cup juice with pulp from Shiro plums or apricots, or peaches, or pomegranate juce.
  • 1 3/4 cup cider vinegar
  • 5 1/3 cup sugar
  • 1 (3 oz pectin) liquid or powder
  • 1 drop red food coloring
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  • 1

    1. Seed peppers

  • 2

    2. Boil peppers in vinegar and juice of your choice for 15 minutes.

  • 3

    3. Strain but add back alittle of pepper bits for flecks in jelly

  • 4

    4. Heat japapeno water and food coloring

  • 5

    5. Add sugar and heat and stir until it dissolves

  • 6

    6. Bring mixture to a boil and then add pectin. Bring back to boil for 1 minute

  • 7

    7. Skim foam off and ladle into clean hot jars and lids, process water bath for 10 minutes.

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