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Jalapeño Pepper Jelly

Jalapeño Pepper Jelly

Gluten Free:
Serving Size:
Total Time:
1 Hour
Preparation Time:
Under 15 minutes
Preparation Method:
Meal Occasion:
Appetizers & Snacks
Level of Difficulty:
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This recipe is recommended for 28 servings
  • 1 (7-ounce) jar CHI-CHI'S® Green Jalapeños Whole
  • 1 (4.25-ounce) can CHI-CHI'S® Diced Green Chilies, drained
  • 2 cups white vinegar, divided
  • 7 cups sugar
  • 2 (3-ounce) packages liquid pectin


  1. Makes 7 half-pints.


  1. Stem, halve and seed jalapeños.
  2. In blender container, combine jalapeños, green chilies and 1 cup vinegar; process until smooth.
  3. In 6- to 8-quart saucepan, combine jalapeño mixture, sugar and remaining 1 cup vinegar. Bring to a full rolling boil over medium-high heat, stirring occasionally. Stir in liquid pectin. Return to a full rolling boil; boil, stirring constantly, 1 minute. Remove from heat. Skim off any foam.
  4. Immediately fill hot sterilized half-pint jars with jelly, leaving 1/4-inch headspace. Wipe jar tops and threads clean. Place hot lids on jars; screw bands on firmly.