Jalapeno Jelly

Jalapeno Jelly

  • Servings: 4 1/2 pint jars
  • Difficulty: easy
  • Print


This is one of Chris Worden’s favorite condiments and a special request.  It’s sweet with just enough kick to make things interesting.  It’s great on the turkey…or even toast!


This is another in a series of posts titled “A Florida Family Farm Thanksgiving”, a collaboration with Chris and Eva Worden, owners and operators of Worden Farm, an organic family farm in Punta Gorda, Florida, and Tim and Chelsea Clarkson, owners and operators of Grove Ladder Farm, a Sarasota-based farm that specializes in pasture-raised, hormone and antibiotic free poultry and eggs.

The series includes recipes and photos of the food and beverage that the two families shared at their early Thanksgiving dinner at Worden Farm in Punta Gorda, Florida.



  • 3/4 lbs jalapeno peppers, washed, seeded (or not), chopped.
  • 1/4 lbs cubanelle peppers, washed, chopped.
  • 4 cups organic raw cane sugar
  • 2 cups apple cider vinegar
  • 1 tsp kosher salt
  • 2/3 packet of dry fruit pectin
  • 4 1/2 pint jars with lids and caps



  • Wash jalapenos, cut off the stem, slice the pepper in half lengthwise, remove stems and white membrane (or not), chop and place in a food processor.
  • Wash 1-2 cubanelle peppers, remove the stem, chop, place in the food processor with the jalapenos.
  • Pulse the peppers in the food processor to your desired consistency, chunky or smooth.


  • Put the mixture into a medium sized stainless steel sauce pot, add the powdered pectin, sugar, salt, and vinegar, boil for 10 minutes.
  • Place in serving bowls and chill in the fridge to set (about 1 hour).
  • The jalapeno and cubanelle jelly is ready!
  • If canning the jalapeno jelly:
    • If canning, immediately ladle the mixture into hot 1/2 pint jars, wipe the rim of the jar, place the lid and screw the cap on hand-tight.
    • Carefully place the jars into a boiling hot water bath for 10 minutes, remove and allow to cool to room temperature.  You should hear a popping sound after a while.  That is the sound the lids make when the mixture has cooled and created a vacuum in the jar.  If you don’t hear the sound then assume that the jar does not have an airtight seal.  This doesn’t mean the jelly is bad.  It just means that it didn’t fully pasteurize and the jar must be refrigerated to be safe.



Jalapeno Jelly






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