Jalapeño Pepper Jelly

Here’s a delicious jelly recipe I’ve always loved. We often got Jalapeño Pepper Jelly in Germany at Ward parties. It’s apparently very popular among Mormons. However, I wasn’t able to get the recipe until Sister Patsi Saas published hers in the Valle Verde Ward Recipe Book (thanks Patsi). It’s best on crackers with cream cheese.


1 Cup Bell Pepper, chopped
8 to 9 Fresh Jalapenos, chopped
6-1/3 Cup Granulated Sugar
1-1/3 Cup White Vinegar
Red or Green food coloring (optional)
1 Bottle Certo (2 packets)
2 to 3 Tablespoons Lime or Lemon Juice
Melted Paraffin Wax


Combine bell pepper, jalapeños, sugar, and vinegar in a saucepan. Add food coloring as desired.
Bring to a boil; remove from the heat and add Certo. Return to the heat until boiling point is reached; then, remove from the heat again.

Add lime/lemon juice.

Pour into sterilized jars, stirring often to distribute peppers.

Pour melted paraffin wax on top of jars to seal.

Serving Suggestions:

Allow mixture to cool. Serve with crackers and cream cheese.


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