Jalapeño-Mint Jelly

Since the jelly must be strained into the jars before processing, set a sieve over a quart-size or larger glass measuring cup before you begin cooking.


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  • Total Time:
  • Servings: Makes 4 half pints

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  • 3 1/2 cups sugar
  • 1 cup small mint sprigs
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 2 jalapeños, seeded and minced
  • One 3-ounce pouch liquid pectin
  • 1 drop green food coloring

How to make this recipe

  1. In a large saucepan, combine the sugar and mint. Using a wooden spoon, crush the mint into the sugar to release its fragrance. Add the water and vinegar and bring to a boil over high heat, stirring occasionally. Boil until the sugar melts, about 2 minutes. Add the jalapeños and boil hard for 2 minutes. Add the liquid pectin and food coloring and boil for 30 seconds.

  2. Strain the jalapeño-mint jelly through a fine sieve into a large glass measuring cup. Carefully pour the jelly into 4 hot sterilized 1/2-pint jars without creating many bubbles; stop 1/4 inch from the top. If necessary, use a small knife to pop any bubbles. Wipe the glass rims and close the jars. Set them in a water bath and bring to a boil. Process for 10 minutes.

Serve With

Grilled lamb chops.

Contributed By Photo © Tara Sgroi Published August 2003

485800 recipes/jalapeno-mint-jelly 2013-12-06T23:33:24+00:00 Eugenia Bone american|southwestern-tex-mex|dips-and-spreads|sauces-and-condiments|make-ahead|vegetarian august-2003,eugenia bone,jalapeno mint jelly,jalapeno peppers,homemade jelly,jam recipe recipes,jalapeno-mint-jelly 485800

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