Jalapeño Jelly With Whitney Wright


Jalapeño Jelly


  • ½ cup seeded and coarsely chopped jalapeño peppers (3 medium)
  • ½ cup coarsely chopped green bell pepper
  • 3 cups sugar
  • ½ cup cider vinegar (5% acidity)
  • 2 Tbsp. fresh lime juice
  • 1 (3-oz.) package liquid pectin


  1. Process peppers in a food processor for 1 minute or until almost smooth, stopping to scrape down sides.
  2. Bring pepper mixture, sugar, and vinegar to a rolling boil in a 4-qt. stainless steel or enameled Dutch oven over medium-high heat, stirring constantly. Boil for 3 minutes, stirring occasionally.
  3. Stir in lime juice and pectin and return to a rolling boil. Boil for 1 minute, stirring constantly.
  4. Remove from heat and let foam settle (about 1 minute). Skim off and discard any foam.
  5. Spoon into clean canning jars or other heatproof, nonreactive containers with lids.
  6. Let cool 1 hour. Cover and chill. Store in refrigerator up to 3 weeks.

Jalapeño Vinaigrette


  • ¼ cup jalapeño jelly
  • 3 Tbsp. white wine vinegar
  • 2 Tbsp. fresh lime juice (1 large)
  • ½ tsp. salt
  • ¼ tsp. freshly ground pepper
  • 1 garlic clove, minced
  • ⅓ cup olive oil


  1. Whisk first 6 ingredients together in a bowl.
  2. Gradually add oil in a slow, steady stream, whisking until blended.
  3. Store in refrigerator up to a week.

Tips for Canning

  1. Canning season depends on what part of the country you live in. The height of the season is normally late summer.
  2. The southern states are starting to harvest and can things like berries, asparagus, cucumbers, carrots, broccoli, and celery.
  3. Canning supplies like jars are cheapest in the "off season" – the winter months.
  4. Buying supplies in bulk – jars, lids, citric acid, vinegar, pectin – saves money.

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