Jalapeno and Cubanelle Pepper Jelly

This is one of Chris’s favorite condiments.  It’s sweet and has just enough kick to it to make things interesting without having to call 911.

This is part of  “A Florida Family Farm Thanksgiving“, a collaboration of Worden Farm with Tim and Chelsea Clarkson, owners of Grove Ladder Farm, in Sarasota, Florida specializing in pasture-raised, hormone and antibiotic free poultry and eggs, and Ray Toves, a Sarasota-based chef and food photographer, who prepared his original recipes and photographed the food and the event. The series includes photos and recipes of the food and festivities that our two families shared during our early Thanksgiving dinner held on our farm in Punta Gorda, Florida.

Preparation Time:  15 minutes

Cooking Time:  10 minutes for jalapeno jelly; 10 minutes for hot water bath (canning)

Serves:  Makes four 1/2 pint jars


  • 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



  • 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.  (Cubanelles are not hot so you can use the entire pepper.)
  • 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, leave about 1/4 inch space between the top of the mixture and the rim of the jar, 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.



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