Green Jalapeno Jelly

IMG_1546What better way to preserve that rich green intensity of my unripe jalapeños than in a fruity jelly?  What’s more, it’s also helping me get through some of my many cooking apples.

As this is a pectin free recipe, we need to follow a 2 stage process – the first of which is to make the apply juice which needs to be prepared the day before.  This makes enough of the apple ‘juice’ for 3 batches, or maybe use the surplus by making some of Alex’s “Larkin Jelly”!

Makes 1 ltr


  • 2.5kg Cooking Apples, whole & washed
  • 1 ltr water
  • 200ml Cider Vinegar
  • White Sugar
  • 150g Green Jalapeños, finely chopped (use a food process


  • Trim the apples to remove any damaged bits, then coarsely chop, skin, pips and all
  • In a large pan, add the apples, water and vinegar and bring up to the boil. Simmer gently for 20 minutes, until the apples are soft
  • The apples now need to be strained through a muslin cloth – set a colander or sieve up over a large bowl, line with the cloth and add the apples.  Leave to drip through over night, but don’t be tempted to squeeze, or the juice will be too cloudy
  • The next day all of the juice should have collected in the bowl,  Dispose of the solids
  • Take 600ml of the liquid and heat in a pan with 450g sugar
  • Take the peppers and blitz in a food processor if necessary to get to a fine, even consistency, but don’t over-process
  • When the sugar has dissolved, add half the peppers to the pan and boil gently for 15 minutes.  Remove from teh heat and allow to cool slightly
  • The mixture should start to skin over (this is a good indication that the mixture will set), or you can test by dropping a spoonful onto a cold plate – if it skins over it should be fine
  • If it doesn’t skin over, return to the boil for another 5 minutes, or stir in some liquid pectin
  • Stir in the remaining peppers and pour into sterilised jars (this should fill 5 * 1/2lb jars)
  • Seal well and store in a dark place.

Keeps for around 12 months, but refrigerate once open


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