Jalapeno-Mint Jelly

Spicy Pepper-Mint Jelly
Photo: Lennart Weibull
Prep Time:
20 mins
Total Time:
25 mins
Makes 1 2/3 cups

Fresh mint tames the heat of the jalapenos in this sweet-and-spicy jelly. Use it to cut the richness of meats and fishes like salmon and swordfish.


  • 1 cup sugar

  • Kosher salt

  • 1 cup lightly packed fresh mint leaves, finely chopped

  • 8 jalapeno or serrano peppers, 2 whole; 6 stemmed, seeded, and minced (⅔ cup)

  • cup distilled white vinegar

  • 1 teaspoon calcium water (calcium and instructions included with Pomona's Universal Pectin, below)

  • 1 teaspoon Pomona's Universal Pectin


  1. In a saucepan, bring sugar, 1/4 teaspoon salt, mint, whole jalapenos, and 1 cup water to a simmer over medium-high heat, stirring until sugar and salt have dissolved. Simmer 1 minute more. Remove from heat; let cool completely. Strain syrup through a sieve, reserving 1 tablespoon mint before discarding solids.

  2. Meanwhile, in another saucepan, bring vinegar and calcium water to a boil. Remove from heat;stir in minced peppers.

  3. Whisk pectin into 1/4 cup syrup. Add to vinegar-pepper mixture and return to medium-high heat, stirring until mixture returns to a simmer and pectin dissolves, about 30 seconds. Remove from heat. Stir in remaining mint syrup and reserved mint. Transfer mixture to heatproof resealable jars with lids; let cool completely. Cover and refrigerate until set, at least 4 hours and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.

Cook's Notes

To prevent burns to the eyes and other sensitive areas of the body, always wear disposable kitchen gloves when handling spicy peppers.

Related Articles