Jalapeno Jelly with Sugar Substitute

This is my sugar substitute recipe for Jalapeno Jelly. I name brand names in this recipe because I have found that they work better for me.

I use this as a refrigerator jelly. Meaning that I don’t process in a water bath. It usually makes approximately 2 to 3 pint jars that I just put in the fridge.  You can also process in a 10 minute hot water bath. If you know you live at high elevations, process as you would another jelly, adding the appropriate minutes for you elevation.

  • 4 cups Jalapeno Peppers, destemmed, deseeded, chopped
  • 1 cup Apple Cider Vinegar
  • 3 cups of Splenda

In a blender or food processor puree the peppers and vinegar. In a large saucepan bring to boil, add Splenda and boil for 10 minutes. Remove from heat.

  • 3/4 cup Water
  • 1 box Sure-Jell “No sugar or reduced sugar” packet.

Add the water and Sure-Jell packet to the prepared peppers. Bring to a full rolling boil for 1 minute. Stirring constantly. Ladle into jars.

If you are processing in a hot water bath, leave 1/8 inch head space and process for 10 minutes.  After the jars have cooled check the seals, if any jars do not seal, clean the rims and reprocess or put in fridge.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
This entry was posted in canning & preserving, condiment and tagged , , , . Bookmark the permalink.

14 Responses to Jalapeno Jelly with Sugar Substitute

  1. Momma B. says:

    I’m so glad I happened upon this! I’m also in Oklahoma, born and raised! =) I’m making this tonight and will let you know how it turns out for me!

    • Thank you so much for reading my blog! I’m sorry it took so long for me to reply to your comment. Sometime I get caught up in the work around the ranch. Did you make the jelly? Did you like it? Please come back and check out more recipes. Since it is canning season I’ll be posting more recipes on how to preserve the harvest. Thank you again and I promise on to wait so long to check my comment section. 🙂

  2. Staycha Hansen says:

    Is it suppose to look like baby poo?

  3. Staycha Hansen says:

    Thanks, was my 1st attempt at anything like this. So, its sorta like jalapeño butter? If not, I totally messed up. Lol

    • Exactly. It has soft consistency like apple or pear butter. I suppose I should have called it a jam instead of jelly. But it sounds like you did it correctly. Thank you for reading my blog and commenting. It all helps me to provide better information for everyone. I hope you enjoy the jalapeno butter.

  4. tommy gunn says:

    ues regular red and yellow peppers in addition to jalapeno and it comes out a wonderful orange color

  5. Sammi says:

    Does it thicken as it cools?

    • It doesn’t get the consistency of store bought jelly, but rather more like apple butter. It is like a spread instead of jelly. Think homemade cranberry sauce not store bought from a can. I think I might edit the post and put a comment about the consistency in it. Thank you for reading my blog and trying a recipe.

  6. Becky O says:

    Is it 4 cups of jalapenos chopped or 4 cups of chopped jalapenos? I know you said that first but just wanted to make sure. I can’t wait to make it!

    • Hi Becky, The more the merrier! Since this is a refrigerator jelly, the proportions are not as critical as if you were using a water bath canning process. If the jelly doesn’t seem to be setting well add a bit more splenda. Thanks for your comment! And thank you for reading my blog!

  7. Gail Sype says:

    Is the quantity of “4 cups of jalapenos” referring to the amount you chop or the amount you should have after chopping?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s