A mature jalapeño fruit is 2 to 3½ inches long and is commonly picked and consumed while still green, but occasionally it is allowed to fully ripen and turn crimson red. Originally of Spanish origin, the jalapeño is named after Xalapa (pronounced ha-la-pa), Veracruz where it was traditionally cultivated. This region of Mexico continues to be the primary region for its cultivation.
Jalapeños rate between 2,500–10,000 Scoville heat units. Compared to other chilis, the jalapeño has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, caused by capsaicin and is concentrated in the membrane surrounding the seeds.
Mrs. Sassard's Hot Pepper Jelly is prepared from freshly harvested jalapeño and bell peppers, pure cane sugar and natural pectin.
The Hot Pepper Jelly recipe that's Made Its Way by the Way It's Made™ since 1917.
Ingredients: jalapeno peppers, green bell peppers, sugar, vinegar, pectin, FD&C yellow #5.