This is really something! A jumbo sized Jalapeno type that will produce 10 cm (4 in) long fruit in abundance. Best of all the fruit is fatter, heavier, thicker and somewhat hotter than regular Jalapenos.

Planting Instructions
Start seed indoors 6 – 8 weeks before transplanting out to the garden. Cover seeds with 1/2 cm (1/4 in) of soil. Firm soil over seed. Keep moist but not waterlogged. To germinate maintain a soil temperature of 22 C (72 F). Seed should germinate in 10 – 14 days. Once seeds have sprouted, 14 – 16 hours of light per day is essential. Once plants have reached 12 cm (5 in) transplant to 6 cm (3 in) peat pots. Plants will develop better with a growing temperature of 17 C (62 F) until transplanting out. Fertilize weekly with 10-52-17 and liquid seaweed for strong root development. Do not transplant out till night temperatures are warm.

Printable pamphlet of common vegetable problems Vegetable Problems


Pepper Jelly

  • 3 jalapeno peppers
  • 4 bell peppers (Red and Orange make the prettiest Jelly)
  • 1 cup white vinegar
  • 1 bottle of liquid pectin (powdered works as well)
  • 5 cups of sugar
Run peppers through food processor using fine blade.  Use all the juice.  Slowly boil all ingredients for 10 minutes.  Remove from heat.  Add liquid pectin and boil hard 1 minute.  Pour into 1/2 pint sterilized jars within a half inch from the top.  Making sure there isn’t any jelly drips on the rim, screw on the caps and band firmly tight.  Process these in boiling water bath for 5 minutes.  

Remove from the Hot Water Bath and set on the counter to cool.  

Yield 6 pint jars