Jalapeno Jelly

Jalapeno Jelly

I know this sounds strange but hear me out… this Jalapeno Jelly is AMAZING! It tastes like a fancy jelly you would find at Williams-Sonoma or Harry and David or Trader Joes. It seems like it would be super hot, but I promise it’s not. It is perfectly sweet with just a tiny little kick (my Mom likes this and she hates anything much spicier than ketchup..) My sister gave me this recipe and it has quickly become a favorite in our household especially when we have it with cream cheese and Triscuits. We have made these as an appetizer many times and EVERYONE who has tried them has absolutely loved them! A friend of mine also suggested putting this over steak for a fancy twist. The possibilities are endless. You are going to love this stuff!

***UPDATE.. we have had some comments saying their jelly turned out hotter than others. Be sure to use milder jalapenos if… you may use hot jalapenos but remove most or all of the seeds depending on if you want your jelly spicy or not. How can you tell the hotness level of your jalapenos? Click HERE!***

Jalapeno Jelly

Jalapeno Jelly

Ingredients

  • 1 lg. red bell pepper
  • 1 lg. green bell pepper
  • 10 jalapenos (mild to medium)- leave seeds in (***see above comment)
  • 1 1/2 c. white vinegar
  • 1/2 tsp. salt
  • 6 c. sugar
  • 1 pouch Certo liquid fruit pectin (usually by jello in wal-mart)

Instructions

  • In food processor, finely chop peppers. Put in large pot with vinegar, salt and sugar. Boil for 10 minutes stirring often. Add Certo pouch and boil 1 more minute. Fill canning jars. Water bath for 10 minutes (wait a day or so before serving so the jelly has a change to 'gel'). Makes about 6 half pint jars. Serve with Triscuits (or any cracker) and cream cheese. Also use as a dipping sauce for steak or chicken nuggets.
http://www.favfamilyrecipes.com/2011/01/jalapeno-jelly.html

Comments

    • funny story…I made this years ago from a Family Circle recipe and gave my sister-in-law a jar for Christmas. She served it at her New Years Eve party and told someone she made it herself…well, the guest called the next day raving about the jelly and asked for the recipe. My sister-in-law made a frantic call to me for the recipe. I didn’t have it as I had thrown away the magazine and didn’t copy the recipe. That was before the internet and pinterest. I told her it serves her right for fibbing.

    • I just made it even my kids are like that smells so good . put all my peppers are at the top how do i get them to spread out. or does it mater.

      • It’s totally ok, you can stir them down or after they are sealed you can roll them around so they distribute a little better after they cool a little bit.

  1. I always had pepper jelly growing up. I love this stuff. My question is….and I know I'm lame….does the water bath preserve the jelly? And how soon does it need to be used? So it can sit on a shelf until it is opened? Then does it need to go in the fridge?
    Thanks!!

  2. @ Tawnie – The water bath is for the canning process. It seals the jars. It will probably stay good for at least a year on the shelf. Once it is opened I would definitely put it in the fridge. I know you will love this recipe! Thanks for the comment!

  3. Awesome! I am always looking for jalapeno jelly and in Idaho that is hard to find. Now I can make my own. Thanks for sharing.

    The Farm Girl
    thefarmgirlrecipes.blogspot.com

  4. Yay! I love this stuff and it is so hard to find sometimes. Not to mention how much cheaper it will be to make myself. We like to eat it with cream cheese and wheat thins. :-)

  5. we make it with cranberries,apricot or raspberries added! so good. we just plop a block of cream cheese down and pur the jelly over it and have at it. one of my fav appetizers.

  6. OH! MY! I made this amazing stuff on Friday! It really is the best Jalapeno Jelly I've EVER eaten!! YUM! Around Christmas, I had some Tabasco brand Jalapeno Jelly and it was terrible. Now, I can make my own! Thanks for sharing this amazing recipe!

  7. I am so excited to make this Jelly. We LOVE Jalapeno jelly. Do I have to go through the canning process if we want to use it right away? Can I freeze the extra?

  8. The taste and consistency is the best if you go through the canning process and let it sit for a day or two. I wouldn't recommend freezing it– I haven't done it but I can't imagine it being the same.

  9. Okay you convinced me to go through the canning process. I got a good seal and I am SO excited to taste it. I have another question though…Mine is like a thick syrup. Should it be thicker? Did I do something wrong? Thank you so much for posting this. I am sorry to be such a pain, but I really love Jalapeno jelly so I would love this to work!

    Thanks again!

  10. Hey Nathan–

    It starts out as a thick syrup but thickens up a little bit after a day or so. No worries.

    You aren't a pain at all! I am glad you are asking! I am sure people in the future will appreciate these comments because they will encounter the same thing.

  11. Hey it's me one more time (it's actually Sarah) I just have to tell you that I LOVE this stuff. We have been through 4 jars already. I did the cream cheese and jelly and loved it, I made your veggie quesadillas and ate it with that, I also made a sauce for frozen meatballs by combining it with ketchup and garlic chili sauce. It was great. I just wanted to say thank you for such a great recipe!

  12. Hey Sarah- I am so glad you like it! I love all your ideas! I never thought to try dipping quesadillas in it and I bet it makes killer meatballs! Thanks again for your ideas, we are definitely going to try them!

  13. My grocery store didn't have Certo pectin. The box I got has two 3 oz pouches. Do I need one or both? The jalapeno jelly recipe on the box has similar proportions to yours, but calls for both pouches. Can you use the regular powdered pectin?
    Also, I've looked at a bunch of recipes for this and they all call for apple cider vinegar. Have you tried that instead of white?
    I can't wait to try this! I've been craving it since I saw it earlier this week. I'm planting extra peppers in my garden this year so I can make lots!

  14. @ Becky-
    I am sure that the pectin would be just fine. I haven't tried cider vinegar but I love the taste of it and will probably try it next time! Thanks!

  15. It is really good when you add it to roast. Cook the roast however you normally would, I cook it in a crock pot with potatoes & carrots. I save some of the meat for later. Shred the roast into a skillet and add in some jalapeno jelly and a little bit of water. I mix the water with the jelly then stir it into the meat. Cook it until the meat is heated through. You can add more or less jelly depending on how strong you want the flavor. Super yummy! We usually have mashed potatoes with it.

  16. Hello, I have never done anything with the canning jars…what does it mean to water bath…? And when you wait the day or two before serving it, do you leave it out or put in the fridge for that time being?

    Thank you so much and can't wait to make it!!

  17. @Jackie- When you do a water bath you need one of those canning pots. It will explain how to can on the instructions. You don't need to refrigerate it after canning. Only after you pop open the lid. Hope this helps!

    Erica

    • I have found that if you keep your jelly, jam or preserves hot on the stove and use your seals right out of hot water onto the filled jars, let them sit on the counter….they will seal on their own. I never put my preserves or jellies through the hot water bath unless they don’t seal on their own. I have been canning for years and have never had a problem. If I find one later that got unsealed, I just throw it away. You will hear the popping sound when they seal on their own without the extra work of water bath. Your choice.

      • This is what I do also. I warm the jars in the oven at 250deg, keep the lids hot in water and the jam hot while i fill the hot jars and they seal beautifully. This recipe is so wonderful! Thank you for sharing!

  18. Just FYI… if you haven’t tried it on strawberries, you’re really missing out! I was thrilled to find the recipe and will be making it as soon as I can! I can only find the really spicy one at Costco. Hopefully this recipe can be modified to not include so many seeds as my taste buds just can’t take the heat. I’ll let you know if it turns out. Cheers!

  19. I tried this wonderful recipe. I have a little problem. My printer cuts of my right margin and I missed the part where your are supposed to boil the peppers 10 min before adding the pectin. I boiled only 1 mn. 10 days later my jelly is still like syrup.

    Can I open them and just boil the jelly for 9 minutes, and reprocess them? Or, do I need to follow the directions on the Certo package and add more sugar and pectin?

    It tastes wonderful and my batch is big. I do not want to throw it out.

    Thank you

    Leslie :)

      • I did make it with powdered pectin. Make sure that you follow the instructions with the pectin as they are different from liquid to powdered. I made two batches and both turned out well. Mine took 2-3 days to set.

  20. Thank you for posting this recipe. I love jalapeno jelly, and am very excited to make this. I do have a question about the water bath. What is the altitude for the time listed (10 mins)? I live in a higher altitude (Utah) and am wondering if I need to adjust accordingly.

    Thanks!

      • I have made Jalapeno jelly, with and without bell peppers, for several years. I live at 7000 ft and some of mine was not jelling in the early days so I called a canning jar company hot line and was told to boil the jelly mixture until it reaches 205 F on a candy thermometer. Since I have been doing this I have had no trouble. I do not change the water bath time. (By the way, that increased temperature applies to all jams and jellies.)
        Some stores have chopped Jalapenos in cans. I use these and have had good results without having to chop them myself.

  21. I have a recipe for jalapeno jelly but have been too intimidated to try because it is so complicated. I am super excited to try this one! Thanks so much for posting!

  22. thank you for this recipe !! I just finished two batches (total of 18 half pints) and am waiting for the cool down. Of course there was a little in the pan left, so (even though it was totally cool and jelled) had to try on some bread with cream cheese. YUMMY. Will have these as well as cowboy candy to give away at Christmas…if i can wait that long lol.

    • It could take a few days. I have heard that elevation might make a difference when making this too. Sometimes my batches come out a little runny but they gel up in a day or two.

  23. I AM SOOOOOOOOOOOO EXCITED!!!! I love this stuff as does my husband-never saw a recipe for it before, I just bought it and many times stores are out of it!

  24. I have 20 peppers I never used for Super Bowl Sunday- and they are all HUGE! I love poppers, but I can’t make 40 to eat by myself lol. I don’t know why I didn’t think of this jelly considering how much I LOVE IT!!! A few questions before I begin. Have you tried reducing the sugar at all? I usually do this with jellies to keep it healthier, and for our little toddler. I to can’t find the liquid and I see many posts about powdered pectin, but how many packets are ya’ll using? I’m not a fan of green bell pepper…is leaving it out or two red okay? I’m sure it is, but wanted to post in case someone else has that question. lastly, while purposely searching this jelly now I’m finding all kinds of flavors- strawberry, cranberry, raspberry…anyone try these?!

    • I haven’t ever reduced the sugar or used substitutes… So no guarantees if it comes out funny! The packets can be found at Walmart near the canning supplies. Usually an associate can direct you. Also, feel free to do the red peppers instead of green… I don’t think you will notice a difference.

      • I think I’ll stick with normal sugar for this first time..my question about the pectin packets was how many of the packets to use for this recipe Thanks in Advance!!

    • I just use red bell pepper. (if I have them) I have added strawberries to the jalapenos. Awesome. I will try raspberry too. I like to experiment. If you have trouble with it setting, try boiling it until it reaches 205 degrees on a candy thermometer. Good luck and have fun. I also wear rubber gloves.

  25. This turns out delicious! I have used both green, red and yellow bell peppers. It really doesn’t change the taste much, but the red will make it an orange color, yellow if course a little lighter, and just using the green will keep it a green color. I have also adjusted the sugar and haven’t noticed a difference in setting up. When I make it, I usually let it cook quite a while before adding the pectin. It helps all the flavors to infuse. Oh, and I have always used the cider vinegar. This jelly tastes great with egg rolls, on tacos, on a bagel with cream cheese and endless other things.

  26. I have been making pepper jelly for a few years now. We too like it with cream cheese as an appetizer. I also add it to my homemade sloppy jo’s and it gives homemade bbq sauce a great taste and helps it stick to the ribs, etc.

  27. I’ve never made jalapeno jelly, but i have made red pepper jelly. I gave them for Christmas gifts 2 years
    ago. everyone was thrilled, the red confetti look of the jelly was very Christmas like! i use it as a marinade
    for pork or chicken, wonderful

  28. I made this 5 days ago. It has a wonderful flavor but it still has not set. It is like syrup. I want to make this again but I can’t figure out my mistake. Any suggestions? I live in Chicago so altitude is not a problem.

    • It should thicken up. Maybe when you open it and refrigerate it — it might thicken up. I know the ones I refrigerate thicken up great. I don’t know why but some pectins thicken better than others. If you use the same pectin, try decreasing the vinegar by 1/2 c.
      Hopefully one of these suggestions will work! Let me know.

    • Honestly– I have no clue! I just have a ton of random-sized jars and always just fill as many as I can.. my last batch filled about 10 jars. They were bigger jars though.. My guess is you could fill at least 20!

  29. This jelly is crazy good! I looked online for a recipe with a picture like this one as it matched some I had purchased and liked a lot. I compared recipes and decided on this one making only one change and that was using a yellow bell in lieu of the green one. When my husband found out that I was using our own jalapeños he figured it would be too hot to be any good (and he loves hot). No need to fear. Oh…my…word! I put the extra in a dish and it congealed immediately and we had it with our dinner. My husband said it was anointed, lol! Everyone that stopped by the house I had try some. Their eyes opened wide and they all said it was the best they’d ever had. My husband became very possessive with it saying that he knew how many jars there were and wouldn’t be happy if there was any missing! I like it every bit as much as the jelly I was trying to imitate. Maybe even better; It’s very similar. Thank you so very much for sharing and I now look forward to trying other recipes of yours. I am a fan for sure!

    • Wow, what a nice comment! Thank you so much! We love this Jelly too. We seriously open a jar with some cream cheese and crackers and it is gone almost immediately. My family can never get enough! I am so glad your family liked it too!

  30. AWESOME RECIPE!!!! Thanks!!!!!

    Here are some tips from my experience: Boil to softball stage (220 degrees F) to ensure it will set up. If you dont have a thermometer try dipping in a spoon then running under cold water to see if it sets up, but be fast about it as the temp will rise quickly from there. I used apple cider vinegar because that’s what I had on hand…fabulous, just yields a darker product. I got four little jars and two bigger (two cup) jars of jam with this recipe. I reuse my jars and lids even though reusing the lids is risky…I heard that glorious pop on every one today! The amount and combination of peppers is up to you. I used a mixture of jalepeno, bell, and even one banana from my neighbor’s garden! I like the color the red peppers give this… I tasted before filling the jars and I can hardly wait for these to set up! Yum!

  31. Thanks for the jalapeno jelly recipe. I fixed it today. When I was cleaning up, I licked the spoon. Boy, was it HOT!
    My question is, Can I make another batch without the seeds and add to the first batch after it is done boiling and
    will it still gel! I’ve never made jelly other than frozen strawberry jam but I love jalapeno with creme cheese. Thanks.
    Oh, I haven’t waterbathed them.

    • I, too, found this was way to hot! I like a little heat, but not this much! I think a warning should come along with the recommendation to use all the jalapeño seeds. I will make this again, using maybe 1/4 of the seeds. Great recipe, and super easy to make. Thanks!

  32. I’m so excited to try this out! One question: other than number is there an amount on the jalapenos? The peppers from our garden are staying pretty small – between 2 and 3 inches, not the huge ones you get at the store. I’m just wondering if 10 will be enough or do I need more or do I need to tell my husband to stay out of the garden so they can grow bigger?! :)
    Thanks!

  33. Hi! I’m excited to try your recipe! I do have one quick question. The recipe calls for 10 jalapenos – does it matter what size? Ours are staying quite small, although they are spicy. I’m just wondering if peppers that are 2-3 inches are big enough or do I need to wait until they are more like 3-4 inches? Thanks!

    • I think any size should work– if they are really small you can add a few more just for good measure. If they are 2-3 inches I would maybe add just 3-4 more is all.

  34. Quick question…I have Ball liquid pectin. Their recipe for jalapeno jelly is very similar to yours, but they use 2 – 3 oz packs of pectin…how many ounces are in the Certo package?

  35. An actual measurement amount would be nice for the Certo packets (is it 3oz…85ml…???). The grocery store had two different sizes, so I went with the larger, 85ml and crossed my fingers. Just made this and now I’m freaked out after reading multiple similar recipes which call for two 3oz packets. The finished product does seem very liquidy to me – unless it takes a while to congeal? So, was I right with only using one 3oz packet as your recipe calls for? If not, I really hope what I just made is salvageable in some way.

  36. I had a co-worker make this before & didn’t want to share her recipe so I’m so glad i found this one. But i do have 1 question…..
    I went thru the water bath process & it’s been 3 days now and they have yet to turn into Jelly. Do you know what could have possibly went wrong or what do you suggest I do? Thanks

  37. My husband and I made this last night and we LOVED it! We only put about 1/2 the seeds from the jalapenos in and that was perfect for our taste buds! We made it last night and it’s still pretty runny; I read the other comments about about it possibly taking a few days to set up up, along with refrigeration seems to help with that as well. We’re excited! Thanks for the recipe :)

  38. Great recipe! I poured a jar of jelly over the top of a wedge of Brie cheese. I also served a sour dough baguette that was thinly sliced and cut diagonally. I included a small appetizer knife for the cheese and jelly. It was eaten up within 10 minutes, so get extra Brie!

    Another time I served it this way and included a large appetizer selection all laid out on a large wooden cutting board. This included some smoked blue fin tuna, smoked oysters and as assortment of cheeses. The brie and the jalapeno jelly were the star of the show right in the middle.

  39. I planted 15 different types of Peppers this year. The mildest is the Purple Jalapeno Peppers. I have some dried Scorpion Peppers, VERY HOT. Do you think it may work with other types of peppers with the number cut down? I had used one Scorpion Pepper to make over 6 cups of Salsa which was VERY HOT.

    • yikes! I’m not exactly sure! The jalapeno jelly really isn’t supposed to be way spicy, it is just supposed to have the flavor of the pepper. I would say go with peppers where you like the TASTE. I like the taste of serrano peppers and have used those in addition to the jalapenos. It makes it hotter but I really like the flavor they add. You are brave growing scorpion peppers! Yikes!

  40. Could I add a fruit to this recipe such as pineapple? Would the proportions of the others ingredients change at all?

      • Yes, pineapple can be added to it, but has to be fresh pineapple, so as not to be too juicy. After preparing the pineapple, run it through a food processor or chopper. I’m sure drained crushed pineapple would work, but it appears to make jelly runnier.

  41. I have used this recipe to make several batches of jelly (6 batches in my first week!). The first batch I made, I left all the seeds in all the jalapeños and holy smokes! I like spicy, but it was too much. Also, I used the one, 3 oz. package of Certo and it didn’t gel properly….at first. It actually took a week for it to gel, and when I read the Certo insert, it said it would probably take longer for this type of jelly to gel. Maybe it’s the acid? I experimented with the numbers of peppers that I left the seeds in, and my favorite number is 3. That’s regular jalapeno peppers I purchased at Walmart. I think it’s the perfect level of spice without knowing how to pick spicy or less spicy jalapeños. Also, each batch after the first gelled perfectly once the jars were cooled after the canning process. Each batch made 8 half pint Kerr brand jars.

  42. Hello, I want to make this but I’m from Mexico, so we have plenty of peppers here, I want to be sure about the kind of the peppers, can you please post a picture of the Ingredients? And what does lg. means?
    Thanks!

    • I’m not sure what to suggest, I don’t know what sugar substitutes would work with this. IF you try it, let me know and let me know how it turns out!

  43. I am so happy to have found this particular recipe this morning (pinterest!). I am on vacation right now but when I get home I am making this recipe first thing!

  44. A friend made this for me many years ago. I have purchased many jars of Jalapeno jelly over the years only to be disappointed with it being to hot to enjoy. I made two batches of your recipe and it is perfect. I was hesitant to take the first bite being afraid of the heat, but to my delight it was perfect with all the flavor minus the heat. Thank you very much for your recipe …

    • Yay! So glad that you like it! This is our favorite for jalapeno jelly, too! I have yet to find a store-bought one that I like as much. Thank you for taking the time to leave such a nice comment!

  45. Made this last summer for part of my Christmas gifts, and to eat of course. It is a FANTASTIC recipe. I just used my last jar . It never set up real thick, but I found as soon as I finished one jar I would put the next in the refrigerator and ti thickened. Thanks for a great recipe. Time to make for as Christmas is coming…in 5 months or so

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