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

Save Recipe


  • 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)


  • 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.


  1. EBWalker says:

    Yay! I am so excited you got this recipe, I love this stuff!

    • Jean says:

      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.

    • penny says:

      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.

      • Erica says:

        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.

      • Andrea says:

        Know it’s 2 yrs later but just read your comment.
        When I take my jams or jellies with stuff in it, out of the water bath, I flip them upsides down for 10 min. Then flip back for 10 and if it seems the fruit stays evenly throughout the jelly I stop. If not repeats same thing again. Bs hound be even and no stirring.

    • kathy says:

      I made the jelly just like it said it looks great! but it did not set! can I put it back into the pan and reboil it with some more certo ?

      • Erica says:

        It may take a few days to set up. It will get there though! You can refrigerate it to speed up the process if needs be

        • Carol says:

          I made this recipe a year ago and it turned out perfect. Just made it again 3 weeks ago…two different times….and it never set up. I dumped the first batch but the second batch is in the fridge and I’m waiting for it to set up. Any thoughts? I e made the recipe exactly as printed.

          • Erica says:

            That is so strange. It does usually take a couple weeks to set up completely. I don’t know why it would have worked for you last year but not this year as we have not changed the recipe at all in that time. it could possibly be an issue of how much juices are in the peppers. You could try scaling back on the vinegar to make it less liquidy?

    • Chonne Carter says:

      Can anyone tell me what portion of fruit strawberry, cranberry, apricot, raspberry one would use for each individual recipe?

  2. Tawnie says:

    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?

    • Marti says:

      My mother made pepper jelly years ago (still looking for her recipe). It was always a solid jelly like grape jelly. All the pepper jelly I see now is semi jelled and poured over cream cheese. Still good but so different.

      • Jenny says:

        It should be set solid…when I go to serve it over cream cheese, I just stir it with a spoon and then it can be poured, or at least spooned!

        I’ve made jalapeño jelly many times before …not this recipe though. I’m questioning the Certo. One pouch (3 oz) doesn’t seem right for this amount of peppers/ jalapeños. I’m thinking maybe ‘a box,’ which is two pouches (6 oz)? Hmmmm…

  3. Erica says:

    @ 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!

    • Kelly says:

      I’m totally new to canning but I’ve been looking for jalapeño jelly that isn’t packed with junk. What is a water bath and what is the correct way to do it?

      • Erica says:

        Here is everything you need to know: http://www.freshpreserving.com/tools/waterbath-canning hope this helps!

  4. Julie says:

    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

  5. Amy says:

    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. 🙂

  6. 4*KowBoys says:

    I have a ton of jalapenos I froze over the summer. Now I know what I can do with them!

  7. the mama monster says:

    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.

  8. Me says:

    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!

  9. Nathan and Sarah says:

    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?

  10. Erica says:

    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.

  11. Nathan and Sarah says:

    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!

  12. Erica says:

    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.

    • Natalie says:

      Thank you for the question….. I was wondering the same thing… I made it yesterday afternoon, and this morning it still seems a tad thin….can’t WAIT to try it!!!!

      • Erica says:

        Yes, it takes up to 2 weeks to set. We made a batch about a week or so ago and it is just now starting to get where it needs to be. Sometimes it takes a little longer, sometimes it sets in just a few days.

      • Nancy Ellensohn says:

        I made the jelly a couple of days ago and it still is not set up do you cook it on med high heat to a rolling boil when i add the pectin i turn it to a high heat and it still did not set up what am I doing wrong

        • Erica says:

          It can take up to 2 weeks to set completely. Sometimes it can be a little temperamental. I haven’t had a problem with it but I know some of our readers has. I don’t know if it is the brand of pectin or what. What brand did you use?

  13. Nathan and Sarah says:

    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!

  14. Erica says:

    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!

  15. Becky says:

    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!

    • Jenny says:

      I always use apple code vinegar in my grandmother’s recipe… I like it better than the white vinegar.

  16. Erica says:

    @ 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!

  17. Wassi's Meat Market/Melbourne says:

    Gonna make some asap. Sounds great

  18. Maria says:

    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.

  19. Jackie says:

    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!!

  20. Erica says:

    @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!


    • Linda says:

      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.

      • Echo says:

        Good to know! Thank you for the comment!

      • Brenda says:

        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!

        • Erica says:

          You are very welcome! So glad that you like it! 😀 Thanks for the jar tip!

  21. juclucy says:

    I'll be going tot he store on Monday for jalapenos….that looks so divine! Thanks so very much for sharing!

  22. Mama Allie says:

    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!

    • Roni says:

      I added strawberries to the jalapenos before cooking them. Awesome flavor.

  23. Leslie says:

    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 🙂

  24. Joann says:

    Can you use powdered pectin instead? I never, ever have luck with the liquid!

    • Erica says:

      I am sure it would be fine!

      • rose says:

        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.

  25. Jess says:

    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.


    • Erica says:

      It was in Utah so the elevation shouldnt be an issue hopefully!

      • Susan says:

        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.

  26. Holly says:

    I made your jelly and it was so yummy! I want to share it on my blog. I will link it back to you.

  27. Christy says:

    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!

  28. Luci says:

    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.

  29. Kathryn says:

    I made this last night and it is quite runny, how long does it take to gel?

    • Erica says:

      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.

      • Kathryn says:

        Thanks, I’ll wait a few days and see what happens.

  30. Mandy says:

    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!

  31. Sheila says:

    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?!

    • Erica says:

      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.

      • Sheila says:

        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!!

    • Roni says:

      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.

    • Chuck says:

      Every time I make this I laugh! My first batch 12 half pints were distrusted to family and friends and my oldest daughter loved it and my youngest daughter wouldn’t eat it because of all the “floaties” 😁 I loved it, so the next two batches I made were Raspberry and Mango, but this time I used my immersion blender!! NO MORE FLOATIES! The flavored jalapeño jelly was a huge success! Thanks for the recipe

      • Echo says:

        Thank you for sharing this, Chuck! Great idea to use the immersion blender!

  32. Lori says:

    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.

    • Lori says:

      And depending on spice level, I’ve made a mild version and removed most of the seeds from all of the jalapeños.

  33. michelle says:

    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.

  34. donna coldiron says:

    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

  35. Donna says:

    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.

    • Erica says:

      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.

  36. Brandy says:

    I was wondering how many 8 oz jars this recipe would fill?
    Thanks! 🙂

    • Erica says:

      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!

  37. Berni says:

    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!

    • Erica says:

      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!

  38. MaryEllen says:

    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!

  39. Sandy says:

    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.

    • Lisa says:

      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!

  40. Genice says:

    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?! 🙂

  41. Kathy Armbrester says:

    I made this today and the peppers are floating on the top of the jelly. What did I do wrong?

    • Erica says:

      Is this after you put them in the jars?

    • Shellie says:

      That is normal. Just stir it before using it.

  42. Genice says:

    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!

    • Erica says:

      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.

  43. Juliana says:

    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?

    • Erica says:

      That is a good question. I just checked this online and it looks like the Certo packets are 3 oz. each.

  44. Loren says:

    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.

  45. kathy says:

    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

  46. Denise says:

    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 🙂

  47. Deb says:

    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.

  48. Beth says:

    This jelly is wonderful and turns out everytime. I love it. thank you!

  49. Jennie says:

    Followed the recipe exactly except I used powder gelitan. It turned out delicious! Flavor is on point!!

  50. Janine says:

    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.

    • Erica says:

      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!

  51. Morgan says:

    I have bunch of peppers I was drying, so they are not fresh. Do you think those would work with this recipe?

    • Erica says:

      eh…. I don’t know about that. I don’t think I would do it but can sure try it!

  52. MissMelissa says:

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

    • Erica says:

      ehhhh…. I don’t know if I would add extra fruit but if you are dying to try it I won’t stop you!

      • Terry says:

        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.

  53. Amy says:

    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.

    • Erica says:

      Thank you so much for your comment! Great advice!

  54. Adriana says:

    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?

    • Echo says:

      I don’t have the ingredients on hand to take a picture, sorry! Lg means “large”

  55. Jill says:

    Made this today. Can’t wait to try it! My daughter said it made the house smell “spicy”!

  56. SP says:

    Made this yesterday, just wondering how long does it take for the jelly to set.
    Its still runny.

    • Erica says:

      It might take a few days to set…

  57. Raeme says:

    I am needing to make this with way less sugar or sugar free. Any ideas?

    • Erica says:

      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!

  58. Shelby says:

    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!

    • Echo says:

      You are going to love this Jalapeño Jelly. It is delicious. Thank you for visiting our site!

  59. Ricky says:

    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 …

    • Erica says:

      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!

  60. Luci says:

    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

  61. Dawn says:

    I just made this today and it is so good. I used two red peppers and no green ones. I used powdered certo and followed the jam making directions and it set up really nice, more of a soft set but not runny. I am sure it will firm up more as it sits. Thank you for sharing a wonderful recipe.

    • Erica says:

      I am so glad you liked it! Thank you so much for your comment!

  62. Tabitha says:

    Hi! I’m a little confused as to how much jelly this makes. The recipe says 6 half pint jars (half pint is 1 cup, right?) and it calls for 6 cups of sugar. I don’t see how it can only make 6 cups of jelly if there are still 10 jalapeños that go in with the sugar and a cup and a half of vinegar. I would imagine it makes a lot closer to 8 or 9 half pints. I don’t have jars yet and want to make sure I have enough! Thanks!

    • Erica says:

      It usually comes out pretty close to 6 cups… if it makes a little extra we will just put it in a plastic container and have it as refrigerator jam.

  63. Emily says:

    I am soooo excited to make this recipe for my sons rehearsal dinner bar b que. How much head space do I leave in the jars? Thank you ever so much?

    • Echo says:

      Leave 1/4 of an inch head space in the jars. I think you are going to love this recipe! Have fun at the rehearsal dinner!

      • Emily says:

        Did two batches… It’s been four days and all 16 jars of jelly is very syrupy. I went by the recipe to the tee! at least they all sealed. Thanks for the recipe! I am going to have to try another though :O( hopefully, I will have better luck w/that! It is only my 2nd time making jelly

        • Erica says:

          Don’t worry.. it will set up! It can take up to 2 weeks to set. Don’t give up on it!

  64. Amber says:

    Big hit with the family! We have done 12 batches…all were successful. We have been using it in our marinades. It is awesome on pork. Thanks for the great recipe!

    • Echo says:

      We are so glad you liked it! Thank you for letting us know! It is definitely a favorite with our family too.

  65. Kimm Geria says:

    Can’t wait to try this. It doesn’t mention how much this makes. How many jars does one batch make?

    • Erica says:

      It depends on the size of jars you have. I think the last time I made it I got seven or eight pint-size jars

  66. Rockelle says:

    I made this last night. First time canning EVER. It was easy and fun! I used 5 seeded jalapeños and 5 with the seeds left in. It might be too spicy haha. It still tastes good! It is setting now and the color is brown in the jar. Your photo is a nice yellow. Does the color change as it sets or does the color often vary? Thank you!

  67. Carol says:

    Do you have to use vinegar in the recipe? I used the apple cider vinegar and it is so strong in smell and taste.

    • Erica says:

      For canning purposes you will definitely want to use vinegar. It smells strong but you don’t taste it in the jelly once it is all finished

  68. Jennifer says:

    Made this yesterday & it is delicious! Still pretty thin but so good on crackers with cream cheese.

  69. Adam Newman says:

    Made this with Truvia bakers blend instead of sugar and it didn’t set at all! I’ve made lots of other jellies the same way and not had an issue – could it be that my liquid pectin (Certo) was at fault? I’m going to add some Ball’s powdered pectin and reprocess it tonight to see if I can get it to set…ideas??

    • Erica says:

      It could be the Certo, I’m not sure. I have never used a sugar substitute with this recipe so I don’t know how it would affect it. It usually takes a couple weeks to set completely. How long ago did you make it?

      • Adam Newman says:

        It’s been over 3 weeks now…no luck. Advised by a local jam maker not to use powdered pectin after using the certo – just to reprocess with more Certo and see if that works…will let you know.

  70. Andrea says:

    Quick question: Somehow I completely forgot to add the salt when I made this recipe and it’s too late to add it now because the cans are just starting to cool down. Am I right to assume that it was only for taste purposes and not for preserving, since it was such a small amount??? Thank you!

    • Erica says:

      It should be ok– the sugar is there for preservation, without the salt you should be alright 🙂

  71. Andrea says:

    Quick (dumb) question: Is the salt in the recipe strictly for taste or does it aide in its preservation? Reason I’m asking is because as I was taking cans from water bath, I realized that I forgot to add the salt. I am so looking forward to trying this jelly when it’s done…I hope I have not ruined it’s shelf life, or worse. 😁 Thank you!

  72. Shannon says:

    This is my first time canning, gardening, etc. My Texas husband LOVES jalapenos and he and my son recently discovered jalapeno jelly. I planted jalapenos just for him and set off to find a recipe for jalapeno jelly. I picked this one because it looked simple and it actually uses lots of jalapenos, some recipes only use a couple. I only used seeds in 4 jalapenos because I was afraid of the heat, and this my first time doing ALL of this and I know nothing about kinds of jalapenos and the heat they have!!! Haha. But I used 16 jalapenos since my garden ones were smaller. Everyone in my house LOVES it. From my husband and 19 year old all the way down to my 5 yr old daughter. There is absolutely NO heat, and it tastes like jalapenos!! My husband couldn’t wait to eat it even though it hadn’t set up yet since it hadn’t been 24 hours since I made it!!! He stuck it in the fridge earlier in the day and my household ate almost the whole jar at one sitting!!! Sooo excited about this recipe, and I was pleasantly surprised because I got 8 half-pint jars!!!!!!! Sorry for such a long post, but thank you for your recipe and helping a beginner have such great success right out of the gate! I can’t wait to use more of your recipes as I continue harvesting my garden!!!!

    • Erica says:

      Thank you so much for your comment, Shannon! I am so happy to hear that your family loved it so much! We love that stuff too and seriously plant jalapenos just to make a bunch of jelly, too! Thanks again for taking the time to comment 😀

  73. jacquie says:

    We love jalepeno jelly and it is hard to find. I had a bunch of extra jalepenos from my garden and I found your recipe on Pinterest and made some tonight. The taste is really good and I am looking forward to it setting. I don’t think I sealed my jars correctly because I’ve never canned before but that’s ok because we are going to refrigerate it and give some away. What we keep will not last long in this house!

    Now that I have finished, I decided to do more research on water baths and I found this video on youtube that may be helpful to your readers like myself who are beginning canners : https://www.youtube.com/watch?v=V1jpyXPdCRE

    Thanks for sharing this recipe!

    • Emily says:

      Thanks for the tip on the video Jacquie!

  74. Sherree says:

    Hi…I am like so many of the other ladies here, looking forward to making this recipe this evening with the abundance of jalapeno peppers I have growing in the garden. I have a couple questions because so many others talked about it not setting well or taking days to set…can the liquid pectin be doubled (2 pouches instead of 1) to make it gel right away…or do you think it will cause it to become a really thick or gluey type jelly? I definitely want it to be the consistency of like store bought grape jelly rather than say Tai Sweet Chili that they pour over cream cheese too. Also I have always peeled all my peppers because I have never liked the peels after cooking…they never seem to cook up like the peppers themselves…do you find pieces of the skins in the jelly after using the food processor to chop them and after processing? I just find any skins from cooked peppers to be objectionable to me. lol Thanks for your time…oh…and recipe. 🙂

    • Erica says:

      I have never even noticed the skins. After being in the processor I doubt you will notice them either! If you must peel them though or if you are worried about it, feel free to peel them. For the pectin, you can definitely try using more to thicken it up. Even when it is set, this recipe isn’t like grape jelly– it is closet to a sweet chili sauce. If you add more, let us know how it turns out!

      • Sherree says:

        I did peel them…decided to only use the one pouch of pectin because everyone was right…I wouldn’t be able to dip things in a jelly or pour it over cream cheese….duh…I had a blonde moment (lol). Mine started geling right away after putting the pectin in. Everyone was right, this taste AMAZING…and the color is right on with yours. I used white vinegar..also besides the one red bell pepper, 2 of my jalapenos I used were beautiful red. I left 3 peppers intact with seeds and ribs and I have a mild jelly. Just a small bite to it. Making more tomorrow…going for a medium spice with 6 jalepenos left seeded. I got seven 1/2 pints…thank you for a quick, easy, and very tasty jalapeno jelly.

  75. Deb says:

    All I can say is “THANK YOU!” It turned out perfect

    • Erica says:

      So glad you liked it! 😀

  76. Sherree says:

    Hi Erica…omg…everyone I know keeps asking me for a jar of this jelly. I am thinking it is okay but I want to be sure before trying. Can this recipe be doubled? Keeping everything the same…just double the ingredients? Have you ever tried it? I need to get another 14 jars canned for friends and family and it would be so much easier if I could double it and do it all at once. Thanks for your help.

  77. Lauri says:

    I made my first batch of this today. It is outstanding! I use to buy Harry & David’s brand, but not anymore! I use 10 smaller sized jalapeños from my garden (seeded 5) and the batch made 12 jelly jars with some left over for use to use immediately. With seeding 5 of the peppers, I got a nice mild to medium heat. Thank you for sharing!

    • Erica says:

      So glad you like it! Now you can save big $$ by not having to buy Harry & David haha Thanks for the comment!

  78. Joyce Taylor says:

    Made this jam. It is wonderful! However, after reading about others having a problem with the jam not setting up, I decided to add more pectin. Now my jam is too thick. Usable but not ideal. Any suggestions on how I can thin the jam. Could I stir in some apple juice, water, or something ? Thanks for any input you may have.

    • Erica says:

      hmm that is a good question– haven’t had the problem of it being too thick before haha. I am guessing if you heated it up and added apple juice, it would be fine but I can’t say for sure. I would do apple juice before doing water. If you try it, let us know how it turns out! I would be interested to know!

  79. Lea says:

    I made a batch a couple of days ago and it is so good! I think it’s the right amount of spice–especially if you serve it over cream cheese or brie because it will cut the spice! I filled 6 half pint ball jars, and had enough leftover to fit one pint jar.. so those asking, I would prepare 8-9 half pint jars :). My jam hasn’t set yet, but I’m hopeful it will in the next week or two! Thanks for the yummy recipe! I’m planning to give a few out for Christmas gifts!

  80. Boxmaster says:

    I’ve made a version of this many times … Makes a great Ham Glaze!

  81. Bridget says:

    I live in Jamaica where jalapeños are hard to come by, can I use scotch bonnet peppers without the seeds? They are hellishly hot. Would love to try this recepe sounds fabelious.

  82. Nicholas says:

    On your Jalapeno Jelly please advise if I use 6 cups of sugar, what size of cups. please explain what a Pouch Certo liquid fruit pectin.



    • Erica says:

      1 cup = 8 oz. Liquid fruit pectin can be found in the canning section of your grocery store. It is the “gel” agent. Hope this helps!

  83. NanaPatti says:

    I made this and added raspberries. I seeded and ribbed half of the jalapeños. We are absolutely thrilled with the results. This was my first attempt, prompted by my husbands habit of toast and jam for breakfast most mornings. We have trouble finding jam he likes. This fits our needs perfectly! Thank you!

    • Erica says:

      So glad you like it! Love the idea of using raspberries! Yum!

  84. Judy says:

    I received a jar of this jelly as a wedding favor about a year ago. Finally opened it and used it in a chicken dish that called for balsamic vinegar and apricot jam. I substituted this jelly and OMG we were licking our fingers and dunking our bread. I do have one question as I am making this soon – what size jalapenos are you using? I have found them to be two to four inches in the grocery stores. Smaller or larger? Thank you. Amazing recipe!

  85. Judy says:

    What size jalapenos do you use? They vary in size.

    • Erica says:

      around 2″

  86. Judy says:

    I received this jelly recipe as a wedding favor. I used it with a chicken and balsamic vinegar recipe that called for apricot jam which I didn’t have. WOW is all I can say! Jalapenos come in so different sizes from two – four inches. Do you use the larger ones?

    • Erica says:

      I usually use the smaller ones. I should clarify that on the recipe. If you use the bigger ones, it shouldn’t make much of a difference. How cool that you got this as a wedding favor. My kind of wedding favor! I will have to try it with a balsamic chicken recipe, that sounds delicious!

  87. Tommy says:

    Is there a sub for the sugar? I would love to make this but I am low carbing it and would love to know if Splenda or another low cal sweetener can be used.

    • Erica says:

      MMmmm I would have to check come canning forums to see if it would set up the same. I know some people have used honey as a substitute but that would definitely affect the flavor. :/

  88. Jen Konek says:

    Can you make this recipe with JUST jalapeños? If so how to I alter the recipe. Thanks 🙂

    • Erica says:

      If you use JUST jalapeños you can just replace the other peppers with jalapeños.. you will just want to make sure you are using the same amount. Does that make sense? You must like it SPICY! haha

      • Anita D says:

        I’ve made it with JUST jalapeños and habaneros! Very hot, but my guys loved it! Then got really brave and went with straight up habaneros! I thought I’d choke to death making it, but hubby pronounced it “just right!” (I think he’s crazy!)😜

        • Erica says:

          haha oh my goodness you are BRAVE (and so is your husband)!

  89. Deby Flores says:

    I made this amazing recipe as gifts for my wedding guests. It was a HUGE hit and 3 years later, I still have people asking for more jelly! Thank you so much for a delicious, easy recipe…I will be making it again and again.

    • Erica says:

      Thank you so much! I am thrilled that it was such a hit for you (and your friends)! Thanks for taking the time to come back and comment after 3 years 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *