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This homemade Jalapeño Jelly is so flavorful! It tastes like a fancy jelly you would find at Williams-Sonoma or Harry and David.
I know this sounds strange, but hear me out, this jalapeño jelly recipe is AMAZING! It tastes like a fancy jelly you would find at Williams-Sonoma, Harry and David, or Trader Joes. When you hear the word jalapeño, you probably imagine something super hot, but I promise it’s not. It is perfectly sweet with just a tiny little kick. My Mom loves this and she doesn’t tolerate 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! This jelly also makes for a great gift for friends and neighbors. You are going to love the flavor and versatility of this jalapeno jelly recipe!
Ingredients You’ll Need
- Peppers – We use jalapeños, green peppers, and red peppers for this recipe. The jalapeño peppers give the jelly its distinctive spicy flavor. You can also use serrano peppers or habaneros for this recipe but keep in mind it will drastically increase the heat.
- Sugar- this adds sweetness to balance the heat
- Vinegar – Vinegar provides acidity, which helps to preserve the jelly and enhances the overall taste
- Pectin – Pectin is a natural thickening agent that gives the jelly its gel-like consistency.
Steps for Canning Jalapeño Jelly
- Prepare the jars and the peppers: Sterilize the jars and lids before filling them with the hot jelly to maintain freshness and extend the shelf life. Rinse the peppers and remove the stems and seeds. If you like your jelly spicy, don’t remove the jalapeño seeds. Finely chop the peppers in a food processor or blender.
- Cook the peppers: Combine the chopped peppers, vinegar, salt, and sugar in a heavy saucepan. Bring the mixture to a full rolling boil over medium-high heat, and continue to boil for 10 minutes, stirring often.
- Make the jelly: Stir in one Certo pouch (liquid pectin) to the mixture and boil for 1 more minute. Be cautious when handling pectin, as it can create lumps if not properly dissolved. Follow the package instructions for the best results. Do the “consistency test” (aka “plate test”) to check the thickness of your jelly before moving to jars (see next section). Doing this small step will make sure your jelly is just right. Don’t forget to skim off any foam that forms during the simmering process to ensure a smooth texture in the finished jelly.
- Fill the jars: Use a canning funnel to fill the canning jars with the hot jelly. Use a lightly damp paper towel to wipe the rims of the jars and remove any stickiness before canning. This will allow the lids to seal to the jars better. Place the center lids on the jar, and screw on the band until just tight, but not tightened completely.
- Water bath canning: Add jars to a hot water bath canner for 10 minutes. Follow the instructions on your water bath canner for the best canning times. You may need to adjust your canning time for your altitude. After the water bath, remove the jars with a canning jar lifter.
- Remove and cool the jars: Allow the hot jars to cool before you screw the lids on tightly. Once the jars are cooled, the lids should pop down letting you know the jar has been safely sealed. Check all the jars and lids before storing. Label the jars with the date of canning to keep track of their freshness and use within a reasonable timeframe. Store the canned jalapeño jelly in a cool, dark place, such as a pantry or cupboard for proper preservation. Wait a day or so before serving the jelly. It needs time to “gel” or set.
Do The Consistency Test Before Canning
One thing to know about this jalapeño jelly is that the pectin can make or break the texture. If you use the full pouch, it can set up a little too firm, so I like to start with half and add as I go if needed. I usually end up using about 4½ to 5 ounces for that perfect, spreadable consistency but some people have needed up to 6. An easy way to check it before you pour it into jars is to do a quick spoon test. Just drop a little of the hot jelly onto a cold plate and let it sit for a minute or two, then tilt the plate. If it slowly thickens and moves like thick syrup, you’re good to go. If it runs too fast, it needs a little more pectin or more time to cool. If it holds firm like gel, it’s actually a little too thick, but don’t worry, you can stir in a tablespoon or two of hot water or vinegar to loosen it slightly before jarring. This quick test takes the guesswork out and helps you get that perfect jelly every time.
Using Powdered Pectin vs Liquid Pectin
Just as a personal note, I do not like powdered as much as liquid because it makes it more difficult to test and adjust the recipe to get the right consistency. With liquid you can keep adding a little at a time until you get it right. With powdered you can’t do that as easily because you add it at the beginning. If you really want to use powdered pectin, use about 1 standard box (1.75 oz) in place of the liquid pectin. Instead of adding it at the end, whisk the powdered pectin in with the peppers and vinegar before bringing it to a boil. Bring that mixture to a full rolling boil, then add the sugar all at once and boil for 1 minute.
More Recipe Tips
- For a beautiful presentation, consider using small, decorative jars to gift or store your jalapeño jelly.
- Wear rubber gloves when handling jalapeño peppers to avoid skin irritation from their natural oils.
- Adjust the spiciness and sweetness levels according to your taste preferences. You can use more or fewer jalapeño peppers and sugar to achieve the desired balance.
- To make your hot pepper jelly green (like the store-bought kind), just add a few drops of green food coloring to the mixture while boiling.
- Experiment with different types of peppers for unique flavors. For instance, you can mix in other hot peppers like Fresno, serrano, or even habanero (if you like it really spicy) or use Anaheim or poblano peppers for a milder version.
Why is My Jelly Runny?
If your pepper jelly is runny, there are a few possible reasons for this consistency, and you can try these methods to fix it:
- Insufficient Pectin: Pectin can be finicky, that’s why we suggest starting with a little and doing the consistency test as you go to get it just right. If you find that your jelly is too runny after the test, you can reheat the jelly and add additional pectin about 1 ounce at a time.
- Undercooking: If you didn’t cook the jelly long enough, it might not have reached the proper gel point. To fix this, return the jelly to the heat and continue cooking until it thickens and reaches the gel stage. You can test for the gel point using the plate test.
- Cooling Process: Sometimes, the jelly may appear runny while still hot, but it can thicken as it cools. Doing the plate test helps the jelly cool faster so you can do a consistency check before you are too far into the process.
- Overripe or Underripe Peppers: The ripeness of the peppers can affect the pectin content, which impacts the jelly’s consistency. Make sure to use peppers at the proper level of ripeness for the best results.
More Frequently Asked Questions
If it is processed correctly, it can last up to two years in a cool, dry place. After opening, it can last two-three months in the refrigerator.
In this recipe, you use pectin for the thickener. If you like a thicker jelly, you can always add a little extra pectin. Use the pectin package instructions as a guide for thickening and re-thickening.
We like to chop them pretty fine. It is helpful to use a food processor to get them chopped small.
You did nothing wrong. The color you got is right, like the pictures above. The green colored jalapeño jellies that you find in the store are an unnatural color. Food dyes are added to get the green color.
No, the jelly should be acidic enough as it is.
Yes, this recipe will work with frozen jalapeños, but there are a couple things to keep in mind so the texture turns out right.
When jalapeños are frozen, they release extra moisture as they thaw. That added liquid can make the jelly a little softer than expected. To fix this, thaw the peppers first and drain off any excess liquid before chopping or measuring. If they seem really watery, you can even give them a quick pat with a paper towel.
The flavor will still be great, just slightly milder than fresh, and as long as you control that extra moisture, your jelly should set up just fine.
Ways to Serve Pepper Jelly
I love pouring this jalapeño pepper jelly over a block of cream cheese and serving it as an appetizer. It is so simple and always a huge hit. The smooth, tangy cream cheese combined with the sweet pepper and salty crackers is a winning combination that everyone will love! It takes 30 seconds to throw together (if that) and it will be polished just as quickly! Once you start to dip, you won’t be able to stop!
There are so many other ways you can enjoy this delicious jalapeño jelly. Use it as a glaze over your favorite grilled meats or veggies, just brush it over chicken, steak, pork, fish, kabobs, or veggies as they are being grilled. You won’t be sorry! Here are some delicious uses for jalapeño jelly:
- Glaze for Meats or BBQ: Brush jalapeño jelly over grilled or roasted meats like chicken, pork, or salmon for a deliciously sticky glaze that adds a burst of flavor. You can also mix it with your favorite BBQ sauce to give it a new flavor twist.
- Sweet and Spicy Dip: Use it as a dip for jalapeño poppers, chicken nuggets, or coconut shrimp (the latter being my VERY favorite).
- Cheese and/or Charcuterie Board: Include jalapeño jelly as part of a cheese and charcuterie board for a sweet and spicy element that complements various cheeses and cured meats.
- Sandwich and Wrap Spread: Add jalapeño jelly on sandwiches or wraps to add a unique and tasty twist to your favorite lunchtime meals.
- Condiment for Burgers and Tacos: Use jalapeño jelly as a condiment for burgers or tacos to elevate their flavor with a hint of heat and sweetness.
- Marinade for Vegetables: Toss roasted or grilled vegetables in a mixture of jalapeño jelly and olive oil for a tangy glaze that enhances their natural flavors.
- Topping for Baked Brie: Spread jalapeño jelly over a wheel of brie cheese before baking it for a mouthwatering and impressive appetizer.
These are just a few examples of the many uses for jalapeño jelly. Get creative and experiment with this versatile jelly to discover new and exciting ways to enjoy its sweet and spicy flavors.
More Jam and Jelly Recipes
Jalapeño Jelly (Pepper Jelly)
Video
Ingredients
- 1 red bell pepper, (medium sized)
- 1 green bell pepper, (medium sized)
- 10 mild jalapeños, (medium sized)
- 1 cup white vinegar, (apple cider vinegar can also be used)
- 1/2 teaspoon salt
- 6 cups sugar
- 1 (6-ounce) pouch Certo liquid fruit pectin, (usually by the Jell-O in grocery stores, if you can't find a 6-ounce pouch you can use 2 3-ounce pouches)
Instructions
- Rinse jalapeño peppers and remove stems and seeds (you can leave the seeds in if you like it spicy). In food processor or blender, finely chop peppers. This should yield about 3 cups (if you have extra, set aside to use for salsa or any other dish).
- Place chopped peppers in a large pot or heavy large saucepan with vinegar, salt and sugar and bring to a full rolling boil over medium-high heat. Boil for 5 minutes, stirring often.
- Start off by only adding 3 ounces of liquid pectin, stir, and boil 1 more minute. Don't add all the pectin in all at once. Skim off any foam that forms during the simmering process to ensure a smooth texture in the finished jelly.Do a spoon test by dropping a little jelly onto a cold plate and letting it sit for 1-2 minutes. If it slowly thickens and moves slowly like thick syrup, it’s ready. If it’s too runny, add a little more pectin an ounce at a time and repeat the test. If it’s too firm and sits on the plate like a blob, stir in a splash of hot water or vinegar before jarring.
- Use a canning funnel to fill the sterilized, half-pint, canning jars leaving ½ inch headspace. Use a lightly damp paper towel to wipe the rims of the jars before adding sterilized canning center lids, the screw on the band until just tight, but not completely tightened.
- Add jars to a water bath for 10 minutes (follow water bath canner instructions carefully and adjust for high altitude, you may need to process longer). Remove the jars using a canning jar lifter.
- Once the jars have cooled, completely tighten the band around the lid. The lids on the jars should pop down letting you know the jars have been safely sealed. Check all the jars and lids before storing. Label the jars with the date to track freshness. Wait a day or so before serving so the jelly has a chance to 'gel' or set.
- Serve on crackers with cream cheese. This jelly is also delicious as a dipping sauce for steak or chicken nuggets.
Equipment
- half-pint canning jars
- lids and bands
- Water Bath Canner
- jar lifter
- magnetic lid wand
- funnel (optional)
Notes
- UPDATE – We have had some people comment saying their jelly turned out hotter than they like it. Be sure to use milder jalapeños if you don’t like it hot. You may use hot jalapeños 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 jalapeños? Read this article: How to check for the hotness of jalapeños?
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’m not sure why this recipe calls for so much liquid pectin, and why no one has mentioned that you could cut it into cubes with a knife. It’s SOOOO thick. I’ve made over 200 jars of jelly/jam this week and haven’t had this problem with any other recipe. The flavor is incredible, but I’m not sure I’d be comfortable slapping my usual $10 price tag on this to sell at market. Can I cut back to one pouch of pectin without compromising the shelf life?
Yes you can definitely cut back to one pack of pectin! Some people have success with 3 oz, others 6 oz is just right. I noted this on the recipe to be more clear and also provided some clarity on how to test it BEFORE canning so you know how it will turn out. Hopefully that will help for your next batch!
Can I use the powder pectin in my pepper jelly?
We have not made it with powder pectin, so I can’t say yes confidently. It should work fine though if you follow the instructions for using powder pectin.
Can you use powder pectin like sure jell in the pepper jelly
From what I have read they are similar in the way they work but might not be directly interchangeable due to different gelling strengths.
I made this yesterday, followed instructions as stated, the only 2 things I changed was after chopping veggies in food processor I did squeeze the excess fluid in a strainer and I didn’t include jalapeño seeds due to jelly coming out too hot on some of the reviews. My jelly came out beautiful, mild and the taste is amazing. Thank you for sharing this recipe ❤️
So glad this tuned out so well! Great idea to strain out the excess fluid. It’s so hard to tell how watery the peppers will be!
I don’t care for bell pepper is there any other pepper I can use or just use more jalapeno s?
You can definitely use more jalapeños, it will probably be a bit hotter though. Could you do a milder bell pepper like a yellow or orange? I typically don’t like green bell peppers but don’t mind other ones, plus this jelly does not taste like bell pepper at all, the flavor of the bells aren’t strong in this. Let me know what you decide to do and how it turns out!
The o ly thing that is consistently with almost every jelly recipe. No one e me tions how much it makes.If im trying to make 60 8 Oz jars for example I need to know what to buy..
This recipe should make between 5-6 8-ounce jars. It can vary depending on the size of your peppers. Hope this helps!
I have made this twice and both times it has tiny pieces of pectin in it. I am culinary trained and followed the recipe exactly. None of my other jelly’s and jams do this. I can’t figure it out. I got all the foam off and it was at the right temperature. BTW, it only makes 5 half pints. Am I squeezing too much juice out? I had three cups of peppers. Driving me crazy!
Next time you make your pepper jelly, treat the pectin like it’s temperamental. Instead of adding it to the mixture hot, try whisking it really well into cool or just-warm pepper juice (or into the juice before adding sugar, if using powdered pectin), and give it time to fully dissolve before you bring everything to a hard boil. Make sure all the sugar is completely dissolved and you’re stirring constantly once it gets hot so there are no “hot spots” or tiny clumps hiding on the bottom. If you’re pressing the pepper mixture through a jelly bag, go a bit gentler so you’re mostly getting clear juice, not extra fine pulp. A brief rest off the heat (2-3 minutes) with a gentle stir before you ladle into jars also helps keep the texture smooth and speck-free.
Hope this helps!
I have a question. How do you keep the bell peppers and jalapenos from floating to the top when you pour the jelly into the hot jars? I’ve tried stirring them before I put the lids on, but it didn’t help much.
The peppers float because the mixture hasn’t thickened enough before it goes into the jars. The best fix is to let the jelly cook just a little longer so it thickens and suspends the peppers better. You can also let the jelly rest for 3–5 minutes after cooking, then give it a good stir before filling the jars. If they still float a bit, wait until the jelly starts to set, then gently flip the jars over and back upright a few times to help redistribute the peppers. Once the jelly finishes setting, everything should stay evenly mixed. Hope this helps!
LOVE this pepper jelly and EVERYONE that I have given it to loves it too!
So glad it has been such a hit with you and your friends! Thanks for sharing!
Saw on another recipe that shouldn’t double the recipe because it will not set up right??? Is this true? Can I double? Or triple or…. I have 5 lbs of jalapenos 😬 also have liquid pectin. Will that work? If yes. How much? Sorry for questions. Have never made this before.
Great questions! For this jalapeño jelly recipe, it is best not to double or triple the batch. Larger batches take too long to reach a full rolling boil, which can prevent the jelly from setting properly. You will get the most reliable results by making multiple single batches.
Liquid Certo works well for this recipe. Use one 6-ounce pouch per batch, or two 3-ounce pouches. Since you have plenty of jalapeños, it is better to repeat the recipe as written rather than scaling it up. Hope this helps!
Loved the recipe. I doubled it and it made 15 jars. Since I’ve already given 5 jars away to friends and family, I plan to make another batch. The next batch will be a little more spicy. I didn’t use the green pepper in the first batch and still won’t do that, but on the first batch I removed all seeds and membranes from the jalapeños. On the second batch I’ll leave some in. Here is Texas we like food a little spicy! Both versions will be awesome! Thanks for the recipe!
I agree! I like it a little more on the spicy side as well! So glad this was a hit for you!
Can tri color bell peppers be used instead of the green bell pepper?
Yes, you can use any color bell pepper in this recipe. Thanks for asking!
Most recipes call for 6 oz liquid pectin. This one calls for one pouch which, according to the pectin package, is 3 oz. Am I reading that right?
Most pouches I have seen are 6 ounces but I am starting to see boxes that have 2, 3-ounce packages. I will clarify this on the recipe because yes, you want 6 ounces.
Turned out great! Easy to follow directions. I don’t have a canner just used a big pot put enough water to cover worked out fine . Very tasty.