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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.
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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 in Jalapeño Jelly
- 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.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.
Tips for Making Jalapeño Jelly
- 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 or use bell peppers for a milder version.
Ways to Serve Jalapeño 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 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.
- Appetizer Spread: Pair jalapeño jelly with cream cheese or goat cheese and serve it with crackers or toasted bread for a delectable and easy appetizer.
- 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.
How to Make Jalapeño Jelly
Jalapeño Jelly (Pepper Jelly)
Equipment
- half-pint canning jars
- lids and bands
- Water Bath Canner
- jar lifter
- magnetic lid wand
- funnel (optional)
Ingredients
- 1 red bell pepper
- 1 green bell pepper
- 10 mild jalapeños
- 1 1/2 cups white vinegar (apple cider vinegar can also be used)
- 1/2 teaspoon salt
- 6 cups sugar
- 1 pouch Certo liquid fruit pectin (usually by the Jell-O in grocery stores)
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.
- Place 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 10 minutes, stirring often.
- Add Certo pouch (liquid pectin), stir, and boil 1 more minute. Skim off any foam that forms to ensure a smooth texture in the finished jelly.
- Use a canning funnel to fill the sterilized, half-pint, canning jars leaving 1 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.
Video
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 Information
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 is the natural thickening agent used in jelly-making. If you didn’t add enough pectin or used the wrong type, it may result in a runny jelly. To fix it, you can reheat the jelly and add additional pectin according to the package instructions.
- 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 spoon or plate test, or by using a candy thermometer to reach the desired temperature (usually around 220°F).
- Incorrect Ratios: The ratio of sugar to liquid in the recipe plays a crucial role in jelly consistency. If you used too much liquid in proportion to sugar, the jelly might turn out runny. We have tested the ratios in the recipe below with great success. As long as you follow the recipe exactly you should be fine.
- Cooling Process: Sometimes, the jelly may appear runny while still hot, but it can thicken as it cools. Allow the jelly to cool completely at room temperature, or you can place it in the refrigerator to speed up the cooling process. Check the consistency after it has fully cooled.
- 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.
- Time and Patience: If you’ve followed the recipe correctly and your jelly is still runny, it might need more time to set. Some jellies take a day or two to fully set, so be patient and give it some time.
By addressing these factors, you can usually fix a runny pepper jelly and achieve the desired gel-like consistency. If all else fails, you can use it as-is as a glaze or marinade instead of a spreadable jelly. You can also wait a few more days for it to set, or you can follow this super helpful guide we found onlin
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.
I have a question. I have some jalapeños that have been frozen whole. Can I thaw and use these jalepenos?
I am guessing that freezing the jalapeños changed the texture but I can’t say for sure because I have never tried that before. I can’t guarantee that it will turn out the same. IF you try it, please let me know how it turns out.
I love this jelly, it goes with everything. I eat it all the time has great flavor with a kick.
My family and neighbors love this jelly.My first attempt was a little sweet, so I’m adding more heat to it.On this second batch, I’m looking forward to a spicy jelly. It’s awesome! Fun to make too!
So glad it has been a hit! I love this jelly too.
Tender delicious ham couldn’t say anything more than that easy to cook basically a no brainer and yum
I’ve got my peppers already chopped! Any idea how many cups I need?
I’m not sure on the cups, we usually measure this by number of peppers, if I were to guess I would say about 2 cups chopped.
I don’t have liquid pectin on hand, can I sub regular?
We’ve always used liquid pectin for this recipe, so I can’t say how it would affect the texture of the jelly to use powdered.
I made this for my kids. I loved it but they thought it was delicious but too sweet.
Can you safely cut the sugar in this recipe?
We can only endorse the safety of this recipe exactly as written.
Be careful not use too much pectin imade a 1/2 batch and it turned out to thick.what did i do wrong?
Typically we don’t suggest halving batches for canning since they don’t always turn out. I’m sorry your jelly was too thick!
You can always add water to thin it out while it is still warm yet.
Absolutely love this jalapeño pepper jelly and it has been a huge hit anywhere I’ve taken it! Couldn’t wait for my garden to produce the peppers so I could make another double batch as we were down to our last jar!!
The first year I made this, everybody wanted more and I ran out of stock very quickly.
I altered the recipe a little by using only red bell peppers and I let my jalapenos ripen on the plant until they were a vibrant red before picking. The result is a gorgeous red jelly that contrasts fantastically with cream cheese and baked brie (my favorite way to serve it).
My current ratio is 5 ounces prepared jalapenos to 15 ounces prepared bell (I prefer weight ratios since size varies too much).
Very tasty but mine also comes out quite a bit more liquified than I would prefer. I’ve looked at suggestions and tried 3x, but all 3x still turns out overly liquified. :/
Hmm I’m not sure why it would still be so liquified after all the troubleshooting. You may have just had peppers with very high water content?
I too had too runny. And maybe that’s how the OP liked it. I found that using powered pectin, I had to double the dry pectin, I used 6 cups bell, 2 cups jalapeno, but 2 bags pectin(1full box). my peppers usually floated to the top, separating. both batches I unjared them and then added a second bag of pectin, the peppers then stayed properly suspended. good jelly!
Might add more heat, maybe add more jalapenos, less bell. But great flavor!
Followed the recipe to the T … Used the Certo pectin and every single jar remain liquid. Do not recommend,get a better recipe
I am sorry your jelly didn’t set up properly. I would encourage you to read the “Why is My Jelly Runny?” section of the post for helpful tips and solutions for common problems.
Use more (double pectin)
This is the best recipe I have ever used.
Can you freeze jalepenos and use them in the jelly later? I am growing jalepenos in my garden but want to wait to make a triple batch.
We haven’t tried freezing jalapeños with this recipe before. My worry would be that freezing and thawing them would add a lot of extra water to the mixture and make the jam runny.
I sell jam year round so I make it from frozen all the time. I chop and portion the peppers and freeze them in the amount I need for a batch. When I’m ready, I just put the whole container in, condensation and all. The liquid leaves the peppers when they freeze so to keep the ratio correct, the liquid that comes out during freezing has to be included, otherwise the jelly is too firm.
Is there a way to add some chopped mango to this recipe?
We haven’t tested that, and we can’t guarantee that would be safe for canning, unfortunately.
yes……cut up mango and add
Great appetizer
Love the recipe but I must be doing something wrong. My jelly comes out really thick and rubbery. I’m wondering if I’m using too many peppers. After chopping finely I get 4 cups (20 ounces). I am using previously frozen jalapeños from my garden which after thawing and chopping, pack densely in my measuring cup whereas fresh don’t as much (since they are firmer). Could this be the issue? I follow everything else (measurements and cooking time) exactly as the recipe is written.
The conversion from fresh to frozen may be the issue! The fresh ones might have more moisture.
Your Jalapeno Pepper Jelly recipe says: How can you tell the hotness level of your jalapeños? Click HERE! I can’t find anywhere on that link about how to tell if you are buying mild or hot. Please help.
Thank you & love your recipes!
Oh sorry! That link must have been changed. Here is the proper link: https://www.simplyrecipes.com/tip_how_to_check_for_the_hotness_of_jalapenos/
Make it every Christmas !
Wow. Wow what more can I say?.