This homemade Jalapeño Jelly is so flavorful! It tastes like a fancy jelly you would find at Williams-Sonoma or Harry and David.
Jalapeño Jelly
I know this sounds strange but hear me out, this Jalapeño Jelly is AMAZING! It tastes like a fancy jelly you would find at Williams-Sonoma or Harry and David or Trader Joes. When you hear the word jalapeno, 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 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!
Health benefits of Jalapeño
Spicing up foods with jalapeños can be really good for you. Did you know that jalapeños can help prevent colds and headaches? Jalapeños contain a natural plant compound called capsaicin. Capsaicin helps boost metabolism, prevents bacteria growth, can help migraine headaches, and may even help fight cancer. Jalapeños also contain vitamin C and vitamin A.
More Jalapeño Recipes
- Strawberry Jalapeño Beef Polska Kielbasa Bites – A tasty appetizer that is sweet and savory, with a little kick.
- Copycat Skotidakis Jalapeño Greek Yogurt Dip – This is a copycat of a Costco dip that we loved, but it’s no longer available. It is a creamy and flavorful yogurt dip. It is delicious on veggies, chips, crackers, and Naan bread.
- Cheesy Grilled Jalapeños – These are a great side dish or appetizer for a BBQ. Jalapeño halves are filled with cream cheese, Colby Jack cheese, and bacon and dipped in BBQ sauce or Ranch dressing.
- Strawberry Jalapeño Cheese Ball – This is a festive holiday appetizer. The sweetness of the strawberries and the spice of the jalapeño give in the perfect blend of sweet and heat.
If you’re in the mood for jelly, but still not convinced that Jalapeño is for you, check out this delicious fresh and easy strawberry jam.
How to Make Jalapeño Jelly
Ingredients
- 1 red bell pepper
- 1 green bell pepper
- 10 jalapeños mild to medium (see recipe notes)
- 1 1/2 cup white vinegar
- 1/2 teaspoon salt
- 6 cup sugar
- 1 pouch Certo liquid fruit pectin (usually by the Jell-O in grocery stores)
Instructions
- In food processor, finely chop peppers.
- Place peppers 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'.
- Serve on crackers with cream cheese. This jelly is also delicious as a dipping sauce for steak or chicken nuggets.
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 jalapenos? Click HERE!
margaret heard says
Thank you so much for you time and patience with me lol, I will let you know how it goes
Anna DeMarco says
Once it is cooled, can I put it in my pantry if not opened or does it have to refrigerated? Is it technically canned and can be stored?
Favorite Family Recipes says
Yes, you can store it on the shelf until it is opened!
Jennifer Finch says
I see the number of peppers but the vary so much. Is there a certain weight you try to be around?
Favorite Family Recipes says
I haven’t ever made this recipe by weight, however I will be making this again soon with some jalapeños from our garden so I will try to weigh them this time and get back to you. For the peppers, for now, I would just say they should be “average” size. Sometimes my jalapeños get HUGE in the garden but I would base them on the size you get from the store. Hope this helps!
Tanya says
What great recipe! I love it. I have one question to ask. I made two batches, the first one set up fine,but the second one did not. It’s been 3 weeks since I made it. Since it is sealed will it be ok to use or should I throw it away?
Favorite Family Recipes says
It will TOTALLY be fine. I have experienced this same problem. The more “syrupy” jars of jelly are so good to use as a glaze or marinade. Don’t throw it out, it is still good!
Vicki Wood says
I have used this recipe now for 2 years. Tastes great and easy. I have used both powder and liquid and can tell no difference. It is always a little runnier than a normal jelly but I leave it like that so it ‘floats’ over a block of cream cheese well in a pretty serving dish. Thank you for taking the time to post this recipe. I try to stay away from red peppers because it isn’t quite as pretty in the jars … kind of muddles up the green color. I also add ONE drop of green food coloring per batch.
Favorite Family Recipes says
Oh that is a way good idea. It’s true, adding the red peppers definitely make it look a little on the brown side. I will have to try that next time!
Wendy says
I tried this recipe and although the flavor was delicious, it never thickened. Rather than waste more time emptying the jars and hoping I could salvage it, I thew it away and started over with
a new recipe. The ingredients were similar, except they used TWO packages of the liquid pectin and it came out perfect and delicious.
Kelsey Crist says
I’m sorry it didn’t turn out! 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. I’m glad you were able to find a solution though!
pat says
One other idea on the jelly setting up properly. I was just wondering if perhaps putting it in a colander to drain off the excess water from the peppers and jalapeños with solve the problem Of the jelly not setting up to do extra moisture
Loretta Thompson says
The picture of the jalapeno jelly is awesome, it shows half of the jelly in the Jar (vertically), as red, and the other half as yellow. How on earth did you get it that way in the jar? I’m eager to make it like the photo shows.
Favorite Family Recipes says
Sorry to disappoint, but the picture just has a shadow on one side! It is the same color throughout.
Stacey Leinen says
i have made this recipe a few times and only once has it come out runny. never set up. I am at this moment making more.. LOL. my family loves it. We are hunters in the state of Texas and love to grill quail or dove nuggets and then wrap in bacon and smother with the jelly!! OMG. we cant serve enough to our barbeques.. first thing gone. Thank you so much. Love this recipe.
Favorite Family Recipes says
So glad you love this recipe! Thanks for the 5-star rating!
priscilla hardin says
The recipe doesn’t say remove seeds ? Do I or do I not remove them?
Favorite Family Recipes says
Depends on how spicy you want it! More seeds = more spice!
stacey leinen says
i always boil it for a FULL ROLLING Boil for 10 minutes.. then i boil it for one more minute after i put in the liquid pectin (1 1/2 packages) I keep out the bell peppers but add Red fresno peppers for that red look.
Dona Wagner says
Just made this Jalapeño Jelly, so far all is looking good, they all sealed
And it taste so good, now going to let it set up for a few days like you said.
Did everything like the recipe said, Don’t see a problem so far. And don’t think there will be one. Thanks for sharing your recipe.
Favorite Family Recipes says
Oh good! Thank you for sharing! Let us know what you think of the taste once it all sets up 😀
Erica says
Do you have to add any lemon to the recipe? I didn’t and I was just reading the certo box and realized you were supposed to add some lemon in. Will this be bad?
Erica Walker says
We have never added lemon to it before and have never had problems. It may be acidic enough on its own. If it is something you are really concerned about you can always add lemon re-process the cans. Hope this helps!
Deanne K Dufford says
Perfect balance between sweet and spicy. Easy to make and the amber color with the green and red pepper bits makes it a perfect holiday appetizer.
Elizabeth says
I made this recipe and did it by 4 times the recipe it turned out GREAT! I took the jelly to my work and 4 people wanted the recipe. Thanks
Erica Walker says
So glad it turned out so well for you! Thanks for sharing the recipe with your co-workers! We love it when people share our recipes. Thank you!
Mike Ruck says
This is an incredible tasting jelly that looks delicious as well with its light amber color and red and green flecks. The first time I made this was summer 2018. It was a very hot and dry summer. I live in the Okanagan Valley in British Columbia. The jelly set up in less than a day. One year later, our summer was cooler and very wet. As a result, the peppers were larger,thicker and contained more moisture. After 2 weeks, the jelly was still like syrup. I dumped all the jars of jelly back into a pot and cooked it over a medium heat until my thermometer read 230 F. The jelly set up almost right away. In all, about 14 oz. of water was boiled off. My jalapenos are a colossal size – more than 4 inches long and 1 1/2 inches in diameter and about 1/4 inch wall thickness. The bell peppers I used were also extra large, so it’s easy to see where the extra moisture came from. Thank you to everyone who post their various challenges with this jelly. It makes problem solving much easier.
Erica Walker says
Hi Mike- thanks for sharing how you made this recipe a success! So glad you enjoyed it! Thanks for the 5 stars 😀
Jay Bird says
Excellent!!! Delicious on toast or as a dipping sauce for what ever your palate graves.
Echo Blickenstaff says
Thank you for the 5 stars!
Nancy Whitfield says
I want to make again. How would I convert the powder pectin for liquid pectin called for in the recipe?
Gail says
Dissapointed should have known red and green peppers would not make yellow, just dirty green colour. Didn’t say how hard a boil so doesn’t look as though mine will set up! Sorry!