This post may contain affiliate links. See our disclosure policy.
This homemade Jalapeño Jelly is so flavorful! It tastes like a fancy jelly you would find at Williams-Sonoma or Harry and David.
Featured With This Recipe
- What is Jalapeño Jelly Made of?
- Health Benefits Of Jalapeño
- Jalapeño Pepper Jelly With Cream Cheese And Crackers
- More Uses for Jalapeño Pepper Jelly
- Tips for Making Jalapeño Jelly
- Steps For Canning Jalapeno Jelly
- Why is My Jelly Runny?
- Try These Other Jam and Jelly Recipes!
- FAQs
- More Jalapeño Recipes
- How to Make Jalapeño Jelly
- Jalapeño Jelly (Pepper Jelly) Recipe
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, 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 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! 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!
What is Jalapeño Jelly Made of?
Most pepper jelly recipes, including this jalapeño jelly recipe, is made primarily from fresh peppers, sugar, vinegar, and pectin.
- 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.
Health Benefits Of Jalapeño
Spicing up foods with jalapeños can be really good for you. Did you know that jalapeño peppers 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.
Jalapeño Pepper Jelly With Cream Cheese And Crackers
We 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!
More Uses for Jalapeño Pepper Jelly
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.
Tips for Making 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.
- 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.
Steps For Canning Jalapeno Jelly
- Sterilize your jars and lids before filling them with the hot jelly to maintain freshness and extend the shelf life.
- Use a lightly damp paper towel to wipe the rims of the jars before canning. This will allow the lids to seal to the jars better.
- Water bath canners and steam canners are both great options to use when canning jelly. Follow the instructions on your water bath canner for the best canning times. You may need to adjust your canning time for your altitude.
- 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.
- For a beautiful presentation, consider using small, decorative jars to gift or store your jalapeño jelly.
- 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.
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. Be sure to dissolve the pectin properly in a small amount of liquid before adding it to the jelly.
- 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 online to fix it.
Try These Other Jam and Jelly Recipes!
FAQs
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.
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.
How to Make Jalapeño Jelly
Jalapeño Jelly (Pepper Jelly)
Video
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.
- Fill canning jars leaving 1 inch headspace. Add to a water bath for 10 minutes (adjust for high altitude, you may need to process longer). 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.
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? Click HERE!
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.
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?.
Second time making this. This recipe is so easy and delicious. I add 1/2 tablespoon of lime juice. I used all red jalapeño peppers and bell peppers, the color and taste are incredible!
Thank you!!!
Okay so I’ve been making Cowboy Candy which is basically this but runny. This year I used pectin in a batch of Habanero Jelly and it setup perfectly. Then I tried it in my normal jalapeno recipe and it didn’t thicken up at all. After reading a lot of the comments, I’m thinking that 2 pouches of pectin were not enough for 4lbs of jalapenos. I’d like to try your recipe but with only jalapenos, do you think it would setup without the bell peppers?
Since we haven’t tested the recipe that way, it is hard to say. But let us know how it turns out if you try it!
This is more of a question. How many cups of peppers should it measure out to be? And the other thing is, do you drain the juice after chopping in the food processor? There is usually way more juice than chopping by hand. Would that affect the gelling. Mine came out runny.
A bell pepper usually yields a cup of chopped pepper and a jalapeno usually yields 1/4 cup. And yes if there is a lot of extra moisture in the food processor we will pat or drain some of it off.
This jelly is so good I have made it over and over again with so many peppers I get from the garden. I grow speciality peppers including purple and red jalapeños and scotch bonnet, it is soooo good and THANK YOU for including the 3x recipe, that was genius!
Does it affect the outcome if you double this recipe?
Yes, some of our readers have said that if you double the recipe it doesn’t set up as well. I usually avoid doubling the batch when I am making jams.
Way too much vinegar for the recipe. That’s all I can taste 😩
I tripled the recipe and what a waste of good Jalepenos & peppers.
Doubling or tripling jam recipes can alter their taste and texture. We do not recommend this method.
First time canning. This recipe worked great. Two days for jelly to set. Making more today!
The recipe does not work as followed. I doubled it and don’t ever do that when making jelly. Follow the recipe and MEASUREMENTS on the Certo website and the recipe will come out. When making jelly precise measurements are the key, not 1 green pepper, 1 red pepper 10 jalapeños etc. Mine did not gel. 1) because I doubled the recipe and 2) peppers, especially green/red have varying degrees of moisture which affects the “gelling” properties. Jalapeños also vary in size. Do yourself a favor and follow the Certo recipes to the “T” or your jelly won’t gel. I did redo following the instructions to fix the jelly and it worked. Took 2 more boxes of Certo.
I’ve seen some talking about the jelly being too hot, even after removing seeds… To deter the heat of the pepper, removing the pithy (the area the seeds cling to) is most important. That area contains the capsaicin chemical that triggers heat receptors. 👍🏼
Mine turned out super watery. Is there a way to fix this? I have them all sealed.
After you’ve sealed the jars the only way to fix a runny jelly is to empty them all and recook. I found some instructions here: https://homefamily.net/2011/07/16/what-to-do-when-your-jelly-doesnt-set
This recipe is a hit for me. My family loves it and it’s easy and very delicious 😋
I love jalapeño jelly and have made many batches using different recipes Including this one and those on the Certo and SureJell packages. I have only had one batch set up right away. One batch set up a year later. Most do not ever set up. I have drained the peppers after chopping them up as suggested by one of the bloggers. Every recipe has a different order for mixing and cooking the ingredients and every recipe has a different time for boiling. With that much variance, you would think it should set up regardless of the order or length of time in cooking. I need suggestions on how to get the jalapeño jelly to set up. I recently made cherry jelly/jam with cherries from my grandmothers cherry trees and it was awesome. I didn’t have any problems with it not setting up. Is there some enzyme in peppers that discourages setting up???
It is so hard to know what factors might be affecting the pepper jelly. Heat is often a culprit, too high or too low and the pectin won’t gel. What recipe did you use for the cherry jam? That sounds delicious!
This was easy and very good. Passed it around, like in the article, on nice thin crackers, a dab of chive cream cheese and a dollop of jelly. It was a hit with everyone. Surprise at the low heat factor, but so good. I had folks asking if they can buy a jar. Wish I could post a photo.
I grew my peppers except the red bell pepper. I added barely a half pack of powder pectin (sure jell yellow) during boiling because of comments with not setting. Plus i like a little more gel like. Added 1 -3oz packet certo liquid at end. It made 7- 8oz jars. Set perfect, even with peppers throughout jar instead of on top. Taste great. Thank you.
I didn’t see a recipe only tips
If you scroll all the way to the bottom of the page, you will see the recipe card!
I just tried this Jalapeno Jelly recipe and it is awesome! Easy to make and delicious on cream cheese and crackers. I followed the recipe exactly and used only one 3-oz package of Certo. It was the perfect consistency for jelly. But just a reminder – be sure the pot you use is big enough for the rolling boil. Mine boiled over and I had to switch to a bigger pot.
I think this is a wonderful recipe. Must try.
But I added some haboneros and some sarantos for more FLAVOR!!!!!!!!!!!!!!!
I don’t mean spicy. When you add haboneros and serantos. It gives it a kick of flavor.
Thank you so much for sharing.
Happy canning everyone. J.S please email with other good recipes. ♥️
Really want to try this jalapeño jelly.
why did this make an extra 2 jars worth?? and, am I correct in thinking that is related to why mine didn’t set??? first attempt ever, lots to learn!
I make canned goods for my shop. THIS is my go-to for Jalapeno jelly. I always sell out of this one first. Thanks for the recipe and all the information to help make the best jelly.
I only had 7 jalapenos, 5 1/2 cups of sugar and the liquid pectin i bought from major grocery store chain TODAY, expired 4 months ago.
It still turned out AWESOME!!
My 23 year old son wouldn’t stop dipping into it as it cooked.
Eventhough its now almost 4am, my daughter and I are cooking some chicken just to throw this jelly on something else
I’ve made this several times over the last 12 months. About to whip up another batch. Neighbors always want more and more. One time I tried using only 4 cups of sugar. It wouldn’t set up. I’ve gotten away with 5 1/2. Plenty sweet even at 4 cups but was a job getting it to set up. Good stuff.
I made this and it is absolutely delicious
Started reading the comments and am now unsure what size Certo pouch is used in this recipe. I used the 3 oz. pouch, was it supposed to be the 6 oz.?
We usually use the 3 ounce, but some people use the 6 ounce if their jelly has trouble setting up.
hi i was wondering on the recipe for the jalapeno jelly if i can use a 12 oz jar already caned for the jelly or how much will it take to makw uo the 10 peppers thank you
We haven’t tried it with canned jalapenos so I am not sure.
If I seed half of the jalapenos will jelly turn out the same?
Yep!
This turned out great. I doubled the recipe and subbed an orange bell pepper for a red one because that is all I had. I also subbed 1/2 cup of white vinegar for apple cider as I ran out of white. I used 2 pouches of liquid certo, and it set up very quickly. We ended up digging into a jar within an hour and it was lip smacking good!
This turned out so flavorful and easy! Even I could do it
What’s the head space suggested?
Or did I miss it?
I went with 1 inch
It was fun trying to make the this recipe but it came out VERY RUNNY, almost like water. Even after waiting 24hrs it did not thicken. Gonna get another pack of pectin to see if that’ll work.
I made this recipe as directed and it is perfect, it set up perfectly! I have tried several pepper jelly recipes and this one will be my favorite!
Hi newbie to all this. A pouch of liquid pectin? As state in the recipe. Question is how many oz per recipe? Thank you
Each pouch has 3 ounces of liquid pectin.
This recipe turned out absolutely amazing! I did use powdered pectin/sure jel, and I know there’s a conversion ratio, but due to comments about it being runny, I just used the whole box. The consistency is perfect!
What size box is that?
You will want to use one of the 6 ounce pouches for this recipe. You can find boxes with 2, 4, and 6 pouches per box. Does that answer your question?
Yes thank you so much.
I made this recipe today and was short a jalapeño. I added a serrano pepper and it is divine! Thank you for the lovely recipe; it is going in the box.
Devine
divine
How much pectin would you use if you have a jar of Ball brand pectin?
1 pouch of certo liquid pectin contains about 3 ounces.
5 stars
If I double the recipe, do I double the cook time?
No, the cooking time should stay the same.
Love the flavor but mine didn’t set up can I re can it using more pectin. I doubled my recipe and used 2 pouches (1box)
We haven’t tried that so I am not sure if it would work!
The first batch I made set up right away but the second batch look about a month and it set. This recipe is wonderful and a keeper!!!!
You can reheat the jelly on low until it becomes liquidy. You can either add more pectin and cook again or you can add vinegar and thin it out if it ever sets up too stiff. I’ve had to do both over the years while making my own jellies so I know it’s an easy fix.
Hi Erica.
I used your jalapeño jelly recipe for making jalapeño jelly for the first time. Woke up this morning to find runny jelly! There is a lot of different recipes online to fix runny jelly, wondering if all jellies are created equal, i.e. strawberry, jalapeño, date etc.? Should I wait longer to let it set, or should I try adding more sugar, water and pectin cooking and re-processing?
Thank you!
I would wait a couple days to see if it sets. It might take a few days. If it doesn’t set, you will want to do as you said, add 1/4 cup sugar, 1/2 cup water, 2 tablespoons lemon juice, and 4 teaspoons powdered pectin per quart of jelly. Then bring to a boil and allow to boil on high heat for 30 seconds, then re-process in a water bath canner for 5 minutes. Hope this helps! Make sure your pectin is fresh… bad pectin will prevent the jelly from setting correctly. Hope this helps!
For anyone who had their jelly turn out runny, did waiting work or did you inevitably have to reprocess?
Yes! I waited to see what happened and it did finally set up after several days. Not quite as firm as I wanted, but did change. I also read somewhere that you should never double a batch, that this can affect how it sets up.
Do you know the cups or ratio of the peppers after they are chopped up? We received a bunch of peppers and diced them all up and froze them in gallon bags. Any suggestions on if we can use them? If is so, how many cups or measurements to equal the amount of peppers in the recipe? TIA!
If the jalapeños have been frozen, there will probably be ice crystals that have formed and might throw off the consistency. I would try a very small batch to test of I would make sure the jalapeños are thawed and dried before adding them to the recipe. For the amounts, one regular sized jalapeño is equal to about 2 tablespoons of chopped jalapeños. Hope this helps!
What is the purpose of the bell peppers in this jalapeño jelly?
It’s just for a different flavor profile. You can do all jalapeños if you prefer and if you like it extra hot.
How many ounces are in the pouch of Certo? I see the liquid Certo comes in 3 and 6 ounce pouches.
We usually use the 3 oz pectin but it wouldn’t hurt to use a little extra seeing as that some people have been having trouble getting their jelly to set. Hope this helps!
Hi I was wondering if you were to add bacon to this how long would you put in on a pressure cooker for? Any idea?
We haven’t tested this recipe for adding bacon and pressure canning. You can refer to the National Center for Home Food Preservation for the safest guidelines on canning and pressure canning different types of jellies. Hope this helps!
Very delicious and super easy to make!!! I put 1/2 Tablespoon of bottled lime juice to add extra pectin…just in case…
Thank you for the great recipe!!
Planning to make this recipe in a couple days. Do I have to core the Jalapeños and take out the seeds?
You can take out the seeds if you want to make it less spicy, but you don’t have to!
I was wondering if this recipe could be made using roasted jalapeno peppers. Unfortunately, I bought a TON of them and am looking for ways to use them other than just freezing them. This looks amazing, so I’m hoping that it might be a good way to use them. Thank you!
We haven’t tried it with roasted jalapeno. We have only tested the canning safety as the recipe is written.
I grew my own Japalenos & Thai hots. We like hot. I didn’t use the red or green sweet peppers as I don’t have them. Didnt have Certo, used dry pectin. Turned out great.
How many jalepenos did you use when you did all jalapenos?
Thanks, I was wondering if dry pectin was okay. Going to try this now.
How much dry did you use to substitute the liquid?
I made this recipe today and I doubled the batch. The flavor is wonderful and it started setting up right away. I wrote this recipe down and placed in my cook book. It is a keeper!!!
I used this recipe today, my first time ever making jalapeño jelly. It turned out great! Thank you!
For those of us who’ve never used pectin before, it might be helpful to say in the directions, “Prepare pectin according to the packaging directions.” I could only find powdered pectin. I’ve never used it before and now I’m starting from scratch.
I too can only find the powdered pectin. I’m trying to figure out a way to add strawberry into mine too.
Hi Erica – thanks for posting this – here in the UK liquid Certo comes in bottles, not pouches – can you tell me what is the quantity in a single pouch?
In the U.S. it is usually 6oz in a pouch of liquid pectin. Hope this helps!
Each certified pouch is 3oz.
Hot water bath or cold water?
Hot!
Hello. Going to try this recipe but I have a question. Can I substitute powdered pectin because I don’t have liquid pectin?
We haven’t tried this recipe with powdered pectin, so I can’t say if it will work. Let us know how it comes out if you try it!
I love the flavor of this recipe but I never have a jelly consistency, only syrupy. I’ve tried adding more pectin as well as increasing the boiling time and nothing has worked yet. Anyone have this problem that they’ve found a solution for?
I tried adding a little lime juice (bottled). It has natural pectin and the flavor is still delicious. I don’t notice it. For this recipe I added 1/2 tablespoon.
This jelly is so easy to make and it’s sooo delicious!!
Amazing! I take this to every potluck or get together and people can’t get enough! Delicious!
first time on using this recipe. how can you tell if it jells after it put in jars . and how long does it last like til August
How large are the jalapeños you use mine are 4 in long and I’m worried I’m putting too much in
Our jalapenos are usually about 2-3 inches! I hope this helps!
Absolutely delicious! Love the white wine vinegar in this recipe. Slurrrrrp!
My jelly didn’t set properly. It’s more syrupy.
It can take a few days to set. How long ago did you make the recipe?
This is the bomb? I get rave reviews and returning customers!
How much does this recipe make. 1 pint , 4 pints? Thanks
This recipe makes 6 half pint jars with approximately 16 (1 Tbsp) servings in each jar.
Where does the salt get added?
In step two when you are boiling the peppers!
Doubled the recipe. Did not set at all. Tastes great – if you want to pour your liquid jelly onto something. Should the liquid pectin be doubled in the recipe?
can you use canned jalapeno peppers to make jalapeno pepper jelly?
It’s best to use fresh jalapeños. The flavor and consistency will turn out so much better. The canned jalapeños are water packed and will throw off the liquid ratios in the recipe. Thank you for asking!
Why is so much sugar used if pectin is used as well?
is the water bath cold or hot?
It is hot. You want to use a hot water bath canner for this process. Hope this helps!
To this recipe can I add one tablespoon of granulated honey
Can I make the Pepper Jelly without canning?
Yes, just store it in an airtight container and use in 1-2 weeks. You can also freeze it.
Perfect recipe! Thank you
I made this twice now and the flavour is incredible.
The 1st batch didn’t set with the 1 pouch of liquid pectin.
The 2nd batch I used 2 pouches of liquid pectin, and it was the perfect consistency.
Thanks for sharing this recipe. Cheers!
So glad you liked it! Definitely adjust the pectin to be the consistency you like best.
Do you have to add bell peppers or can you just use jalapeños and can you use the powder pectin instead of liquid pectin?
Because this is a canning recipe, we can only vouch for our specific recipe being canning safe. We cannot recommend any omissions or substitutions. Sorry!
I followed the recipe to the T! and yes you can use powdered pectin along with peppers of your choice, I added in a few banana peppers from my garden along with green,yellow and red peppers plus the jalapeños. My jalapeño pepper jelly set perfectly overnight, turned out amazing. I wish i could post a picture.
How many ounces is your pectin!
We use the 3 oz liquid pectin pouch!
What about elevation. I live s as t 5500 feet
Absolutely love the flavor! Unfortunately mine has not set in the past 3 days, so that is kind of disappointing. I even had some that I put in the fridge, wasn’t quite enough to fill a jar, and it is still runny also. I will just use these for a glaze or dipping sauce. I am going to try again….kinda thinking that I may have overcooked for the 10 min so going to reduce time and temperature and see if that works today. Thanks for a flavorful recipe!!
I freeze mine to be sure that it is good for a long time.
Sweet and spicy is my fav combo! Pair that with a cracker and some cream cheese…Wowza!
This was the perfect way to use up my jalapeños from the garden!
I followed this recipe to a T! Although I did add 5 habanero peppers as well. It set great and it is delicious!! I’m definitely saving this recipe.
I only had powder pectin! Hope it sets up, it looks great!
This recipe did not set
There are a few things you can try. Place a jar of jelly in the refrigerator overnight and check it the next day. Sometimes the extra cool temperature will help it to set. If that doesn’t work, see this article for ways you can re-process the jelly so it will set: https://www.homestead-acres.com/how-to-fix-jam-or-jelly-that-didnt-set/
This is the recipe inside the certo box.I have been making it for over 15 years.I don’t use the green pepper-not a fan,I use two red peppers,and I never remove the seeds from the jalapeños just throw them in the food processor with seeded reds.it’s been my experience that no matter how hot the peppers start out the sugar seems to calm it way down after it sets.if you want it spicy(we do) you need to add hot pepper flakes at the end
Forgot to mention this jelly makes the best peanut butter and jelly sandwich you will ever eat.I have it for breakfast 3-4 days a week
OMG, I have been living on PBJs with peanut butter, pepper jelly AND a swipe of my homemade apple butter across a slice of tge bread, too. It is absolutely THE best adult PBJ in the world! Definitely try it with apple butter!
Printing right now! We love this type of jam over cream cheese to dip crackers in!
This is my husband’s favorite jelly of all time!! We LOVE it!
You better believe I am making a ton of this jelly!! We love on so many things!! It’s the perfect taste!
Could I substitute the sugar for Swerve (a natural sugar substitute)?
I haven’t tried it with any sugar substitutes, so I am not sure. Let us know how it goes if you try it!
In food processor, finely chop peppers- HOW FINE TO CHOP THEM?
I chop them pretty fine, but it is a matter of personal preference!
I tried a batch with sugar substitute and it crystallizes after refrigerated. But, I was able to make it look and act like jelly again after microwaving. The flavor is still awesome.
What is the shelf life for the jam once sealed?
I try to use everything I can within a year of canning it.
My jam was perfect at first…but when I opened a jar weeks later the jam was totally crystallized. The tops were sucked down so I thought it had sealed..this was my first attempt at jelopeno jelly
Oh no! I hate when that happens. You can de-crystalize the jam by heating it up over the stovetop. Hope this helps!
I’m going to attempt this recipe today. Thanks for this recipe!
I haven’t tried it, yet, but it looks delicious! Question: After chopping the peppers, should they be drained of their liquid before going further?
They shouldn’t have too much liquid, but if you notice a large amount, then yes.
Love!!
I made this recipe today. It turned out perfect. At first I thought it would not set up and my jelly looked runny. Overnight, the jars set up and it was perfect!
Doubled the recipe and got 14 jars. This recipe tasted amazing. I didn’t have liquid certo so I used 2 Tbsp of certo crystals per batch in place of the liquid. I also didn’t add the sugar until I had added the certo crystals and let boil for 1 minute. (since I substitued crystals for liquid I had to make that slight change) than continued on the rest of the steps. Thank you for sharing such a great recipe. This recipe is a keeper!!
My gf canned and made this and gave me a jar delicious I love it
Want to try this recipe by only have powdered pectin. Can I use it? If so, how much? Thank you
I haven’t used powdered pectin before, but I found this info on foodinjars.com
“You use two tablespoons of powdered regular pectin for every packet of liquid pectin. The difference in usage is that instead of adding the pectin at the end of cooking like you do with liquid, you whisk the powdered pectin into the sugar before you combine it with the fruit.”
Hope this helps!
Can you make this with splenda?
We haven’t tried it that way, but let us know how it goes if you try it!
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!
I want to make again. How would I convert the powder pectin for liquid pectin called for in the recipe?
To convert : Use less powder pectin than liquid pectin.
For one pouch of liquid pectin use 2 Tablespoons of powder pectin.
Excellent!!! Delicious on toast or as a dipping sauce for what ever your palate graves.
Thank you for the 5 stars!
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.
Hi Mike- thanks for sharing how you made this recipe a success! So glad you enjoyed it! Thanks for the 5 stars 😀
This recipe is really tasty. I like using the red and green bell pepper for extra flavor. The only problem is that my jelly didn’t set up either, so I’m going to boil it more like Mike did. Too good to waste.
Have to try this! For 20 years I pickled and canned a 20 kilo burlap bag of jalapenos from a farmer in neighboring Tijuana mexico..fresh so fresh. In doing that I noticed that every other jalapeno year the jalapeno walls alternated thick and thin one year thick next thin. Yours sounds great
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
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!
I’m really wanting to give this s go. My question is, How much water do I boil it all in. Thx in advance. I’m a rookie.
Jk
It doesn’t have to be exact, but enough to cover the contents of the pot!
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.
I forgot to water bath for 10 minutes after filling the jars, should I dispose of the jelly or do you think it will be ok to eat
It should be fine for up to two weeks in the fridge!
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?
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!
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.
Oh good! Thank you for sharing! Let us know what you think of the taste once it all sets up 😀
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.
I’ve made this recipe two years in a row. The first year turned out great, but needed more spice. This year I added more seeds to amp up the spice, but it didn’t thicken. I was disappointed thinking I would have to dump all 8 jars, but then I read reviews that said not to toss liquidy jars, but to use it for glaze/marinades. Glad I checked the reviews before I wasted the jars! I will be making another batch this year to get the desired jelly consistency!
So glad to read that you used Fresno chili. Absolutely my favorite! Gonna try making before Christmas! Thx, from a Fresnan.
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.
So glad you love this recipe! Thanks for the 5-star rating!
hello can you add a couple of banana pepper to it.Or do you recomend not to. And thank you for the receipe . and will banana pepper mess up the taste.just wondering
I haven’t tried adding banana peppers to it, so I can’t speak to how it would affect the taste or texture. Let us know how it turns out if you do try it!
The recipe doesn’t say remove seeds ? Do I or do I not remove them?
Depends on how spicy you want it! More seeds = more spice!
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.
Sorry to disappoint, but the picture just has a shadow on one side! It is the same color throughout.
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.
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!
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
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.
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!
I made the jelly as directed but it does have a brown color. So to get the color that you show in the picture are you saying that you don’t use red peppers only green or perhaps yellow. Please clarify
In the picture, the jar has some light shining through it. It is a brown-ish color when we make it as well!
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?
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!
I see the number of peppers but the vary so much. Is there a certain weight you try to be around?
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!
Thank you so much for you time and patience with me lol, I will let you know how it goes
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?
Yes, you can store it on the shelf until it is opened!
I made 3 batches today. I don’t like following recipes , but I followed to to a T. It did not set. I used two packets of liquid pectin in my last batch and it does look like it’s getting a bit thicker. I can’t believe I’m the only one who has had this happen. Very disappointing.
It usually takes a day after you can it to really “gel”. I hope it has set up since you posted this comment! Let us know!
Mine did not set,very disappointed. These were supposed to be as gifts…now I have to figure out how to save them.
It usually takes about a day to set up. Has it been a day since you finished the jelly?
My first time canning this. I read the comments that you added and I may have removed to much of the natural liquid. The taste is wonderful but it a little on the thick and sticky side. Not bad enough to keep us from using all of our first batch but was wondering if you had a suggestion on how I can improve the next. Is it possible that I removed to much of the natural juices from my peppers? Thanks so much for posting this great recipe and instructions.
Sorry to be a nuisance, but I bought the powdered pectin from a health food shop on line and it came in a pouch with just the weight and no instructions. what weight of powdered would I need to substitute for the liquid amount for the recipe, as I am really keen to try it. Thanks
Hmmm here is an answer I found online from “foodinjars.com”: You use two tablespoons of powdered regular pectin for every packet of liquid pectin. The difference in usage is that instead of adding the pectin at the end of cooking like you do with liquid, you whisk the powdered pectin into the sugar before you combine it with the fruit.
Hope this helps!
I cannot get liquid pectin where I am, can I use powdered and if so how much do I use, is it added as a powder or do I mix it with something else to make it liquid and is it added at the same time ?
Yes, you should be able to use the powdered pectin. You shouldn’t need to mix it with anything. Just be sure to check the instructions on the package and it will give you an idea of the amounts you need. Hope this helps!
I have canned and made pickles for years but this recipe is my first attempt at jelly. I researched many recipes and read several reviews/comments before choosing this one. In the past 24 hrs I have made 3 delicious batches. One jar is gone already. Some notes to share for those who had trouble getting the jelly to set: I followed the recipe exactly as written except I reduced sugar to 4 3/4 C (I experimented with amount of seeds to leave in as each batch had a varying ammount of heat). My cans all sealed as soon as I removed them from bath. The jelly set up within hours and was ready to serve. I think this is because I squeezed all the excess liquid I could from the chopped bell peppers and discarded it before putting my peppers in the pot. Perhaps this is why others had to wait 2 wks to set. Wonderful recipe and will be making many more batches.
So glad you liked this recipe! Thanks for the tips! I haven’t been able to figure out why so many people’s jelly hasn’t set. This comment will be a great help to others 🙂
So mad this did not turn out, it’s like water.
Hi Linda— how long did you let it set? Sometimes it takes a few days. If you want to email us (click on “contact us” above) we can help you trouble shoot to try and save it! So sorry this didn’t work out for you!
I posted a question the other day and now I don’t see it. My question was my jelly turned out soild what can I do to fix it.
I made this jelly this morning, I followed the recipe but mine setup to much. what can I do with it?
Can I add something to it and start over?
Hi Pat- that is very interesting! You are the first to say it set up TOO much. Once it has solidified I don’t know if there is much you can do. You can put it in a bowl and heat in the microwave for a few seconds before serving to help it liquify a little bit. How solid is it? Moreso than grape jelly?
can i make it without the bell peppers ? i dont have any on hand
You can use more jalapeños…. you could also probably just leave them out, it just won’t have as much flavor. It will taste more like regular jelly.
Wanted to try making some pepper jelly, which I’ve never done before. Your recipe was so easy to follow, and all of the extra comments were very helpful. The taste that I had from some of the extra was simply “awesome” now I just hope everything sets well. Thank you! (From Wisconsin)
You are very welcome! Sometimes it takes a while to set. Putting it in the fridge may help it set faster. Glad you like it!
My husband is diabetic, can I substitute Stevia extract powder for the sugar, not sure if I use cup for cup as with the sugar or use less stevia. This is my first time canning but had so many jalapenos I want to try this. Any suggestions would be most appreciated.
Thanks
HMmm we have never used Stevia as a cup for cup substitute before. Does Stevia advertise that it can be used a cup for cup substitute? I’m just not sure how it will gel with the rest of the ingredients.
You don’t need to use a bath for sealing. 3 minutes before filling half or full pint size jars. Place lids to seal in simmering hot water. put your jars with a smqll splash of water in each one and microwave for 3 minutes. then remove from microwave, they will be hot, and fill right away. clean the lip of each jar and seal lid. best to turn upside down for about 10 minutes. much faster, easier and never had a failure.
Thank you so much for this recipe! I added a few Serrano peppers to my batch to kick up the heat a bit more and I used Apple Cider Vinegar instead of white vinegar. I made this yesterday (first time canning!) and all my jars sealed. I was so giddy as I heard the ping! Its still a bit runny this morning so I am hoping it sets up soon. Wonderful recipe and very easily tweaked for heat preferences!
It usually takes a few days to set completely. Glad you enjoyed it! One of our favorites!
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.
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 🙂
Can you make this recipe with JUST jalapeños? If so how to I alter the recipe. Thanks 🙂
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
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!)????
haha oh my goodness you are BRAVE (and so is your husband)!
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.
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. :/
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?
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!
What size jalapenos do you use? They vary in size.
around 2″
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!
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!
So glad you like it! Love the idea of using raspberries! Yum!
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.
Regards
Nick
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!
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.
Bridget
I’ve made a version of this many times … Makes a great Ham Glaze!
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!
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.
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!
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!
So glad you like it! Now you can save big $$ by not having to buy Harry & David haha Thanks for the comment!
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.
All I can say is “THANK YOU!” It turned out perfect
So glad you liked it! 😀
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. 🙂
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!
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.
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!
Thanks for the tip on the video Jacquie!
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!!!!
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 😀
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!
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!
It should be ok– the sugar is there for preservation, without the salt you should be alright 🙂
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??
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?
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.
Made this yesterday & it is delicious! Still pretty thin but so good on crackers with cream cheese.
Do you have to use vinegar in the recipe? I used the apple cider vinegar and it is so strong in smell and taste.
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
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!
Can’t wait to try this. It doesn’t mention how much this makes. How many jars does one batch make?
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
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!
We are so glad you liked it! Thank you for letting us know! It is definitely a favorite with our family too.
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?
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!
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
Don’t worry.. it will set up! It can take up to 2 weeks to set. Don’t give up on it!
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!
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.
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.
I am so glad you liked it! Thank you so much for your comment!
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
A friend made this for me many years ago. I have purchased many jars of Jalapeno jelly over the years only to be disappointed with it being to hot to enjoy. I made two batches of your recipe and it is perfect. I was hesitant to take the first bite being afraid of the heat, but to my delight it was perfect with all the flavor minus the heat. Thank you very much for your recipe …
Yay! So glad that you like it! This is our favorite for jalapeno jelly, too! I have yet to find a store-bought one that I like as much. Thank you for taking the time to leave such a nice comment!
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!
You are going to love this Jalapeño Jelly. It is delicious. Thank you for visiting our site!
I am needing to make this with way less sugar or sugar free. Any ideas?
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!
Made this yesterday, just wondering how long does it take for the jelly to set.
Its still runny.
It might take a few days to set…
Made this today. Can’t wait to try it! My daughter said it made the house smell “spicy”!
Hello, I want to make this but I’m from Mexico, so we have plenty of peppers here, I want to be sure about the kind of the peppers, can you please post a picture of the Ingredients? And what does lg. means?
Thanks!
I don’t have the ingredients on hand to take a picture, sorry! Lg means “large”
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.
Thank you so much for your comment! Great advice!
Could I add a fruit to this recipe such as pineapple? Would the proportions of the others ingredients change at all?
ehhhh…. I don’t know if I would add extra fruit but if you are dying to try it I won’t stop you!
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.
I have bunch of peppers I was drying, so they are not fresh. Do you think those would work with this recipe?
eh…. I don’t know about that. I don’t think I would do it but can sure try it!
I planted 15 different types of Peppers this year. The mildest is the Purple Jalapeno Peppers. I have some dried Scorpion Peppers, VERY HOT. Do you think it may work with other types of peppers with the number cut down? I had used one Scorpion Pepper to make over 6 cups of Salsa which was VERY HOT.
yikes! I’m not exactly sure! The jalapeno jelly really isn’t supposed to be way spicy, it is just supposed to have the flavor of the pepper. I would say go with peppers where you like the TASTE. I like the taste of serrano peppers and have used those in addition to the jalapenos. It makes it hotter but I really like the flavor they add. You are brave growing scorpion peppers! Yikes!
Followed the recipe exactly except I used powder gelitan. It turned out delicious! Flavor is on point!!
This jelly is wonderful and turns out everytime. I love it. thank you!
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.
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 🙂
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
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.
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?
That is a good question. I just checked this online and it looks like the Certo packets are 3 oz. each.
Hi! I’m excited to try your recipe! I do have one quick question. The recipe calls for 10 jalapenos – does it matter what size? Ours are staying quite small, although they are spicy. I’m just wondering if peppers that are 2-3 inches are big enough or do I need to wait until they are more like 3-4 inches? Thanks!
I think any size should work– if they are really small you can add a few more just for good measure. If they are 2-3 inches I would maybe add just 3-4 more is all.
I made this today and the peppers are floating on the top of the jelly. What did I do wrong?
Is this after you put them in the jars?
That is normal. Just stir it before using it.
I’m so excited to try this out! One question: other than number is there an amount on the jalapenos? The peppers from our garden are staying pretty small – between 2 and 3 inches, not the huge ones you get at the store. I’m just wondering if 10 will be enough or do I need more or do I need to tell my husband to stay out of the garden so they can grow bigger?! 🙂
Thanks!
Thanks for the jalapeno jelly recipe. I fixed it today. When I was cleaning up, I licked the spoon. Boy, was it HOT!
My question is, Can I make another batch without the seeds and add to the first batch after it is done boiling and
will it still gel! I’ve never made jelly other than frozen strawberry jam but I love jalapeno with creme cheese. Thanks.
Oh, I haven’t waterbathed them.
I, too, found this was way to hot! I like a little heat, but not this much! I think a warning should come along with the recommendation to use all the jalapeño seeds. I will make this again, using maybe 1/4 of the seeds. Great recipe, and super easy to make. Thanks!
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!
This jelly is crazy good! I looked online for a recipe with a picture like this one as it matched some I had purchased and liked a lot. I compared recipes and decided on this one making only one change and that was using a yellow bell in lieu of the green one. When my husband found out that I was using our own jalapeños he figured it would be too hot to be any good (and he loves hot). No need to fear. Oh…my…word! I put the extra in a dish and it congealed immediately and we had it with our dinner. My husband said it was anointed, lol! Everyone that stopped by the house I had try some. Their eyes opened wide and they all said it was the best they’d ever had. My husband became very possessive with it saying that he knew how many jars there were and wouldn’t be happy if there was any missing! I like it every bit as much as the jelly I was trying to imitate. Maybe even better; It’s very similar. Thank you so very much for sharing and I now look forward to trying other recipes of yours. I am a fan for sure!
Wow, what a nice comment! Thank you so much! We love this Jelly too. We seriously open a jar with some cream cheese and crackers and it is gone almost immediately. My family can never get enough! I am so glad your family liked it too!
Hello,
I was wondering how many 8 oz jars this recipe would fill?
Thanks! 🙂
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!
I made this 5 days ago. It has a wonderful flavor but it still has not set. It is like syrup. I want to make this again but I can’t figure out my mistake. Any suggestions? I live in Chicago so altitude is not a problem.
It should thicken up. Maybe when you open it and refrigerate it — it might thicken up. I know the ones I refrigerate thicken up great. I don’t know why but some pectins thicken better than others. If you use the same pectin, try decreasing the vinegar by 1/2 c.
Hopefully one of these suggestions will work! Let me know.
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
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.
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.
And depending on spice level, I’ve made a mild version and removed most of the seeds from all of the jalapeños.
I have 20 peppers I never used for Super Bowl Sunday- and they are all HUGE! I love poppers, but I can’t make 40 to eat by myself lol. I don’t know why I didn’t think of this jelly considering how much I LOVE IT!!! A few questions before I begin. Have you tried reducing the sugar at all? I usually do this with jellies to keep it healthier, and for our little toddler. I to can’t find the liquid and I see many posts about powdered pectin, but how many packets are ya’ll using? I’m not a fan of green bell pepper…is leaving it out or two red okay? I’m sure it is, but wanted to post in case someone else has that question. lastly, while purposely searching this jelly now I’m finding all kinds of flavors- strawberry, cranberry, raspberry…anyone try these?!
I haven’t ever reduced the sugar or used substitutes… So no guarantees if it comes out funny! The packets can be found at Walmart near the canning supplies. Usually an associate can direct you. Also, feel free to do the red peppers instead of green… I don’t think you will notice a difference.
I think I’ll stick with normal sugar for this first time..my question about the pectin packets was how many of the packets to use for this recipe Thanks in Advance!!
I just use red bell pepper. (if I have them) I have added strawberries to the jalapenos. Awesome. I will try raspberry too. I like to experiment. If you have trouble with it setting, try boiling it until it reaches 205 degrees on a candy thermometer. Good luck and have fun. I also wear rubber gloves.
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
Thank you for sharing this, Chuck! Great idea to use the immersion blender!
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!
I made this last night and it is quite runny, how long does it take to gel?
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.
Thanks, I’ll wait a few days and see what happens.
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.
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!
I made your jelly and it was so yummy! I want to share it on my blog. I will link it back to you.
Thanks!!
Thank you for posting this recipe. I love jalapeno jelly, and am very excited to make this. I do have a question about the water bath. What is the altitude for the time listed (10 mins)? I live in a higher altitude (Utah) and am wondering if I need to adjust accordingly.
Thanks!
It was in Utah so the elevation shouldnt be an issue hopefully!
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.
Can you use powdered pectin instead? I never, ever have luck with the liquid!
I am sure it would be fine!
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.
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 🙂
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!
I added strawberries to the jalapenos before cooking them. Awesome flavor.
I'll be going tot he store on Monday for jalapenos….that looks so divine! Thanks so very much for sharing!
@Jackie- When you do a water bath you need one of those canning pots. It will explain how to can on the instructions. You don't need to refrigerate it after canning. Only after you pop open the lid. Hope this helps!
Erica
I have found that if you keep your jelly, jam or preserves hot on the stove and use your seals right out of hot water onto the filled jars, let them sit on the counter….they will seal on their own. I never put my preserves or jellies through the hot water bath unless they don’t seal on their own. I have been canning for years and have never had a problem. If I find one later that got unsealed, I just throw it away. You will hear the popping sound when they seal on their own without the extra work of water bath. Your choice.
Good to know! Thank you for the comment!
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!
You are very welcome! So glad that you like it! 😀 Thanks for the jar tip!
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!!
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.
Gonna make some asap. Sounds great
@ 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!
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!
I always use apple code vinegar in my grandmother’s recipe… I like it better than the white vinegar.
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 great meatballs! Thanks again for your ideas, we are definitely going to try them!
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!
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.
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!!!!
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.
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
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?
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!
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.
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?
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!
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.
I have a ton of jalapenos I froze over the summer. Now I know what I can do with them!
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. 🙂
Awesome! I am always looking for jalapeno jelly and in Idaho that is hard to find. Now I can make my own. Thanks for sharing.
The Farm Girl
thefarmgirlrecipes.blogspot.com
@ 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!
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?
Here is everything you need to know: http://www.freshpreserving.com/tools/waterbath-canning hope this helps!
I always had pepper jelly growing up. I love this stuff. My question is….and I know I'm lame….does the water bath preserve the jelly? And how soon does it need to be used? So it can sit on a shelf until it is opened? Then does it need to go in the fridge?
Thanks!!
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.
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…
Yes, it should be two 3 oz packs.
Do you throw peppers in food processor to chop or what!
Sure! That would be a great idea if you aren’t keep on chopping by hand. Hope this helps!
Your recipe I printed says 1 pouch, not 1 box of Certo. Is it two pouches then, because that would explain why mine isn’t setting. Can I re-can the jelly again, just adding the second pouch?
It should just be one pouch, but yes, you can re-can the jelly and add some of the certo from the other pouch to thicken if needed. It sometimes takes a day or two to set completely.
From what I have discovered a Sure-Jell is superior in getting a gel.
Once it comes out of hot water bath and you here the lids pot, it’s safe to put on a shelf worth the Can goods
Yay! I am so excited you got this recipe, I love this stuff!
funny story…I made this years ago from a Family Circle recipe and gave my sister-in-law a jar for Christmas. She served it at her New Years Eve party and told someone she made it herself…well, the guest called the next day raving about the jelly and asked for the recipe. My sister-in-law made a frantic call to me for the recipe. I didn’t have it as I had thrown away the magazine and didn’t copy the recipe. That was before the internet and pinterest. I told her it serves her right for fibbing.
I just made it even my kids are like that smells so good . put all my peppers are at the top how do i get them to spread out. or does it mater.
It’s totally ok, you can stir them down or after they are sealed you can roll them around so they distribute a little better after they cool a little bit.
Penny,
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.
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 ?
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 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.
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?
I had the same issue, but I change the quantity of peppers a little bit. However, I called it jalepeno syrup and poured it over all sorts of things. Super delicious and seeet.
Can anyone tell me what portion of fruit strawberry, cranberry, apricot, raspberry one would use for each individual recipe?