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This homemade Jalapeño Jelly is sweet, a little spicy, and one of my favorite things to keep in the pantry. It is so good poured over cream cheese with crackers, but it also makes a great glaze for grilled meats, a fun spread for sandwiches, and an easy gift for friends and neighbors.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“Each and every time I take these to gatherings, they disappear, I am always asked for the recipe. Thank you so much for this delicious jalapeño jelly.” – Debbie
“Absolutely love this jalapeño pepper jelly and it has been a huge hit anywhere I’ve taken it! Couldn’t wait for my garden to produce the peppers so I could make another double batch as we were down to our last jar!.” – Andria
“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.” – Michele
Why I Love This Jalapeño Pepper Jelly
If you have never had jalapeño jelly before, I know it might sound a little strange. Jalapeños in jelly? I get it. But trust me, once you try it with cream cheese and crackers, it makes total sense. It is sweet, tangy, and has just a little kick. My mom loves this recipe, and she does not tolerate much heat beyond ketchup, so as written it is not overly spicy.
I love that this pepper jelly works for so many things. It is a quick appetizer when people stop by, it is a pretty addition to a charcuterie board, and it makes the cutest little homemade gift when poured into jars with a ribbon tied around the top. I also love that I can adjust the heat depending on who I am making it for. Remove the jalapeño seeds for a milder jelly, or leave some in if you want more spice.
🩷Erica
Table of Contents
- 5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
- Why I Love This Jalapeño Pepper Jelly
- Ingredients You’ll Need
- Ingredient Additions and Substitutions
- How to Make Jalapeño Jelly
- Do The Consistency Test Before Canning
- Powdered Pectin vs Liquid Pectin
- Recipe Tips
- Frequently Asked Questions
- Troubleshooting
- Make Ahead and Storage
- Ways To Serve and Pairing Ideas
- More Jam and Jelly Recipes
- Jalapeño Jelly (Pepper Jelly) Recipe
Ingredients You’ll Need
- Jalapeños: These give the jelly its signature flavor and heat. Remove the seeds and membranes for a milder jelly.
- Bell peppers: I like using both red and green bell peppers for color, sweetness, and a softer pepper flavor.
- White vinegar: Vinegar adds tang and helps balance all the sweetness. Apple cider vinegar can also be used.
- Sugar: Regular granulated sugar works best here and helps the jelly set correctly.
- Salt: Just a little salt brings out the flavor of the peppers.
- Liquid pectin: I use Certo liquid pectin for this recipe because it is easy to add gradually and adjust as needed.
Ingredient Additions and Substitutions
- For a hotter jelly: Leave in some of the jalapeño seeds or use a few hotter peppers like serranos, Fresno peppers, or a small amount of habanero.
- For a milder jelly: Remove all jalapeño seeds and membranes, and replace a few jalapeños with extra bell pepper.
- For a red pepper jelly look: Use red bell peppers and ripe red jalapeños. You can also add a drop or two of red food coloring if you want a brighter color.
- For a green pepper jelly look: Use green bell peppers and green jalapeños. The finished color may still be more golden than store-bought green pepper jelly, and that is normal.
- White vinegar or apple cider vinegar: White vinegar gives a cleaner, brighter flavor. Apple cider vinegar adds a little more fruitiness.
- Do not swap in sugar substitutes for regular sugar: Regular sugar is part of the way this jelly sets. If you want a low-sugar version, use a pectin made for low-sugar recipes and follow the package directions.
- Do not reduce the vinegar if you are canning: The vinegar is important for flavor and safe preserving.
How to Make Jalapeño Jelly
- Prepare the jars and peppers. Wash your jars, lids, and bands. Rinse the peppers, remove the stems, and remove the jalapeño seeds if you want a milder jelly. Finely chop the peppers in a food processor or blender.
- Cook the pepper mixture. Add the chopped peppers, vinegar, salt, and sugar to a large heavy pot. Bring to a full rolling boil over medium-high heat, then boil for 5 minutes, stirring often.
- Add the pectin. Start by adding half of the liquid pectin. Stir well and boil for 1 minute. Skim off any foam from the top so the jelly is smooth.
- Test Consistency and Fill the Jars. Do a quick consistency test before canning, then ladle the hot jelly into clean jars, leaving ¼ inch headspace. Wipe the rims with a damp paper towel, add the lids, and screw on the bands until fingertip tight.
- Process and Cool. Process the jars in a boiling water bath for 10 minutes, adjusting the time for altitude if needed. Remove the jars and let them cool undisturbed. Check the seals after they have cooled.
- Serve. Let the jelly set for 24 hours before serving. Spoon it over cream cheese with crackers, add it to a charcuterie board, or use it as a sweet and spicy glaze for meat.
Do The Consistency Test Before Canning
The pectin is what can make or break the texture of this Jalapeño Jelly. If you add too much, the jelly can set too firm. If you do not add enough, it can be runny. That is why I like starting with part of the liquid pectin and adding more only if needed.
Here is how to do the quick plate test:
- Place a small plate in the freezer before you start cooking.
- Spoon a little hot jelly onto the cold plate.
- Let it sit for 1 to 2 minutes.
- Tilt the plate and watch how it moves.
If the jelly runs like water, it needs more time or a little more pectin. When it moves slowly like thick syrup, it is ready. If it sits in one firm blob, it may be a little too thick. Before jarring, you can stir in a tablespoon or two of hot water or vinegar to loosen it slightly.
The jelly will continue to set as it cools, so do not judge the final texture while it is still hot in the pot.
Powdered Pectin vs Liquid Pectin
I prefer liquid pectin for this Jalapeño Jelly because I can add it gradually and test the texture as I go. That makes it easier to get a soft, spreadable jelly instead of one that is too loose or too firm.
You can use powdered pectin, but the order of the steps changes. Powdered pectin usually needs to be added earlier in the cooking process, before the sugar. If you want to use powdered pectin for this recipe, use one standard 1.75-ounce box in place of the liquid pectin. Whisk it in with the chopped peppers, vinegar, and salt before bringing the mixture to a boil. Then add the sugar all at once and boil according to the pectin package directions.
I do not recommend mixing different types of pectin unless you are comfortable adjusting jelly recipes. Liquid pectin, powdered pectin, low-sugar pectin, and no-sugar pectin do not all work the same way.
Recipe Tips
- Wear gloves when cutting jalapeños. The oils can burn your hands, especially when you are chopping a lot of peppers.
- Use a large pot. Jelly bubbles up as it boils, so give it plenty of room.
- Chop the peppers very fine. A food processor makes this quick, but do not puree them into mush.
- Measure the chopped peppers. Too many peppers can add extra moisture and affect how the jelly sets.
- Use fresh pectin. Old pectin can lead to a weak set.
- Do not double the batch unless you are experienced with jelly. Large batches can set differently and are harder to troubleshoot.
- Skim off the foam. This gives the finished pepper jelly a cleaner look.
- Let it set before serving. The jelly needs time to cool and gel, so wait at least 24 hours before opening a jar.
- Adjust for altitude. If you live above 1,000 feet, add extra processing time for safe water bath canning. Process half-pint jars for 10 minutes at 0 to 1,000 feet, 15 minutes at 1,001 to 6,000 feet, and 20 minutes above 6,000 feet.
- Use new lids for canning. Bands can be reused if they are in good shape, but flat lids should be new.
Frequently Asked Questions
As written, this Jalapeño Jelly is more sweet than spicy. It has a little kick, but it is not overwhelmingly hot. For a mild jelly, remove all the jalapeño seeds and membranes. For more heat, leave some seeds in or add a hotter pepper.
Be sure to use milder jalapeños if you don’t like it hot.
Yes, frozen jalapeños can work, but thaw them first and drain off any extra liquid. Frozen peppers release more moisture than fresh peppers, and that extra liquid can make the jelly softer.
You did not do anything wrong. Homemade jalapeño jelly often turns out golden or amber because of the peppers, sugar, and cooking process. Store-bought green pepper jelly usually has food coloring added.
Yes. You can make the jelly and store it in the refrigerator instead of water bath canning it. Let it cool, cover it, and refrigerate it. Use refrigerated jelly within a few weeks.
It usually starts setting as it cools, but I like to give it a full 24 hours before serving. Some batches can take a little longer, so do not panic if it looks soft right away.
I do not recommend reducing the sugar in this recipe because it helps the jelly set. If you want a lower-sugar pepper jelly, use a low-sugar pectin and follow the instructions that come with that pectin.
No, I do not strain this recipe. I like the little flecks of pepper throughout the jelly. If you want a clearer jelly, you can strain it, but the texture and yield will be different.
No, this recipe uses vinegar for acidity, so you do not need to add lemon juice.
Yes. Apple cider vinegar works well and gives the jelly a slightly fruitier flavor. White vinegar gives it a cleaner, brighter taste.
Peppers can float as the jelly cools and sets. Finely chopping the peppers helps, and I also like to let the jelly sit for a few minutes after cooking, then stir it well before ladling it into jars.
Troubleshooting
My jelly is runny. What happened?
Runny pepper jelly is usually caused by old pectin, not enough pectin, reducing the sugar, too much liquid from the peppers, not boiling the mixture hard enough, or doubling the batch. Before you worry, let the jars sit for a full 24 hours because the jelly continues to set as it cools. If it still does not set, use it as a glaze or sauce, or reheat it with more pectin, test it again, and reprocess in clean jars with new lids.
My jelly is too firm.
This usually means too much pectin was added or the jelly cooked down too much. If you notice it before jarring, stir in a tablespoon or two of hot water or vinegar to loosen it. If it has already set, warm it slightly before serving and use it as a spread or glaze.
My jelly is too spicy or not spicy enough.
Jalapeños can vary a lot in heat. For milder jelly, remove all seeds and membranes or replace some jalapeños with bell pepper. For hotter jelly, leave in some seeds or add a serrano or other hot pepper while keeping the total amount of peppers close to the recipe.
My jars did not seal.
If a jar does not seal, refrigerate it and use it first. You can also reprocess it within 24 hours using a clean jar and a new lid.
There is foam on top of my jelly.
Foam is normal. Skim it off before ladling the jelly into jars so the finished jelly looks smoother and clearer.
Make Ahead and Storage
- Make ahead: Jalapeño Jelly is a great make-ahead recipe because it needs time to set. I like making it at least a day before serving.
- Pantry storage: Properly sealed jars can be stored in a cool, dark, dry place. For best quality, use within 1 year.
- After opening: Refrigerate after opening. I like to use opened jars within 2 to 3 months for best flavor and texture.
- Unsealed jars: If a jar does not seal, refrigerate it and use it first.
- Refrigerator jelly: If you do not water bath can the jelly, store it in the refrigerator and use it within a few weeks.
- Freezing: Freeze in freezer-safe containers with extra headspace for expansion. Use within 4 months for best quality.
- Check before serving: Do not use jelly if the lid is loose, the seal is broken, the jar smells off, or you see mold.
Ways To Serve and Pairing Ideas
This Pepper Jelly is perfect with appetizers and grilled recipes. My favorite way to serve this pepper jelly is poured over a block of cream cheese with crackers. It takes almost no time, looks pretty on an appetizer table, and people always ask what it is. The sweet heat with the creamy cheese and salty crackers is so good.
Here are more ways to serve and pair it:
- Cream cheese and crackers: The classic, and still my favorite.
- Charcuterie board: Add it next to cheeses, crackers, cured meats, nuts, and fruit.
- Baked brie: Spoon it over warm brie and serve with crackers or toasted baguette slices.
- Goat cheese: Pair it with goat cheese for a tangy, creamy appetizer.
- Coconut shrimp: Use it as a sweet and spicy dipping sauce.
- Chicken tenders or nuggets: A delicious dip with our chicken tenders, Air Fryer chicken nuggets, and Mafa chicken.
- Grilled meats: Brush it over grilled chicken, grilled Malibu chicken, grilled pork chops, salmon, or shrimp.
- Burgers and sandwiches: Use it as a condiment on homemade burgers, turkey sandwiches, ham sandwiches, or grilled chicken wraps.
- Tacos: Add a little to chicken, pork, or fish tacos.
- BBQ sauce mix-in: Stir a spoonful into barbecue sauce for a sweet and spicy glaze.
- Roasted vegetables: Toss warm pepper jelly with roasted carrots, Brussels sprouts, or sweet potatoes.
- Meatballs: Use it as a quick sauce for appetizer meatballs.
More Jam and Jelly Recipes
This Jalapeño Jelly is sweet, tangy, and just spicy enough to keep you coming back for another bite. Serve it over cream cheese, add it to a charcuterie board, brush it over grilled meat, or wrap up a few jars for gifts. If you try this recipe, leave a comment and rating below. I would love to hear how you served it!! 🌶️💛
Jalapeño Jelly (Pepper Jelly)
Video
Ingredients
- 1 red bell pepper, (medium sized)
- 1 green bell pepper, (medium sized)
- 10 mild jalapeños, (medium sized)
- 1 cup white vinegar, (or apple cider vinegar)
- 1/2 teaspoon salt
- 6 cups sugar
- 1 (6-ounce) pouch Certo liquid fruit pectin, (usually by the Jell-O in grocery stores, if you can't find a 6-ounce pouch you can use 2 3-ounce pouches)
Instructions
- Rinse the jalapeños and remove the stems and seeds. Leave some seeds in if you want the jelly spicier. Finely chop the jalapeños, red bell pepper, and green bell pepper in a food processor or blender. You should have about 3 cups chopped peppers.
- Add the chopped peppers, vinegar, salt, and sugar to a large heavy pot. Bring to a full rolling boil over medium-high heat. Boil for 5 minutes, stirring often.
- Start by adding only 3 ounces of the liquid pectin. Stir well and boil for 1 minute. Skim off any foam that forms on top. Do a consistency test by spooning a little hot jelly onto a cold plate. Let it sit for 1 to 2 minutes, then tilt the plate. If it slowly thickens and moves like thick syrup, it is ready. If it is too runny, add more pectin 1 ounce at a time, boil for 1 minute, and test again.
- Ladle the hot jelly into clean half-pint canning jars, leaving ¼ inch headspace. I like to use a canning funnel to prevent spills. Wipe the rims with a damp paper towel. It should fill about 6-8 half pint jars or 3-4 pints. Add lids and screw bands on until fingertip tight.
- Process jars in a boiling water bath for 10 minutes, adjusting for altitude if needed. Remove jars using a canning jar lifter and let them cool undisturbed for 12 to 24 hours.
- Once the jars have cooled, remove the bands, check the seals, label the jars with the date to track freshness, and store in a cool, dark, dry place. Let the jelly set for at least 24 hours before serving.
- Serve over cream cheese with crackers, or use as a glaze, dip, or spread.
Equipment
- half-pint canning jars
- lids and bands
- Water Bath Canner
- jar lifter
- magnetic lid wand
- funnel (optional)
Notes
- Wear gloves when handling jalapeños.
- Remove seeds and membranes for a milder jelly.
- Leave some seeds in for a spicier jelly.
- Use fresh pectin for the best set.
- Start with half the liquid pectin and add more only if needed.
- Do the plate test before filling jars.
- Do not reduce the sugar unless using a pectin made for low-sugar recipes.
- Do not reduce the vinegar if you are canning.
- Jelly may look loose while hot but will thicken as it cools.
- Let jars sit for 24 hours before serving so the jelly has time to set.
- If a jar does not seal, refrigerate it and use it first.
- Properly sealed jars are best used within 1 year for best quality.
- Refrigerate after opening.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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@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!
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?
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.
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 Girlthefarmgirlrecipes.blogspot.com
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?
@ 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: https://www.favfamilyrecipes.com/water-bath-canning/