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This homemade Jalapeño Jelly is so flavorful! It tastes like a fancy jelly you would find at Williams-Sonoma or Harry and David.
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!
@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?