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This jalapeño jelly is the perfect mix of sweet and heat. It’s easy to make, sets up perfectly, and is amazing with cream cheese and crackers.
What is Jalapeño Jelly?
If you’ve never had jalapeño jelly before, hear me out. It might sound a little strange, but once you try it, you’ll be hooked and you’ll want to put it on all the things. 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 teeny tiny little kick. My Mom loves this and she doesn’t tolerate anything much spicier than ketchup. Of course, you can always make it more spicy to your own taste but as this recipe is written it’s really not spicy.
No charcuterie board is complete without this pepper jelly. It goes great with all kinds of different cheeses and crackers and is always one of the first things to disappear on the board. People are always asking what kind of jelly it is and are always surprised when I tell them it’s jalapeño! If you want to keep it even more simple, try it with just cream cheese and crackers. It’s the easiest appetizer in a pinch and can literally be thrown together in 30 seconds. This jelly also makes for a great gift for friends and neighbors, just put it in cute jars with a bow and you’ve got a super easy gift that everyone will love!
🩷Erica
Table of Contents
- What is Jalapeño Jelly?
- Ingredients You’ll Need
- Steps for Canning Jalapeño Jelly
- Do The Consistency Test Before Canning
- Using Powdered Pectin vs Liquid Pectin
- Expert Tips for Making Jalapeño Jelly
- Why is My Jelly Runny?
- More Frequently Asked Questions
- Ways to Serve Pepper Jelly
- More Jam and Jelly Recipes
- Jalapeño Jelly (Pepper Jelly) Recipe
Ingredients You’ll Need
- 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– A must for any jelly. The sweetness balances the heat from the peppers. You’ve got to use good ol’ regular, granulated sugar for this recipe. Sugar substitutes won’t set the same and can affect both the texture and flavor.
- Vinegar – Vinegar provides acidity, which helps to preserve the jelly and enhances the overall taste. I just use plain white vinegar, nothing too fancy.
- Pectin – Pectin is a natural thickening agent that gives the jelly its gel-like consistency. I use the Certo liquid pectin but you definitely have options here. I will go more into the different pectin options below.
Steps for Canning Jalapeño Jelly
- Prepare the jars and the peppers: Sterilize the jars and lids before filling them with the hot jelly to maintain freshness and extend the shelf life. Rinse the peppers and remove the stems and seeds. If you like your jelly spicy, don’t remove the jalapeño seeds. Finely chop the peppers in a food processor or blender.
- Cook the peppers: Combine the chopped peppers, vinegar, salt, and sugar in a heavy saucepan. Bring the mixture to a full rolling boil over medium-high heat, and continue to boil for 10 minutes, stirring often.
- Make the jelly: Stir in one Certo pouch (liquid pectin) to the mixture and boil for 1 more minute. Be cautious when handling pectin, as it can create lumps if not properly dissolved. Follow the package instructions for the best results. Do the “consistency test” (aka “plate test”) to check the thickness of your jelly before moving to jars (see next section). Doing this small step will make sure your jelly is just right. Don’t forget to skim off any foam that forms during the simmering process to ensure a smooth texture in the finished jelly.
- Fill the jars: Use a canning funnel to fill the canning jars with the hot jelly. Use a lightly damp paper towel to wipe the rims of the jars and remove any stickiness before canning. This will allow the lids to seal to the jars better. Place the center lids on the jar, and screw on the band until just tight, but not tightened completely.
- Water bath canning: Add jars to a hot water bath canner for 10 minutes. Follow the instructions on your water bath canner for the best canning times. You may need to adjust your canning time for your altitude. After the water bath, remove the jars with a canning jar lifter.
- Remove and cool the jars: Allow the hot jars to cool before you screw the lids on tightly. Once the jars are cooled, the lids should pop down letting you know the jar has been safely sealed. Check all the jars and lids before storing. Label the jars with the date of canning to keep track of their freshness and use within a reasonable timeframe. Store the canned jalapeño jelly in a cool, dark place, such as a pantry or cupboard for proper preservation. Wait a day or so before serving the jelly. It needs time to “gel” or set.
Do The Consistency Test Before Canning
One thing to know about this jalapeño jelly is that the pectin can make or break the texture. If you use the full pouch, it can set up a little too firm, so I like to start with half and add as I go if needed. I usually end up using about 4½ to 5 ounces for that perfect, spreadable consistency but some people have needed up to 6. An easy way to check it before you pour it into jars is to do a quick spoon test. Just drop a little of the hot jelly onto a cold plate and let it sit for a minute or two, then tilt the plate. If it slowly thickens and moves like thick syrup, you’re good to go. If it runs too fast, it needs a little more pectin or more time to cool. If it holds firm like gel, it’s actually a little too thick, but don’t worry, you can stir in a tablespoon or two of hot water or vinegar to loosen it slightly before jarring. This quick test takes the guesswork out and helps you get that perfect jelly every time.
Using Powdered Pectin vs Liquid Pectin
Just as a personal note, I do not like powdered as much as liquid because it makes it more difficult to test and adjust the recipe to get the right consistency. With liquid you can keep adding a little at a time until you get it right. With powdered you can’t do that as easily because you add it at the beginning. If you really want to use powdered pectin, use about 1 standard box (1.75 oz) in place of the liquid pectin. Instead of adding it at the end, whisk the powdered pectin in with the peppers and vinegar before bringing it to a boil. Bring that mixture to a full rolling boil, then add the sugar all at once and boil for 1 minute.
Expert Tips for Making Jalapeño Jelly
- Wear rubber gloves when handling jalapeño peppers to avoid skin irritation from their natural oils.
- Adjust the spiciness according to your taste preferences. If you like it more spicy, keep some of the seeds in or choose hotter peppers like serranos or habaneros (very hot).
- To make your hot pepper jelly bright green (like the store-bought kind), just add a few drops of food green coloring to the mixture while boiling. Personally I think the unnatural green color is a little off-putting so I usually just leave it out.
- Experiment with different types of peppers for unique flavors. For instance, you can mix in other hot peppers like Fresno, serrano, or even habanero (if you like it really spicy) or use Anaheim or poblano peppers for a milder version.
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:
- Not Enough Pectin: Pectin can be finicky, that’s why we suggest starting with a little and doing the consistency test as you go to get it just right. If you find that your jelly is too runny after the test, you can reheat the jelly and add additional pectin about 1 ounce at a time.
- 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 plate test.
- Cooling Process: Sometimes, the jelly may appear runny while still hot, but it can thicken as it cools. Doing the plate test helps the jelly cool faster so you can do a consistency check before you are too far into the process.
- 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.
More Frequently Asked Questions
If it is processed correctly, it can last up to two years in a cool, dry place. After opening, it can last two-three months in the refrigerator.
In this recipe, I 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 is acidic enough as-is.
Yes, this recipe will work with frozen jalapeños, but there are a couple things to keep in mind so the texture turns out right.
When jalapeños are frozen, they release extra moisture as they thaw. That added liquid can make the jelly a little softer than expected. To fix this, thaw the peppers first and drain off any excess liquid before chopping or measuring. If they seem really watery, you can even give them a quick pat with a paper towel.
The flavor will still be great, just slightly milder than fresh, and as long as you control that extra moisture, your jelly should set up just fine.
Ways to Serve Pepper Jelly
My favorite way to use this jalapeño pepper jelly is by pouring it 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’s literally my go-to appetizer when unexpected guests show up or when I need something fast. Like lightning fast. It takes 30 seconds to throw together (if that) and it will be polished just as quickly!
Here are some more delicious ways to use 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.
- Sweet and Spicy Dip: Use it as a dip for jalapeño poppers, chicken nuggets, or coconut shrimp (the latter being my VERY favorite). To loosen it up, heat the jelly up with a splash of water and it will be more dip-able.
- 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.
- Coating 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.
More Jam and Jelly Recipes
Have you tried this Jalapeño Jelly? Leave a comment below and let us know what you think! We would love to hear how you served it or what you used it for! Don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸🌶️
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, (apple cider vinegar can also be used)
- 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 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. This should yield about 3 cups (if you have extra, set aside to use for salsa or any other dish).
- Place chopped 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 5 minutes, stirring often.
- Start off by only adding 3 ounces of liquid pectin, stir, and boil 1 more minute. Don't add all the pectin in all at once. Skim off any foam that forms during the simmering process to ensure a smooth texture in the finished jelly.Do a spoon test by dropping a little jelly onto a cold plate and letting it sit for 1-2 minutes. If it slowly thickens and moves slowly like thick syrup, it’s ready. If it’s too runny, add a little more pectin an ounce at a time and repeat the test. If it’s too firm and sits on the plate like a blob, stir in a splash of hot water or vinegar before jarring.
- Use a canning funnel to fill the sterilized, half-pint, canning jars leaving ½ inch headspace. Use a lightly damp paper towel to wipe the rims of the jars before adding sterilized canning center lids, the screw on the band until just tight, but not completely tightened.
- Add jars to a water bath for 10 minutes (follow water bath canner instructions carefully and adjust for high altitude, you may need to process longer). Remove the jars using a canning jar lifter.
- Once the jars have cooled, completely tighten the band around the lid. The lids on the jars should pop down letting you know the jars have been safely sealed. Check all the jars and lids before storing. Label the jars with the date to track freshness. Wait a day or so before serving so the jelly has a chance to 'gel' or set.
- Serve on crackers with cream cheese. This jelly is also delicious as a dipping sauce for steak or chicken nuggets.
Equipment
- half-pint canning jars
- lids and bands
- Water Bath Canner
- jar lifter
- magnetic lid wand
- funnel (optional)
Notes
- UPDATE – We have had some people comment saying their jelly turned out hotter than they like it. Be sure to use milder jalapeños if you don’t like it hot. You may use hot jalapeños but remove most or all of the seeds depending on if you want your jelly spicy or not. How can you tell the hotness level of your jalapeños? Read this article: How to check for the hotness of jalapeños?
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!
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. 👍🏼
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