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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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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 delicious!
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 fully set. 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 this 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, how long does it take to gel? The flavor is so good!
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.
Thank you
Leslie 🙂
Love this recipe! 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!