Jalapeño Jelly (Pepper Jelly)

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

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

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.

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