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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!
Made this last summer for part of my Christmas gifts, and to eat of course. It is a FANTASTIC recipe. I just used my last jar . It never set up real thick, but I found as soon as I finished one jar I would put the next in the refrigerator and ti thickened. Thanks for a great recipe. Time to make for as Christmas is coming…in 5 months or so
A friend made this for me many years ago. I have purchased many jars of Jalapeno jelly over the years only to be disappointed with it being to hot to enjoy. I made two batches of your recipe and it is perfect. I was hesitant to take the first bite being afraid of the heat, but to my delight it was perfect with all the flavor minus the heat. Thank you very much for your recipe …
Yay! So glad that you like it! This is our favorite for jalapeno jelly, too! I have yet to find a store-bought one that I like as much. Thank you for taking the time to leave such a nice comment!
I am so happy to have found this particular recipe this morning (pinterest!). I am on vacation right now but when I get home I am making this recipe first thing!
You are going to love this Jalapeño Jelly. It is delicious. Thank you for visiting our site!
I am needing to make this with way less sugar or sugar free. Any ideas?
I’m not sure what to suggest, I don’t know what sugar substitutes would work with this. IF you try it, let me know and let me know how it turns out!
Made this yesterday, just wondering how long does it take for the jelly to set.
Its still runny.
It might take a few days to set…
Made this today. Can’t wait to try it! My daughter said it made the house smell “spicy”!
Hello, I want to make this but I’m from Mexico, so we have plenty of peppers here, I want to be sure about the kind of the peppers, can you please post a picture of the Ingredients? And what does lg. means?
Thanks!
I don’t have the ingredients on hand to take a picture, sorry! Lg means “large”
I have used this recipe to make several batches of jelly (6 batches in my first week!). The first batch I made, I left all the seeds in all the jalapeños and holy smokes! I like spicy, but it was too much. Also, I used the one, 3 oz. package of Certo and it didn’t gel properly….at first. It actually took a week for it to gel, and when I read the Certo insert, it said it would probably take longer for this type of jelly to gel. Maybe it’s the acid? I experimented with the numbers of peppers that I left the seeds in, and my favorite number is 3. That’s regular jalapeno peppers I purchased at Walmart. I think it’s the perfect level of spice without knowing how to pick spicy or less spicy jalapeños. Also, each batch after the first gelled perfectly once the jars were cooled after the canning process. Each batch made 8 half pint Kerr brand jars.
Thank you so much for your comment! Great advice!
Could I add a fruit to this recipe such as pineapple? Would the proportions of the others ingredients change at all?
ehhhh…. I don’t know if I would add extra fruit but if you are dying to try it I won’t stop you!
Yes, pineapple can be added to it, but has to be fresh pineapple, so as not to be too juicy. After preparing the pineapple, run it through a food processor or chopper. I’m sure drained crushed pineapple would work, but it appears to make jelly runnier.
I have bunch of peppers I was drying, so they are not fresh. Do you think those would work with this recipe?
eh…. I don’t know about that. I don’t think I would do it but can sure try it!
I planted 15 different types of Peppers this year. The mildest is the Purple Jalapeno Peppers. I have some dried Scorpion Peppers, VERY HOT. Do you think it may work with other types of peppers with the number cut down? I had used one Scorpion Pepper to make over 6 cups of Salsa which was VERY HOT.
yikes! I’m not exactly sure! The jalapeno jelly really isn’t supposed to be way spicy, it is just supposed to have the flavor of the pepper. I would say go with peppers where you like the TASTE. I like the taste of serrano peppers and have used those in addition to the jalapenos. It makes it hotter but I really like the flavor they add. You are brave growing scorpion peppers! Yikes!
Followed the recipe exactly except I used powder gelitan. It turned out delicious! Flavor is on point!!
This jelly is wonderful and turns out everytime. I love it. thank you!
Great recipe! I poured a jar of jelly over the top of a wedge of Brie cheese. I also served a sour dough baguette that was thinly sliced and cut diagonally. I included a small appetizer knife for the cheese and jelly. It was eaten up within 10 minutes, so get extra Brie!
Another time I served it this way and included a large appetizer selection all laid out on a large wooden cutting board. This included some smoked blue fin tuna, smoked oysters and as assortment of cheeses. The brie and the jalapeno jelly were the star of the show right in the middle.
My husband and I made this last night and we LOVED it! We only put about 1/2 the seeds from the jalapenos in and that was perfect for our taste buds! We made it last night and it’s still pretty runny; I read the other comments about about it possibly taking a few days to set up up, along with refrigeration seems to help with that as well. We’re excited! Thanks for the recipe 🙂
I had a co-worker make this before & didn’t want to share her recipe so I’m so glad i found this one. But i do have 1 question…..
I went thru the water bath process & it’s been 3 days now and they have yet to turn into Jelly. Do you know what could have possibly went wrong or what do you suggest I do? Thanks
An actual measurement amount would be nice for the Certo packets (is it 3oz…85ml…???). The grocery store had two different sizes, so I went with the larger, 85ml and crossed my fingers. Just made this and now I’m freaked out after reading multiple similar recipes which call for two 3oz packets. The finished product does seem very liquidy to me – unless it takes a while to congeal? So, was I right with only using one 3oz packet as your recipe calls for? If not, I really hope what I just made is salvageable in some way.
Quick question…I have Ball liquid pectin. Their recipe for jalapeno jelly is very similar to yours, but they use 2 – 3 oz packs of pectin…how many ounces are in the Certo package?
That is a good question. I just checked this online and it looks like the Certo packets are 3 oz. each.
Hi! I’m excited to try your recipe! I do have one quick question. The recipe calls for 10 jalapenos – does it matter what size? Ours are staying quite small, although they are spicy. I’m just wondering if peppers that are 2-3 inches are big enough or do I need to wait until they are more like 3-4 inches? Thanks!
I think any size should work– if they are really small you can add a few more just for good measure. If they are 2-3 inches I would maybe add just 3-4 more is all.
I made this today and the peppers are floating on the top of the jelly. What did I do wrong?
Is this after you put them in the jars?
That is normal. Just stir it before using it.