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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’ve made a version of this many times … Makes a great Ham Glaze!
I made a batch a couple of days ago and it is so good! I think it’s the right amount of spice–especially if you serve it over cream cheese or brie because it will cut the spice! I filled 6 half pint ball jars, and had enough leftover to fit one pint jar.. so those asking, I would prepare 8-9 half pint jars :). My jam hasn’t set yet, but I’m hopeful it will in the next week or two! Thanks for the yummy recipe! I’m planning to give a few out for Christmas gifts!
Made this jam. It is wonderful! However, after reading about others having a problem with the jam not setting up, I decided to add more pectin. Now my jam is too thick. Useable but not ideal. Any suggestions on how I can thin the jam. Could I stir in some apple juice, water, or something ? Thanks for any input you may have.
hmm that is a good question– haven’t had the problem of it being too thick before haha. I am guessing if you heated it up and added apple juice, it would be fine but I can’t say for sure. I would do apple juice before doing water. If you try it, let us know how it turns out! I would be interested to know!
I made my first batch of this today. It is outstanding! I use to buy Harry & David’s brand, but not anymore! I use 10 smaller sized jalapeños from my garden (seeded 5) and the batch made 12 jelly jars with some left over for use to use immediately. With seeding 5 of the peppers, I got a nice mild to medium heat. Thank you for sharing!
So glad you like it! Now you can save big $$ by not having to buy Harry & David haha Thanks for the comment!
Hi Erica…omg…everyone I know keeps asking me for a jar of this jelly. I am thinking it is okay but I want to be sure before trying. Can this recipe be doubled? Keeping everything the same…just double the ingredients? Have you ever tried it? I need to get another 14 jars canned for friends and family and it would be so much easier if I could double it and do it all at once. Thanks for your help.
All I can say is “THANK YOU!” It turned out perfect
So glad you liked it! 😀
Hi…I am like so many of the other ladies here, looking forward to making this recipe this evening with the abundance of jalapeno peppers I have growing in the garden. I have a couple questions because so many others talked about it not setting well or taking days to set…can the liquid pectin be doubled (2 pouches instead of 1) to make it gel right away…or do you think it will cause it to become a really thick or gluey type jelly? I definitely want it to be the consistency of like store bought grape jelly rather than say Tai Sweet Chili that they pour over cream cheese too. Also I have always peeled all my peppers because I have never liked the peels after cooking…they never seem to cook up like the peppers themselves…do you find pieces of the skins in the jelly after using the food processor to chop them and after processing? I just find any skins from cooked peppers to be objectionable to me. lol Thanks for your time…oh…and recipe. 🙂
I have never even noticed the skins. After being in the processor I doubt you will notice them either! If you must peel them though or if you are worried about it, feel free to peel them. For the pectin, you can definitely try using more to thicken it up. Even when it is set, this recipe isn’t like grape jelly– it is closet to a sweet chili sauce. If you add more, let us know how it turns out!
I did peel them…decided to only use the one pouch of pectin because everyone was right…I wouldn’t be able to dip things in a jelly or pour it over cream cheese….duh…I had a blonde moment (lol). Mine started geling right away after putting the pectin in. Everyone was right, this taste AMAZING…and the color is right on with yours. I used white vinegar..also besides the one red bell pepper, 2 of my jalapenos I used were beautiful red. I left 3 peppers intact with seeds and ribs and I have a mild jelly. Just a small bite to it. Making more tomorrow…going for a medium spice with 6 jalepenos left seeded. I got seven 1/2 pints…thank you for a quick, easy, and very tasty jalapeno jelly.
We love jalepeno jelly and it is hard to find. I had a bunch of extra jalepenos from my garden and I found your recipe on Pinterest and made some tonight. The taste is really good and I am looking forward to it setting. I don’t think I sealed my jars correctly because I’ve never canned before but that’s ok because we are going to refrigerate it and give some away. What we keep will not last long in this house!
Now that I have finished, I decided to do more research on water baths and I found this video on youtube that may be helpful to your readers like myself who are beginning canners : https://www.youtube.com/watch?v=V1jpyXPdCRE
Thanks for sharing this recipe!
Thanks for the tip on the video Jacquie!
This is my first time canning, gardening, etc. My Texas husband LOVES jalapenos and he and my son recently discovered jalapeno jelly. I planted jalapenos just for him and set off to find a recipe for jalapeno jelly. I picked this one because it looked simple and it actually uses lots of jalapenos, some recipes only use a couple. I only used seeds in 4 jalapenos because I was afraid of the heat, and this my first time doing ALL of this and I know nothing about kinds of jalapenos and the heat they have!!! Haha. But I used 16 jalapenos since my garden ones were smaller. Everyone in my house LOVES it. From my husband and 19 year old all the way down to my 5 yr old daughter. There is absolutely NO heat, and it tastes like jalapenos!! My husband couldn’t wait to eat it even though it hadn’t set up yet since it hadn’t been 24 hours since I made it!!! He stuck it in the fridge earlier in the day and my household ate almost the whole jar at one sitting!!! Sooo excited about this recipe, and I was pleasantly surprised because I got 8 half-pint jars!!!!!!! Sorry for such a long post, but thank you for your recipe and helping a beginner have such great success right out of the gate! I can’t wait to use more of your recipes as I continue harvesting my garden!!!!
Thank you so much for your comment, Shannon! I am so happy to hear that your family loved it so much! We love that stuff too and seriously plant jalapenos just to make a bunch of jelly, too! Thanks again for taking the time to comment 😀
Quick (dumb) question: Is the salt in the recipe strictly for taste or does it aide in its preservation? Reason I’m asking is because as I was taking cans from water bath, I realized that I forgot to add the salt. I am so looking forward to trying this jelly when it’s done…I hope I have not ruined it’s shelf life, or worse. ???? Thank you!
Quick question: Somehow I completely forgot to add the salt when I made this recipe and it’s too late to add it now because the cans are just starting to cool down. Am I right to assume that it was only for taste purposes and not for preserving, since it was such a small amount??? Thank you!
It should be ok– the sugar is there for preservation, without the salt you should be alright 🙂
Made this with Truvia bakers blend instead of sugar and it didn’t set at all! I’ve made lots of other jellies the same way and not had an issue – could it be that my liquid pectin (Certo) was at fault? I’m going to add some Ball’s powdered pectin and reprocess it tonight to see if I can get it to set…ideas??
It could be the Certo, I’m not sure. I have never used a sugar substitute with this recipe so I don’t know how it would affect it. It usually takes a couple weeks to set completely. How long ago did you make it?
It’s been over 3 weeks now…no luck. Advised by a local jam maker not to use powdered pectin after using the certo – just to reprocess with more Certo and see if that works…will let you know.
Made this yesterday & it is delicious! Still pretty thin but so good on crackers with cream cheese.
Do you have to use vinegar in the recipe? I used the apple cider vinegar and it is so strong in smell and taste.
For canning purposes you will definitely want to use vinegar. It smells strong but you don’t taste it in the jelly once it is all finished
I made this last night. First time canning EVER. It was easy and fun! I used 5 seeded jalapeños and 5 with the seeds left in. It might be too spicy haha. It still tastes good! It is setting now and the color is brown in the jar. Your photo is a nice yellow. Does the color change as it sets or does the color often vary? Thank you!
Can’t wait to try this. It doesn’t mention how much this makes. How many jars does one batch make?
It depends on the size of jars you have. I think the last time I made it I got seven or eight pint-size jars
Big hit with the family! We have done 12 batches…all were successful. We have been using it in our marinades. It is awesome on pork. Thanks for the great recipe!
We are so glad you liked it! Thank you for letting us know! It is definitely a favorite with our family too.
I am soooo excited to make this recipe for my sons rehearsal dinner bar b que. How much head space do I leave in the jars? Thank you ever so much?
Leave 1/4 of an inch head space in the jars. I think you are going to love this recipe! Have fun at the rehearsal dinner!
Did two batches… It’s been four days and all 16 jars of jelly is very syrupy. I went by the recipe to the tee! at least they all sealed. Thanks for the recipe! I am going to have to try another though :O( hopefully, I will have better luck w/that! It is only my 2nd time making jelly
Don’t worry.. it will set up! It can take up to 2 weeks to set. Don’t give up on it!
Hi! I’m a little confused as to how much jelly this makes. The recipe says 6 half pint jars (half pint is 1 cup, right?) and it calls for 6 cups of sugar. I don’t see how it can only make 6 cups of jelly if there are still 10 jalapeños that go in with the sugar and a cup and a half of vinegar. I would imagine it makes a lot closer to 8 or 9 half pints. I don’t have jars yet and want to make sure I have enough! Thanks!
It usually comes out pretty close to 6 cups… if it makes a little extra we will just put it in a plastic container and have it as refrigerator jam.
I just made this today and it is so good. I used two red peppers and no green ones. I used powdered certo and followed the jam making directions and it set up really nice, more of a soft set but not runny. I am sure it will firm up more as it sits. Thank you for sharing a wonderful recipe.
I am so glad you liked it! Thank you so much for your comment!