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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!
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. Usable 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!