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This jalapeño jelly is the perfect mix of sweet and heat. It’s easy to make, sets up perfectly, and is amazing with cream cheese and crackers.
What is Jalapeño Jelly?
If you’ve never had jalapeño jelly before, hear me out. It might sound a little strange, but once you try it, you’ll be hooked and you’ll want to put it on all the things. 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 teeny tiny little kick. My Mom loves this and she doesn’t tolerate anything much spicier than ketchup. Of course, you can always make it more spicy to your own taste but as this recipe is written it’s really not spicy.
No charcuterie board is complete without this pepper jelly. It goes great with all kinds of different cheeses and crackers and is always one of the first things to disappear on the board. People are always asking what kind of jelly it is and are always surprised when I tell them it’s jalapeño! If you want to keep it even more simple, try it with just cream cheese and crackers. It’s the easiest appetizer in a pinch and can literally be thrown together in 30 seconds. This jelly also makes for a great gift for friends and neighbors, just put it in cute jars with a bow and you’ve got a super easy gift that everyone will love!
🩷Erica
Table of Contents
- What is Jalapeño Jelly?
- Ingredients You’ll Need
- Steps for Canning Jalapeño Jelly
- Do The Consistency Test Before Canning
- Using Powdered Pectin vs Liquid Pectin
- Expert Tips for Making Jalapeño Jelly
- Why is My Jelly Runny?
- More Frequently Asked Questions
- Ways to Serve Pepper Jelly
- More Jam and Jelly Recipes
- Jalapeño Jelly (Pepper Jelly) Recipe
Ingredients You’ll Need
- 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– A must for any jelly. The sweetness balances the heat from the peppers. You’ve got to use good ol’ regular, granulated sugar for this recipe. Sugar substitutes won’t set the same and can affect both the texture and flavor.
- Vinegar – Vinegar provides acidity, which helps to preserve the jelly and enhances the overall taste. I just use plain white vinegar, nothing too fancy.
- Pectin – Pectin is a natural thickening agent that gives the jelly its gel-like consistency. I use the Certo liquid pectin but you definitely have options here. I will go more into the different pectin options below.
Steps for Canning Jalapeño Jelly
- Prepare the jars and the peppers: Sterilize the jars and lids before filling them with the hot jelly to maintain freshness and extend the shelf life. Rinse the peppers and remove the stems and seeds. If you like your jelly spicy, don’t remove the jalapeño seeds. Finely chop the peppers in a food processor or blender.
- Cook the peppers: Combine the chopped peppers, vinegar, salt, and sugar in a heavy saucepan. Bring the mixture to a full rolling boil over medium-high heat, and continue to boil for 10 minutes, stirring often.
- Make the jelly: Stir in one Certo pouch (liquid pectin) to the mixture and boil for 1 more minute. Be cautious when handling pectin, as it can create lumps if not properly dissolved. Follow the package instructions for the best results. Do the “consistency test” (aka “plate test”) to check the thickness of your jelly before moving to jars (see next section). Doing this small step will make sure your jelly is just right. Don’t forget to skim off any foam that forms during the simmering process to ensure a smooth texture in the finished jelly.
- Fill the jars: Use a canning funnel to fill the canning jars with the hot jelly. Use a lightly damp paper towel to wipe the rims of the jars and remove any stickiness before canning. This will allow the lids to seal to the jars better. Place the center lids on the jar, and screw on the band until just tight, but not tightened completely.
- Water bath canning: Add jars to a hot water bath canner for 10 minutes. Follow the instructions on your water bath canner for the best canning times. You may need to adjust your canning time for your altitude. After the water bath, remove the jars with a canning jar lifter.
- Remove and cool the jars: 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. 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. Wait a day or so before serving the jelly. It needs time to “gel” or set.
Do The Consistency Test Before Canning
One thing to know about this jalapeño jelly is that the pectin can make or break the texture. If you use the full pouch, it can set up a little too firm, so I like to start with half and add as I go if needed. I usually end up using about 4½ to 5 ounces for that perfect, spreadable consistency but some people have needed up to 6. An easy way to check it before you pour it into jars is to do a quick spoon test. Just drop a little of the hot jelly onto a cold plate and let it sit for a minute or two, then tilt the plate. If it slowly thickens and moves like thick syrup, you’re good to go. If it runs too fast, it needs a little more pectin or more time to cool. If it holds firm like gel, it’s actually a little too thick, but don’t worry, you can stir in a tablespoon or two of hot water or vinegar to loosen it slightly before jarring. This quick test takes the guesswork out and helps you get that perfect jelly every time.
Using Powdered Pectin vs Liquid Pectin
Just as a personal note, I do not like powdered as much as liquid because it makes it more difficult to test and adjust the recipe to get the right consistency. With liquid you can keep adding a little at a time until you get it right. With powdered you can’t do that as easily because you add it at the beginning. If you really want to use powdered pectin, use about 1 standard box (1.75 oz) in place of the liquid pectin. Instead of adding it at the end, whisk the powdered pectin in with the peppers and vinegar before bringing it to a boil. Bring that mixture to a full rolling boil, then add the sugar all at once and boil for 1 minute.
Expert Tips for Making Jalapeño Jelly
- Wear rubber gloves when handling jalapeño peppers to avoid skin irritation from their natural oils.
- Adjust the spiciness according to your taste preferences. If you like it more spicy, keep some of the seeds in or choose hotter peppers like serranos or habaneros (very hot).
- To make your hot pepper jelly bright green (like the store-bought kind), just add a few drops of food green coloring to the mixture while boiling. Personally I think the unnatural green color is a little off-putting so I usually just leave it out.
- Experiment with different types of peppers for unique flavors. For instance, you can mix in other hot peppers like Fresno, serrano, or even habanero (if you like it really spicy) or use Anaheim or poblano peppers for a milder version.
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:
- Not Enough Pectin: Pectin can be finicky, that’s why we suggest starting with a little and doing the consistency test as you go to get it just right. If you find that your jelly is too runny after the test, you can reheat the jelly and add additional pectin about 1 ounce at a time.
- 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 plate test.
- Cooling Process: Sometimes, the jelly may appear runny while still hot, but it can thicken as it cools. Doing the plate test helps the jelly cool faster so you can do a consistency check before you are too far into the process.
- 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.
More Frequently Asked Questions
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, I 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 is acidic enough as-is.
Yes, this recipe will work with frozen jalapeños, but there are a couple things to keep in mind so the texture turns out right.
When jalapeños are frozen, they release extra moisture as they thaw. That added liquid can make the jelly a little softer than expected. To fix this, thaw the peppers first and drain off any excess liquid before chopping or measuring. If they seem really watery, you can even give them a quick pat with a paper towel.
The flavor will still be great, just slightly milder than fresh, and as long as you control that extra moisture, your jelly should set up just fine.
Ways to Serve Pepper Jelly
My favorite way to use this jalapeño pepper jelly is by pouring it 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’s literally my go-to appetizer when unexpected guests show up or when I need something fast. Like lightning fast. It takes 30 seconds to throw together (if that) and it will be polished just as quickly!
Here are some more delicious ways to use 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.
- Sweet and Spicy Dip: Use it as a dip for jalapeño poppers, chicken nuggets, or coconut shrimp (the latter being my VERY favorite). To loosen it up, heat the jelly up with a splash of water and it will be more dip-able.
- 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.
- Coating 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.
More Jam and Jelly Recipes
Have you tried this Jalapeño Jelly? Leave a comment below and let us know what you think! We would love to hear how you served it or what you used it for! Don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸🌶️
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, (apple cider vinegar can also be used)
- 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 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. This should yield about 3 cups (if you have extra, set aside to use for salsa or any other dish).
- Place chopped 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 5 minutes, stirring often.
- Start off by only adding 3 ounces of liquid pectin, stir, and boil 1 more minute. Don't add all the pectin in all at once. Skim off any foam that forms during the simmering process to ensure a smooth texture in the finished jelly.Do a spoon test by dropping a little jelly onto a cold plate and letting it sit for 1-2 minutes. If it slowly thickens and moves slowly like thick syrup, it’s ready. If it’s too runny, add a little more pectin an ounce at a time and repeat the test. If it’s too firm and sits on the plate like a blob, stir in a splash of hot water or vinegar before jarring.
- Use a canning funnel to fill the sterilized, half-pint, canning jars leaving ½ inch headspace. Use a lightly damp paper towel to wipe the rims of the jars before adding sterilized canning center lids, the screw on the band until just tight, but not completely tightened.
- Add jars to a water bath for 10 minutes (follow water bath canner instructions carefully and adjust for high altitude, you may need to process longer). Remove the jars using a canning jar lifter.
- Once the jars have cooled, completely tighten the band around the lid. The lids on the jars should pop down letting you know the jars have been safely sealed. Check all the jars and lids before storing. Label the jars with the date to track freshness. 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.
Equipment
- half-pint canning jars
- lids and bands
- Water Bath Canner
- jar lifter
- magnetic lid wand
- funnel (optional)
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? Read this article: How to check for the hotness of jalapeños?
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. 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!