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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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Sorry to be a nuisance, but I bought the powdered pectin from a health food shop on line and it came in a pouch with just the weight and no instructions. what weight of powdered would I need to substitute for the liquid amount for the recipe, as I am really keen to try it. Thanks
Hmmm here is an answer I found online from “foodinjars.com”: You use two tablespoons of powdered regular pectin for every packet of liquid pectin. The difference in usage is that instead of adding the pectin at the end of cooking like you do with liquid, you whisk the powdered pectin into the sugar before you combine it with the fruit.
Hope this helps!
I cannot get liquid pectin where I am, can I use powdered and if so how much do I use, is it added as a powder or do I mix it with something else to make it liquid and is it added at the same time ?
Yes, you should be able to use the powdered pectin. You shouldn’t need to mix it with anything. Just be sure to check the instructions on the package and it will give you an idea of the amounts you need. Hope this helps!
I have canned and made pickles for years but this recipe is my first attempt at jelly. I researched many recipes and read several reviews/comments before choosing this one. In the past 24 hrs I have made 3 delicious batches. One jar is gone already. Some notes to share for those who had trouble getting the jelly to set: I followed the recipe exactly as written except I reduced sugar to 4 3/4 C (I experimented with amount of seeds to leave in as each batch had a varying ammount of heat). My cans all sealed as soon as I removed them from bath. The jelly set up within hours and was ready to serve. I think this is because I squeezed all the excess liquid I could from the chopped bell peppers and discarded it before putting my peppers in the pot. Perhaps this is why others had to wait 2 wks to set. Wonderful recipe and will be making many more batches.
So glad you liked this recipe! Thanks for the tips! I haven’t been able to figure out why so many people’s jelly hasn’t set. This comment will be a great help to others 🙂
So mad this did not turn out, it’s like water.
Hi Linda— how long did you let it set? Sometimes it takes a few days. If you want to email us (click on “contact us” above) we can help you trouble shoot to try and save it! So sorry this didn’t work out for you!
I posted a question the other day and now I don’t see it. My question was my jelly turned out soild what can I do to fix it.
I made this jelly this morning, I followed the recipe but mine setup to much. what can I do with it?
Can I add something to it and start over?
Hi Pat- that is very interesting! You are the first to say it set up TOO much. Once it has solidified I don’t know if there is much you can do. You can put it in a bowl and heat in the microwave for a few seconds before serving to help it liquify a little bit. How solid is it? Moreso than grape jelly?
can i make it without the bell peppers ? i dont have any on hand
You can use more jalapeños…. you could also probably just leave them out, it just won’t have as much flavor. It will taste more like regular jelly.
Wanted to try making some pepper jelly, which I’ve never done before. Your recipe was so easy to follow, and all of the extra comments were very helpful. The taste that I had from some of the extra was simply “awesome” now I just hope everything sets well. Thank you! (From Wisconsin)
You are very welcome! Sometimes it takes a while to set. Putting it in the fridge may help it set faster. Glad you like it!
My husband is diabetic, can I substitute Stevia extract powder for the sugar, not sure if I use cup for cup as with the sugar or use less stevia. This is my first time canning but had so many jalapenos I want to try this. Any suggestions would be most appreciated.
Thanks
HMmm we have never used Stevia as a cup for cup substitute before. Does Stevia advertise that it can be used a cup for cup substitute? I’m just not sure how it will gel with the rest of the ingredients.
You don’t need to use a bath for sealing. 3 minutes before filling half or full pint size jars. Place lids to seal in simmering hot water. put your jars with a smqll splash of water in each one and microwave for 3 minutes. then remove from microwave, they will be hot, and fill right away. clean the lip of each jar and seal lid. best to turn upside down for about 10 minutes. much faster, easier and never had a failure.
Thank you so much for this recipe! I added a few Serrano peppers to my batch to kick up the heat a bit more and I used Apple Cider Vinegar instead of white vinegar. I made this yesterday (first time canning!) and all my jars sealed. I was so giddy as I heard the ping! Its still a bit runny this morning so I am hoping it sets up soon. Wonderful recipe and very easily tweaked for heat preferences!
It usually takes a few days to set completely. Glad you enjoyed it! One of our favorites!
I made this amazing recipe as gifts for my wedding guests. It was a HUGE hit and 3 years later, I still have people asking for more jelly! Thank you so much for a delicious, easy recipe…I will be making it again and again.
Thank you so much! I am thrilled that it was such a hit for you (and your friends)! Thanks for taking the time to come back and comment after 3 years 🙂
Can you make this recipe with JUST jalapeños? If so how to I alter the recipe. Thanks 🙂
If you use JUST jalapeños you can just replace the other peppers with jalapeños.. you will just want to make sure you are using the same amount. Does that make sense? You must like it SPICY! haha
I’ve made it with JUST jalapeños and habaneros! Very hot, but my guys loved it! Then got really brave and went with straight up habaneros! I thought I’d choke to death making it, but hubby pronounced it “just right!” (I think he’s crazy!)????
haha oh my goodness you are BRAVE (and so is your husband)!
Is there a sub for the sugar? I would love to make this but I am low carbing it and would love to know if Splenda or another low cal sweetener can be used.
MMmmm I would have to check come canning forums to see if it would set up the same. I know some people have used honey as a substitute but that would definitely affect the flavor. :/
I received this jelly recipe as a wedding favor. I used it with a chicken and balsamic vinegar recipe that called for apricot jam which I didn’t have. WOW is all I can say! Jalapenos come in so different sizes from two – four inches. Do you use the larger ones?
I usually use the smaller ones. I should clarify that on the recipe. If you use the bigger ones, it shouldn’t make much of a difference. How cool that you got this as a wedding favor. My kind of wedding favor! I will have to try it with a balsamic chicken recipe, that sounds delicious!
What size jalapenos do you use? They vary in size.
around 2″
I received a jar of this jelly as a wedding favor about a year ago. Finally opened it and used it in a chicken dish that called for balsamic vinegar and apricot jam. I substituted this jelly and OMG we were licking our fingers and dunking our bread. I do have one question as I am making this soon – what size jalapenos are you using? I have found them to be two to four inches in the grocery stores. Smaller or larger? Thank you. Amazing recipe!
I made this and added raspberries. I seeded and ribbed half of the jalapeños. We are absolutely thrilled with the results. This was my first attempt, prompted by my husbands habit of toast and jam for breakfast most mornings. We have trouble finding jam he likes. This fits our needs perfectly! Thank you!
So glad you like it! Love the idea of using raspberries! Yum!
On your Jalapeno Jelly please advise if I use 6 cups of sugar, what size of cups. please explain what a Pouch Certo liquid fruit pectin.
Regards
Nick
1 cup = 8 oz. Liquid fruit pectin can be found in the canning section of your grocery store. It is the “gel” agent. Hope this helps!
I live in Jamaica where jalapeños are hard to come by, can I use scotch bonnet peppers without the seeds? They are hellishly hot. Would love to try this recepe sounds fabelious.
Bridget