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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!
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