We may earn a commission when you click on the affiliate links in this post.
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.
Love this recipe?
We want to hear from you! Please leave a review.
What is the shelf life for the jam once sealed?
I try to use everything I can within a year of canning it.
Love!!
I made this recipe today. It turned out perfect. At first I thought it would not set up and my jelly looked runny. Overnight, the jars set up and it was perfect!
Doubled the recipe and got 14 jars. This recipe tasted amazing. I didn’t have liquid certo so I used 2 Tbsp of certo crystals per batch in place of the liquid. I also didn’t add the sugar until I had added the certo crystals and let boil for 1 minute. (since I substitued crystals for liquid I had to make that slight change) than continued on the rest of the steps. Thank you for sharing such a great recipe. This recipe is a keeper!!
My gf canned and made this and gave me a jar delicious I love it
Want to try this recipe by only have powdered pectin. Can I use it? If so, how much? Thank you
I haven’t used powdered pectin before, but I found this info on 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!
Can you make this with splenda?
We haven’t tried it that way, but let us know how it goes if you try it!
I want to make again. How would I convert the powder pectin for liquid pectin called for in the recipe?
To convert : Use less powder pectin than liquid pectin.
For one pouch of liquid pectin use 2 Tablespoons of powder pectin.
Excellent!!! Delicious on toast or as a dipping sauce for what ever your palate graves.
Thank you for the 5 stars!
This is an incredible tasting jelly that looks delicious as well with its light amber color and red and green flecks. The first time I made this was summer 2018. It was a very hot and dry summer. I live in the Okanagan Valley in British Columbia. The jelly set up in less than a day. One year later, our summer was cooler and very wet. As a result, the peppers were larger,thicker and contained more moisture. After 2 weeks, the jelly was still like syrup. I dumped all the jars of jelly back into a pot and cooked it over a medium heat until my thermometer read 230 F. The jelly set up almost right away. In all, about 14 oz. of water was boiled off. My jalapenos are a colossal size – more than 4 inches long and 1 1/2 inches in diameter and about 1/4 inch wall thickness. The bell peppers I used were also extra large, so it’s easy to see where the extra moisture came from. Thank you to everyone who post their various challenges with this jelly. It makes problem solving much easier.
Hi Mike- thanks for sharing how you made this recipe a success! So glad you enjoyed it! Thanks for the 5 stars 😀
This recipe is really tasty. I like using the red and green bell pepper for extra flavor. The only problem is that my jelly didn’t set up either, so I’m going to boil it more like Mike did. Too good to waste.
Have to try this! For 20 years I pickled and canned a 20 kilo burlap bag of jalapenos from a farmer in neighboring Tijuana mexico..fresh so fresh. In doing that I noticed that every other jalapeno year the jalapeno walls alternated thick and thin one year thick next thin. Yours sounds great
I made this recipe and did it by 4 times the recipe it turned out GREAT! I took the jelly to my work and 4 people wanted the recipe. Thanks
So glad it turned out so well for you! Thanks for sharing the recipe with your co-workers! We love it when people share our recipes. Thank you!
I’m really wanting to give this s go. My question is, How much water do I boil it all in. Thx in advance. I’m a rookie.
Jk
It doesn’t have to be exact, but enough to cover the contents of the pot!
Perfect balance between sweet and spicy. Easy to make and the amber color with the green and red pepper bits makes it a perfect holiday appetizer.
I forgot to water bath for 10 minutes after filling the jars, should I dispose of the jelly or do you think it will be ok to eat
It should be fine for up to two weeks in the fridge!
Do you have to add any lemon to the recipe? I didn’t and I was just reading the certo box and realized you were supposed to add some lemon in. Will this be bad?
We have never added lemon to it before and have never had problems. It may be acidic enough on its own. If it is something you are really concerned about you can always add lemon re-process the cans. Hope this helps!
Just made this Jalapeño Jelly, so far all is looking good, they all sealed
And it taste so good, now going to let it set up for a few days like you said.
Did everything like the recipe said, Don’t see a problem so far. And don’t think there will be one. Thanks for sharing your recipe.
Oh good! Thank you for sharing! Let us know what you think of the taste once it all sets up 😀
i always boil it for a FULL ROLLING Boil for 10 minutes.. then i boil it for one more minute after i put in the liquid pectin (1 1/2 packages) I keep out the bell peppers but add Red fresno peppers for that red look.
I’ve made this recipe two years in a row. The first year turned out great, but needed more spice. This year I added more seeds to amp up the spice, but it didn’t thicken. I was disappointed thinking I would have to dump all 8 jars, but then I read reviews that said not to toss liquidy jars, but to use it for glaze/marinades. Glad I checked the reviews before I wasted the jars! I will be making another batch this year to get the desired jelly consistency!
So glad to read that you used Fresno chili. Absolutely my favorite! Gonna try making before Christmas! Thx, from a Fresnan.
i have made this recipe a few times and only once has it come out runny. never set up. I am at this moment making more.. LOL. my family loves it. We are hunters in the state of Texas and love to grill quail or dove nuggets and then wrap in bacon and smother with the jelly!! OMG. we cant serve enough to our barbeques.. first thing gone. Thank you so much. Love this recipe.
So glad you love this recipe! Thanks for the 5-star rating!
hello can you add a couple of banana pepper to it.Or do you recomend not to. And thank you for the receipe . and will banana pepper mess up the taste.just wondering
I haven’t tried adding banana peppers to it, so I can’t speak to how it would affect the taste or texture. Let us know how it turns out if you do try it!
The recipe doesn’t say remove seeds ? Do I or do I not remove them?
Depends on how spicy you want it! More seeds = more spice!
The picture of the jalapeno jelly is awesome, it shows half of the jelly in the Jar (vertically), as red, and the other half as yellow. How on earth did you get it that way in the jar? I’m eager to make it like the photo shows.
Sorry to disappoint, but the picture just has a shadow on one side! It is the same color throughout.
I tried this recipe and the flavor was delicious, but it never thickened. I tried again with TWO packages of the liquid pectin and it came out perfect and delicious.
It may take a few days to set up. It will get there though! You can refrigerate it to speed up the process if needs be. I’m glad you were able to find a solution though!
One other idea on the jelly setting up properly. I was just wondering if perhaps putting it in a colander to drain off the excess water from the peppers and jalapeños with solve the problem Of the jelly not setting up to do extra moisture
I have used this recipe now for 2 years. Tastes great and easy. I have used both powder and liquid and can tell no difference. It is always a little runnier than a normal jelly but I leave it like that so it ‘floats’ over a block of cream cheese well in a pretty serving dish. Thank you for taking the time to post this recipe. I try to stay away from red peppers because it isn’t quite as pretty in the jars … kind of muddles up the green color. I also add ONE drop of green food coloring per batch.
Oh that is a way good idea. It’s true, adding the red peppers definitely make it look a little on the brown side. I will have to try that next time!
I made the jelly as directed but it does have a brown color. So to get the color that you show in the picture are you saying that you don’t use red peppers only green or perhaps yellow. Please clarify
In the picture, the jar has some light shining through it. It is a brown-ish color when we make it as well!
What great recipe! I love it. I have one question to ask. I made two batches, the first one set up fine,but the second one did not. It’s been 3 weeks since I made it. Since it is sealed will it be ok to use or should I throw it away?
It will TOTALLY be fine. I have experienced this same problem. The more “syrupy” jars of jelly are so good to use as a glaze or marinade. Don’t throw it out, it is still good!