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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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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!
Dissapointed should have known red and green peppers would not make yellow, just dirty green colour. Didn’t say how hard a boil so doesn’t look as though mine will set up! Sorry!
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 although the flavor was delicious, it never thickened. Rather than waste more time emptying the jars and hoping I could salvage it, I thew it away and started over with
a new recipe. The ingredients were similar, except they used TWO packages of the liquid pectin and it came out perfect and delicious.
I’m sorry it didn’t turn out! 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!
I see the number of peppers but the vary so much. Is there a certain weight you try to be around?
I haven’t ever made this recipe by weight, however I will be making this again soon with some jalapeños from our garden so I will try to weigh them this time and get back to you. For the peppers, for now, I would just say they should be “average” size. Sometimes my jalapeños get HUGE in the garden but I would base them on the size you get from the store. Hope this helps!
Thank you so much for you time and patience with me lol, I will let you know how it goes
Once it is cooled, can I put it in my pantry if not opened or does it have to refrigerated? Is it technically canned and can be stored?
Yes, you can store it on the shelf until it is opened!
My first time canning this. I read the comments that you added and I may have removed to much of the natural liquid. The taste is wonderful but it a little on the thick and sticky side. Not bad enough to keep us from using all of our first batch but was wondering if you had a suggestion on how I can improve the next. Is it possible that I removed to much of the natural juices from my peppers? Thanks so much for posting this great recipe and instructions.