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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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Hi I was wondering if you were to add bacon to this how long would you put in on a pressure cooker for? Any idea?
We haven’t tested this recipe for adding bacon and pressure canning. You can refer to the National Center for Home Food Preservation for the safest guidelines on canning and pressure canning different types of jellies. Hope this helps!
Very delicious and super easy to make!!! I put 1/2 Tablespoon of bottled lime juice to add extra pectin…just in case…
Thank you for the great recipe!!
Planning to make this recipe in a couple days. Do I have to core the Jalapeños and take out the seeds?
You can take out the seeds if you want to make it less spicy, but you don’t have to!
I was wondering if this recipe could be made using roasted jalapeno peppers. Unfortunately, I bought a TON of them and am looking for ways to use them other than just freezing them. This looks amazing, so I’m hoping that it might be a good way to use them. Thank you!
We haven’t tried it with roasted jalapeno. We have only tested the canning safety as the recipe is written.
I grew my own Japalenos & Thai hots. We like hot. I didn’t use the red or green sweet peppers as I don’t have them. Didnt have Certo, used dry pectin. Turned out great.
How many jalepenos did you use when you did all jalapenos?
Thanks, I was wondering if dry pectin was okay. Going to try this now.
How much dry did you use to substitute the liquid?
I made this recipe today and I doubled the batch. The flavor is wonderful and it started setting up right away. I wrote this recipe down and placed in my cook book. It is a keeper!!!
I used this recipe today, my first time ever making jalapeño jelly. It turned out great! Thank you!
For those of us who’ve never used pectin before, it might be helpful to say in the directions, “Prepare pectin according to the packaging directions.” I could only find powdered pectin. I’ve never used it before and now I’m starting from scratch.
I too can only find the powdered pectin. I’m trying to figure out a way to add strawberry into mine too.
Hi Erica – thanks for posting this – here in the UK liquid Certo comes in bottles, not pouches – can you tell me what is the quantity in a single pouch?
In the U.S. it is usually 6oz in a pouch of liquid pectin. Hope this helps!
Each certified pouch is 3oz.
Hot water bath or cold water?
Hot!
Hello. Going to try this recipe but I have a question. Can I substitute powdered pectin because I don’t have liquid pectin?
We haven’t tried this recipe with powdered pectin, so I can’t say if it will work. Let us know how it comes out if you try it!
I love the flavor of this recipe but I never have a jelly consistency, only syrupy. I’ve tried adding more pectin as well as increasing the boiling time and nothing has worked yet. Anyone have this problem that they’ve found a solution for?
I tried adding a little lime juice (bottled). It has natural pectin and the flavor is still delicious. I don’t notice it. For this recipe I added 1/2 tablespoon.
This jelly is so easy to make and it’s sooo delicious!!
Amazing! I take this to every potluck or get together and people can’t get enough! Delicious!
first time on using this recipe. how can you tell if it jells after it put in jars . and how long does it last like til August
How large are the jalapeños you use mine are 4 in long and I’m worried I’m putting too much in
Our jalapenos are usually about 2-3 inches! I hope this helps!
Absolutely delicious! Love the white wine vinegar in this recipe. Slurrrrrp!
My jelly didn’t set properly. It’s more syrupy.
It can take a few days to set. How long ago did you make the recipe?
This is the bomb! I get rave reviews and returning customers!
How much does this recipe make. 1 pint , 4 pints? Thanks
This recipe makes 6 half pint jars with approximately 16 (1 Tbsp) servings in each jar.
Where does the salt get added?
In step two when you are boiling the peppers!
Doubled the recipe. Did not set at all. Tastes great – if you want to pour your liquid jelly onto something. Should the liquid pectin be doubled in the recipe?