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Spoon of homemade jalapeño pepper jelly on a spoon over the glass canning jar.
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5 from 246 votes

Jalapeño Jelly (Pepper Jelly)

This homemade Jalapeño Jelly is sweet with a little heat and so good served over cream cheese with crackers. It also works as a glaze, dip, sandwich spread, or easy homemade gift. This recipe makes about 6-8 half pint jars (3-4 pints)
Prep Time20 minutes
Cook Time30 minutes
Set time:1 day
Total Time1 day 50 minutes
Course: Appetizer, Canning, Dip
Cuisine: American
Keyword: Jalapeño Jelly, Pepper Jelly
Servings: 96 servings
Calories: 50kcal
Author: Erica Walker

Equipment

  • half-pint canning jars
  • lids and bands
  • Water Bath Canner
  • jar lifter
  • magnetic lid wand
  • funnel (optional)

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.
    Blender with 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.
    Large pot with ingredients to make jalapeño pepper jelly and wooden spoon.
  • 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.
    Pouring liquid pectin into pot of jalapeño pepper jelly.
  • Ladle the hot jelly into clean half-pint canning jars, leaving 1/4 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.
    Filling canning jars with jalapeño pepper jelly using a funnel.
  • 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.
    Lifting a canning jar with tongs out of a water bath.
  • 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.
    Hot canning jars of jalapeño pepper jelly resting on a towel.
  • Serve over cream cheese with crackers, or use as a glaze, dip, or spread.
    Plate with crackers spread with cream cheese and jalapeño pepper jelly.

Video

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

Calories: 50kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 8mg | Fiber: 1g | Sugar: 13g | Vitamin A: 60IU | Vitamin C: 4.3mg | Calcium: 1mg