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Spoon of homemade jalapeño pepper jelly on a spoon over the glass canning jar.
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4.91 from 152 votes

Jalapeño Jelly (Pepper Jelly)

This homemade Jalapeño Jelly is so flavorful! It tastes like a fancy jelly you would find at Williams-Sonoma or Harry and David. This recipe makes about 6-8 half pint jars (3-4 pints)
Prep Time15 minutes
Cook Time21 minutes
Total Time36 minutes
Course: Canning
Cuisine: American
Keyword: Jalapeño 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 (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. This should yield about 3 cups (if you have extra, set aside to use for salsa or any other dish).
    Blender with chopped peppers.
  • 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. 
    Large pot with ingredients to make jalapeño pepper jelly and wooden spoon.
  • Add Certo pouch (liquid pectin), stir, and boil 1 more minute. Skim off any foam that forms to ensure a smooth texture in the finished jelly.
    Pouring liquid pectin into pot of jalapeño pepper jelly.
  • Use a canning funnel to fill the sterilized, half-pint, canning jars leaving 1/2 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.
    Filling canning jars with jalapeño pepper jelly using a funnel.
  • 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.
    Lifting a canning jar with tongs out of a water bath.
  • 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.
    Hot canning jars of jalapeño pepper jelly resting on a towel.
  • Serve on crackers with cream cheese. This jelly is also delicious as a dipping sauce for steak or chicken nuggets.
    Plate with crackers spread with cream cheese and jalapeño pepper jelly.

Video

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?
Troubleshooting: If your jelly seems too runny at first, don’t worry! It often takes 24–48 hours to fully set, so give it some time before troubleshooting. If it’s still watery after that, you can pour it back into a pot, add a little more pectin (1/2 - 1 pouch), boil hard for 1–2 minutes, and reprocess in clean jars with new lids. If it doesn’t firm up even then, enjoy it as a flavorful glaze, sauce, or dip. It will still taste delicious!

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