This jalapeño jelly recipe is a deliciously sweet and spicy spread for toast or crackers and can even be used as a glaze or sauce on meats.
It is made up of jalapeño peppers, bell peppers, lots of sugar, vinegar, and pectin. While you may be tempted to reduce the sugar, don’t. This is meant to have lots of sugar – it’s a jelly after all! It also helps to balance out the heat from the jalapeños perfectly. Our favorite way is to serve it as a topping with cream cheese and crackers.
If you love jams and jellies, you are sure to love this Jalapeño Jelly, aka hot pepper jelly! Yes, the flavor is a little different than your typical Strawberry Jam, but it is so good! The sweet with the heat is addictive!
If you love jalapeños, you’ll love our Jalapeno Poppers and dip.
Why we think you’ll love it:
- Sweet and spicy. It delivers that perfect balance of sweet fruitiness with a kick of jalapeño – a delicious combination!
- Use it as a dip or glaze! Beyond toast, it’s amazing on cream cheese with crackers, glazed over meats, or even mixed into dressings.
- Prepped in 15 minutes. Making jalapeno jelly yourself is simpler than you think and incredibly satisfying, plus it makes fantastic gifts!
Jalapeño Jelly Ingredients and Substitutions
- 10 jalapeno peppers, half seeded – about 1¼ cups chopped jalapeños. If you want to have a hot pepper jelly, leave in all of the seeds; for a milder jelly, remove all of the seeds and the membrane.
- 1 red bell pepper, chopped – about 1⅛ cups
- 1 green bell pepper, chopped – or orange bell pepper, about 1⅛ cups
- 5½ cups sugar – do not reduce or substitute the sugar
- 1½ cups white vinegar
- ½ teaspoon salt – We like the balance of flavor this adds, but it can be omitted.
- 1 (3-ounce) pouch liquid pectin
How to Make Jalapeño Jelly?
- PREP. Wash the jars with hot, soapy water and keep them warm while making the jelly. Place the lids in a small saucepan on the stove on a low simmer. Fill the water bath pot about halfway with water. Let it come to a simmer while making the jelly.
- BLEND. Pulse the jalapeños and bell peppers in a food processor until the peppers are finely chopped. Empty into a mesh strainer and drain off excess liquid.
- HEAT. Place the chopped vegetables in a large stock pot and add the sugar, vinegar, and salt. Bring to a boil over medium-high heat and boil for 10 minutes. Add the pectin and boil 1 more minute. Remove from the heat
Jarring the Jelly
- FILL JARS. For water bath canning, ladle the jelly mixture into hot, sterile jars, leaving ¼ inch headspace. After filling the jars, wipe the rims with a paper towel and then top with the lids. Screw on the rings using just your thumb and index finger until you meet resistance, then do a ¼ more turn. This will ensure that they are on, but not too tight.
- HEAT. Place the jars on the rack in the pot of simmering water. Add more water until the jars are covered by 1-2 inches. Bring the water to a boil. Once boiling, process for 10 minutes. (Add 1 more minute for each 1000 ft elevation above 1000 ft.)
- After 10 minutes, remove the jars and place them on a kitchen towel about 1 inch apart. After a few minutes, you should start to hear the jars seal with a pop. Leave the jars untouched on the counter for 12-24 hours.
- STORE. Store properly sealed jars in the pantry for up to 12 months. Refrigerate unsealed jars for 3-4 weeks.
Kristyn’s Recipe Tips
- For a mild jelly, remove all of the seeds and membrane; for a hotter jelly, keep the seeds and membrane in. We prefer half-seeded for the best sweet and spicy flavor.
- To avoid runny jelly, drain the excess liquid from the chopped jalapenos.
- If making at a high elevation, add 1 more minute for each 1000 ft elevation above 1000 ft. to the time you boil in the water bath.
- Always check to ensure the lid has sealed before storing on the shelf. Refrigerate unsealed jars for 3-4 weeks.
- Ways we like to use this jelly: A glaze for steak, pork, or salmon, put it on top of vanilla ice cream, use it like regular jelly, make a spicy PB&J sandwich, and put it on top of cream cheese to make a cracker spread.
Jalapeño Jelly Recipe
Equipment
- mason jars
- lids
- water bath pot
- water bath kit
Video
Ingredients
- 10 jalapeno peppers, half seeded
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 5½ cups sugar
- 1½ cup white vinegar
- ½ teaspoon salt
- 1 (3-ounce) pouch liquid pectin
Instructions
- Wash the jars with hot, soapy water and keep them warm while making the jelly. Place the lids in a small saucepan on the stove on a low simmer. Fill the water bath pot about halfway with water. Let it come to a simmer while making the jelly.
- Place the jalapenos and bell peppers in a food processor and pulse until peppers are finely chopped. Empty into a mesh strainer and drain off excess liquid.
- Place the chopped vegetables in a large stock pot and add the sugar, vinegar, and salt. Bring to a boil over medium-high heat and boil for 10 minutes. Add the pectin and boil 1 more minute. Remove from heat.
Jar the Jelly
- Ladle jelly into hot, sterile jars, leaving ¼ inch headspace. After filling the jars, wipe the rims with a paper towel and then top with the lids. Screw on the rings using just your thumb and index finger until you meet resistance, then do a ¼ more turn. This will ensure that they are on, but not too tight.
- Place the jars on the rack in the pot of simmering water. If needed, add more water until the jars are covered by 1-2 inches. Bring the water to a boil. Once boiling, process for 10 minutes. (Add 1 more minute for each 1000 ft elevation above 1000 ft.)
- After 10 minutes, remove the jars and place them on a kitchen towel about 1 inch apart. After a few minutes, you should start to hear the jars seal with a pop. Leave the jars untouched on the counter for 12-24 hours.
- Jelly that is sealed properly can be stored on the shelf. If a seal did not form or if you opened the lid and broke the seal, jelly can be stored in the fridge.
Notes
- For a mild jelly, remove all of the seeds and membrane; for a hotter jelly, keep the seeds and membrane in.
- To avoid runny jelly, be sure to drain the excess liquid from the chopped jalapenos.
- Always check to ensure the lid has sealed before storing on the shelf. If they haven’t been sealed, place them in the fridge to be used within a few weeks.
- Ways we like to use this jelly: A glaze for steak, pork, or salmon, put it on top of vanilla ice cream, use it like regular jelly, make a spicy PB&J sandwich, and put it on top of cream cheese to make a cracker spread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
We like to fill the jars with water and then microwave them for about 2 minutes. Alternatively, fill the jars with water and place them on a baking sheet in a 200°F oven. When ready to use, empty the hot water and fill the jars with the jelly.
Many jars will seal fairly quickly, and you’ll hear those characteristic “pings” within minutes or an hour after the water bath. You will still want to leave the jars undisturbed on the counter for 12 hours to fully seal. Gently press the center of the lid. If it does not spring up or move, it’s sealed. If it moves up and down, it’s not sealed.
Store properly sealed jars in the pantry for up to 12 months. Refrigerate unsealed jars for 3-4 weeks.
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I wonder how you get so many peppers in one jar? When I make the jelly I’m lucky to get 1/4 c in each jar.
I’m not sure what the difference would be between our recipes. Maybe give this one a try and see.