Jalapeño Jelly is a delicious sweet and spicy spread for toast or crackers and can even be used as a glaze or sauce on meats.
This sweet and spicy jelly is great for so many reasons – especially a topping! We love to use it to serve with cream cheese and crackers. If you love jalapeños, you’ll love our Jalapeno Poppers and Dip.
Aka hot Pepper Jelly
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 addicting! It’s great for pouring over cream cheese and serving with crackers or for basting on your meats.
What is Jalapeño Jelly? This jelly is really more of a jam. 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! It also helps to perfectly balance out the heat from the jalapeños.
How to Make Jalapeño Jelly?
PREP THE JALAPEŃOS: (I recommend using rubber gloves when handling) Cut off the top of the jalapenos and remove the veins and seeds from half of the jalapeños. The veins and seeds are where more of the heat comes from and I have found that the perfect balance of heat and sweet in the jam comes from leaving the seeds and veins in half of them.
PREP THE BELL PEPPERS: You can really use whatever color of bell peppers you have on hand but I like the color and taste that one green and one red gives to the jam. Remove the stems and center. You can leave the veins but I like to cut mine out. Then roughly chop into large chunks since you’ll be pulsing them in the food processor.
FINELY CHOP PEPPERS: You can do this by hand but it will take a while. I recommend pulsing the jalapeños and peppers together in a food processor or blender. Chop until fine.
DRAIN: Pour the peppers into a mesh strainer to take off excess liquid so that your jam isn’t runny.
COOK: Add the drained peppers to a large 4 quart pot along with the sugar, vinegar, and salt. Bring it to a boil and boil for 10 minutes over medium-high heat.
ADD PECTIN: Stir in the liquid pectin and boil for 1 more minute. Remove pan from heat.
How to can Jelly:
Start out with sterile equipment. You’ll need to wash the jars and lids in hot soapy water (or run them through the dish washer).
The jars need to be warm when adding the hot jelly or they could crack. To keep the jars and lids hot and sterile, place them on a rack in a pot of boiling water. When the jam is done cooking, remove the jars, draining off water, and place on a towel.
Ladle jam into the jars using a wide mouth funnel. Be sure to leave ¼ inch space from the top of the jar so there is room for expansion.
After filling the jars, wipe the rims with a paper towel and then top with the lids. Screw on the lids using just your thumb and index finger. This will ensure that they are on but not too tight.
Place the jars back into the pot of water on the rack and bring it to a boil. Boil for 10 minutes. (Add 1 more minute for each 1000 ft elevation above 1000 ft.) Remove and place on the towel about 1 inch apart. After a few minutes you should start to hear the cans seal with a pop. Leave the jars untouched on the counter for 12 hours.
Check the seal:
To see if your can is sealed, touch the middle of the lid. If the lid springs back up when you remove your finger you do not have a seal.
To check for a proper seal, remove the the ring of the lid and lift the can up off the counter 1-2 inches while holding the edges of the lid. If the lid stays attached then you have a good seal and it can be store for 12 months in the pantry.
pepper Jelly Uses:
There are a lot of surprising ways to use this sweet and spicy jelly, believe it or not!
- Glaze your steak, pork, or salmon with it. Pretty much any meat recipe that calls for a glaze will do really well with this hot pepper jelly.
- Put it on top of vanilla ice cream.
- Use it like regular jelly and make a spicy PB&J!
- Put it on top of cream cheese (or mix them together) to make a cracker spread (similar to our green chili cream cheese dip).
FOR MORE JALAPEñO RECIPES, CHECK OUT:
Jalapeno Jelly Recipe
Ingredients
- 10 jalapeno peppers half seeded
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 5 1/2 cups granulated sugar
- 1 1/2 cup white vinegar
- 1/2 teaspoon salt
- 1 3 ounce pouch liquid pectin
Instructions
- Place all 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 in 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
- Ladle jam into hot sterile jars, leaving 1/4 inch headspace. Top the jars with the lids and then seal jars in a hot water bath for 10 minutes.
- 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. Let jelly rest 1 day to fully set up.
I could not find liquid pectin and had to use a powder for the first try making jelly, estimating the amount. It looks and tastes great but did not set up and is very liquidy. can i do anything at this point to thicken it up to be more like jelly? maybe re-boil and add more pectin? or do i need to add sugar and repeat the cooking process?
Oh, I am so sorry it was so liquidey. I have not tried using powder, so I am not quite sure what to do from there. I have honestly just started making the jelly, so I am no expert. I would try googling what to do, to make it set. Good luck!
I lost my recipe and decided tobtry this one as it seemed the closest to the one I had made in the past. It turned out to be very delicious.
Yay!! I am glad you found this recipe 🙂 Thank you!
The calories cant be correct?! 739 per serving?
I could only find liquid pectin in 6 Ounce packets. Would 12 ounces work? I dont teally want to get a third packet of i dont have to.
This recipe only needs 1 (3oz) pouch/packet.
I followed the recipe and the jelly is very runny. Can i do something to make it become jelly?
I wish I knew what happened? I haven’t had it turn out runny, but I’m thinking it as to do with the pectin. Maybe it needed more?
Do you have to do hot water bath?
I haven’t tried making it without it, but I would think it needs it.
my son, the executive sous chef, gives this five stars. I am glad that our garden has so many jalepenos! BTW-the comments are stuck on All caps. sorry for the shouting,.
Please, tell him thank you 🙂 It’s not caps on my end. How fun to grow your own jalapenos!
Can you use a sugar substitute like Swerve or Monk fruit?
I personally haven’t tried, but I am sure that would be ok 🙂
I followed the instructions to the letter. I wasn’t sure if this would be too hot for my liking but it isn’t…it’s absolutely delicious. It made 12 little (4 oz) jelly jars, plus a little extra to eat right away. They will be a great gift.
It does make a great gift!! Thank you so much for letting me know 🙂
I am addicted! I have made 3 batches in the past 6 weeks and have given away some. Everyone who has tried it loves it. I am personally eating my way through jar #3! I used powered pectin and used 6 tablespoons. It turned out great. One batch I replaced half of the Jalapenos with Hatch peppers for a hotter VARIETy and it also turned out great with more of a kick. Family and friends WILl be getting a jar for Christmas. It is an easy receipe to follow. As a side note – 2 bell peppers are approximately 1 1/2 cups after being prepared.
It will make a great Christmas gift! Thank you for sharing what you did!
I am curious, did you add water to the pectin to make 3 ounces??????
How easy is tjis recipe to double oR triple? Love the finaL product and plan on making a super batch. Thanks!
I haven’t tried, but it should be just fine doing either. Good luck & glad you like it!
Try making it without doubling so that you can see how the jelly boils up in the pan. You can double, but the pan must be a big heavy one.
I love hot pepper jelly and this one is a hit, everyone I talk to ask me for the recipe and I tell them where I got it and they look you up, thank you for the best hot pepper jelly in the world. we love it.
Awe, thank you so much for referring them here! I am so glad you like it, that much!
I made this the other day and it was my first time attempting to make any type of jelly! This recipe was so easy and the jelly was delicious! I sent some to my mom and she shared with other family members and they all loved it too!!!! Amazing! I have 1 question can I use less sugar and it come out same consistency?
Oh, that makes me so happy! Thanks for sharing the recipe! Honestly, I wish I knew for sure, since I have not tried. I don’t think it should.
Can I eat it right away? Or do I have to can it? Thanks
I used small, sweet mini red and orange bell peppers because that was what I had on hand. I also have extremely hot homegrown jalapenos so I thought it would be a good balance. Maybe I boiled on too high a temp, or something not quite right, as I only got 4 half pints- but the jelly is AWESOME! I’ll try this again with a bigger batch as I have way too many jalapenos.
Thank you for trying it 🙂 So happy you liked it!