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.
Can I use powdered pectin? (Sure- jel)
Yes, but you will need to make a couple of adjustments to the recipe. Wash the jars and prepare them for canning as you described.
Place the jalapeños and bell peppers in a food processor and pulse until finely chopped. Empty into a mesh strainer and drain off excess liquid.
Place the chopped vegetables, vinegar, and salt into a large stockpot.
In a separate bowl, whisk together the 2 tablespoons of powdered pectin with about 1/4 cup of the sugar from your recipe. This prevents the pectin from clumping.
Add the pectin/sugar mixture to the stockpot.
Bring the mixture to a full boil over medium-high heat, stirring constantly, and boil for 1 minute.
Add the remaining sugar to the boiling mixture and stir until it is completely dissolved.
Bring the jelly back to a full, rolling boil and boil for 1 more minute.
Remove from the heat, ladle into jars, and process in a boiling water bath as usual.
This jelly is so good! I was nervous to make it, as I have never made jelly before but the recipe is very easy to follow. It set very well, I think because I used another commenter’s tip and used a towel to drain the peppers.
That makes me so happy to hear!
I already have chopped peppers. Can you give me a measurement for all the peppers vs using just one of each
Thank you
It would be about 2 1/4 cups of the bell peppers and about 1 1/4 cup of the jalapeno peppers 🙂
This is my 3rd time making this and the taste is amazing however I’m finding that I need to use 2 pectin pouches because 1 doesn’t set up well even though I follow the recipe exact and squeeze all the juice from the veggies. Still a delicious recipe and one I’ll use forever Thank you ❤️
Can I use powder pectin instead?
can you use a low calorie sugar substitute?
I wouldn’t recommend. Typically jellies and jams need an exact amount of sugar to properly set up. I haven’t tried this recipe with a low sugar substitute, so I don’t know exactly how it would turn out, but I imagine it would not set properly.
My batch is sealed nicely but is still runny in the container. I followed the recipe exactly. I made this last year and didn’t have this problem.
I have the same problem. Did yours eventually set? I made a triple batch (because of the insane amount of jalapeño from my garden) Will bo such a huge waste if these don’t set.
Made another triple batch a week ago and they set beautifully. I don’t know what happened?? 😞
Turn it into a wing sauce, if it doesn’t set.
That’s a good idea!
How many jars will it make.
I usually end up with 5 pint jars.
It depends on what size of jar you are wanting to use.
I haven’t made this recipe yet, but was going to very soon. I was wondering how long it would stay for in the fridge if I didn’t do the canning process?
I don’t think you would have to do the water bath part. As long as when you ladle the jam into the jar’s, you make sure the rim of the jar is wiped clean with. A damp cloth and the lid is screwed on nice and tight. I don’t usually water bath any of my canning and it usually all seals.
The recipe notes it will keep in the fridge for 3 weeks. You can freeze the jars for 3 months. If you want them to be shelf stable, you have to process them in a water bath, steam canner, or pressure cooker.
thank you
I love your recipe and have been making it for years now to rave reviews!!
I was wondering if you ever double your batch? I did one time and it is the only time mine didn’t set. Your thoughts please. Thank you.
So delicious and easy to make. I did use twice the amount of pectin but it came out perfect 👌
I haven’t made hot pepper jelly in years, but in my previous attempts I never heard of adding salt. What’s your reasoning for the salt…what does it do? And is it optional?
We think it just adds to and enhances the flavor, but you could omit it if you prefer.
This is a huge hit with everyone that eats it!! Amazing!
Thank you so much for this…it is now part of my yearly garden harvest recipes. Words just can’t describe the taste, the perfect match between sugar and spice. I had only pectin powder, so added by small amounts and ended up using the full 2 oz box (57 grams), it came out beautifully, just the perfect jelly consistency. I also used a yellow bell pepper instead of green…less tart I would guess…it won’t last long around here for sure. Keep up the great recipes
Thank you for sharing! I’m so glad to hear that the jelly is a favorite!
I made this in two batches – one with white vinegar, jalapenos and serranos, and one with apple cider vinegar and serranos only. I think I liked it even better with apple cider vinegar. It seemed to make it sweeter, while the serranos brought some definite heat.
Thanks for sharing what you did! So glad you enjoyed the jelly!
What happens if jelly is too thick once it cools?? Can I add anything to thin it. Am hoping there is a fix!!
You should be able to thin it a bit with water or fruit juice. I’m sure you could do a little internet search of just what to do to salvage it!
Update to my comment left earlier.
I was concerned that my jelly would not set however I am happy to report that by squeezing out the pepper juice in a cloth worked great.
My co-workers love your jelly recipe and asked me to share it with them.
Yay!! So so happy to hear that! Thanks for sharing.
I love your recipe it tastes sooooo delicious!! I gave away so many of my first batch I had to make it twice. The first batch did not set 🙁 first time it’s ever happened to me. So I redid it following the directions on the Certo package and it worked.
I just finished my second batch when draining the peppers this time I put in a towel and squeezed out the juice first. When I took the jars out of the bath the jars seem to be very runny I’m hoping they will set up this time. I’ll keep you posted.
My jelly did not set either so might want to really squeeze out the liquid from the peppers or reduce the vinegar by using pickling vinegar.
I used your method of squeezing out the pepper juice with a towel. I’ve never made jelly before and it set on my first attempt. Thank you for the tip and I definitely attribute my success to your good advice.
Thanks for making the recipe and sharing your own tips and tricks!
For my first time making jelly or canning anything ever this recipe was awesome! Thanks for the easy directions. It came out perfect! Very tasty!
You’re welcome! So glad you gave the jelly recipe a try!
Can I use only jalapeno peppers?
Do you have to use liquid pectin? I only have sure jell at home
I would recommend using liquid pectin.
I suppose you could. The sweet bell peppers give the jelly a wonderful flavor though! I would recommend including them.
This was my first time making jalapeño jelly. I followed recipe as written and it came out tasting amazing. I wondered if I could add more peppers to the recipe as I seem to have jalapeño jam on the top and jelly on the bottom of the jar. Or is there another solution for evenly dispersing the peppers in the jelly?
The only risk you run adding more peppers is it may add more water to the recipe which could alter the texture of the jelly. Once it is set, you can always stir it around a bit to mix those peppers around before serving.
When you preserve jelly or jam, if you turn the filled jars upside down a couple times while it cools, the fruit/vegetables will disperse fairly evenly through the jar.
Thanks for sharing the tip!
Hey Kathy, I just read where while the jar is still hot. Turn it upside down causing the pieces to rise. Maybe 20-30 min cooling turn jar back over right side up and should disperse everything. Worth a try i guess. ✌️
Need recipe
If you click on “Jump to Recipe” at the top of the page, it’ll take you to the recipe with ingredients and instructions.
Can this be made with Splenda, Swerve or Truvia? I love this jelly, but would love to try it with much lower sugar or even sugar free.
use the powder pectin labelled for sugar free or artificially sweetened jelly.
Mine was great! 3rd recipe I have tried
I used 8 medium to large jalapeños and
Left seeds in 4 of them. Mashed out the excess
Liquid from each type of pepper. Stirred for the first 5 minutes
Thickened Up perfectly.
I followed the recipe and only got enough for 4 1/2 jars what did I do wrong.
Made jelly recipe to the recipe, after I tried to figure out how many jalapeño peppers to use as my garden peppers were all smal,( 2-4”),, and how to convert 3oz of liquid pectin into powdered quantity. I do not know which part I figured wrong, the peppers or the pectin because my jelly turned out almost watery! Can I fix this batch somehow? I used all my peppers to make the jelly!
Liquid pectin is added to a recipe at the end, after your fruit, sugar and other ingredients have been cooked.
Powdered pectin is combined with the fruit/juice at the beginning of the recipe. The sugar is not added yet. You will bring the powdered pectin and fruit mixture to a full boil, and boil for 1 minute. Then add the sugar, and cook & stir until it is all dissolved, before continuing with the recipe.
Pectin Quantity
A pouch of liquid pectin and a pouch of powdered pectin cannot be substituted 1-for-1.
1 pouch liquid = 2 Tb powdered
2 pouches liquid = 4 Tb or 1 pouch (1.75 oz) powdered pectin
A typical pouch of powdered pectin (1.75 oz.) contains 4 tablespoons of powdered pectin. That is why you will often see the liquid come in 2 pouches, and powdered pectin comes with 1 pouch.
You’ll need much less of the powdered pectin when switching them out. Understanding these rules will also allow you to use liquid pectin in a recipe that calls for powdered.
Amazing jelly. So good. Easy to make and every batch has jelled perfectly.
No need for added pectin if you simply simmer longer until the vegetables are well cooked and translucent.
Tastes wonderful!!!! Super easy! I wish I would have double the recipe ❤️❤️❤️🌶🫑
Yay! I’m so glad you loved the jelly!!
The taste was great, but it had a grainy texture. Next time I will just finely dice the jalepenos or chop them in the food processor instead of blending them. It also jelled too must and had the texture of chewing gum — I did a 3 minute boil, so I will only boil 1-2 minutes next time. It would be nice if the recipe stated ounces of jalepeno instead of a quantity of 10. my jalepenos range in size from 2″-6″ long, so I had to just guess on the quantity.
Did you really mean 13 oz of pectin
No, it is one 3 ounce pack of liquid pectin… so just 3 oz total. 🙂
This recipe is amazing! I do not like super spicy food but this jelly is awesome! The perfect balance of sweet and spicy! Put it in top of crackers and cream cheese and I could eat a whole jar! Thanks for sharing!
You’re welcome! I’m so glad to hear you love the jelly!
Most online recipes disappoint. This one does NOT. Made exactly the amount it says it does. Sets up well. Can’t wait to give these as gifts for xmas this year. Thanks for posting. ( PS I used green and green just barely turning yellow and still pleased with how this turned out.)
Oh yay! I’m so glad to hear the jelly was a success!! Thanks for giving the recipe a try!
Can I use Serrano peppers as a substitute or a mixture? Thank you!!
You know, I haven’t ever tried swapping with Serrano peppers, but I imagine they would work too. If you do use them, you’ll have to let us know how the jelly turns out!
Holy cow I love this.Turned out perfectly.Thank you so much for the recipe.
Uou’re welcome! So glad you loved the jelly!
Made the jalapeño pepper jelly. It was easy and the taste is spectacular. Best I’ve ever had.
I made a batch of this last year. It was my first time canning and it came out perfect. I have a large crop of hot banana peppers this year and I was curious if anyone has tried making this with them and how it came out.
I haven’t ever tried it with banana peppers. I’d be curious to hear how it turns out if you use them!
I use hot banana peppers and it is awesome.
I haven’t made the recipe, yet because it doesn’t state the yield. ie: number of 8oz jars to fill. Also, either the calorie count is incorrect or it’s for the entire recipe. This is the only reason I gave it a low rating.
The Jalapeno Jelly fills 6 (8 ounce) jars. You’re correct -the calorie count is for the entire recipe. I hope you enjoyed the recipe!
why did all the peppers rise to the top of the jelly ?
I’m not exactly sure… I haven’t had that happen. Perhaps they needed to be chopped a bit finer?
Shoot, my batch had the peppers rise to the top as well. I’ve made this jelly many times and I don’t recall it ever happening. Either that or I didn’t notice. I came to the comment section to see if this has happened to anyone else. Other than it being slightly less attractive, it tastes GREAT!!
I haven’t made this recipe but I have bought jalapeno pepper jelly from lots of places. There have been many times the peppers in the commercially produced jelly has risen to the top. So, I wouldn’t think it was an issue of having done anything incorrectly. I have always given the jelly a good stir to redistribute the pepper pieces before using it.
Hi Mary! That happened to me the first time I made it. An experienced canner told me to flip the jars over 1/2 way through the cooling process. Let them sit for a couple hours, but not fully set and flip them right side up. Worked like a charm!
Good to know!! Thanks for sharing the tip!
Thank you. All the safety info is much appreciated. The recipe is so easy to follow. I’m 70 years old and I surprised all of my kids, grandkids, and great-grandkids,and some friends. I got to feel like quite a hotshot with ALL their compliments! Thank so very much for giving me a way to please people with something so simple. Peace to you. Stay safe
Scrolled through first 2 pages of comments, not seeing a Q/A to my question. Has anyone measured the volume of chopped peppers they used? 10 Jalapeños & bell peppers chopped is approximately how many cups? I have a BUMPER crop of peppers this year with a wide variety of size. I’d like to trouble shoot ahead to make sure I have the right amount of pectin for a jelly that’s a good consistency. Thanks so much
Good question! I’d guesstimate that a cup of jalapeños is probably about 3 average sized jalapeño peppers. A cup of bell peppers chopped is about 1 large pepper. Not sure if that helps at all to determine the volume/cups. It probably will vary from each batch just depending on the size of peppers you use.
Did not set up; went by the recipe. I think it needed a much longer boil time. This has less flavor than if made with apple cider vinegar.
Sorry to hear you had trouble with the jelly setting. Thanks for the feedback and for giving the recipe a try!
I have an over abundance of Anaheim peppers.
I’m going to try using them in place of the jalapeños.
Hopefully they will do just as good a job. Excited to make this.
Oh I’d love to hear how it turns out using the Anaheim peppers! You’ll have to let us know.
To date, I’ve made two batches. The first batch set up great after sealing in the hot bath. The second batch did not set up properly and is more of a syrup. Any thoughts on what I may have done wrong to cause this? Thank you
There’s a few reasons why jelly may not set … it could be that it was under or over cooked. During the canning process, you want to make sure the water in the canner is almost boiling or fully boiling when you add the jars in. If the water is too cool and takes too long to come up to a full boil, this means your jars will be sitting in hot water longer then they should be, which can cause the pectin to break down and not set. The amount of sugar can also have an effect. Same with the amount of peppers used. So, I’m not exactly sure what caused it to not set. So sorry to hear the batch didn’t quite turn out that second time.
OMG! My hubby has grown a TON of jalapeños this summer. I posted a picture of a big bowl of sliced jalapeños that we were pickling and can I g, and two different people asked if I was making pepper jelly. Curiosity piqued and challenge accepted! I found your recipe and since we also have a lot of bell peppers, decided to try a small half batch as a test – no can I g, just a jar for the fridge. I started with OMG so I am coming back to that now – OMG, this is my new most favorite thing in the world! I’ve been eating it on havarti, put it on a pulled pork sandwich and got two days in a row now, have made PBJs for lunch with the pepper jelly, some apple butter I made a few weeks ago, and peanut butter. That is THE best adult PBJ I have ever had. No joke. This stuff is amazing and addicting. Even the hubby is enjoying it. So this week we’ll be harvesting more jalapeños and doing a double, triple or quadruple batch for canning. I am also going to experiment with doing a sugar substitute version. If you have tried that and have tips on which product to use (I am thinking monk fruit or allies) and whether more pe tin is needed, please let me know.
Oh this makes me so happy to hear!! I’m so glad you are a fan of the jelly. It really is unique and amazing! I haven’t ever tried using a sugar substitute before. I’d just encourage you to do a little research to find what will work best to still keep the texture of the jelly if not using real sugar. Maybe some other commenters have tried and can put in their two cents? Best of luck!! I’m glad you discovered this recipe. 🙂
Made this last year it was so good! My friends and family put their orders in for more this year!!!
Oh yay!! That is awesome. So glad the jelly is a hit! Thanks for sharing.
Can sure jell be substituted for the liquid pectin? Mix it in with the sugar before? Just wondering if this has been tried.
I have never tried using sure jell in this recipe. If anyone else has and has had success, feel free to share. I’ve only ever used the liquid pectin, so I’m not sure how it would turn out.
I used sure gell in my experimental batch because it was all I had. The conversion is 2 Tablespoons = a packet of liquid pectin. Whisk in with the sugar and it sets up just fine.
Ah! Thank you for sharing that!! Good to know.
I’ve always love this recipe! Just made it again yesterday and came out this morning to find that my jars are still very liquid. Ugh. How can I save this batch and firm it up?
There could be a few reasons as to why it didn’t firm up… measurements off, temperature, pectin problems, etc. I’d suggest searching google for ways to fix jelly that doesn’t set. Hopefully you are able to find an idea to help!
So easy and sooo good.
Thank you!! Glad to hear you enjoyed the jelly!
I have a coolapeño plant that has given us so many peppers I’m not sure what to do with all of them. Do you think this recipe would be good with mild peppers like those or does the heat really make it?
I found this recipe a couple years ago when I had an over abundance of jalapenos from my garden, now I make it many times a year it’s so AMAZING!!! My family, friends and neighbours love it and r constantly asking when I’m making more!!! Its so so good!!!!
Oh that makes me so happy to hear!! Love that it has become a tradition. Thanks for sharing!
I have only ever used jalapeños. I imagine using a milder pepper would result in an overall sweeter jelly and different flavor too, obviously. If you aren’t a huge fan of heat, it might be a great option! If you end up using the coolapeno peppers, you’ll have to let us know how the jelly turns out. I’m curious to hear.
How firm is this jam? I want something that can be spread easily, like a tomato jam or a chutney. Could I add slightly less pectin, or is it already a softer set?
If it sets correctly, it should set like a jelly. So you could certainly try to tweak it to make it a softer set.
Yes. Mild and sweet jalapeños best. Cream cheese with this sweet jalapeños made a little thin , you can pour it over cream cheese . Awesome. I marinate with this also. Perfect to put baked beans. No seeds. Thanks linda
I forgot to add the salt into my second batch, so I need to reprocess it?
It may still have turned out fine? I haven’t omitted the salt before, so I’m not exactly sure how the final product would be without salt. I’d be curious to hear if you finished it out or ended up reprocessing it.
This is the best! Had a half pint jar left over that didn’t fit in the water bath. We ate it a couple days later with cream cheese and round crackers and my fiance raved about it! We are making a double batch today.
Mmmm such a fun way to use the leftovers. I’m so glad you love the jelly recipe!
First thank you so much for posting this recipe. Every one loves it and keeps asking for more. Question: On the web page when I use the tool to double the recipe everything doubles EXCEPT the pectin..It goes to 8 Ounces…yikes. Is that correct? Have you double or tripled the recipie? so if i want 12 half pint jars is it just 2 – 3 ounce packs or is it 8 oz total? could it be off because of the way you wrote the recipe? ( 1 3 ounce pack vs 3 ounces (1 packet))? again thanks for the post.
Oh I’m so glad that you enjoy the recipe! You know, I haven’t doubled it before, but I would suggest just doing 2 3 oz. pouches of liquid pectin. That way it is exactly double of what the original recipe calls for (which we know works!) Best of luck and again, so glad you enjoy the jelly!
Love, love, love this recipe. If you follow the directions, it comes out perfectly! It is great mixed with cream cheese snd served as a dip.
Mmmm yes! That is a great way to serve it. So glad the jelly turned out well for you. Thanks for sharing!
What is a serving?
I’d say a serving is about 1 Tbsp. Nutrition facts are for the recipe as a whole.
Recipe just says salt, but should I use canning salt?
You can if you would like but regular salt will work just as well. It just depends on your preference.
Jelly did not set. Made a habanero jelly at same time. Pretty much the same ingredients, although it called for 2-3oz packs of pectin. Habanero jelly turned out great. Really bummed!
Sorry to hear the recipe didn’t go quite as planned. There are various reasons why jelly may not set — temperature, pectin problems or incorrect measurements are a few. But thank you for giving the recipe a try!!
Well I was excited I made 6 Jars of this and it didn’t set. Still liquidy… what did I do wrong? Am I supposed to stir it at all while it’s boiling or not? Did I have to do the water bath in order for it to set, because I thought that was just to give it storage life? Am I supposed to let the Jars cool down and then put them in the fridge? Or do they just sit out at room temperature for a certain amount of time?
Hi Ashley! Yes, you can stir while it’s boiling. How long did you let the jelly set? Sometimes it can take 24-48 hours for it to completely set. I would just leave the jars out at room temp for at least 24 hours. If they are still not seeming to set after that, try refrigerating them. Sometimes that helps it to jell. The cause for the jelly not setting could be a few different things — not exact measurements, undercooking, overcooking (can break down the pectin). Hopefully after giving it some time, it set up a bit more!
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!
Can I eat it right away? Or do I have to can it? Thanks
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.
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!
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 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??????
Can you use a sugar substitute like Swerve or Monk fruit?
I personally haven’t tried, but I am sure that would be ok 🙂
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!
Do you have to do hot water bath?
I haven’t tried making it without it, but I would think it needs it.
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?
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.
The calories cant be correct?! 739 per serving?
That’s what I was thinking, Kayla! And 187g carbohydrates?! How much is one serving?
The nutrition facts are for the recipe as a whole, not just for individual servings. 🙂
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!
You can cook it again. Get a candy thermometer and cook it to to 220ﾟF.
It doesn’t say to add any other liquid except the vinegar and pectin so how does it make that much jelly with no additional liquid?
The water content from the jalapeños and bell peppers provides enough liquid for the jelly. You don’t want too much liquid either or else the jam will be runny.
I made this yesterday and it has been sitting for 24 hours. It still hasnt set, i am not Sure what i did wrong. Is there a way to correct it to get it to set?
I am not sure. It should have. I haven’t had this issue, but maybe it needed more pectin?
I opened one and it seemed like some of it set but it was lIquidy on top so i am wondering if i didnt boil it long enough. However i did notice that once it sat in the fridge after it was opened it jelled up.
Good to know! From sitting out, that could happen, but the fridge will definitely help. Thank you!
tHANKS FOR THE RECIPE! i HAVE SO MANY JALEPENOS FROM MY GARDEN AND i USED OT MAKE JALEPENO JELLY YEARS AGO BUT LOST MY RECIPE! tHIS ONE LOOKS VERY SIMILAR!
How fun to grow your own! Glad you found this recipe. I hope you like it!
What size jars did you use? And how many Jars did it make?
I used 8 ounce jars & got 6 filled. Hope that helps 🙂
When I put hot jars with hot jelly inside back in hot wAter to pRocess 10 minutes, do the jars need to be covered? Is this like a hot water bath like I do for tomato sauce?
Yes, cover them with the lids, tightly 🙂
First time making jElly! I have always loved hot pepp je and now i’ve made my own. I’m so exci!! Thanks for your help. ?
I am so glad you gave it a try!! Happy you liked it! Thank you!
Can you FREEze this
Not sure you can. You can keep it on the shelf up to a year, though.
Easy directions. Taste great. I am a beg but will make this one again.
My dAughter in law and i made this and it is the best tasting pepper jelly i’ve ever eaten!! Everyone comments About the beautiful Color!! We will definately be making this again!!
Love hearing that!! I am so happy you made it! Thank you for letting me know!
definitely an easy recipe to follow. Thank you. What should the consistency be of the jelly? Mine did not gel like i thought it Would. I’m comparing it to strawberry jam i make. It did gel but if i tilt the jar the Jelly moves. Is that normal?
Is the Nutritional facts listed for a jar or for a serving? If for a serving what is the serving size?
I accidently added the pectin in before boiling! oopw – now what? do I need to add more pectin?
Hmmm…that’s a good question..I haven’t done that before, so I am not sure how that might change anything or if it even would. How did it turn out?
Can you use splenda for the sugar
You sure could 🙂 Enjoy!
Just made this over Friday night and the weekend. used THREE yes three liquid pectin packets. 1 just was runny and I let mixture sit until Sunday in the fridge was not happy with the consistency. so Sunday when I decided to can up everything, I reboiled everything and added two more packages. It came out nice and thick, not like a hard set jelly but a thick ooey gooey one. Very happy with the results! I highly recommend using 3 packets, when I’ve had this in the past its always been thick, not runny. Thanks for a delicious recipe!
You are so welcome! Thank you so much for trying it & for letting me know!
I’m curious the recipe calls for red and green pepper but the picture shows red and orange pep in the food processor how much difference would it make to sub out the green
No difference at all 🙂 I’ve used all colors!
Hello, all i have is powdered pectin. Can i use that instead of liquid? if so, whats the measurement? Thanks in advance!
I have not tried, but it should be the same, though I wouldn’t know the amount. Is there a conversion on the packet?
I am hoping to make this today and am wondering if i could Swap out the white vinegar for apple cider vinegar? Would it dram change the flAvour
Thank you
I have never personally tried, but I’m guessing it would probably change the flavor a little.
If a recipe calls for 3 oz of liquid pectin, how much of the powder do you use ??? 1 oz. Liquid = 2 Tbsp of liquid pectin which = 4 tsp powdered pectin. This is the best conversion I have found.
Hi
My computer is stuck on caps – sorry – just a comment that i would find it helpful to know measured quantity or weight of peppers required. I grow my own so there are huge differences between the sizes of each pepper –
I have one son who loves anything spicy. He was in heaven when he tried a jelly with a little kick to it! Perfect combination
This Jelly is the perfect combo of sweet and spicy! Loved it!
“JALAPEÑO jelly” was met with skepticism, but this recipe works!!!!
Love the flavor!
A little bit of work for alot of taste. If you like a little heat in your jelly this is your recipe!
Love the idea of a jelly with a kick! I’ll have to add this on a piece of meat! I bet it adds so much flavor!
Jalapenos are my FAVORITE too! I’m sure this Would turn out great!
Hope you give it a try 🙂 Enjoy!!
So I was all ready to make this and had all my jars sterilized and in hot water and read through the recipe…I thought it said 13 ounces of liquid pectin so I ran back to the store and got more (also I’m doubling this recipe so I needed 26 ounces?) got home and thought, that’s way to much pectin and realized it is 1-3 ounce package ???? now I’m just waiting for the jelly to cool so I can taste it! I did add 4 habaneros for some added heat!!! Thanks for sharing your recipe!
LOL..glad you caught that! I hope it turned out! Thank you!