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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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.