There’s just something so lovely about a little jar of fancy jelly that you can add to a recipe or serve with some cheese and crackers. This homemade jalapeño jelly is the perfect condiment as it’s deliciously sweet with a perfect amount of heat. It also makes for a great gift, especially during the holiday season.
Don’t be intimidated by canning. This easy jalapeño jelly only requires 7 ingredients and is a breeze to make. The best part about this jelly is that since it’s homemade, you can make it as hot or as mild as you prefer! There are so many ways to use jalapeno pepper jelly that these 6 half-pint jars might disappear quicker than expected! If you want another easy homemade condiment, then try my honey butter, apple butter, or strawberry jam recipe!
What You Need to Make This Recipe
Jalapeño — you’ll need approximately 16 jalapeno peppers, but they vary in size, so the amount is given in weight for this jelly recipe. When selecting jalapeños, pick vibrant green, firm, and glossy ones. Avoid any that appear discolored, soft, or wrinkled.
Bell peppers — I like using a combination of red bell peppers and green bell peppers.
Sugar — while six cups of sugar may seem like a lot, sugar acts as a natural preservative and helps extend the jalapeño jelly’s shelf life and prevents spoilage. I don’t recommend cutting down on the amount of sugar in this recipe. The sugar also helps the jelly to gel, giving it a smooth and spreadable consistency.
Apple cider vinegar — as peppers are low in acid, you need some apple cider vinegar to help react with the pectin and sugar to help the jelly set.
Pectin — pectin is a must to create a gel-like texture for the jelly. This recipe uses liquid pectin, which is added at the end of the cooking process. Liquid and powdered pectin or dry pectin are not interchangeable, so make sure you get the correct one.
How to Make Jalapeño Jelly
1. Remove stems and seeds from the jalapeño and bell peppers. Cut the bell peppers into quarters and transfer them to a food processor bowl. Pulse until finely chopped.
2. Place mixture in a mesh strainer and drain off excess liquid. Discard liquid as the liquid will leave you with a murky brown color in your finished jalapeño jelly and prevent it from setting up.
3. Combine the drained pepper mixture, sugar, vinegar, and salt in a large pot.
4. Bring to a full rolling boil over medium-high heat. Continue boiling for 10 minutes, stirring often. Skim the foam if desired. Stir in the pectin and boil 1 minute.
5. Transfer the jelly to 6 sterilized half-pint canning jars, leaving ½-inch headspace at the top of the jar. Wipe the rims clean, place lids on jars, and screw on the rings.
6. Carefully place jars on a rack in a water bath and boil for 10 minutes. Remove and place on a dish towel. Allow to cool to room temperature, undisturbed, 24 hours to seal and set.
Pro Tips for Making This Recipe
- If the jar lids give when pressed after processing in the water bath and cooling, reprocess or store in the fridge and use within 3 months.
- It’s a good idea to wear gloves when working with jalapenos to avoid any potential irritation from the jalapeño oil getting onto your skin or in your eyes.
- It is really important to make sure your jars are clean and sanitized before you add the jelly. This will help you avoid any contamination which leads to the jelly spoiling.
- While this recipe makes enough to fill 6 half-pint jars, preparing an extra jar or two is always handy. If you accidentally dirty a jar, it’s easier to have an extra one ready to go while the jelly is ready to be canned.
- You may have to adjust the boiling time of the water bath based on your altitude.
- You can make the jalapeño jelly as spicy or mild as you want. You can leave some of the seeds from the jalapeño peppers in the mixture for a spicier jelly.
- After adding the jelly to the jars, make sure to wipe down the rims. Leaving any jelly residue on the rims may prevent you from getting a good seal.
- Never place the hot jars directly on your cold countertops. Always put down a dish towel to prevent the jars from shattering. If possible, you can be extra cautious by spreading out the hot jars at least 1 inch apart on the dish towel.
- To save time and ensure an even consistency, use a food processor to chop the jalapeños and bell peppers finely. Be careful not to overprocess them to ensure some texture in the jelly.
Frequently Asked Questions
If it is processed correctly, it can last up to 6 to 10 months in a cool, dry place like a pantry. Once opened, transfer the jalapeño pepper jelly to the fridge and use it within 3 months.
There are so many ways to use this jelly! You could spread it on toast or crackers, so it goes great on a charcuterie board or breakfast. It also pairs well with cheese, so you can use it as a topping for soft cheeses like cream cheese, goat cheese, or baked brie. You can also use it in a glaze for meat.
There could be a few reasons why the jelly is runny, from not squeezing out all the liquids or cooking it long enough so that the water couldn’t evaporate to not using enough or the correct pectin. It’s also important to make sure you are using the right amount of sugar and making sure the cans have properly sealed while canning them. If the jelly is runny and not setting, you can always use it as a sauce, glaze, or marinade instead.
If you love this recipe try these out!
If you’ve tried this Jalapeño Jelly recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Jalapeño Jelly
Video
Equipment
- Canning jars
- Canning pot
Ingredients
- ¾ pound jalapeño peppers (340g)
- 1 green bell pepper (198g)
- 1 red bell pepper (239g)
- 6 cups granulated sugar (1200g)
- 1½ cups apple cider vinegar (360mL)
- ¾ teaspoon salt
- 3 ounces liquid pectin (one pouch) (86mL)
Instructions
- Remove stems and seeds from the jalapeño and bell peppers. Cut the bell peppers into quarters.
- Place the peppers in the bowl of a food processor. Pulse until finely chopped. Place mixture in a mesh strainer and drain off excess liquid. Discard liquid. (Draining off the liquid from the chopped pepper mixture gives the jelly a clean amber color versus a murky brown color. Don’t skip this – the added liquid will keep the jelly from setting up properly.)
- Combine the drained pepper mixture, sugar, vinegar, and salt in a large pot. Bring to a rolling boil over medium-high heat. Continue boiling for 10 minutes, stirring often. (Mixture will foam up quite a bit. You can skim off this foam during boiling for a clearer jelly, if desired) Stir in the pectin and boil 1 minute.
- Transfer the jelly to 6 sterilized half-pint canning jars, leaving ½-inch headspace at the top. Wipe the rims clean, place lids on jars, and screw on the rings. Carefully place jars on a rack in a water bath and boil for 10 minutes. Remove and place on a dish towel. Allow to cool, undisturbed, 24 hours to seal and set.
Notes
- If the jar lids give when pressed after processing in the water bath and cooling, reprocess or store in the fridge and use within 3 months.
- It’s a good idea to wear gloves when working with jalapenos to avoid any potential irritation from the jalapeño oil getting onto your skin or in your eyes.
- It is really important to make sure your jars are clean and sanitized before you add the jelly. This will help you avoid any contamination which leads to the jelly spoiling.
- While this recipe makes enough to fill 6 half-pint jars, preparing an extra jar or two is always handy. If you accidentally dirty a jar, it’s easier to have an extra one ready to go while the jelly is ready to be canned.
- You may have to adjust the boiling time of the water bath based on your altitude.
- You can make the jalapeño jelly as spicy or mild as you want. You can leave some of the seeds from the jalapeño peppers in the mixture for a spicier jelly.
- After adding the jelly to the jars, make sure to wipe down the rims. Leaving any jelly residue on the rims may prevent you from getting a good seal.
- Never place the hot jars directly on your cold countertops. Always put down a dish towel to prevent the jars from shattering. If possible, you can be extra cautious by spreading out the hot jars at least 1 inch apart on the dish towel.
- To save time and ensure an even consistency, use a food processor to chop the jalapeños and bell peppers finely. Be careful not to overprocess them to ensure some texture in the jelly.
Oh my goodness, this is something I would love to make for my husband and other family members. Can you tell me approximately how many of the 4 oz. jelly jars this recipe would fill? Thank you!
How do you store this and for how long can it keep? I made this today!
Hey Dennis,
Awesome! I put mine in the fridge.
Jelly normally can last 6 months to a year. Unless, you eat it all before then!
Best,
John
Had it tonight and really enjoyed it! Many thanks.
Hey Dennis,
I’m glad you enjoyed the jelly! What did you have it with?
Best,
John
Nothing – absolute nothing – this delicious lasts 6 months in our house! YUM!
Hi Cheryl,
Im so glad! The jalapeno jelly was very delicious! What will you make next?
Best,
John