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picture of jalapeño jelley in a small glass jar on a wooden board

Jalapeno Jelly

This spicy, sweet, and tangy jelly made from fresh jalapeños comes together in a snap and is great on just a bout everything!
Course Appetizer, Side Dish, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 11 minutes
Total Time 16 minutes
Servings 64 servings
Calories 45kcal



  • 6 medium jalapeno peppers
  • 3 cups sugar 710 mL
  • 1 cup cider vinegar 236 mL
  • 1 packet of ball liquid pectin



  • Take the tops of the peppers off, cut them in half and remove the pith and seeds.
  • Put the cleaned peppers into a food processor.
  • Add half of the vinegar.
  • Process until liquified, then pour the liquid into a pot.
  • In a pan, add sugar. Pour in vinegar, stir and melt.
  • Add the peppers. Bring to a boil for 10 minutes stirring frequently
  • After, turn the heat down to add the packet of liquid pectin, stir, and bring back to a hard boil for 1 minute.
  • Pour the jam into jars and let them set to room temperature.



  • If you want more of a kick then add in some spicier peppers like habanero or Thai chilis. You can blend them together with the jalapeños or slice thinly and mix in at the end.
  • The vinegar imparts a wonderful tang but you can reduce it for a more sweet and spicy flavor profile.
  • The jelly will become a golden color after cooking down. A few drops of green food coloring can be added to get a more verdant look. 
  • Steps to Make this Jelly


Serving: 1tbsp | Calories: 45kcal | Carbohydrates: 12g | Sodium: 35mg | Sugar: 12g | Vitamin C: 3mg