Sweet, savory, and spicy homemade jalapeno jelly is easy and budget-friendly to make. Follow the canning process to keep it shelf stable for up to a year!
If you love homemade jams try freezer peach jam, my blueberry jam recipe and homemade strawberry jam.
Table of Contents
Pepper Jelly
I used to pick up little jars of hot pepper jelly at boutique cheese shops with some artisanal bread and crackers, however, since making my own, there’s no turning back. Not only is it more affordable, but it’s easy to make and even more delicious!
We love serving it on block of softened cream cheese with Ritz or club crackers and sometimes include it in the filling for jalapeno poppers. It’s amazing on baked brie, or spread on grilled cheese, hamburgers, and sandwiches!
Jalapeño Jelly Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Red bell peppers: To have enough chopped bell peppers, you’ll need to use large ones. Remove the core and seeds.
- Jalapenos: I like to take the seeds and membranes out of half the jalapeno peppers to eliminate some of the spice. You can adjust the spice level to your liking.
- Apple cider vinegar: You can also use white vinegar if preferred. This adds the tang and acidity.
- Salt and sugar: Jalapeno jam is sweet, savory, and spicy, so the sugar and salt bring out those flavors.
- Pectin: Use either liquid fruit pectin or powdered pectin. Either way, this helps to set up the jelly.
How to Make Jalapeno Jelly
Add all of the peppers to a food processor or blender. Pulse to finely chop and then use a cheesecloth to drain any excess liquid.
For liquid pectin: Add the peppers, vinegar, salt, and sugar and bring it to a boil for 5 minutes, stirring often. Then stir in the pectin and let it boil for 1 minute before removing the pot from the heat.
For powdered pectin: Add the peppers, vinegar, salt, and powdered pectin. Boil for 1 minute. Add sugar and boil again, stirring constantly. Boil at a rolling boil for 1 minute. Remove it from the heat.
How to Can and Freeze Pepper Jelly
Water bath canning helps to eliminate any contaminants in the jar, which then allows the food to have a longer shelf life.
- Sterilize the jars according to the manufacturer’s instructions. This might involve washing them in warm, soapy water and then adding them to boiling water. Or, using the dishwasher.
- Once sterilized to prevent trapping any contaminants, you can use a ladle to fill them up with the jelly, leaving 1/4 inch at the top.
- Wipe the rim with a clean cloth and place the lid and ring on each jar (also known as self-sealing lids). Close just until you feel the slightest resistance. Do not tighten them. Process in a hot water bath or steam canner for 10 minutes.
- Carefully remove the jars using canning tongs or oven mitts and place them on a counter to rest and cool at room temperature. The lids will seal tight as they sit, making them shelf stable for up to a year.
Freezing Jalapeño Jelly
You can skip the canning process and go straight to freezing the jelly if you prefer. Allow it to cool and store it in an airtight, freezer-safe container. It’ll keep for 6 months at least.
Recipe Tips
- Use rubber gloves when cutting and handling the jalapenos so you don’t accidentally touch your eyes. They also come in handy to lift the jars as they’ve got good grip.
- Use a funnel, if you have one, to pour the jelly into the jars to prevent any spills.
- It’s best to add the warm jelly to a warm jar to prevent any cracking.
- Once the jars are removed from the pot, set them on a rack, kitchen towel, or a stack of paper towels to cool.
- Leave jars alone for at least 12 hours. You’ll eventually hear the lids pop, letting you know it’s been sealed. If you press on the lid, and it pops up, it is not sealed.
- Add a label or tie a little note around them and give them away as gifts.
Using Jalapeno Pepper Jelly
The sweet, savory, and spicy flavors of hot pepper jelly add a layer of flavor when spread on the bun when making a gourmet burger. Jalapeno jelly adds a pop of sweet heat to any sandwich!
It’s also a great addition to any charcuterie board, especially with creamy cheeses like goat cheese and cream cheese, and a replacement for baked Brie with honey. For jalapeno lovers, add a jalapeno popper cheese ball, too!
More recipes with jalapenos include Mexican cornbread, salsa verde recipe and jalapeno popper dip.
More Condiment Recipes
Browse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Jalapeño Jelly
Video
Ingredients
- 2 large red bell peppers , cored and seeded
- 10 jalapeños , I take the seeds and membranes out of 5, but you can adjust to the spiciness you like
- 1 ½ cups apple cider vinegar (may use white vinegar, if you prefer)
- ½ teaspoon salt
- 5 cups sugar
- 3 ounces liquid fruit pectin (or two 1.75 ounce boxes of powdered pectin)
Instructions
- Sterilize jars: Sterilize jars, according to manufacturers instructions.
- Chop and drain peppers: Finely chop 2 red bell peppers and 10 jalapeños with a food processor. Place chopped peppers in cheese cloth and drain off excess liquid.
Liquid Pectin:
- Boil jam: In a large pot, add the chopped peppers, 1 1/2 cups vinegar, 1/2 teaspoons salt and 5 cups of sugar. Bring to a boil for 5 minutes, stirring often. Add liquid pectin and boil at a rolling boil for 1 minute. Remove from heat.
Powdered pectin:
- Boil jam: In a large pot, add the peppers and 1 1/2 cups vinegar, 1/2 teaspoons salt and powdered pectin. Boil for 1 minute. Add sugar and boil again stirring constantly. Boil at a rolling boil for 1 minute. Remove from heat.
Both types of pectin:
- Pour into jars: Pour jelly to almost the top of the jar, leaving 1/4 inch at the top. Wipe the rim with a clean cloth. Place lid and ring on each jar.
- Process jam: Process in water bath or steam canner for 10 minutes.
- Remove and cool: Remove the jars from canner and let rest on counter until cooled and the lids have sealed.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
It’s a condiment or spread that is made from bell peppers for color and sweetness and jalapeno peppers for spice. It’s definitely more savory than it is sweet, so it’s not quite like a fruit jam. The consistency of jelly comes from the addition of pectin.
We’re not adding drops of green food coloring to our jalapeno jam recipe.
It could be because it needed a bit more phenol. It also might be caused by not leaving the jars in the boiling water canner for the full 10 minutes. If you live at a higher altitude, you may need to boil yours a little longer. The rule of thumb is to boil for an extra minute for every 1000 feet elevation higher than 1000 feet.
Unopened, it’ll last up to a year in the cupboard. Once opened, it’ll be need to be refrigerated.
Categorized as: American, Appetizers, Christmas, Condiments, Dairy-Free, Gluten-Free, Nut-Free, Reader Favorites, Super Bowl, Thanksgiving, Vegan, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This recipe calls for 1 1/4C vinegar in the list and 1 1/2C vinegar in the instructions. Which is it? I have everything started and this is real bummer
Sorry about that, it is 1 1/2 cups.
Fantastic served over cream cheese. I used to buy a similar version from Harry and David, but this is so easy to make and more affordable that this will be my go to from now on! – recipe tester
So glad you enjoyed it!