Jalapeno Jelly is a perfect way to use up lots of peppers from your garden. It is delicious in glazes, appetizers, dips and gifting.
Add a bit of spice to your life and make this easy pepper jelly to enjoy all year long.
What is jalapeno jelly?
Jalapeno pepper jelly is a sweet and spicy condiment to make with all of the peppers growing in your garden.
You can technically make this jelly with any hot pepper you have. Habanero, serrano, red hot cherry, Hungarian wax or Scotch bonnet will all work. Be advised that some will be much hotter than others. The heat of the jelly will depend on the heat of the pepper variety that you choose.
Notice in the above photo, these jalapenos are all red. They are more mature and therefore, will generally be hotter.
The other thing you may notice is that some of the peppers are developing brown, raised ridges along the long axis. These peppers will be hotter still, because they are more mature. Both green and red peppers can have those ridges. The red are still generally hotter.
What if you want a milder jelly?
If you are are gifting, or have family members who are not huge fans of intense heat, you can add mild bell or poblano peppers in with your pepper mix. This will temper the heat.
Also remove all of the ribs and seeds. The ribs and seeds are where most of the heat in a pepper lives.
What if you want it extra hot?
If you want it extra hot, use red jalapenos with ridges, Scotch bonnet, habanero peppers, and the like. You can also leave more of the ribs and seeds in the pepper mixture.
Want to learn how to grow your own peppers? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss our How to Start a Garden Series!
The first section is Planning Your Garden. Second is Preparing the Garden Site.
The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance.
The last is Harvesting a Garden and Preserving the Harvest, this article has over 100 FREE recipes for preserving your harvest!
Don’t miss our complete step by step guide to canning.
What you need
- jalapeno peppers, or any hot pepper.
- bell pepper, to temper the heat, if you don’t want it really hot.
- apple cider vinegar, can substitute white vinegar
- sugar
- pectin, powdered or liquid
How to make it
- Cut stem off peppers. Deseed, if you want milder jelly. Wear gloves!
- Place peppers in food processor or blender.
- Chop to a fine consistency.
- Place chopped peppers in fine meshed sieve. Push out as much water as you can.
- Mix 1/2 cup sugar with pectin.
- Add pepper and vinegar to large pot. Heat over high heat.
- Once heated, add the sugar/ pectin mixture.
- Bring to full rolling boil (one that can’t be stirred down). Add remaining sugar. Heat back to full rolling boil, stir constantly. Boil for 1 full minute.
- Pack into hot jars, using a ladle and canning funnel. Leave ½ inch headspace (the space between the product and the rim of the jar).
- Wipe jar rims with damp paper towel.
Process jelly in water bath canning pot for 10 minutes. Allow jars to sit in hot water for an additional 5 minutes. Remove jars to the counter. Leave undisturbed overnight. Check for seals. See below for storage information.
How do you store it?
If you are canning the jelly, it can be stored in a cool, dark place for about 1 year. It can also be stored in the refrigerator, after opening, for 3-6 months. Make sure that when you grab a spoon from the jar you use a clean spoon every time!
If you have jars that did not seal, use within 3-6 months.
If you don’t want to use a water bath canning pot, store jars in refrigerator for 3-6 months.
Jelly can also be frozen up to a year.
Pro tips to ensure your success
- Never cut up hot peppers without gloves! The juice will soak into your skin and is a eye and nose irritant!
- When boiling the jam, be careful when stirring, so that the liquid doesn’t splash up on your face.
- Don’t put your face right over the pot when boiling, it can irritate your nasal passages.
- You can use either use powdered pectin or liquid pectin. See recipe notes below for instructions.
- Adjust the heat of your jam to your tastes. Remove seeds and ribs and add bell peppers for milder jam. You can make it as mild or as hot as you like!
How to use jalapeno jelly
- It’s great used as a glaze for chicken, pork, beef and even venison.
- Top cream cheese or brie with jelly to make a spreadable appetizer with crackers.
- Mix with softened cream cheese, add a little mayonnaise and lemon juice to thin, if needed. Use as dip for crackers or chips.
- Add to grilled cheese, turkey or even pb&j sandwich for a spicy/sweet condiment.
Tools I Use
Some other delicious jalapeno recipes
- Jalapeno grilled cheese
- Candied jalapenos – cowboy candy
- Hot pepper relish
- Pickled peppers
- Dried peppers 5 easy ways
- How to make chipotle peppers
Want to learn how to grow your own peppers? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss our How to Start a Garden Series!
The first section is Planning Your Garden. Second is Preparing the Garden Site.
The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance.
The last is Harvesting a Garden and Preserving the Harvest, this article has over 100 FREE recipes for preserving your harvest!
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If you have any questions or comments, please ask in comment section below. We’d love to hear from you!
I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
Canning Jalapeño Jelly- aka Pepper Jelly
Ingredients
- 1 lb jalapeños about 15
- 2 cups cider vinegar
- 5 cups Sugar
- 4 Tbsp Ball RealFruit™ Low or No-Sugar Pectin
Instructions
- Cut stems off peppers. Remove seeds and ribs for milder jam. Add bell peppers if you want to reduce the heat even more.
- Chop peppers finely in food processor, or by hand.
- Drain some of the excess liquid off of peppers with fine mesh sieve.
- Mix about 1/2 cup of sugar with pectin. Add to pot.
- Measure remaining ingredients. Add peppers. vinegar and pectin sugar mixture.
- Bring to full rolling boil. (one that can't be stirred down)
- Add remaining sugar. Bring back to boil.
- Boil 1 full minute.
- Add jam to hot jars.
- Wipe rims with damp towel.
- Place lids. Attach bands fingertip tight.
- Process in water bath canning pot for 10 minutes. Adjust time for elevation above sea level.
- Let jars sit in hot water for 5 minutes.
- Remove to counter and let sit undisturbed overnight.
- Test lids for seal. If lids pop up and down when pressed in the middle, jars did not seal.
- Jars that sealed can be stored in a cool dry place for about a year. Jars that haven't sealed should be refrigerated.
- Makes 3 pints.
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JR
Do you have to use low or no sugar pectin?
Beth Neels
If you want to use less sugar, as the recipe is written, then yes you have to use the low sugar pectin.
Moe
Can you use sure jell
Beth Neels
You can substitute sure jel for powdered pectin. One pouch equals 2 Tablespoons of ball dried pectin.
Deb
Love the flavor and spice. I love heat and kept the seeds and ribs to kick it up
Beth Neels
So do we. I’m so glad you liked them Deb! Thanks for letting me know!
Cara
Just made this and it turned out AMAZING! I used all jalapeno, and left the seeds in…scraping the pot now to eat with crackers and cream cheese. Thank you for this recipe, it was a perfect way to deal with my overabundance of peppers!
Beth Neels
That’s great! I’m so glad you like it Cara! Thanks for letting me know.
Anjali
I love jalapeno jelly but I typically just buy it at the store! I can’t wait to try your recipe at home – I feel like it’ll be a lot more flavorful than store bought!
Beth Neels
It really is more flavorful. The process is quite easy too. Thanks for checking out the recipe Anjali!
Soniya
Homemade jelly are the best and this sounds so easy and delicious.. can’t wait to try it
Beth Neels
Thanks Soniya! Have a great weekend!
Elaine Benoit
I’ll take a few jars please! Actually, I need to make this myself and I can’t wait!
Beth Neels
It’s really good on so many things! Thanks for checking out the recipe Elaine!
Priya Lakshminarayan
Thank you so much for this recipe! It’s totally my kind of jelly..love the spice
Beth Neels
You are so welcome! Thank you Priya! I’m glad you liked the recipe!
Noelle
Yum! I love this jelly, it has such unique flavors, made a double batch and I am so happy I did!
Beth Neels
I always have to make a double batch too! One is never enough! Thanks Noelle!
Gail Montero
I can imagine slathering this pepper jelly on every savory dish I make! Thanks for the tip on how to temper the heat!
Beth Neels
Absolutely! I usually make multiple batches of varied heat, so that everyone can enjoy them! Thanks Gail!
Andrew
Can you use Mrs wages pectin powder they are 1.75 oz each box and how do I use it .. sorry I know a goofy question but I am brand new at the canning business please help
Beth Neels
We haven’t used Mrs Wages but the recipes should be the same. Check the back of the box to make sure the quantities of sugar and fruit and liquid and pectin are the same as our recipe. If they are not, then just adjust the Mrs Wages pectin amount to the amount of liquid to pectin ratio. Does that make sense? Also, keep in mind that this recipe is for low sugar/ no sugar pectin, specifically. So make sure yours is too or you’ll need to add more sugar for it to set properly.
Vicky
This recipe sounds delicious and I think a jar would make a great “welcome to the neighborhood gift”.
Beth Neels
Yes, this does actually make great gifts. I usually add them to my Christmas baskets too! Thanks Vicky!