This jalapeño jelly recipe is a sweet and spicy spread packed with flavor. Fresh jalapeños and a combination of bell peppers come together into a sweet, tangy and lightly spicy jelly that is a flavor booster for just about anything.
This time of year our garden is bursting with fresh jalapeños, and there is no better way to preserve and use these little green peppers than this jalapeno jelly recipe! It’s sweet and spicy without being overpowering, which means its great for adults and kids too!
I love making this jelly because it truly does take anything you serve it with to the next level. My favorite way to enjoy this is spread over cream cheese and served with sourdough pita chips. Another great way to enjoy it is spread on a sandwich made with fresh sourdough sandwich rolls or on grilled burgers nestled between sourdough hamburger buns. It makes an amazing addition to a charcuterie board or cheese board or even as a chicken wing sauce or glaze for grilled meats. My mouth is watering just talking about it, so let’s get into how to make this delicious pepper jelly for yourself!
Why You’ll Love This Recipe
Versatile – This jelly can be served in an endless amount of ways, which makes it a great recipe to make and have on hand as a pantry staple.
Flavorful – This is a delicious jelly that packs a sweet and spicy punch to anything you serve it with. It is absolutely bursting with flavor, and once you try it, you won’t be able to get enough!
Great for get togethers – Jalapeño jelly makes the perfect appetizer for any get together. It’s a huge crowd pleaser that will leave everyone asking for the recipe.
Ingredients
Jalapeños – When selecting jalapeño peppers for this recipe, choose ones that are a bright green color and are smooth and firm. Peppers that have white veining or are a darker green or even red color are spicier. If you love spice, check out my other jalapeño recipes, like jalapeño cheddar sourdough bread and fermented jalapenos.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Jalapeño Jelly
Step 1: Prep the Peppers:
Roughly chop 1 whole red bell pepper and half a yellow bell pepper. Pulse in a food processor until finely diced (do not purée). Measure out 1 cup and set aside and clean out the food processor.
Step 2: Prep the Jalapeños:
Remove stems from the jalapeños but keep the seeds and ribs for a spicy jelly. Pulse in the food processor until finely diced.
Step 3: Remove Excess Liquid:
Place the diced bell peppers and jalapeños in a clean dish towel and squeeze out as much liquid as possible.
Step 4: Cook the Jelly:
In a large saucepan, combine the peppers, sugar, vinegar, and salt. Bring to a boil and boil for 8 minutes, stirring frequently.
Step 5: Add Pectin:
Stir in the liquid pectin and boil for 1–2 more minutes. Remove from heat.
Step 6: Cool and Store:
Let the jelly cool for 10–15 minutes. Stir well, then pour jelly into a clean jar.
Canning Instructions For Jalapeño Jelly
Step 1: Prepare Your Jars:
Wash jars, lids, and bands in hot soapy water. Rinse well. Place jars in a large pot or water bath canner and cover with water. Bring to a simmer (not a full boil) and keep them hot until ready to fill. Lids and bands can be set aside in hot water.
Step 2: Make the Jelly:
Follow your recipe instructions up to the point of removing it from the heat.
Step 3: Fill the Jars:
Carefully ladle the hot jelly into warm, sterilized jars, leaving ¼ inch headspace. Wipe the rims with a clean, damp cloth to ensure a good seal.
Step 4: Add Lids and Bands:
Place the lids on the jars and screw the bands on until fingertip tight — snug but not too tight.
Step 5: Process the Jars:
Place jars in a boiling water bath canner, ensuring they are fully submerged by at least 1 inch of water.
Bring to a full boil, then process for 10 minutes (adjust time if you’re above 1,000 ft elevation — see below).
Step 6: Cool and Store:
After 10 minutes, carefully remove the jars and place them on a towel-lined counter. Let them sit undisturbed for 12 – 24 hours.
Check that the lids have sealed (they should not flex when pressed). Store sealed jars in a cool, dark place for up to 1 year.
Tips
- Removing the seeds and membranes from some (or all) of the jalapeño peppers will control the spice level. For a mild jelly, remove them from all. For medium heat and spicier jelly, keep them all in.
- Pour a batch of jelly into small jars, tie on a ribbon, and you’ve got a great gift, hostess present, or stocking stuffer that’s always appreciated.
- If you end up with a runny jelly, don’t worry — it’s fixable. Pour it back into a clean saucepan, bring it to a gentle boil, and stir in additional liquid pectin (start with 1½ tablespoons, or up to half a pouch). Boil for another 1 – 2 minutes, then remove from heat and re-jar as usual. Let it cool and check the consistency after chilling.
Recipe FAQs
This hot pepper jelly lasts 2 weeks in the refrigerator when cooled to room temperature and stored in a clean, airtight jar. For longer storage, you can freeze the jelly (in freezer-safe containers) for up to 6 months.
Yes, store jalapeño pepper jelly in the fridge to help maintain its freshness and keep it from spoiling.
You can serve this sweet and spicy jelly over a block of cream cheese with crackers, as a glaze for meats, or as a spread for sandwiches. The ways to enjoy it are endless!
More Delicious Recipes from the Farmhouse
- Homemade Classic Pasta Carbonara Recipe
- Country Style Ribs Recipe
- Whole Wheat Biscuits With Fresh Milled Flour
- Easy Hand Pies
- Peach Jelly
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
The Best Homemade Jalapeño Jelly Recipe
Video
Equipment
Ingredients
- 1 cup of finely chopped yellow and red bell peppers
- 10 ounces of jalapeños, around 8 jalapeños
- 3 cups white sugar
- ¾ cup white vinegar
- ¾ teaspoon salt
- 3 tablespoons Certo liquid pectin, 1.5 ounce – half a pouch
Instructions
- Prep the Peppers: Roughly chop 1 whole red bell pepper and half a yellow bell pepper. Pulse in a food processor until finely diced (do not purée). Measure out 1 cup and set aside and clean out the food processor.
- Prep the Jalapeños: Remove stems from the jalapeños but keep the seeds and ribs for a spicy jelly. Pulse in the food processor until finely diced.
- Remove Excess Liquid: Place the diced bell peppers and jalapeños in a clean dish towel and squeeze out as much liquid as possible.
- Cook the Jelly: In a large saucepan, combine the peppers, sugar, vinegar, and salt. Bring to a boil and boil for 8 minutes, stirring frequently.
- Add Pectin: Stir in the liquid pectin and boil for 1–2 more minutes. Remove from heat.
- Cool and Store: Let the jelly cool for 10–15 minutes. Stir well, then pour jelly into a clean jar.
Notes
- Please double check amounts when using the multiplying feature in the recipe card.
- If you would like to can this jalapeño jelly, see instructions above in the blog post.
- Removing the seeds and membranes from some (or all) of the jalapeño peppers will control the spice level. For a mild jelly, remove them from all. For medium heat and spicier jelly, keep them all in.
- Pour it into small jars, tie on a ribbon, and you’ve got a great gift, hostess present, or stocking stuffer that’s always appreciated.
- If you end up with a runny jelly, don’t worry — it’s fixable. Pour it back into a clean saucepan, bring it to a gentle boil, and stir in additional liquid pectin (start with 1½ tablespoons, or up to half a pouch). Boil for another 1 – 2 minutes, then remove from heat and re-jar as usual. Let it cool and check the consistency after chilling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How would one substitute a powder pectin for the liquid?
You use 2 tablespoons of powdered pectin for every packet of liquid pectin. There are modifications that have to be made if using powdered pectin though. You will need to add it with the unheated jalapenos, before adding the sugar.
Easy to make. Absolutely delicious. Our family favorite and I am asked to bring this to get together. Yum!