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This homemade Jalapeño Jelly is so flavorful! It tastes like a fancy jelly you would find at Williams-Sonoma or Harry and David.
Featured With This Recipe
I know this sounds strange, but hear me out, this jalapeño jelly recipe is AMAZING! It tastes like a fancy jelly you would find at Williams-Sonoma, Harry and David, or Trader Joes. When you hear the word jalapeño, you probably imagine something super hot, but I promise it’s not. It is perfectly sweet with just a tiny little kick. My Mom loves this and she doesn’t tolerate anything much spicier than ketchup.
My sister gave me this recipe and it has quickly become a favorite in our household, especially when we have it with cream cheese and Triscuits. We have made these as an appetizer many times and EVERYONE who has tried them has absolutely loved them! This jelly also makes for a great gift for friends and neighbors. You are going to love the flavor and versatility of this jalapeno jelly recipe!
Ingredients in Jalapeño Jelly
Most pepper jelly recipes, including this jalapeño jelly recipe, are made primarily from fresh peppers, sugar, vinegar, and pectin.
- Peppers – We use jalapeños, green peppers, and red peppers for this recipe. The jalapeño peppers give the jelly its distinctive spicy flavor. You can also use serrano peppers or habaneros for this recipe but keep in mind it will drastically increase the heat.
- Sugar- this adds sweetness to balance the heat
- Vinegar – Vinegar provides acidity, which helps to preserve the jelly and enhances the overall taste
- Pectin – Pectin is a natural thickening agent that gives the jelly its gel-like consistency.
Steps for Canning Jalapeño Jelly
Prepare the canning jars: Sterilize the jars and lids before filling them with the hot jelly to maintain freshness and extend the shelf life. For a beautiful presentation, consider using small, decorative jars to gift or store your jalapeño jelly.
Prepare the peppers: Rinse the peppers and remove the stems and seeds. If you like your jelly spicy, don’t remove the jalapeño seeds. Finely chop the peppers in a food processor or blender.
Cook the peppers: Combine the chopped peppers, vinegar, salt, and sugar in a heavy saucepan. Bring the mixture to a full rolling boil over medium-high heat, and continue to boil for 10 minutes, stirring often.
Make the jelly: Stir in one Certo pouch (liquid pectin) to the mixture and boil for 1 more minute. Be cautious when handling pectin, as it can create lumps if not properly dissolved. Follow the package instructions for the best results.Skim off any foam that forms during the simmering process to ensure a smooth texture in the finished jelly.
Fill the jars: Use a canning funnel to fill the canning jars with the hot jelly. Use a lightly damp paper towel to wipe the rims of the jars and remove any stickiness before canning. This will allow the lids to seal to the jars better. Place the center lids on the jar, and screw on the band until just tight, but not tightened completely.
Water bath canning: Add jars to a hot water bath canner for 10 minutes. Follow the instructions on your water bath canner for the best canning times. You may need to adjust your canning time for your altitude. After the water bath, remove the jars with a canning jar lifter.
Remove and cool the jars: Allow the hot jars to cool before you screw the lids on tightly. Once the jars are cooled, the lids should pop down letting you know the jar has been safely sealed. Check all the jars and lids before storing.
Storing the jars: Label the jars with the date of canning to keep track of their freshness and use within a reasonable timeframe. Store the canned jalapeño jelly in a cool, dark place, such as a pantry or cupboard for proper preservation. Wait a day or so before serving the jelly. It needs time to “gel” or set.
Tips for Making Jalapeño Jelly
- Wear rubber gloves when handling jalapeño peppers to avoid skin irritation from their natural oils.
- Adjust the spiciness and sweetness levels according to your taste preferences. You can use more or fewer jalapeño peppers and sugar to achieve the desired balance.
- To make your hot pepper jelly green (like the store-bought kind), just add a few drops of green food coloring to the mixture while boiling.
- Experiment with different types of peppers for unique flavors. For instance, you can mix in other hot peppers or use bell peppers for a milder version.
Why is My Jelly Runny?
If your pepper jelly is runny, there are a few possible reasons for this consistency, and you can try these methods to fix it:
- Insufficient Pectin: Pectin is the natural thickening agent used in jelly-making. If you didn’t add enough pectin or used the wrong type, it may result in a runny jelly. To fix it, you can reheat the jelly and add additional pectin according to the package instructions.
- Undercooking: If you didn’t cook the jelly long enough, it might not have reached the proper gel point. To fix this, return the jelly to the heat and continue cooking until it thickens and reaches the gel stage. You can test for the gel point using the spoon or plate test, or by using a candy thermometer to reach the desired temperature (usually around 220°F).
- Incorrect Ratios: The ratio of sugar to liquid in the recipe plays a crucial role in jelly consistency. If you used too much liquid in proportion to sugar, the jelly might turn out runny. We have tested the ratios in the recipe below with great success. As long as you follow the recipe exactly you should be fine.
- Cooling Process: Sometimes, the jelly may appear runny while still hot, but it can thicken as it cools. Allow the jelly to cool completely at room temperature, or you can place it in the refrigerator to speed up the cooling process. Check the consistency after it has fully cooled.
- Overripe or Underripe Peppers: The ripeness of the peppers can affect the pectin content, which impacts the jelly’s consistency. Make sure to use peppers at the proper level of ripeness for the best results.
- Time and Patience: If you’ve followed the recipe correctly and your jelly is still runny, it might need more time to set. Some jellies take a day or two to fully set, so be patient and give it some time.
By addressing these factors, you can usually fix a runny pepper jelly and achieve the desired gel-like consistency. If all else fails, you can use it as-is as a glaze or marinade instead of a spreadable jelly. You can also wait a few more days for it to set, or you can follow this super helpful guide we found online to fix it.
Ways to Serve Jalapeño Jelly
I love pouring this jalapeño pepper jelly over a block of cream cheese and serving it as an appetizer. It is so simple and always a huge hit. The smooth, tangy cream cheese combined with the sweet pepper and salty crackers is a winning combination that everyone will love! It takes 30 seconds to throw together (if that) and it will be polished just as quickly! Once you start to dip, you won’t be able to stop!
There are so many ways you can enjoy this delicious jalapeño jelly. Use it as a glaze over your favorite grilled meats or veggies, just brush it over chicken, steak, pork, fish, kabobs, or veggies as they are being grilled. You won’t be sorry! Here are some delicious uses for jalapeño jelly:
- Glaze for Meats or BBQ: Brush jalapeño jelly over grilled or roasted meats like chicken, pork, or salmon for a deliciously sticky glaze that adds a burst of flavor. You can also mix it with your favorite BBQ sauce to give it a new flavor twist.
- Appetizer Spread: Pair jalapeño jelly with cream cheese or goat cheese and serve it with crackers or toasted bread for a delectable and easy appetizer.
- Sweet and Spicy Dip: Use it as a dip for jalapeño poppers, chicken nuggets, or coconut shrimp (the latter being my VERY favorite).
- Cheese and/or Charcuterie Board: Include jalapeño jelly as part of a cheese and charcuterie board for a sweet and spicy element that complements various cheeses and cured meats.
- Sandwich and Wrap Spread: Add jalapeño jelly on sandwiches or wraps to add a unique and tasty twist to your favorite lunchtime meals.
- Condiment for Burgers and Tacos: Use jalapeño jelly as a condiment for burgers or tacos to elevate their flavor with a hint of heat and sweetness.
- Marinade for Vegetables: Toss roasted or grilled vegetables in a mixture of jalapeño jelly and olive oil for a tangy glaze that enhances their natural flavors.
- Topping for Baked Brie: Spread jalapeño jelly over a wheel of brie cheese before baking it for a mouthwatering and impressive appetizer.
These are just a few examples of the many uses for jalapeño jelly. Get creative and experiment with this versatile jelly to discover new and exciting ways to enjoy its sweet and spicy flavors.
Frequently Asked Questions
If it is processed correctly, it can last up to two years in a cool, dry place. After opening, it can last two-three months in the refrigerator.
In this recipe, you use pectin for the thickener. If you like a thicker jelly, you can always add a little extra pectin. Use the pectin package instructions as a guide for thickening and re-thickening.
We like to chop them pretty fine. It is helpful to use a food processor to get them chopped small.
You did nothing wrong. The color you got is right, like the pictures above. The green colored jalapeño jellies that you find in the store are an unnatural color. Food dyes are added to get the green color.
No, the jelly should be acidic enough as it is.
More Jam and Jelly Recipes
How to Make Jalapeño Jelly
Jalapeño Jelly (Pepper Jelly)
Video
Equipment
- funnel (optional)
Ingredients
- 1 red bell pepper
- 1 green bell pepper
- 10 mild jalapeños
- 1 1/2 cups white vinegar (apple cider vinegar can also be used)
- 1/2 teaspoon salt
- 6 cups sugar
- 1 pouch Certo liquid fruit pectin (usually by the Jell-O in grocery stores)
Instructions
- Rinse jalapeño peppers and remove stems and seeds (you can leave the seeds in if you like it spicy). In food processor or blender, finely chop peppers.
- Place peppers in a large pot or heavy large saucepan with vinegar, salt and sugar and bring to a full rolling boil over medium-high heat. Boil for 10 minutes, stirring often.
- Add Certo pouch (liquid pectin), stir, and boil 1 more minute. Skim off any foam that forms to ensure a smooth texture in the finished jelly.
- Use a canning funnel to fill the sterilized, half-pint, canning jars leaving 1 inch headspace. Use a lightly damp paper towel to wipe the rims of the jars before adding sterilized canning center lids, the screw on the band until just tight, but not completely tightened.
- Add jars to a water bath for 10 minutes (follow water bath canner instructions carefully and adjust for high altitude, you may need to process longer). Remove the jars using a canning jar lifter.
- Once the jars have cooled, completely tighten the band around the lid. The lids on the jars should pop down letting you know the jars have been safely sealed. Check all the jars and lids before storing. Label the jars with the date to track freshness. Wait a day or so before serving so the jelly has a chance to 'gel' or set.
- Serve on crackers with cream cheese. This jelly is also delicious as a dipping sauce for steak or chicken nuggets.
Notes
- UPDATE – We have had some people comment saying their jelly turned out hotter than they like it. Be sure to use milder jalapeños if you don’t like it hot. You may use hot jalapeños but remove most or all of the seeds depending on if you want your jelly spicy or not. How can you tell the hotness level of your jalapeños? Read this article: How to check for the hotness of jalapeños?
Doubled the recipe. Did not set at all. Tastes great – if you want to pour your liquid jelly onto something. Should the liquid pectin be doubled in the recipe?
can you use canned jalapeno peppers to make jalapeno pepper jelly?
It’s best to use fresh jalapeños. The flavor and consistency will turn out so much better. The canned jalapeños are water packed and will throw off the liquid ratios in the recipe. Thank you for asking!
Why is so much sugar used if pectin is used as well?
is the water bath cold or hot?
It is hot. You want to use a hot water bath canner for this process. Hope this helps!
To this recipe can I add one tablespoon of granulated honey
Can I make the Pepper Jelly without canning?
Yes, just store it in an airtight container and use in 1-2 weeks. You can also freeze it.
Perfect recipe! Thank you
I made this twice now and the flavour is incredible.
The 1st batch didn’t set with the 1 pouch of liquid pectin.
The 2nd batch I used 2 pouches of liquid pectin, and it was the perfect consistency.
Thanks for sharing this recipe. Cheers!
So glad you liked it! Definitely adjust the pectin to be the consistency you like best.
Do you have to add bell peppers or can you just use jalapeños and can you use the powder pectin instead of liquid pectin?
Because this is a canning recipe, we can only vouch for our specific recipe being canning safe. We cannot recommend any omissions or substitutions. Sorry!
I followed the recipe to the T! and yes you can use powdered pectin along with peppers of your choice, I added in a few banana peppers from my garden along with green,yellow and red peppers plus the jalapeños. My jalapeño pepper jelly set perfectly overnight, turned out amazing. I wish i could post a picture.
How many ounces is your pectin!
We use the 3 oz liquid pectin pouch!
What about elevation. I live s as t 5500 feet
Absolutely love the flavor! Unfortunately mine has not set in the past 3 days, so that is kind of disappointing. I even had some that I put in the fridge, wasn’t quite enough to fill a jar, and it is still runny also. I will just use these for a glaze or dipping sauce. I am going to try again….kinda thinking that I may have overcooked for the 10 min so going to reduce time and temperature and see if that works today. Thanks for a flavorful recipe!!
I freeze mine to be sure that it is good for a long time.
Sweet and spicy is my fav combo! Pair that with a cracker and some cream cheese…Wowza!
This was the perfect way to use up my jalapeños from the garden!
I followed this recipe to a T! Although I did add 5 habanero peppers as well. It set great and it is delicious!! I’m definitely saving this recipe.
I only had powder pectin! Hope it sets up, it looks great!
This recipe did not set
There are a few things you can try. Place a jar of jelly in the refrigerator overnight and check it the next day. Sometimes the extra cool temperature will help it to set. If that doesn’t work, see this article for ways you can re-process the jelly so it will set: https://www.homestead-acres.com/how-to-fix-jam-or-jelly-that-didnt-set/
This is the recipe inside the certo box.I have been making it for over 15 years.I don’t use the green pepper-not a fan,I use two red peppers,and I never remove the seeds from the jalapeños just throw them in the food processor with seeded reds.it’s been my experience that no matter how hot the peppers start out the sugar seems to calm it way down after it sets.if you want it spicy(we do) you need to add hot pepper flakes at the end
Forgot to mention this jelly makes the best peanut butter and jelly sandwich you will ever eat.I have it for breakfast 3-4 days a week
OMG, I have been living on PBJs with peanut butter, pepper jelly AND a swipe of my homemade apple butter across a slice of tge bread, too. It is absolutely THE best adult PBJ in the world! Definitely try it with apple butter!
Printing right now! We love this type of jam over cream cheese to dip crackers in!
This is my husband’s favorite jelly of all time!! We LOVE it!
You better believe I am making a ton of this jelly!! We love on so many things!! It’s the perfect taste!
Could I substitute the sugar for Swerve (a natural sugar substitute)?
I haven’t tried it with any sugar substitutes, so I am not sure. Let us know how it goes if you try it!
In food processor, finely chop peppers- HOW FINE TO CHOP THEM?
I chop them pretty fine, but it is a matter of personal preference!
I tried a batch with sugar substitute and it crystallizes after refrigerated. But, I was able to make it look and act like jelly again after microwaving. The flavor is still awesome.
What is the shelf life for the jam once sealed?
I try to use everything I can within a year of canning it.
My jam was perfect at first…but when I opened a jar weeks later the jam was totally crystallized. The tops were sucked down so I thought it had sealed..this was my first attempt at jelopeno jelly
Oh no! I hate when that happens. You can de-crystalize the jam by heating it up over the stovetop. Hope this helps!
I’m going to attempt this recipe today. Thanks for this recipe!
I haven’t tried it, yet, but it looks delicious! Question: After chopping the peppers, should they be drained of their liquid before going further?
They shouldn’t have too much liquid, but if you notice a large amount, then yes.
Love!!
I made this recipe today. It turned out perfect. At first I thought it would not set up and my jelly looked runny. Overnight, the jars set up and it was perfect!