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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?
I’ve made this several times over the last 12 months. About to whip up another batch. Neighbors always want more and more. One time I tried using only 4 cups of sugar. It wouldn’t set up. I’ve gotten away with 5 1/2. Plenty sweet even at 4 cups but was a job getting it to set up. Good stuff.
I made this and it is absolutely delicious
Started reading the comments and am now unsure what size Certo pouch is used in this recipe. I used the 3 oz. pouch, was it supposed to be the 6 oz.?
We usually use the 3 ounce, but some people use the 6 ounce if their jelly has trouble setting up.
hi i was wondering on the recipe for the jalapeno jelly if i can use a 12 oz jar already caned for the jelly or how much will it take to makw uo the 10 peppers thank you
We haven’t tried it with canned jalapenos so I am not sure.
If I seed half of the jalapenos will jelly turn out the same?
Yep!
This turned out great. I doubled the recipe and subbed an orange bell pepper for a red one because that is all I had. I also subbed 1/2 cup of white vinegar for apple cider as I ran out of white. I used 2 pouches of liquid certo, and it set up very quickly. We ended up digging into a jar within an hour and it was lip smacking good!
This turned out so flavorful and easy! Even I could do it
What’s the head space suggested?
Or did I miss it?
I went with 1 inch
It was fun trying to make the this recipe but it came out VERY RUNNY, almost like water. Even after waiting 24hrs it did not thicken. Gonna get another pack of pectin to see if that’ll work.
I made this recipe as directed and it is perfect, it set up perfectly! I have tried several pepper jelly recipes and this one will be my favorite!
Hi newbie to all this. A pouch of liquid pectin? As state in the recipe. Question is how many oz per recipe? Thank you
Each pouch has 3 ounces of liquid pectin.
This recipe turned out absolutely amazing! I did use powdered pectin/sure jel, and I know there’s a conversion ratio, but due to comments about it being runny, I just used the whole box. The consistency is perfect!
What size box is that?
You will want to use one of the 6 ounce pouches for this recipe. You can find boxes with 2, 4, and 6 pouches per box. Does that answer your question?
Yes thank you so much.
I made this recipe today and was short a jalapeño. I added a serrano pepper and it is divine! Thank you for the lovely recipe; it is going in the box.
Devine
divine
How much pectin would you use if you have a jar of Ball brand pectin?
1 pouch of certo liquid pectin contains about 3 ounces.
5 stars
If I double the recipe, do I double the cook time?
No, the cooking time should stay the same.
Love the flavor but mine didn’t set up can I re can it using more pectin. I doubled my recipe and used 2 pouches (1box)
We haven’t tried that so I am not sure if it would work!
The first batch I made set up right away but the second batch look about a month and it set. This recipe is wonderful and a keeper!!!!
You can reheat the jelly on low until it becomes liquidy. You can either add more pectin and cook again or you can add vinegar and thin it out if it ever sets up too stiff. I’ve had to do both over the years while making my own jellies so I know it’s an easy fix.
Hi Erica.
I used your jalapeño jelly recipe for making jalapeño jelly for the first time. Woke up this morning to find runny jelly! There is a lot of different recipes online to fix runny jelly, wondering if all jellies are created equal, i.e. strawberry, jalapeño, date etc.? Should I wait longer to let it set, or should I try adding more sugar, water and pectin cooking and re-processing?
Thank you!
I would wait a couple days to see if it sets. It might take a few days. If it doesn’t set, you will want to do as you said, add 1/4 cup sugar, 1/2 cup water, 2 tablespoons lemon juice, and 4 teaspoons powdered pectin per quart of jelly. Then bring to a boil and allow to boil on high heat for 30 seconds, then re-process in a water bath canner for 5 minutes. Hope this helps! Make sure your pectin is fresh… bad pectin will prevent the jelly from setting correctly. Hope this helps!
For anyone who had their jelly turn out runny, did waiting work or did you inevitably have to reprocess?
Yes! I waited to see what happened and it did finally set up after several days. Not quite as firm as I wanted, but did change. I also read somewhere that you should never double a batch, that this can affect how it sets up.
Do you know the cups or ratio of the peppers after they are chopped up? We received a bunch of peppers and diced them all up and froze them in gallon bags. Any suggestions on if we can use them? If is so, how many cups or measurements to equal the amount of peppers in the recipe? TIA!
If the jalapeños have been frozen, there will probably be ice crystals that have formed and might throw off the consistency. I would try a very small batch to test of I would make sure the jalapeños are thawed and dried before adding them to the recipe. For the amounts, one regular sized jalapeño is equal to about 2 tablespoons of chopped jalapeños. Hope this helps!
What is the purpose of the bell peppers in this jalapeño jelly?
It’s just for a different flavor profile. You can do all jalapeños if you prefer and if you like it extra hot.