Jalapeno Pepper Jelly Recipe

What is Jalapeno Pepper Jelly Recipe?

Jalapeno Pepper Jelly is a vibrant, spicy-sweet preserve made from fresh jalapeno peppers, sugar, and vinegar, often thickened with powdered pectin. Unlike your typical jams, this pepper jam recipe adds a fiery kick while maintaining just enough sweetness to balance the heat. Perfect for canning and gifting or layering into a hot pepper jelly dip, it’s an easy homemade jelly recipe that brings the bold flavors of jalapenos to your pantry. Variations like peach hot pepper jelly or blackberry jalapeño jelly add exciting fruity notes to play with!

Ingredients

• 1 1/2 cups finely chopped fresh jalapeno peppers (seeds included for heat)
• 1 cup chopped green bell pepper (for a milder green pepper jelly vibe)
• 3 cups granulated sugar
• 1 1/2 cups white distilled vinegar
• 1 (1.75 oz) package powdered pectin
• 1/4 teaspoon salt
• 1/2 cup finely chopped onion (optional for depth)

Kitchen Equipment Needed

• Large pot or stockpot
• Sterilized canning jars with lids and bands
• Ladle
• Funnel
• Wooden spoon or spatula
• Measuring cups and spoons
• Candy/deep-fry thermometer (optional for accuracy)
• Canning pot with rack (if canning)

How to Make Jalapeno Pepper Jelly Recipe

Step 1:

Start by cleaning your jars and lids, sterilizing them by boiling or using a dishwasher with a sanitize cycle.

Step 2:

In a large pot, combine the chopped jalapenos, green bell pepper, finely chopped onion (if using), sugar, salt, and vinegar. Stir everything well.

Step 3:

Bring the mixture to a rolling boil over medium-high heat, stirring constantly to dissolve the sugar.

Step 4:

Once boiling, sprinkle in the powdered pectin while stirring vigorously. Boil the mixture for 1-2 minutes to activate the pectin.

Step 5:

Remove from heat and let it sit for a few minutes to let any foam settle, skimming it off if necessary.

Step 6:

Use a ladle and funnel to carefully fill your sterilized jars with the hot jelly, leaving about 1/4 inch headspace.

Step 7:

Wipe jar rims clean, apply lids and bands, then process the jars in boiling water for 10 minutes to seal.

Step 8:

Remove jars and let them cool undisturbed for 24 hours. Check seals, label and store or gift!

Some Tips!

• Always wear gloves when handling jalapenos to avoid skin irritation.
• Use a mix of seeds for more heat or remove seeds for a milder jelly.
• Adjust sugar amount depending on how sweet you want your pepper jelly.
• Try substituting some jalapenos with fruity peppers or add a bit of peach or blackberry for variations like peach hot pepper jelly or blackberry jalapeño jelly.
• Stir constantly while boiling to avoid burning and ensure even cooking.

How to Store Leftovers

Store unused jalapeno pepper jelly in airtight jars in the refrigerator for up to 3 months. For long-term storage, properly canned jars can last up to a year when kept in a cool, dark place. Once opened, keep refrigerated.

What to Eat With

Jalapeno pepper jelly is amazing spread on crackers for a pepper jelly appetizer or drizzled over slice of bread as a hot pepper jelly dip. Pair it with milder dishes or use it to jazz up grilled chicken skillet or pork sandwiches. If you’re a fan of other homemade jelly recipes, consider pairing this with peach hot pepper jelly or green pepper jelly for a fun spread board that has a little heat and a lot of flavor.

FAQ

Conclusion

This Jalapeno Pepper Jelly Recipe is a fantastic way to bring a sweet, spicy punch to your kitchen staples. Perfect for canning or serving fresh as a pepper jelly appetizer or hot pepper jelly dip, it’s a versatile homemade jelly recipe that’s easy to make with simple ingredients. Enjoy crafting and sharing your homemade jalapeno pepper jelly—it’s a bright, flavorful dash of heat and sweetness that everyone will love.

Jalapeno Pepper Jelly Recipe

Recipe by SarahCourse: SidesDifficulty: Easy

Servings

32

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

50

kcal

Total time

1

hour 

10

minutes

This easy jalapeño pepper jelly recipe is sweet, spicy, and perfect for canning. Make homemade pepper jelly for appetizers, dips, or gifting.

Ingredients

• 1 ½ cups finely chopped fresh jalapeño peppers (seeds included for heat)
  1 cup chopped green bell pepper
  3 cups granulated sugar
  1 ½ cups white distilled vinegar
  1 (1.75 oz) package powdered pectin
  ¼ teaspoon salt
  ½ cup finely chopped onion (optional)

Directions

• Sterilize jars and lids using boiling water or a dishwasher sanitize cycle.
  In a large pot, combine jalapeños, bell pepper, onion (if using), sugar, salt, and vinegar.
• Bring to a rolling boil over medium-high heat, stirring constantly.
  Stir in powdered pectin and boil for 1–2 minutes.
• Remove from heat; skim off any foam.
  Ladle hot jelly into sterilized jars, leaving ¼-inch headspace.
• Wipe rims, secure lids, and process in a boiling water bath for 10 minutes.
  Cool undisturbed for 24 hours; check seals before storing.

Notes

• Wear gloves when handling jalapeños.
  Remove seeds for a milder jelly.
  For variations, substitute part of the peppers with peaches or blackberries.