A simple, easy-to-make recipe for jalapeno jelly with sugar, pectin, and fresh jalapeno peppers. Perfect for morning toast but also as a starter glaze or sauce.
Jalapeno Jelly Recipe
It's that time of year! I keep talking about how our garden is basically EXPLODING with chili peppers right now. It's crazy, but I can't help myself.
I plant so many peppers and the plants produce wildly, especially my jalapeno peppers. Not complaining! Really!
Because I have a LOT of ways to preserve my chili peppers so we can enjoy them throughout the year. Jalapeno Jelly is one of those ways.
This jelly is nice and sweet and works as a simple spread for crackers or breads or toasts. It's a flavorful snack and pairs perfectly with cream cheese. It also works for me as a super quick sauce for grilled meats, like chicken or fish.
Seriously, sear up a chicken breast or some seasoned white fish and finish them off with a tablespoon of this.
You will love it!
You can also use your own homemade jalapeno jelly as the start of a glaze for those very same meals. So much of the work is already done!
I used to shy away from making jellies and jams. I always thought they were hard to make, but it is SO not true. It's super easy once you give it a go, and it's pretty foolproof.
Let me know how yours turns out.
One last thing - Jalapeno Jelly makes for a perfect gift. Housewarming party? Holidays coming up? Bring them a jar or two of this. They'll love it!
Let's talk about how we make jalapeno jelly, shall we?
How to Make Jalapeno Jelly - The recipe Method
First, finely chop your jalapeno peppers. Start with a half pound of them.
Add the peppers to a large pot.
Next, add 4 cups of sugar. Yes, this is a sweet jelly recipe.
Pour in 1-1/4 cups apple cider vinegar, 1/4 cup lime juice, and a teaspoon of salt.
Stir it all together.
Next, bring to a boil over high heat, then reduce the heat and simmer it for about 10 minutes to let the flavors develop.
After 10 minutes, pour the contents into a different pot, then strain it back into the original pot. Make sure all of the solids are removed.
Pour in 3 ounces of liquid fruit pectin.
Bring the liquid back to a boil, stirring a bit, and boil for 1 minute.
Pour or ladle the hot liquid into 4 clean 8-ounce jars, like so.
Screw on the caps and refrigerate overnight. The jalapeño jelly will set over night, though it could potentially take up to 2 weeks to fully gel.
I keep mine in the refrigerator and eat them within a month or 2, but if you'd like to keep them for longer and/or want to store them at room temperature, you can process them in a water bath. See information on that below.
Recipe Tips & Notes
Wear rubber gloves if you're concerned with feeling the burning sensation peppers can cause. If you do feel the skin burn, see How to Stop the Chili Pepper Burn.
You can also use a food processor to more finely chop the peppers. Just don't over process them, or you'll get a mush.
Serving Suggestions
A favorite is always crackers with cream cheese and jalapeno jelly. It's just such a great flavor combination.
You can use it in place of just about any other jelly you might use. I personally love it as a glaze or starter glaze for both chicken and fish.
Just brush a bit on after grilling for a wonderful sweet and spicy flavor boost.
Recipe Notes and FAQ
Here are answers to some questions I get on making jellies and jams.
Sealing Jellies and Jams - The Water Bath Method
Properly sealing jellies and jams is important for longer keeping. To do this, use pint jars that have been cleaned with soap and water, then held in hot water until you're ready for jarring.
Or, you can sterilize the jars by boiling them in hot water for 10 minutes. Add 1 minute of boiling time for every 1000 feet of altitude. Set them into hot water while you prepare your jelly or jam.
Wash and rinse the bands and lids.
Next, prepare the boiling water canner or pot with enough clean water to cover the jars by at least an inch or 2. Bring the water to 180 degrees F. Just under a boil.
Pour the hot pepper jelly or jam into the sterilized jars, leaving 1/4 inch of head space. Wipe the jar rims and screw on the cleaned rings bands and lids. Place them onto the canning rack, ensuring the jars are 1-2 inches below the water.
Bring the water to a boil and boil for 5 minutes, or 10 minutes if you're not using sterilized jars. Add an extra minute per 1000 feet elevation over 1000 feet.
Remove the jars and set them onto a protected surface.
Benefits of the Water Bath
Water bath processing super heats the air at the top of the jar, effectively killing any spores or yeast from the air, as you don't want to seal those in with lower sugar jams.
The method also makes for a stronger seal than simply letting the jelly or jam cool and pop.
Storing Jellies and Jams
Don't move the jellies or jams for at least 12 hours after you've made them, or you risk breaking the gel. After proper cooling, check the seals and store in a cool, dry place.
Your jellies and jams should last a year this way, but the flavor is still best if used within a few months.
Try Some of My Other Popular Jelly and Jam Recipes
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Jalapeno Jelly Recipe
Ingredients
- 1/2 pound jalapeno peppers chopped
- 4 cups granulated sugar
- 1 1/4 cups cider vinegar
- 1/4 cup lime juice
- 1 teaspoon salt
- 3 ounces liquid fruit pectin
- 4 drops green food coloring if preferred - NOTE: I didn't use any and you can see the jelly is still pretty green
Instructions
- Add the jalapeno peppers to a food processor and pulse them until they are very finely chopped. Do not overdo it or you’ll wind up with a puree.
- Scoop out the peppers and add to a large pan.
- Add sugar, vinegar, lime juice, and salt.
- Bring to a boil then reduce heat to low and simmer for about 10 minutes.
- Strain out the jalapeno peppers and return the mixture to the pan.
- Return heat to high and bring liquid to a boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
- If using food coloring, add it now and stir.
- Ladle the hot liquid into clean jars and screw on the lids.
- Cool overnight in the refrigerator. The mixture will solidify into jelly.
Video
Notes
Nutrition Information
This recipe was originally posted on 9/21/2015, updated on 10/2/18 to include new photos and a video.
Robert Joseph says
Love these recipie - thanks!
Have you found a use for the pepper bits that you separate off when making these clear jellies?
Mike Hultquist says
Thanks, Robert! Yes, these are a LOT like candied jalapenos: https://www.chilipeppermadness.com/chili-pepper-recipes/desserts/sweet-candied-jalapeno-peppers/. You can use them to top desserts, corn bread, or enjoy them as a snack. Tasty!
Carmen says
I have made this jelly many times. It is a sweet recipe, but the sugar really tempers the heat of the jalapeños (the ones I grow are particularly hot). I’ve tried making this without all the sugar, cutting it down just a bit and I can tell you that the sugar is important because my jelly did not set right. However, it was still good. Otherwise, I did not change the recipe. This is a great way to use all the extra jalapeños that I grow in my garden (after pickling them and making a hot pepper relish). So, thanks.
By the way, I love your site. Great recipes.
Mike Hultquist says
Thanks, Carmen! I appreciate it! You might also looked into low-sugar pectin, which you can use with this recipe, though you'd need to reduce the sugar. Cheers!
Cathy says
I added the sugar to the food processor when chopping the jalapeños. It's a technique learned from baking for chopping nuts. The peppers were evenly and not too finely chopped. Also, my peppers were picked when red, and the mixture without added coloring is a lovely orange-red. Tastes great even before jelling!
Mike H. says
Enjoy, Cathy!
Carla says
My old recipe had much more sugar. was really glad to find
yours and saw that I could use 4 cups of sugar
instead of 7
Mike Hultquist says
Thanks, Carla. Enjoy.
Tony says
Why do you want the peppers taken out. I add them back when the jars are filled and they are great.
Mike Hultquist says
Absolutely! That is technically a jam, though.
Connie says
We too plant an overabundance of peppers ranging from bells to scorpion and make our own salsa and jelly/jam. This is my absolute go to recipe for pepper jelly, but I do not strain and remove the seeds/meat.... we like it chunky and spicy! This year I'm playing with mixing the ACV with pure Apple Juice (not from concentrate) and will hot water bath vs. wax sealing since some are being sent to friends out of state.
Mike Hultquist says
Perfection! I love it, Connie! I love a good jam. YUM. I appreciate it!
Carmen Foster says
I have made this several times with the jalapeños I grow. The ones I grow are really hot. This recipe is great. The jelly is wonderful! Mi e does not look green. It has a nice yellow color. Spicy, but with a sweet aftertaste. My friends love it. Great for parties and yes, great on cream cheese.
Mike Hultquist says
Great! Thanks, Carmen!
Judy P. says
Thank you so much for including all the jelly recipes!! The men in our family love these and every time I tried to make Jalapeno jelly, it never turned out right. Now I know why, none of the recipes I had said to strain out all the pulp!!! So mine was always gross looking and didn't taste as good as it should have.
The jelly is also delicious with Frito scoops and cream cheese!!
Mike Hultquist says
Glad you enjoyed it, Judy. When you leave in the peppers and pulp, that is technically a jam, which is still good, but glad it worked out for you! SO GOOD with cream cheese! Yes!
Judy P. says
Sorry, forgot to add, I just ordered your book from Amazon for one of my sons. He loves hot and spicy about as much as you!!
Mike Hultquist says
Awesome, Judy! Thanks! I hope he enjoys the recipe. Please let me know if he does!
Yvonne says
love your recipes.
Have you ever done a cilantro jelly? or chutney.
I am searching for a recipe.
cheers
Mike Hultquist says
Thanks, Yvonne. Not specifically, but my jelly and chutney recipes can be adapted to focus on cilantro.
Charles Burkitt says
I made this. It is good. I used powdered pectin (2 Tbsp) and mixed it in with the sugar before adding. I like to use it on pulled pork to make a taco filling.
Mike Hultquist says
Thanks, Charles. Glad you enjoyed it!
Linda Dahl says
Do you have to strain the peppers out? Often times I have purchased pepper jelly that has some bits of pepper in it, but this will be my first time making it.
Mike Hultquist says
Linda, no, you can leave in the bits, some or all. Technically, when you leave in the pulp, it's a JAM, where a JELLY is clear. Either way, they are delicious!