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.
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 this 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 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.
Recommended Products
Here is a link to the jam/jelly jars that I personally use and prefer. Highly recommended. Affiliate link - FYI: Ball Mason 8oz Quilted Jelly Jars with Lids and Bands, Set of 12
Try Some of My Other Popular Jelly and Jam Recipes
- Ghost Pepper Jelly
- Cranberry-Jalapeno Jelly
- Scotch Bonnet-Peach-Pepper Jam
- Pineapple-Mango Pepper Jam
- Kiwi-Jalapeno Jam
- Habanero Pepper Jam
- Pepper Jelly 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.
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!
Kelly says
Just made a batch using jalapeños Serrano and a couple ghost! Just wanted to thank you for making such easy to follow recipes!
Michael Hultquist - Chili Pepper Madness says
Very nice! Got some excellent heat there! Glad you enjoyed it. Thanks for sharing!
Jovie says
Oh the recipe does include salt. Distracted cooking! Sorry and disregard!
Jovie says
I've got my first ever batch cooking right now and it tastes great! I used red jalapenos and red sweet peppers out of the garden. One note; I feel like the jam could use just a pinch of salt, have you tried that? I'm going to go ahead and add a little and hopefully it won't keep the jelly from setting. I have extra pectin in that case though. 🙂 Thanks for the great content here; your website is a gold mine!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jovie! Yep, got your comment about the salt, too. Glad you saw that!
MARY says
I ONLY HAVE RED JALAPENO PEPPERS, I USE A RECIPE THAT HAS BELL PEPPERS SO WILL TRY THIS TODAY. SMALL BATCH TO START. THANK YOU
Michael Hultquist - Chili Pepper Madness says
Enjoy!
Kevin W. Caldwell says
Excellent recipe, thank you Mike! I love the bright tartness of the vinegar and lime juice, followed by sugar sweetness, and finishing with a heat that sneaks up with a punch! I used red chilis to avoid any grassy notes that can come with early green chilis, tasted them for heat, and decided to seed about 1/2 of them. In the end the heat was almost fiery enough for me, but maybe too spicy for "civilians"; jalapeno heat can be all over the map for any given batch (serrano are a little more "honest") . The recipe made the promised 4 half-pint jars, with about 5 0z left over which was great for immediate use! Thank you for again the well-considered recipe! Kevin in Texas
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Kevin! Super happy you enjoyed it!! I love to hear. Sounds wonderful.
David says
Hey, thank you so much for this recipe!
Just had our first harvest of the season (here in Australia) and got about 250g of jalapeño (plus some ghost chilli, cayenne, habanero, and African birds eye!)
I just made the jalapeño jelly and it’s in the fridge setting! However, I followed the instructions to the letter (1.125 cups / about 300ml vinegar, etc), but only ended up with one jar... did you add something else?
4 x half pint jars = about 1000ml, so where did the rest of your jelly come from? I can’t figure out how you turned the above recipe into four times the amount?!?
Either way - I tasted the jelly from the bowl - woweeee! It’s soooo good!!! Thank you 🙂
Onto your ghost chilli recipe next! 🙂
Merry Xmas
David
Michael Hultquist - Chili Pepper Madness says
Wow, David. I have no explanation. I've made variations of this recipe many times and always come out to the same amount. Strange!
Debra says
Mike have you ever made using stevia instead of granulated sugar? Would like to make sugar free but not sure if I should use same amount of stevia to replace granulated.
Michael Hultquist - Chili Pepper Madness says
Debra, I have not made this with Stevia, but I think it would be fine. It's only used as a sweetener, not any sort of baking component, so you can use as much/little as you desire. I use stevia in my coffee all the time.
ShelahN says
The pectin needs the sugar to be activated to jell. I don’t think Stevia would perform that operation in the jelly making realm.
Robyn says
Use low sugar Sure Gel. Pink box.
TxsRedhead says
I’ve read in canning/recipe books that you’re not supposed to substitute the powered pectin for the liquid pectin and vice versa. Even looking on the inserts in Sure Jell, etc it will call for one certain pectin. I new at this so I’m wondering what the difference is other than when you actually add it in the pot?? Confused!
Michael Hultquist - Chili Pepper Madness says
Absolutely, it is not a direct correlation. So, if you need to use one or the other, be sure to check the product packaging for amounts and measurements. Let me know how it goes.
Anne says
Did a double batch, and didn't even use half of the peppers on my one plant! The taste is amazing! I'll be giving these away for hostess gifts..
Michael Hultquist - Chili Pepper Madness says
Very nice! Glad you enjoyed it! Jalapeno jelly does make a wonderful gift.
Shannon says
I just made this jelly today and it is absolutely amazing
Michael Hultquist - Chili Pepper Madness says
Great! Thanks, Shannon!!
Anna says
Could you tell me , after I have Processed my jars in a hot water bath and put them in the refrigerator to cool can I bring them back out of the refrigerator and store them ?
Michael Hultquist - Chili Pepper Madness says
Anna, yes, as long as they have not been opened.
Aurelene Beck says
Sorry do you seed the peppers
Michael Hultquist - Chili Pepper Madness says
You can remove the seeds and pepper innards if you'd like. It is not required. Removing the innards will give you a milder heat. Let me know how it turns out for you.
Aurelene Beck says
Do you see the peppers
Michael Hultquist - Chili Pepper Madness says
Aurelene, no, as they are strained out. However, you CAN just leave all of the peppers in, though that is technically a "jam". I love it both ways!
Celia Perez says
Loved this recipe. Very easy to make. I added 2 drops of green food coloring. It makes 4 small jars, just enough to share and keep for enjoying with cream cheese and crackers. Definitely a “keeper”.
Michael Hultquist - Chili Pepper Madness says
Great! Thanks, Celia!
Oleksandr says
Sorry, read the comments and could not find the answer.
1-1 / 4 cups apple cider wine
Is it about 300 ml of vinegar?
And about pectin in powder, add as you wrote at the end?
Or swap with sugar as they say in the comments?
Michael Hultquist - Chili Pepper Madness says
Yes, 1.25 cups is 295+ ml. For the powder pectin, you need to add that in the beginning before the 10 minute simmer, but please be sure to check the instructions of your pectin label, as there may be other suggestions. Sugar can be added after, then boil for 1 minute. Be sure it all dissolves. Please let me know how it turns out for you.
Oleksandr says
it turned out incredibly tasty
I liked the aroma, but some liked the taste, but the smell was very vinegar
I'll try to change the vinegar, maybe this will help
Thank you!
Your site is awesome
Aurelene Beck says
How hot is the jelly?
Michael Hultquist - Chili Pepper Madness says
Aurelene, it's really not that hot, and it actually rather sweet. The jalapenos really mellow in the jelly making process. If you are looking for a hotter pepper jelly, add in some hotter peppers, like serranos, habaneros, or ghost peppers! Hot!
Ed says
Made your Cranberry-Jalapeño Jelly last week and it turned out great! Thank you! I left some of the pulp and made jam, which I finished with the water bath canning method. I want to make Jalapeño jelly this time, but wonder how do I adjust the ingredients to say double or triple the recipe. Your site is wonderful, keep up the good work!
Michael Hultquist - Chili Pepper Madness says
Thanks, Ed! Doubling or tripling is easy by just multiplying each ingredient. I make large batches all the time. Glad you enjoyed it! Good luck!
Jay says
Hi Mr Mike, I seen other jalapeno pepper jelly include green peppers. Have you seen or tried that? If so how many green peppers would I use for your recipe? Thanking you in advance
Michael Hultquist - Chili Pepper Madness says
Jay, you can use green peppers here. I would just use a couple larger ones if you want to replace the jalapenos. Let me know how it turns out for you.
Sheryl Stanley says
Hi Mike ~~
I like jalapeño jam with cream cheese. Since I have a very tender mouth, I remove the seeds before chopping the peppers, since the seeds carry most of the heat. Then I include the unstrained peppers in the jam. I would like to try the ghost pepper jelly, but I'm concerned about the heat. Do you think that if I removed the seeds before using the peppers, I might have similar results as with the jalapeños? Also, short of growing them myself, where can I buy ghost peppers?
Michael Hultquist - Chili Pepper Madness says
Hi, Sheryl. Yes, I think the ghost pepper jam would be quite hot for you. Most of the heat from peppers is in the whitish pith (not the seeds), and coring them out does remove most of the heat. However, with superhot peppers, the capsaicin that makes peppers hot works its way into the skins more and more, so even if you core them, you'll still get heat, and ghost peppers are about 1 Million SHU. Quite hot compared to a jalapeno. You might try to make a combination jam with one ghost pepper and the rest jalapenos. Something to try! I do grow mine and it is hard to find them in stores. You might find an online resource to order them. I hope this helps! Let me know what you wind up making. Curious to hear about it!
Sparkie Garrett says
I made a triple batch with 2 pounds of peppers. I will try your other recipes too.
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Sparkie!
David Coombes says
Hi.I want to make this in England,but no liquid pectin anywhere!!.How much powered pectin should i use?Many Thanks.
Michael Hultquist - Chili Pepper Madness says
David, usually it is 2 teaspoons of powder pectin for 1 tablespoon of liquid pectin, but check the instructions on the powder pectin label to make sure you are using the proper amounts. Some products can vary and have different recommendations. Let me know how it turns out for you.
Rebecca says
Hi David, I don't know what brands of pectin you have the U.K., but 1 pouch of Ball liquid pectin = 2 TBSP Ball Classic powdered pectin. However, when using powdered pectin, you have to add the pectin at the beginning and do not add the sugar until the end. I just made a batch of pepper jelly this way (because I couldn't find any liquid pectin at the store) and it worked fine.
For pepper jelly, put the pepper puree, vinegar and juice (but NOT the sugar) into the pot on the stove, sprinkle in the powdered pectin and slowly bring to a boil while stirring constantly. Boil for 10 minutes while continuing to stir, then pour in the sugar all at once. With heat on high, and stirring constantly so it doesn't burn, bring to a boil that cannot be stirred down and then boil hard (keep stirring!) for 1 minutes. Remove from heat, immediately pack in jars and either process with a water bath canner, or let cool and then freeze.
NightNurse says
If you don’t have liquid pectin, just substitute the powered! I used the same amount and stirred it in! Worked perfectly!!!
bill bolen says
Mike, make this for the first time last week. Outstanding recipe! I had one very full Jalapeno plant that had turned red so I was able to make a double batch of Red Jam with a couple tweaks. I rough chopped them & did the boil. I took the hot peppers and ran them through a food mill removing the seeds and skins but the flesh remained with the jam! Processed for 10 minutes as directed in 4 ounce jelly jars. I wound up with 12 of the 4 ounce jars and one pint jar. I took the pint jar & a bar of cream cheese with some Ritz crackers to the Vets Club I hang at and it was DEVOURED to rave reviews! Thanks for the recipe and the work you do here...glad I found this site, lots more recipes to delve into. Cheers.....Bill
Michael Hultquist - Chili Pepper Madness says
Excellent, Bill! I'm super happy they enjoyed the jalapeno jelly, and that you've found the site! I greatly appreciate it!
NightNurse says
AWESOME SNACK!!!
Robyn says
Can the jelly be canned and shelf stable? Also how thick it it supposed to be when finished?
Michael Hultquist - Chili Pepper Madness says
Robyn, yes, you can run the jars through a water bath to preserve them. The jelly will solidify later to a thick jammy consistency.
Holly Hagelin says
Just won Second place/red ribbon at the Queen Anne’s Co Fair, using your recipe for jelly
Got a First place/blue ribbon for my jalapeño jam!
Am aiming for blue ribbon for jelly next year. ( I didn’t use green food coloring, which the winning one had. Will make note on entry that I DO NOT add food coloring on next year’s entry & see if that changes their minds!
Michael Hultquist - Chili Pepper Madness says
Outstanding! So glad to hear this! Congratulations on the win!!!
Vel Bryant says
I would like to know if you can use powdered pectin if added before sugar?
Michael Hultquist - Chili Pepper Madness says
Vel, yes, you can use powdered pectin. However, check the instructions on the package to make sure you are using the proper amounts. I have used powdered pectin and the process is basically the same. Enjoy.
Jim B says
Hi Mike,
What kind of vinegar white, cider or other also have you tried 3 cups of sugar since I use Pomona pectin the amount of sugar is not an issue
Jim
Michael Hultquist - Chili Pepper Madness says
Jim, I used Apple Cider Vinegar, though any vinegar will do. Yes, you can reduce the sugar, but not by too much as the recipe could fail. Thanks for commenting!
Jim says
I stem & seed the jalapenos, process them in a Cuisinart, and do not strain out the solids. I always use a water bath process per the Bell canning book. The stuff keeps in the basement virtually for ever. I recently used some from 2012 as part of a pork chop marinade and dipping sauce. Since I'm nearly out of jelly, I'm going to try using fresh Fresnos, fresh Poblanos, and frozen Jalapenos. I'll be back with the results when I'm done.
Michael Hultquist - Chili Pepper Madness says
That's awesome, Jim! If you don't strain, it is technically a "jam", but who cares?! It's delicious that way, too. I have a lot of jam recipes on the site. Looking forward to hearing your reaction.
Jim says
Nobody who ever got a jar of it quibbled over what to call it! LOL
Seriously. I have considered using the Cuisinart on the goose berries in the freezer and straining them for the juice to make jelly. May have to do that, too.
Stay tuned
Michael Hultquist - Chili Pepper Madness says
Haha, yes! I think your idea sounds perfect! Looking forward to the results!
Jim says
OK, I had a pound of green Jalapenos, half pound of ripe fresnos and 2 habaneros (decided anagins the poblanos at the last minute since I had so much of the other peppers). Ended up with 12 half-pints that were cooked 10 minutes in a water bath plus a pint left over that went into the fridge. Did a double recipe for jalapeno jelly (that's what they call it!) straight out of the Ball Blue Book. In retrospect, I wish I had used more habaneros, but after tasting the fresnos thought there was going to be plenty of heat. Turns out there wasn't as much. There was enough, and it was the kind of heat I strive to get: Heat at the finish at the back of the mouth. Also got a bit of tingling on the lips. All in all, it was a success.
Michael Hultquist - Chili Pepper Madness says
Outstanding!!!
Danya says
Question - are the jalapeño peppers seeded?
Thanks
Michael Hultquist - Chili Pepper Madness says
Danya, I usually don't seed the jalapenos, as they are strained out anyway, and I like to retain the heat (not from the seeds, but from the innards). However, some people report some bitterness from seeds, so you can remove them if that is a concern. Bear in mind that scooping out the insides will remove most of the heat. FYI.
Cristina says
How long should the jars be in a water bath if canning?
REPLY: Cristina, 10 minutes is usually sufficient. -- Mike from Chili Pepper Madness.
Katie @pixiedustandwhiskey.com says
This recipe is so good! I’ve made it twice now, and turned out perfect each time.
Michael Hultquist - Chili Pepper Madness says
That's awesome, Katie! Thanks!
Mike says
About how much does this yield?
REPLY: Mike, this should yield you 3-4 half pint (8 ounce) jars. -- Mike from Chili Pepper Madness.
Heather says
How much water to the pan
REPLY: Heather, the recipe doesn't call for water. -- Mike from Chili Pepper Madness.
James says
Just a question:
1/2 pound of Jalapeños is approximately how many cups of chopped peppers?
REPLY: James, it's about 1 cup. -- Mike from Chili Pepper Madness.
Rita says
How long does it keep?
REPLY: Rita, jelly can last a year pretty easily in the fridge. -- Mike from Chili Pepper Madness.
Bob Mountfort says
Not enough sun in the UK this year so my Chilli and Jalapeño peppers weren't so good.
I pulled up the Jalapeño plant and stripped the peppers off it. Now what to do?
I found this recipe and gave it a go. Thank you very much. Love the jelly.
At 81 we can still find new things to do.
Michael Hultquist - Chili Pepper Madness says
That's great, Bob! Thanks!
Charlotte Pitts says
This is the best recipe Ive seen by far. Thank you for this. 🙂
Once I make it then I will give more feedback.