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.
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!!