Get this delicious and simple recipe for jalapeño jelly (a.k.a. hot pepper jelly) plus a helpful step-by-step tutorial on canning the jelly.

This jalapeño jelly is is incredible. Sweet and spicy (the heat level is totally in your control), it is heavenly over cream cheese and served on crackers.

Spoon with jalapeno hot pepper jelly.

How to Make Jalapeño Jelly

The process for making hot pepper or jalapeño jelly at home is simple!

First, start with peppers.

For this recipe, you can use any combination of bell peppers and jalapeños to equal 3 cups (about 18-20 ounces) of finely chopped peppers.

My preferred combination of peppers is:

  • 1 to 2 medium or 1 very large red bell pepper (weighing about 9 to 10 ounces before coring and seeding)
  • 1 to 2 medium or 1 very large green bell pepper (weighting about 9 to 10 ounces before coring and seeding)
  • 10 medium jalapeños (weighing about 12 to 13 ounces before coring and seeding)
Ten jalapenos on wood cutting board.

How to Adjust the Spiciness of Jalapeño Jelly

The number of jalapeños and whether the seeds/membranes are removed will affect the spiciness of the jelly.

I leave the seeds/membranes in 3 to 4 of the jalapeño peppers for medium heat. Adjust as needed for spicy/less spicy jelly.

Finely chop all the peppers and then measure. I use a food processor fitted with the blade or fine shredder attachment. It makes the chopping super quick and easy!

Food processor with blade filled with chopped bell peppers and jalapenos.

Using Liquid Pectin vs. Powdered Pectin

The original recipe for this jalapeño jelly called for liquid pectin (those instructions are still included below!).

However, after a decade of making this jelly and reading hundreds of your comments, I have also included directions for using powdered pectin in place of the liquid pectin.

Many reports, including my own experience, conclude that the jelly sets up better and more consistently using powdered pectin. 

In my experience, using two full boxes of powdered pectin results in a firm set jelly. For a softer set jelly, experiment with using less powdered pectin (1 1/2 boxes or less). Do NOT use low sugar or sugar free pectin.

The cooking method varies slightly for liquid pectin vs powdered pectin, so make sure to read through the recipe thoroughly to understand which method you should use.

Step-by-step photos of simmering peppers and pectin, adding sugar, simmering jelly, and skimming foam off of jelly.

How to Process and Can Jalapeño Jelly

After the jelly has cooked, fill each jar within 1/4-inch of the top. Wipe around the rim of the jar to clean off any jelly and then top with a canning lid and ring.

Wiping lid of canning jar; jar filled with jelly topped with lid and band.

Jalapeño jelly can be processed and canned with a water bath canner or a steam bath canner.

Below the recipe, you’ll see a full tutorial for water bath canning.

These days I always use a steam bath canner (approved by the NCHFP).

Process the jelly for 10 minutes, adding additional time for elevation, if needed (it is recommended to add an additional 5 minutes for every 3,000 feet elevation).

Once the jelly has processed, carefully remove to the counter to cool completely and allow the lids to pop/seal.

Lifting jar of jelly from steam bath canner.

How to Serve Jalapeño Jelly

This jalapeño jelly (or hot pepper jelly, whatever you want to call it) is sweet, spicy and tangy, and is delicious served over cream cheese and spread on crackers.

It also makes a tasty topping for panini or other sandwiches, and is delicious on a charcuterie board.

We always serve it on New Year’s Eve for our traditional appetizer spread, and it is often the first thing devoured.

Spoonful of jalapeno jelly.

Commonly Asked Questions About Jalapeno Jelly

Can I add other fruits or veggies to this jelly?

You can alter the ingredients of the jelly if you are planning to refrigerate or freeze the jelly. However, if you want to can the jelly so it is shelf stable, it is recommended not to alter the ingredients as it can affect the acidity levels and possibly make it unsafe for canning.

Can I use different varieties of peppers?

Yes, other types of peppers can be subbed in for the bell peppers and jalapeños, such as anaheim, habanero and serrano peppers.

Can I pressure can the jelly?

It is not recommended to pressure can jalapeño jelly – the texture and taste can be affected because of the longer heating time/higher pressure.

Home Canning Resources and Tips

I almost always can this jalapeno jelly in small batches using a steam canner (which is approved by the NCHFP). It’s so easy and the cleanup is a breeze!

Cracker with cream cheese and hot pepper jelly.

Other Helpful Comments

Diana: I make this every year and gift it for Christmas. My entire family loves it. ❤️ Thank you for taking the guess work out of holiday shopping!  Every year I have to add more jalapeño plants. If you like it a little hotter, try adding a couple of Serrano peppers, but not too many, they bring the heat. 

Dave: I have made this recipe about 5 times. On a scale of one to ten I would give it a 15. I went with the chop the peppers pretty small with a knife and did not use a blender. The only problem I have with making this recipe is the jars of Jam (not Jelly) go very fast. Everybody who has tried it wants more. I have about 35 pepper plants in my garden, so I use a variety of peppers along with the Jalapenos. I am very happy with the results and plan on making more in the future. Thanks Mel!

Deb: I used 1/2 pint jars and each batch made about  5-6 jars. I also used red and yellow/orange peppers, as either the store didn’t have green or I had a brain malfunction!! I made this last year and gave away many jars. People loved it and so do I! Thanks so much for sharing the recipe!

Leslie: Delicious and super easy to make! I have been making this recipe for the last four years and friends and family rave about it. It is delicious and soooo addicting! I’ve shared this recipe over and over. I like more texture to the jelly, so I chop up 4.5 red and orange bell peppers (rather than the two peppers in the recipe). Because we grow habanero and jalapeño peppers, I’ve used this recipe to make both both versions and combined the peppers to make jalapeño-habanero pepper jelly too. This recipe is the best, thank you so much for your work on this and sharing it!

Spoon lifting up spoonful of jalapeno hot pepper jelly.

Jalapeño Jelly {a.k.a. Hot Pepper Jelly}

4.60 stars (374 ratings)

Ingredients

  • 1 large red bell pepper (see note)
  • 1 large green bell pepper (see note)
  • 10 jalapeños (see note)
  • 1 ½ cups white vinegar
  • ½ teaspoon salt
  • 5-6 cups granulated sugar
  • 3-ounce pouch liquid fruit pectin or two boxes (1.75 ounces each) powdered pectin – NOT low sugar or sugar free pectin

Instructions 

  • Clean and sterilize canning jars according to manufacturer's directions.
  • Finely chop the bell peppers and jalapeños in a food processor fitted with the blade attachment or using the fine shredder attachment, or finely chop the peppers by hand. Drain excess liquid from the peppers before proceeding (this helps ensure the jelly will set up).
  • For liquid pectin: to a 5- or 6-quart pot, add the peppers, vinegar, salt and sugar. Bring the mixture to a boil for 5 to 10 minutes, stirring often.
  • Add the liquid pectin and boil at a rolling boil (that can't be stirred down) for 1 more minute. Remove the pot from the heat.
  • For powdered pectin: to a 5- or 6-quart pot, add the peppers, vinegar, salt and powdered pectin. Bring the mixture to a boil for 1 minute.
  • Add the sugar and bring to a boil again, stirring constantly. Boil at a rolling boil (that can't be stirred down) for 1 full minute. Remove the pot from the heat.
  • Pour jelly to within 1/4-inch of the top of prepared canning jars. Wipe the rim of the jar with a clean rag. Place a lid and ring on each jar.
  • Process in a water bath or steam bath canner for 10 minutes adding additional time for elevation, if needed (see note).
  • Remove from the canner and let sit on the counter until fully cooled and lids have popped/sealed.

Notes

Peppers: you’ll need 3 cups/18 to 20 ounces finely chopped peppers for the recipe. You can use any combination of bell peppers and jalapeños. 
My preferred combination is:
-1 to 2 medium or 1 very large red bell pepper (weighing about 9 to 10 ounces before coring and seeding)
-1 to 2 medium or 1 very large green bell pepper (weighting about 9 to 10 ounces before coring and seeding)
-10 medium jalapeños (weighing about 12 to 13 ounces before coring and seeding)
I leave the seeds/membranes in 3 to 4 of the jalapeño peppers for medium heat. Adjust as needed for spicy/less spicy jelly.
Finely chop the peppers and then measure 3 medium-packed cups (weighing 18 to 20 ounces).
Setting Up: if jelly isn’t setting up, it could be due to several issues including pectin (type or not enough) and water content in the peppers.
Liquid: After the peppers are shredded in step #1, drain off any extra liquid before adding the peppers to the pot. 
Pectin: the original recipe called for liquid pectin (and the recipe still includes details to use liquid pectin). However, I’ve also included instructions for using powdered pectin – many reports, including my own experience, conclude that the jelly sets up better and more consistently using powdered pectin. 
In my experience, using two full boxes of powdered pectin results in a firm set jelly. For a softer set jelly, experiment with using less powdered pectin (1 1/2 boxes or less). 
Follow @MelsKitchenCafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!

Recipe Source: from my Aunt Marilyn
Recipe originally posted July 2014; updated August 2023 with new recipe notes/photos/tutorial, etc.

How to Make Jalapeno Jelly

Make sure to check out the notes in the recipe about draining excess liquid from the peppers before using in order to help the jelly set up properly!

Step-by-step pictures and instructions showing how to chop up peppers for jalapeno jelly.

Canning Jalapeno Jelly

Below is a step-by-step guide for water bath canning this jalapeno jelly. More recently, I use a steam bath canner, but the basic principles are the same for the jars and timing.

Step-by-step pictures and instructions showing how to make jalapeno jelly.