Jalapeño Jelly {a.k.a. Hot Pepper Jelly}
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.
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)
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!
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.
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.
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.
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.
Commonly Asked Questions About Jalapeno 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.
Yes, other types of peppers can be subbed in for the bell peppers and jalapeños, such as anaheim, habanero and serrano peppers.
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!
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!
Jalapeño Jelly {a.k.a. Hot Pepper Jelly}
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
-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).
Recommended Products
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!
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.
Can I use the powered Sure-Jell instead of the liquid?
I haven’t tried it with powdered pectin, but you could experiment and see how it goes. Sorry I’m not more help.
My home grown jalapeño are small compared to those bought at the store.
Should I add more jalapeños to make up for this?
Hi Randy, yes, that might be a good idea. The recipe calls for average/medium jalapenos so if your jalapenos are really small, you might use 2:1 for the jalapenos.
I’m going to try this recipe.
I use 1 envelope powdered pectin, 6 cups sugar, 1.5 cups vinegar, and 4 cups chopped jalapenos or other peppers. I don’t drain them. Follow cooking steps on the sure jell box. l love using all red jalapenos, makes a spicy and beautiful product.
My husband & I loved this! Since my jalapeño plants were producing like crazy I decided to try your recipe.We can’t stop eating it!So far we have tried it on crackers with cream cheese, turkey & avocado sandwiches, grilled chicken salad. Yum!!!
FYI, to the person who asked if powered pectin works–yes it does! I couldn’t find the liquid and ended up using almost 3 packages (1.75 ounces in each box).
Oh–I didn’t bother seeded any of my jalapeños.I’m so glad I did that.It was perfect amount of spiciness for us.
I must have squeeze out too much liquid from the peppers. I only ended up with 3 1/2 jars and the recipe states 7. This recipe calls for 1 1/2 cups of vinegar but fails to tell you a measurement for chopped peppers. A lot of effort and waste of garden peppers for this. Thinking this will turn out like pepper candy.
I’ve been interested in making this for sometime now, but I’m wondering if taste anything like candied jalapeños (cowboy candy)? That was something I really thought I’d love, but ended up hating. I did not care for the pickled taste with the sweet.
I’ve never had the cowboy candy you’re talking about so I’m not sure. Sorry!
This tastes nothing like candied jalapeños,
I made this according to the directions and it is not jelled and I did strain all the juice from peppers what am I doing wrong and can it be fixed
Hi Barbara, you can try reprocessing with more pectin.
I’m excited to try this with my pepper plants this summer! If I don’t want to use the water bath/canning method and just plan to keep the jelly in the fridge, does the recipe change at all? Thank you!
I don’t know as I haven’t tried that – but it should be fine.
This was my first time making pepper jelly and it went pretty smoothly. I’m very pleased with the flavor and the level of heat. I have a jalapeno plant and I usually let my peppers ripen to red so with mostly red peppers and a couple of green, plus the red and yellow bell peppers that were already in my fridge needing to be used, my jelly came out with a lovely, bright Christmasy coloring, perfect for the gifts they’re going to be part of.
Hi Mel: A BIG Thank you here from Texas —- love this recipe & jelly. And….Thank you for the very explicit directions, as if it isn’t simple, I wouldn’t have even tried it. . Have made it several times, given jars away as Christmas gifts, & shared your recipe with lots of my friends. Will never take credit for your wonderful recipes & always willing to share them with friends. Question: for
Christmas gifts, wondering how to add cranberries to make it more seasonal & prettier color for gifts this time of year? Any suggestions? And would it still be able to be processed in water bath? Trust your canning recipes over others as I know they are always safe. Merry Christmas From: Laura
Hi Laura, unfortunately I don’t know how adding cranberries will affect the pH so I can’t recommend doing it and canning safely. Sorry! You might try googling a tested jalapeno jelly with cranberries recipe and see what turns up.
Help! This is my second batch and it’s delicious but I’m afraid this will turn out too firm again. I’m looking at the the remaining jelly in the pot and it’s already thick and sticky. The first time I tried this the jelly was too firm which I thought was due to over boiling the pectin. This time I stuck very strictly to the 1min boiling instruction once the pectin went in. I immediately removed it from the heat and spooned into jars. I’m afraid this round is again going to be too firm once set. Do I need to leave more moisture in the peppers? Boil at a lower temp? If this round is too firm can I salvage it?
If it’s turning out too firm, then yes, it might help to leave some more liquid in the pepper mixture.
This is my second round snd I’m afraid it’s going to be too firm again :/. The first time it tasted great but was way too thick which I thought was due to over boiling the pectin. This time I absorbed as much water from the peppers just like last time but on this round I stuck very strictly to the 1min boiling time when the people tin went in. The pot with left over jelly is in the sink and it’s already thick snd sticky so I’m afraid the jelly in the jars is going to be solid again after setting. Help! Should I leave some of the moisture in the peppers? Boil on a lower temp?
Oh my!! Just made this today and I’m IN LOVE! Came out perfect and we decided to skip dinner and make a charcuterie board with this as the star instead. Question! How long will this keep in a cool dry place (if it lasts) or once opened in the fridge?
If it’s been processed in a water bath, it will be fine on a shelf for up to a year. In the fridge, it should last a couple of weeks.
Can you use jelly boil it down till liquid then add peppers and spices….after will the liguid as it cools regain its original jelly form
Can you use powder pectin?
I’m sure you probably could, but I don’t know how to convert the recipe since I’ve always made it with liquid pectin.
Could I use cider vinegar instead of white? Thanks!
Yes, I think so!
I made this recipe this week, and the result was something more along the lines of what you’d dip apples into for Hallowe’en 🙂 On the advice of the recipe writer and commenters, I strained (but saved!) the juice from the veg, and I think this is a mistake. The error is probably from the author not making clear that you need to start timing once the mixture comes to a boil, not when you turn up the heat to boil it. It says “Bring the mixture to a boil for 10 minutes” which is obviously confusing to some, as it reads now it seems like you turn up the heat so it will boil and it’s at that point you start your timing. That’s incorrect. Start timing once the mixture comes to a roiling boil (and everyone who said to use a huge pot was correct – this stuff gets foamy!). This is probably why some folks had jam that wasn’t setting, they didn’t boil the whole 10mins.
I strained and boiled a full 10mins and got hard sap 🙂 Anyway, what I was able to taste was very sweet, so I’d cut back the sugar a touch next time (I used the full amount). I would also use a chopper over a shredder (the shredder not only left a lot of peel/skin, it was also hard to get the thing to shred the entire pepper, so there was a lot left so there was some waste). YMMV if you are using a hand-shredder instead of a food processor shredder, I used the latter and found the outside of the peppers got very hard once it was in the pot, like the edges of it looked like wet paper or onion skin. I ended up taking the saved juice and making blueberry-jalapeno jam, and it’s really good (I used powdered pectin for it though!). To try this recipe again I think I’m going to make a half-batch and add some lemon zest (might as well experiment since the first batch as written is going in the trash – if I can get it all out of the jars!). I think this will end up being a good, tasty jam that a lot of people will appreciate as gifts. It sure is pretty in the jars, and the smell making it is amazing. Thanks for posting it, I’m looking forward to trying it again 🙂
I made your jelly and it was delicious, just the right amount of heat. I found that if you want to distribute the peppers evenly through the jelly, turn the jar over once or twice as it’s cooling and thickening. Also, this jelly is awesome mixed with barbeque sauce and slathered on ribs, pork loin or chicken.
Hi! I have a ton of Concord grapes and want to make a variety of different flavored jelly. Can I just sub the vinegar for my grape juice?
Hi Dawn, I’m not sure. I know acidity is a really important part of safe canning and so it’s not usually recommended to sub out vinegar or lemon juice in recipes for other ingredients.
Has anyone ran peppers and jalapeños through a grinder vs food processor? I do that with relish and prefer that.
Help! My jam turned out too firm. I followed the instructions. Don’t understand why it’s too hard. I’ve made pepper jelly before. First time though boiling mixture for 10 minutes. Please tell me how to fix this jam.
When my jelly set up, the jalapeño bits settled at the top of the jar. Any suggestions for them to set up evenly?
I think it has something to do with the water content of the peppers – you can stir the jelly together when you open a jar.
I have peppers that are much hotter than jalapeños. I am trying to figure out how many peppers to use by the Scoville scale of hotness. Using a cup as a measurement what do 10 jalapeños approximately equal.
Just have them in the bath! This batch made 3 1/2 pints. I used 5 cups of sugar and probably left more than 1/2 of the pepper seeds. Also couldn’t find a green pepper, so used two red ones instead. Anxious to try this. I did steal a lick or two from the pot before washing and I know I got it hot enough! Will make another batch and if needs tweaking I’ll comment again! Thanks for the great tutorial, it’s been awhile since I canned jelly/jam, so it was an awesome reminder!
Hi,
I just made this and scrapped the pot of the remnants and it tastes great. Can’t wait for it to set and try some more. My yielded 3 half pints & 1/4 pints. I used 5 cups sugar and 2 boxes of powder pectin.
Looking at my jars it seems all the peppers are at the top. How do you get the peppers to blend through out the jelly?
Thank you
Gem
Sometimes my peppers separate into a top layer, too, but I just stir it all up when I open a jar.
Must one use bell peppers in the jalapeno jam? I have a boatload of jalapenos,
seranos, and hot banana peppers…….Don’t want to have to buy bell peppers. So why do we need them in this recipe??
Mostly to balance the spiciness, if you sub out all the bell peppers with hot peppers, it will be very spicy but you can do that if it is your preference.
I’ve made this recipe for years and have won several ribbons at my local state fair. Friends and family BEG for this every year.
I deseed 1/2 of the peppers to balance the level of heat (but the sugar makes this plenty sweet). Pressing out the peppers Really Well before cooking is critical to getting the jam to set up properly, in my experience.
To make a dip with the jam, blend 1/4 pint of jam into a block of softened cream cheese (regular, not whipped) – it’s heavenly on pita chips.
Do I have to can the jelly? I’m planning on given one jar to each friend for eating right away.
It can be eaten right away. 🙂
I made this recipe yesterday and it came out perfect! I canned them in 1/2 pint jars instead of the pint jars, which gave me seven jars total. (plus a little extra, which I refrigerated). I did remove all the seeds from the jalapenos. And I took your advice and drained off all the liquid. The result was nice thick jelly. These will make perfect hostess gifts.
You were right to use a really deep pot. It can go from boiling to practically bubbling over in a matter of seconds.
Looking forward to making another batch!
This is amazing! I used jalapeños from the garden. Mostly green and some red. I also put half a small ghost pepper in. I like how it looks with the seeds suspended in the jam. I did not put a green pepper in. My chopped up chilies did not have any extra liquid. It set perfectly within an hour after the bath. It has a kick but it’s not stupid hot. Incredibly easy to make. I can’t wait to serve it with a grilled pork loin and on crackers with an aged blue cheese
Can you substitute cornstarch for pectin?
No, I don’t think so
I doubled this recipe but kept the sugar at 7 cups using Pomona’s Pectin. It turned out great!
one question. I thought if you made jelly it would set by its self….Why do you have to do a hot water bath ? i though this was just for vegetables…..
Water bath canning (or steam bath or pressure canning) is necessary for safe canning so the food doesn’t develop botulism and other toxins at room temperature.
I have been making this pepper jelly(it’s not really jelly -it’s jam)for about 15 years .it is basically the pepper jam recipe that comes inside the certo box. The only difference for me is I use 2 red or orange peppers instead of a green one I’m not a fan of the flavor of the green,it always comes out great and is also delicious basted on grilled chicken or pork loin, a good use if it’s a little runny from too large of peppers,also super fresh have more water.my husband even adds it to his oatmeal.its delicious.
Hi, Mel!
I made the jalapeño jelly recipe as written, being very sure to double check all measurements. I put the peppers in a strainer after chopping in the food processor. I used the 5 cups of sugar. The jars have been out of the processor for 2 hours now. All are sealed but the jelly appears runny. I’m rather new to canning. Will it continue to thicken over the first 24 hours. They are room temperature now. If they don’t thicken can I bring to a boil and add another packet of Certo and reprocess? It has very good flavor.
Denise
I have done this -don’t-it will be way too thick.sometimes it takes longer to set,and it will be thicker when refrigerated but it is still great if a little runny.
Hi Denise, yes you can add more pectin and reprocess if needed.
My question is… I made jalapeño jelly which was perfect. I did the hot water bath, the top sucked in but when I opened it a few weeks later the sugar had crystallized and is very grainy. Tastes good but it’s a horrible Texture. Any ideas on what I did wrong
Press the water out of your peppers very thoroughly. I’ve made this recipe for years and had same issue with it setting up, I’ve found that pressing as much moisture out as possible makes it set up perfectly.
I love your recipe. I did tweak it just a little. My family will NOT eat green, red, yellow or orange peppers so I left them out. Instead I added a pint of fresh fruit to the mix. I’ve made blueberry, strawberry and peach. (Blueberry is the best one). Just wanted to share.
I love your idea Tana Murray…….Did you notice the need to add or deduct any sugar, vinegar or pectin?
I am going to add some white plums instead of sweet peppers. See where it goes….
I made this exactly as the instructions stated and let the processed jars sit for a couple of days. I just opened one and it tastes good but is EXTRA sticky to the point that it is hard to get out of the jar. What did I do wrong??
What kind of pectin and how much of it did you use?
First time ever making this. Thank u for this. Recipe. I also. Made. Strawberry jalapeno jelly. Same thing. Cr. Cheese. with it. Delishious so far all my. Jellies have turned out fantastic. Thank u again. I would like to add. I used. Sure jell hole sm bx. Win I put in my jars it was thin. But I put in fridge it thickened consistency of. Honey. It was. Great
First time ever making this. Thank u for this. Recipe. I also. Made. Strawberry jalapeno jelly. Same thing. Cr. Cheese. with it. Delishious so far all my. Jellies have turned out fantastic. Thank u again
Holy my pepper jelly turned out more like a glue instead of a jelly what did I do wrong
YUMMO!!! 9 out of 10 batches set up just fine. I think I made a mistake measuring on the batch that didn’t set. I started timing my 10 minutes from the full foaming boil that couldn’t be stirred down. Don’t start timing at the first little bubbles.
AMAZING!!!!! 5 STARS!!!!!
I have a bumper crop of peppers this year and decided to try my hand at making pepper jelly. I’m so happy I decided to use your recipe. Not only is it super easy to make,but the flavor is so delish. Ive used this over cream cheese, glazed a ham and on grilled chicken wings. Im hooked! Thank you for sharing this recipe.
I’ve been making jalapeño pepper jelly for many years. Last year is the first time I’ve added some lemon zest to it. It’s awesome if you like lemon!
Oooh, great idea!
Made this tonight and it came out so well! Zero issues with it setting. I used a food processor and then squeezed out as much liquid as I could from the chopped peppers. I even did a double batch. Thanks for the great recipe!
Can you use the powder pectin also?
I haven’t tried powder pectin so I can’t say for sure how it will work. Sorry!
There’s a different process for using powdered pectin. Liquid pectin is added to the hot fruit and then boiled Dry pectin is added to the prepared fruit before bringing it to a boil or adding other ingredients. And if you mess that up your jam won’t set
yes I used different recipe last year and used dry pectin, drained in cheese cloth over night and was perfect. Saw this one and liked the idea. used liquid pectin, did not drain peppers. first batch was close but next two did not jell enough to suit me. Think I will drain if I do more
Do i need to add the bell peppers? Cause if i dont have to that would be awesome
I think you’d need to add something in place of the bell peppers.
I make cranberry and raspberry pepper jellies. I sub them for the green peppers.
Jalapeno seeds do not contain capsicum, the white pith around the seeds contain the capsicum. The seeds are bitter and usually not digested.
75incknlhes p
Made this using Serrano and jalapeño peppers…..substituted a large cucumber for the bell peppers……seeded half of the peppers….heat level was perfect!!! Fantastic recipe!
I tried two batches of this— I only chopped peppers since I don’t have processor— the first batch only one pouch of pectin and the second batch with two pouches of pectin, both batches were thin and didn’t set like jelly— I am new to preserving so any information will be helpful— my husband and dad love it like it is but I would like to get it right— thank you!!!
Hi Susan, a lot can depend on the variety of peppers and how much liquid there is after chopping them up – you can reprocess thin jelly again with additional pectin.
I think draining in cheese cloth (as I did last year) will help it set up better. Last year I did and it was perfect. this year too thin. may try to redo some and add dry pectin
Can you can using a pressure cooker rather than in water?
I don’t think the recipe has been tested for safety with a pressure canner.