This classic sweet and spicy Jalapeño Pepper Jelly is one of my most popular preserves! It's fantastic served over cream cheese with crackers or as a delicious dip or marinade.
Y'all I am so picky when it comes to pepper jelly and this recipe is by far my favorite version! Using only fresh jalapeños, bell peppers, sugar, apple cider vinegar and pectin, it is the perfect marriage of spicy, sweet and tangy!
My favorite way to serve this jelly is with cream cheese and crackers. But it's also fantastic as a sweet and spicy dipping sauce or as a marinade for steak, chicken and fish.
This recipe is safe for water bath canning. Be sure to follow safe canning practices as outlined by the National Center for Home Food Preservation.
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What is water bath canning?
Canning is simply the process of applying adequate heat to high acid food that is sealed in jars for the allotted time necessary to kill off bacteria and micro-organisms that cause food spoilage. During heating, oxygen is driven out of the jars, causing a vacuum seal to form when the jars cool down. This prevents any outside micro-organisms and oxygen from getting back into the food. When done correctly, canning preserves food safely for at least a year, although probably much, much longer.
Safe canning resources.
If you are new to canning you can find great resources, recipes and tutorials at Ball Canning and the National Center for Home Food Preservation.
Other canning safe recipes you will love.
Equipment
For the Jalapeño Pepper Jelly:
- Large pot
- Cutting board & knife OR chopper
- Measuring cups
For water bath canning:
- Mason jars: Make sure the jars are clean and that the lids are brand new. You cannot reuse canning lids.
- Large pot with rack OR Electric Canner: If you only can once in a while using a large pot with a canning rack works just fine. As someone who personally does a lot of canning and I absolutely LOVE my Ball FreshTech Electric Canner.
- Jar lifter: You will need a jar lifter to remove the hot jars from the water bath.
- Funnel: I personally love this canning funnel because it also allows you to measure the headspace easily.
- Ladle: This Prepworks Canning Scoop is my favorite.
Ingredients
- Fresh jalapenos
- Fresh bell peppers
- Sugar
- Apple cider vinegar
- Pectin: I like this Sure Jell Pectin or you can use Ball Pectin.
Tips & Tricks for perfect Jalapeño Pepper Jelly
- Dice your peppers as small and evenly as possible.
- Do not adjust measurements. This could prevent the recipe from setting.
- Make sure the jelly is at a full rolling boil that you can't stir down before setting the one minute timer.
Canning Notes
- Make sure to wipe down the rims of the jars after you have added the jelly. Any bits of jelly left on the rims may prevent you from getting a good seal.
- Do not start the processing timer until the water has reached a full rolling boil.
- Do not skip the step of allowing the jars to rest in the water bath with the heat off for 5 minutes. Taking them out too early could cause heat shock that may shatter the glass.
- Never place the hot jars directly on your counter tops. Always lay down a towel to prevent shattering.
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Made this Jalapeño Pepper Jelly? Let me know what you think in the comments!
Recipe
Jalapeño Pepper Jelly
Equipment
- Large pot
- Water bath canning equipment: Large pot or electric canner with rack; mason jars and new lids; funnel; dish towels; jar lifter
Ingredients
- 4 cups finely diced fresh peppers, a mix of jalapenos and bell peppers Use fewer, seeded jalapenos for a more mild jelly or a greater portion of jalapenos with seeds for a spicier jelly.
- 1 cup apple cider vinegar diluted to 5% acidity
- 1.75 oz box of pectin
- 5 cups sugar
Instructions
Prepare canning materials
- Prepare a boiling water bath and mason jars.Place fresh lids in a pan of simmering water until ready to use.
Make the Jalapeño Pepper Jelly
- Mix peppers and apple cider vinegar in a large pot. Heat over medium high heat, gradually sprinkling in pectin as you stir. Turn the heat to high and bring to a boil. Add the sugar all at once and stir to combine. Bring the mixture to a full rolling boil that cannot be stirred down. Then set the timer for one minute and boil on high heat , stirring constantly so the mixture does not scorch. Remove from the heat and stir.
Process in the water bath canner.
- Ladle the jalapeño pepper jelly into jars leaving about ¼th to ?rd inch of headspace.Remove air bubbles and wipe the jar rims. Place on new, clean lids and bands and process in a boiling water bath for 15 minutes (adjusting time for altitude).Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter).Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.Store sealed jars in a cool dry place for 12-18 months for best quality.*Note* If any of the jars do not seal simply store in the refrigerator and consume within 10-14 days.
Canning is like my new favourite pastime since I've been at home so much. Always on the lookout for new recipes. I tried this recipe and it was so good! The jalapenos were a great kick and I had it with some goat cheese. Think I'm going to make some as gifts for xmas.
Is it really 4 cups of peppers? It seems like very little liquid to 4 cups peppers. Just curious before I make it. Thank you!
Hi Suzie- Yep! It's 4 cups of finely diced peppers to 1 cup of apple cider vinegar. The peppers will release a bit of liquid as they cook. Hope this helps!
That looks so pretty. Almost jewel like. I do love homemade preserves
I’ve only tried canning once. It was a lot of work but a fun project! Looking forward to making this!
I love jalapeno pepper jelly but have never made my own at home before! I can't wait to try your version - it looks delicious!
I love jalapeno pepper jelly on grilled cheese sandwiches, and to serve with cheese and crackers at parties. Thanks for the tips and tricks!!
Ok my first time trying jelly! Tried some left in the bowl after I filled my jars and it is hot!! I think I used to many Jalapenos!! Can you tame it down any when serving? Otherwise my jars look beautiful - hope they all seal!
Hi Cammy- This jelly can get pretty spicy if your peppers are extra hot (this happens to more with homegrown peppers whereas store bought seem to be a little more consistent with heat). The best way to counter the heat is to serve it with something cooling, such as cream cheese on crackers or use it as a marinade for grilled or roasted meats. Next time if you want a less spicy batch be sure to remove the jalapeno seeds before adding or increase the ratio of bell pepper to jalapeno. I find that over time the flavor and heat mellows a bit. Hope this helps!
First time canning and I chose this recipe! Once I open a can, how long is it good for in the refrigerator?
Hi Lori- it’ll be good for several weeks in the fridge. Just keep an eye on it, if it develops any mold or an off smell then it’s time to toss it. But because if the high sugar and acid content I’ve had jalapeño jelly last a couple months open in the fridge. Hope you enjoy!
Can you use banana peppers instead of green peppers?
Definitely! As long as they’re fresh, (not already canned or pickled) any pepper will work. Let me know how it turns out !
How do you know if the jelly set? Mine has rested for over 24 hours and seems a tad liquidy still.
Hi there! If the top seems a bit more loose but the bottom is set then you’re still good to go. You can give it a good stir before serving and the consistency should be okay. If the entire jar is loose then it probably didn’t set. Check the expiration date of your pectin. This also can happen if you don’t add the sugar all at once or boil for the right amount of time. Hope this helps!
If this happens and it's a bit liquidy is it still safe to use? All my jars sealed but it doesn't look as thick as other Jelly I've bought. I followed directions exactly I thought.
Hi Lori,
I'd like to make raspberry jalapeno jelly or jam. Have you ever made it? Can you send me a recipe or adjust this one please.
The closest recipe I have for a raspberry jalapeno jam would be my Strawberry Jalapeno jam. You can use this same recipe just replace the strawberries with raspberries. https://jamjarkitchen.com/2022/06/17/strawberry-jalapeno-jam/
Hope you enjoy!
I just made this and received nothing but rave reviews from "spectacular" to i will buy some from you to give as christmas gifts. I was looking for a way to use up all the jalapenos in my garden and this is it. It worked perfectly for me and set just fine.
Wonderful! So glad you enjoyed!
I used 1 cup of fresh smoked (over pecan wood) but not dried red jalapenos with 3cups diced bells. Oh my Lord. Delectable. Glazed roasted brussel sprouts with the jelly as an initial experiment. Sooooo good.
Sounds amazing! So glad you enjoyed!
Kind of new to canning. Everything looks great. I did the frozen dish to test how solid the jelly would be. Seemed to work well. My question has to do with presentation. It looks like the peppers are more concentrated toward the top of the jar. Did I end up with too little peppers? or too much sugar? Thoughts?
Hi Dan- It's pretty common for the peppers to float to the top before the jelly sets. This is more aesthetic issue than anything and you can just stir it up before serving to incorporate them more evenly. If you do want the jelly to set with the peppers distributed more evenly then about 5-6 hours after canning you can carefully tilt the jars and rotate them to move the peppers around. I usually do this for jars I'm planning to give away as gifts but I don't mess with it if I'm just making for my family to eat. Hope this helps!
First time I ever tried making jelly. I just tried this recipe (doubled it) my pectin came in 2 oz boxes so I tried to adjust to get the correct amount. However it still won’t set. I recooked it and added more pectin and still not set. Any suggestions would be greatly appreciated. Thanks
If you have the right amount of pectin there are few reasons it might not have set. One is that it may have been under boiled, which can prevent the pectin from setting, or over boiled, which is basically when you cook it for too long and the pectin begins to break down. Once you added the sugar did you bring it to a full rolling boil before setting the timer for 1 minute? If not, that could have affected the set.
And did you give it a full 24 hours before checking the set? The jelly is typically pretty liquidy right out if the water bath but sets up over time.
Hope this helps!
I’ll just made this for a second time !! The first batch got awesome reviews. However, I notice there is like a white foam at the top, in able to scoop it out once it jarred but how can I avoid this?
If it foams up I recommend either scooping the majority of it off before spooning the jars and then stirring in the rest. The foam won’t affect the safety of the jam so long as you still leave the proper amount of headspace. You can also use a knife of toothpick to mix the jam once it’s in the jars (before processing) to tamp out any bubbles and mix in foam. I hope this helps!
Can you use a low sugar pectin with this recipe?
Just made two batches of this. Super easy and very delicious! I can't wait to try it with my jalapeno poppers, egg rolls, crab rangoon, etc. I made it with jalapenos and red peppers and kept about 1/2 of the jalapeno seeds. Perfect blend of spicy and sweet! Thanks for sharing your recipe.
So glad you enjoyed!
When you say apple cider vinegar diluted to 5%, is that a special process? Making your recipe for the first time now. Thanks!!!
Great question! No it’s not a special process just a type of vinegar. The vast majority of apple cider vinegar that you buy is diluted to 5% acidity (so any major brand will work). They are a few artisanal brands of acv that dilute to 3-4% which isn’t high enough for safe water bath canning. Just check your bottle of vinegar to confirm it’s 5% and you are good to go 🙂
If this happens and it's a bit liquidy is it still safe to use? All my jars sealed but it doesn't look as thick as other Jelly I've bought. I followed directions exactly I thought.
Hi Cammy- If it's a bit liquidy it is definitely still safe to use and will still be delicious, particularly as a marinade or sauce. Is it more liquid at the top and more set at the bottom? This can happen if the peppers float to the top while setting. If so, just stir it all together and it should get a little thicker. If it didn't set at all then there are a couple reasons why that might have happened. The first would be that there either wasn't enough pectin or the pectin was out of date. The second possibility is that once adding the pectic you didn't cook at a full rolling boil for the full time specified, so the pectin didn't activate, or you over boiled and cooked much longer than the time specified, which could scorch the pectin. Let me know if this is helpful and if you have any more questions. I hope you still enjoy your jalapeno jelly!
It looks like it may be set a little at the bottom. If anything maybe I over boiled. But as long as it's safe I will enjoy! Thank you!