This sweet and spicy Jalapeño Pepper Jelly is the perfect combination of heat, tang, and sweetness, ideal for water bath canning and gifting. Whether you spoon it over cream cheese, glaze grilled meats, or add it to charcuterie boards, this vibrant jelly is a must-make for anyone who loves bold, versatile condiments. Plus, it's a great way to preserve fresh peppers year-round!
Y'all, I am seriously picky when it comes to pepper jelly and after testing countless versions over the years, this one stands out as hands-down my favorite. Made with only a handful of fresh, wholesome ingredients: jalapeños, bell peppers, sugar, apple cider vinegar, and pectin, this jelly strikes the perfect balance of sweet, spicy, and tangy without being overly sugary or artificial-tasting.
Whether you're spooning it over a block of cream cheese with crackers (my go-to party snack), using it as a glaze for grilled meats, stirring it into dressings, or giving it as a gift from your canning stash, this recipe delivers. If you've ever been disappointed by store-bought versions or overly complicated homemade ones, this is the pepper jelly recipe that will finally win you over.
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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Why you will love this pepper jelly.
Perfect balance of sweet, spicy, and tangy - Not too hot, not too sweet, just the right kick in every bite.
Made with simple, fresh ingredients - No food coloring, corn syrup, or weird additives, just fresh peppers, vinegar, sugar, and pectin.
Canning-friendly - Designed for safe water bath canning so you can enjoy or gift it year-round.
Ridiculously versatile - Serve it over cream cheese, as a glaze for meats, a dip for egg rolls, or even stirred into vinaigrettes or pan sauces.
Perfect for gifting - A homemade preserve that's as beautiful as it is delicious-ideal for holidays, housewarmings, or hostess gifts.
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.
Jalapeño Jelly FAQs
Generally the heat level is mild to medium but this depends on the heat level of your particular peppers and how many seeds you leave in. For extra heat, leave in more seeds. For less heat, remove all seeds and membranes or replace some jalapeños with more bell peppers.
To be honest I have not had much luck with this. Powdered and liquid pectin aren't 1:1 substitutes and in the past liquid pectin has not set in the same way. So I recommend using powdered for this particular recipe.
When properly processed in a water bath and sealed, it will last up to 18 months in a cool, dark place. Once opened, store in the fridge and use within 1-2 months as long as it smells fresh and there is no visible mold.
Jelly that doesn't set is often due to under or over boiling the pectin (You should set the timer for 1 minutes after it reaches a full rolling boil and then remove it from the heat after the timer goes off). Or it could be an issue with expired/ineffective pectin or incorrect measurements. If it's only been a few hours and your jelly hasn't thickened give it another 24-48 hours and then check again. If it stays runny, use it as a glaze or sauce. It'll still taste amazing.
Serve it over cream cheese with crackers, use it as a glaze for chicken, pork, or salmon, stir into sauces, or add it to charcuterie boards for a sweet-spicy pop.
Other recipes you will love.
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.
Amy
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.
Suzie
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!
jamjarkitchen
Hi Suzie- Yep! It's 4 cups of finely diced peppers to 1.25 cup of apple cider vinegar. The peppers will release a bit of liquid as they cook. Hope this helps!
Jacqueline Meldrum
That looks so pretty. Almost jewel like. I do love homemade preserves
Matt
I’ve only tried canning once. It was a lot of work but a fun project! Looking forward to making this!
Anjali
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!
Susan
I love jalapeno pepper jelly on grilled cheese sandwiches, and to serve with cheese and crackers at parties. Thanks for the tips and tricks!!
Cammy
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!
jamjarkitchen
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!
Lori Mullins
First time canning and I chose this recipe! Once I open a can, how long is it good for in the refrigerator?
jamjarkitchen
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!
Teresa
Can you use banana peppers instead of green peppers?
jamjarkitchen
Definitely! As long as they’re fresh, (not already canned or pickled) any pepper will work. Let me know how it turns out !
Ashley
How do you know if the jelly set? Mine has rested for over 24 hours and seems a tad liquidy still.
jamjarkitchen
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!
Cammy
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.
Kathleen
Depending on the pot size and the humidity it could take up to a week to set- I never can jelly when it is raining and use a tall wide pot for heat distribution, also make sure you reach 240 degrees when on your last boil (i use a candy thermometer). I did A LOT of research on jelly making when I started because the recipes i was using didnt give these important bits of info... oh yes and make sure your pectin is not out of date.
Kaylyn Gallagher
hey there, we just made this over the weekend but the jelly did not set, it is very thin. can we fix this somehow? we used liquid pectin as that is all they had in the store. hoping we can save the 6 cans we made as it is far too thin to be a jelly. Help!
jamjarkitchen
I’m sorry to hear that! I don’t usually recommend using liquid pectin as it’s not really interchangeable with powdered pectin and I have never achieved strong sets with it. Unfortunately there’s not really a way to “save” it as a set jelly. However, you can use the mixture as a marinade for meat, it’s also great brushed on brussel sprouts or carrots and then roasted or used in place of a sweet chile sauce. I hope this helps!
Elaine
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.
jamjarkitchen
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!
cindy
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.
jamjarkitchen
Wonderful! So glad you enjoyed!
Kris
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.
jamjarkitchen
Sounds amazing! So glad you enjoyed!
Ardell
All the peppers floated to the top?
jamjarkitchen
Hi Ardell - Sometimes the peppers do float to the top in this recipe but fortunately it shouldn't affect the set of the jelly or the flavor. Just give it a stir before serving.
While some peppers will always float to the top there are a couple of reasons it might be more noticeable. The first is the size of the dice. Peppers cut into larger pieces tend to float to the top. Or perhaps the distribution of peppers between the jars.
If you want to ensure the peppers are evenly distributed you can slightly tilt and turn the jars once every hour for 5-6 hours while the jelly is setting. This will give it a more uniform look.
Hope this helps and I hope you enjoy!
Dan
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?
jamjarkitchen
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!
Missy
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
jamjarkitchen
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!
Melissa
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?
jamjarkitchen
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!
Donna
Can you use a low sugar pectin with this recipe?
Julianne Toenges
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.
jamjarkitchen
So glad you enjoyed!
Kelly Waldo
When you say apple cider vinegar diluted to 5%, is that a special process? Making your recipe for the first time now. Thanks!!!
jamjarkitchen
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 🙂
Cammy
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.
jamjarkitchen
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!
Cammy
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!
Eric B
I just pulled 7 half pints out and they are cooling..
My peppers floated to the top, will they sink as it cools?
jamjarkitchen
Hi Eric- 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!
Ariana
Does jelly have to be canned? It can't be used right after it's made or will this affect the consistency?
Terry E.
I have been canning for about 20 years but have never made pepper Jelly. I have my second batch cooling right now so that should tell you how good it is! The first batch is spicy but I wanted to turn up the heat in the second so all of the Jalapeños I used still had seeds and membranes. I added just a touch of green food coloring to the second batch so I can tell the two apart. My sister has been making pepper Jelly for a long time and is changing her recipe to this one! Thank you for sharing!
Scott
Can I use liquid certo pectin
jamjarkitchen
I actually do not find the certo liquid pectin to gel as well as other pectins and you might end up with a very liquidy jelly. I recommend going with a standard powdered pectin such as ball. Hope this helps!
kslinda
I have made pepper jelly a number of times and seldom get a good "set". When I made this jelly I drained most of the liquid and since apples have pectin, I grated about a half and apple and added it to the peppers and followed the recipe. It set wonderfully, but only after setting a couple days. The apple only added to the sweetness.Now, I know that it may have set well only because I finally did it right, but think I will do this in the future as I made three batches and each set great. Even though I drained off most of the juice, each batch produced 7 one-half pints.
Erica
Very good! I used about 25% Jalapeños and 75% sweet bell peppers and it was mildly spicy. I love the heat so next time I will go for half of of each and I will leave the seeds in!
brandy friend
I'm trying your jalapeno jelly recipe for the first time it calls for 4 cups of peppers how many Jalapeños do u put in it and the rest bell peppers. Please help
jamjarkitchen
Hi Brandy- This depends on how spicy you'd like the jelly. I typically use about a cup and a half of jalapenos and the rest bell pepper. You can also control the heat by removing the seeds of the jalapenos for a more mild jelly, or leaving them in for a spicier preserve.
Hope this helps!
Perri Lajoie
Easy, squeezy! Tastes amazing.
Lisa Loeppky
Hi I would like to know if you can make this jelly from previously frozen jalapeños?
jamjarkitchen
Hi Lisa - That should be a problem. You'll just want to thaw them before adding and drain and excess liquid. Hope you enjoy!
Nancy Ivy
I added more jalapenos. Is there a danger of botulism?
jamjarkitchen
Hi Nancy- How much more jalapenos did you add? There's quite a bit of vinegar in this recipe so you're probably okay. But it depends on how much extra.
Nancy Ivy
Made jalapeno jam with similar ingredients: 1 lb jalapenos, 1 cup cider vinegar, 4 1/4 cups sugar, 3 tbs pectin. It was delicious, but then I saw a Ball recipe calling for 2 cups vinegar. Became concerned about the acidity of my jam since jalapenis are a vegetable. Have been told to discard my jam because it wasn't a usual or ball tested recipe. Don't know what to do.
jamjarkitchen
Hi Nancy - I don't think you need to throw out your jelly. For one pound of peppers a full cup of vinegar (at 5% acidity level or greater) should be okay. Basically what you need to safely can is a ph level at or below 4.6. Jalapenos naturally have a ph level ranging from around 4.8 - 6, depending on the pepper. So the point of adding the vinegar, beyond giving it flavor, is to bring that ph level down to a safe acidity. If you want to be extra safe you can purchase a ph reader. They have strips or digital ones that aren't that expensive. This will give you peace of mind. But like I said, I think you're fine either way. If you got 8 pints or less from your recipe then that would put you at least 2 tbsp of vinegar per jar, which would be a pretty standard safe preservation ratio. Hope this helps!
Nancy Ivy
Thank you so much for the information. This is what I've been trying to find out: the ratio between the amount of jam and the vinegar. I got 5 cups of jam for each batch, using 1 cup cider vinegar for each batch.
Another question: I made a batch of peach jalapeno jam using 2 1/2 lbs peaches, 2 cups sugar, 1/4 cup lemon juice, and 6 small jalapenos. Would that be enough acid? Batch made 7 - 1/2 pint jars.