Last Updated on April 4, 2023 by Ellen Christian
When you make your own jalapeno jelly, it’s fresh and delicious. Learn how to make this versatile Jalapeno Pepper Jelly with my easy recipe.
Posts may be sponsored. This post contains affiliate links, which means I will make a commission at no extra cost to you should you click through and make a purchase. As an Amazon Associate I earn from qualifying purchases.
Jalapeno Pepper Jelly Recipe
Most people think that making their own jalapeno jelly is hard or takes too long. It doesn’t have to be that way! There are so many delicious homemade jam and jelly recipes.
With this simple recipe for homemade jalapeno pepper jelly, you can enjoy the taste of fresh peppers without all the work. This easy-to-follow recipe makes a great gift for family and friends during the holidays or any time of year.
You’ll be surprised how tasty it is when made with ingredients from your local farmers’ market in season! Enjoy my jalapeno jelly today!
Tools / equipment needed
- 8-ounce jelly jars with rings/lids
- Canner
- Plastic gloves
- Cutting board and knife
If you don’t have a hot water bath canner, you can use a large both with a lid and a rack. I love my canner and use it regularly. It’s definitely worth the investment. This one is a great option that’s very versatile.
How to sterilize jars
- Place your jar and lids in a canning pot with a rack in the bottom. If you don’t have a canning pot, you can turn a round cake pan or tart pan upside down in the bottom of the pot. It is important to have something for the jars to sit on so they don’t get too hot on the bottom and burst.
- Cover the jars with hot water, allowing the jars to fill with the water. Water should come to about 1 inch over the top of the jars.
- Place lid on the pot and bring to a simmer and heat for 10 minutes.
- Remove jars making sure the water is drained out of them. Ideally, you want to time this so you are removing the jars from the pot at about the same time as the jelly is ready to pour in so the jars will be still hot. Otherwise, the hot jelly could cause the jars to break if they are too cold.
What do you do with jalapeno jelly?
- Serve the jelly with crackers or fresh bread for a quick and easy appetizer.
- Add it to a simple jar of marinara sauce for an amazing gourmet topping for chicken, beef, or pork.
- Toss some warm pasta with butter and jalapeno jelly for the perfect sweet and spicy treat!
- Make a quick chicken-bacon salad by mixing chicken, bacon, tomatoes, and jalapeno jelly with ranch or other Italian dressing.
- Make French bread pizza by spreading some jalapeno jelly over fresh French bread, then sprinkle on grated mozzarella cheese and top it off with sliced tomatoes. Bake until the cheese has melted and enjoy!
- Mix 1/2 cup of jalapeno pepper jelly with 1 teaspoon of Dijon mustard for a quick and easy glaze for pork roast.
- Add one part jalapeno jelly to three parts cream cheese as a sweet and spicy appetizer dip.
- Mix the jelly with your favorite BBQ sauce for a sweet, smoky, and spicy update to your classic sauce.
- Add some jalapeno jelly to sour cream and cilantro for an amazing guacamole experience!
- Try mixing jalapeno jelly and melted butter over shrimp or scallops for a sweet and spicy treat.
- Stir some jalapeno jelly into your favorite queso or salsa as an easy and delicious garnish.
- Drizzle the jelly over grilled salmon for a refreshing taste of Mexico right in your kitchen!
- Mix the jelly with a little bit of water and add to a turkey or chicken salad for a flavor explosion!
- Keep it simple by serving it with crackers, fresh bread, or even some tortilla chips.
- Try it on these sour cream biscuits.
How to make jalapeno pepper jelly
- First, sterilize your jars as instructed above.
- Remove all seeds from the jalapenos. Wear plastic gloves when doing this, as they can burn your skin. Rinse out any remaining seeds under cold water.
- Chop all peppers into very small pieces. (you can use a food processor but be careful to not over chop. Peppers can become liquid very quickly.)
- Place chopped peppers into a large pot. Add ¼c. of the granulated sugar and the pectin to the peppers. Stir. Add in the water and vinegar.
- Bring to a full rolling boil, then add in the remaining sugar and stir. Return to a boil and boil for one minute.
- Ladle into the prepared jars. Clean off any jelly that may have gotten onto the rims. Place lid discs onto the jars and screw on the jar rings. Place jars into a large pot of hot water. Be sure the rack or upside-down pan is still in the pot for the jars to sit on. Can use the water you used to sterilize jars. Just may have to remove some of the water before placing jars in. Once jars are in the water, add any additional water needed to cover the jars by at least an inch.
- Cover the pot with a lid and bring to a boil. Boil for 10 minutes, then remove jars to cool on your counter overnight to thicken.
- Can be stored in a cool, dry place for up to one year.
More jelly and jam recipes
- Peach jalapeno jam
- Blackberry jalapeno jam
- Raspberry jam with pectin
- Get started making jam
- Dandelion jelly recipe
- Greek oregano jelly
- Banana jam
Related Reading
Jalapeno Pepper Jelly Recipe
When you make your own jalapeno jelly, it's fresh and delicious. Learn how to make this versatile Jalapeno Pepper Jelly with my easy recipe.
Ingredients
- 2 lg. red bell peppers
- 2 lg. green bell peppers (can use yellow or orange sweet peppers if you wish, either in combo with or instead)
- 5 jalapeno peppers (add additional jalapenos if you prefer extra hot)
- ½ c. apple cider vinegar
- ½ c. water
- 3 c. granulated sugar
- 1 box pectin (low sugar variety) Sure Gel makes one
Instructions
- First, sterilize your jars as instructed in the post.
- Remove all seeds from the jalapenos. Wear plastic gloves when doing this, as they can burn your skin. Rinse out any remaining seeds under cold water.
- Chop all peppers into very small pieces. (you can use a food processor but be careful to not over chop. Peppers can become liquid very quickly.)
- Place chopped peppers into a large pot. Add ¼c. of the granulated sugar and the pectin to the peppers. Stir. Add in the water and vinegar.
- Bring to a full rolling boil, then add in the remaining sugar and stir. Return to a boil and boil for one minute.
- Ladle into the prepared jars. Clean off any jelly that may have gotten onto the rims. Place lid discs onto the jars and screw on the jar rings. Place jars into a large pot of hot water. Be sure the rack or upside-down pan is still in the pot for the jars to sit on. Can use the water you used to sterilize jars. Just may have to remove some of the water before placing jars in. Once jars are in the water, add any additional water needed to cover the jars by at least an inch.
- Cover the pot with a lid and bring to a boil. Boil for 10 minutes, then remove jars to cool on your counter overnight to thicken.
Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 52Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 13gFiber: 0gSugar: 13gProtein: 0g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email info@confessionsofanover-workedmom.com to chat.
