Recipes » Canning ~ Preserving » Jalapeno Pepper Jelly

Jalapeno Pepper Jelly

fb iconpinterest iconpinterest iconlinkedin iconbuffer icon

Jalapeno Pepper Jelly is a sophisticated favorite to have on hand during the holidays or when unexpected guests arrive. The lovely colors and flavors complement many dishes.

We love it for its delicious simplicity in creating an instant appetizer. Open an eight ounce package of cream cheese, cut it in half, place it on a plate and pour half a jar of jalapeno pepper jelly over the cream cheese for an instant h’ourderve! Serve with butter crackers, such as Ritz.

It’s also wonderful served with grilled or roasted chicken as well. These eye-catching jalapeno jelly jars make excellent gift basket or gift bag additions. In our area, they’re often referred to as Southern Christmas jelly.


If you’ve never done any home canning before, here’s what you’ll need to get started.

How to Make Jalapeno Pepper Jelly

You’ll Need:
* 3/4 finely chopped red bell pepper
* 3/4 cup chopped jalapeno peppers (red & green)
* 1 Serrato chili pepper
* 5 cups white sugar
* 1 1/2 cups apple cider vinegar
* 1 (6 fluid ounce) container liquid pectin

Remove stems, veins, and seeds from all the peppers. Chop them very very finely, set aside.

In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar.

Bring to a rolling boil; boil for 3 minutes. Stirring constantly, add the pectin & boil hard 1 full minute.

Pour into hot, sterilized jars and top with sterilized lids.

Secure lids with bands and allow jars to cool slowly to seal.

If you want to be sure that the peppers are even throughout the jars use Room Temperature peppers (not cold!) and flip the jars every 30 minutes when they are cooling.

Makes about 6 half pints.

Do NOT Double the Recipe, it won’t set.

View More Canning & Preserving Recipes

15 thoughts on “Jalapeno Pepper Jelly”

    • I’m new to canning and I would really like to try this.

      Why do you not water bath it? and does it have to be liquid pectin?

      if you don’t use liquid pectin, you will make jalapeno syrup, not jelly.

      as for waterbath, it’s personal preference, i’ve made jalapeno jelly like this for years and never had an issue.
      if you’re worried about it, you can process them for 10 minutes in a water bath canner.

    • I’m new to canning and I would really like to try this.

      Why do you not water bath it? and does it have to be liquid pectin?

      you can make up a pectin mix with apples. do a google search for apple pectin stock and have a go. there are so many recipes for it but they are all the same, just water and apples.

  1. oh, i’ve always wondered how the red kind gets to be red! i’ve made jalapeno pepper jelly, but it’s always green. so good though!

    one of my favorite snacks, just like you posted it.

    • Can’t find anywhere to print this off. Can you help me.?

      Here are directions on how to Print on the site – – How to Print Articles Recipes and Forum Threads

      Also regarding the amounts, it makes about 6 half pint jars.

    • I made this and it was a soft set. Is that the way it is suppose to be?

      It’s not hard, but it shouldn’t “pour” out of the jar, you definitely have to spoon it out of the jar to place it on the cream cheese to serve. Were the peppers overly juicy?

  2. What would this be good on please? I am not a heat person for my foods but my other half is and I have family who love heat with their food. I would also have to make with sugar substitute.


Leave a Comment