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Easy Homemade Jalapeno Pepper Jelly Recipe

This easy homemade Jalapeno Pepper Jelly recipe is the perfect blend of sweet and spicy. It is so wonderful to be able to create a jelly at home that has just the right amount of sweet and heat. Just the way we like it.

Budget Friendly Recipe with Simple Ingredients

This easy recipe is simple to follow and results in a delicious condiment that can be enjoyed on sandwiches, burgers, or simply eaten straight from the jar. You may just find yourself becoming a jalapeno jelly addict.

If you enjoy frequenting farmers markets or have that green thumb, this recipe is a perfect way to use bell peppers and hot peppers such as jalapenos.

This recipe will make 6 half pints of Jalapeno Pepper Jelly. Add a pretty cloth top to your canning jar and they will make a great gift.

Jalapeno Pepper Jelly Recipe

Hot and Spicy Jelly or Mild Pepper Jelly

Hot pepper jelly recipe versus mild pepper jelly. If you prefer no heat at all, just leave out the jalapeno peppers and relace that number of peppers with a bit more green bell peppers or other colored sweet pepper that you enjoy.

Sterilize the Jars

Before making the jalapeno jelly, I like to sterilize my canning jars first; 6 8-ounce canning jars. That way, they are ready when the jam is cooked.

There are two methods that can be used to sterilize the jars.

Run the jars, lids, and rings through the dishwasher on the hot setting. When the cycle is complete, just remove them and they are ready to go. Pro Tip. Make sure to use new lids each time you can.

Additionally, you can boil them in water just for a few minutes before using. Generally, I will use this method as it tends to soften the rubber seal. I think the lids seal better when they are softened from the boiling water.

Pepper Jelly

How to Make Jalapeno Jelly

Use any color of bell pepper, red pepper, yellow pepper, or green pepper. They will each have a slightly different level of sweetness. Begin by removing the seeds, stems and veins of bell peppers. Give them a rough chop if you will be pulsing them in the food processor. Otherwise, you can chop them into a fine dice by hand.  

Next, prep the jalapeno peppers. To be safe when working with the hot peppers, it is recommended to use rubber gloves when handling. Cut the top off the jalapenos and remove the veins and seeds. More heat comes from the veins and seeds; therefore, if you prefer your jelly a bit hotter, keep the veins and seeds in some of the hot peppers. Pulse in the food processer to a rough chop.

Pour the peppers into a mesh strainer to remove the excess liquid. Otherwise, the jam could end up too runny.

Add the peppers to a large pot with the sugar, apple cider vinegar, and salt. Over medium-high heat, bring this mixture to a boil, stirring occasionally. Boil for 10 minutes.

Add the liquid pectin or powdered pectin and continue boiling for 1 more minute. Remove from heat.

Once cooked, let the jelly sit and cool for a few minutes skim off any foam film that may form on top before pouring into the jars to seal them.

Home Canning Homemade Jelly

How to Can Jelly

Begin with the warm, sterilized jars, lids, and rings. Pro Tip. If the jars are cold when the hot liquid is added, they could crack. Use the hot jars right after they are sterilized. I generally boil them in water and just keep them in the hot water until ready to use. When the jam is done cooking, just remove the jars, drain off the water and place them on a towel.

Carefully ladle the hot jelly into the jars making sure to leave ¼-inch space from the top of the jar. This will leave room for expansion of the contents in the jar. Pro Tip. Use a wide mouth funnel for less mess when ladling the jam into the jars.

Once the jars are filled with the jam, wipe rim with a paper towel, and add the lids to the top of the jars, making sure to center lid. Screw on the rings tightening the bands to just fingertip tight.

Process for 10 minutes in hot water bath. Place the jars filled with the jam beck into the pot of water on the rack. Bring the water back up to a full rolling boil and continue to boil for 10 minutes.

Carefully remove and place jars on a towel 1-inch apart. Leave the jars untouched for 10-12 hours. This will allow the jars to cool down and the lids to seal.

How to Check the Seal on Canning Jars

Sometimes, you can hear the lids make a popping noise when they first seal.

However, after the jars have cooled 10-12 hours, gently press on the middle of the lid to check for a good seal. If the lid springs back when you remove your finger, the lids are not sealed. Pro Tip. Don’t get rid of the jars that did not seal. Just place them in the refrigerator and use within a few months.

When removing your finger, the lid should not move at all. In fact, you should be able to remove the ring, keep the lid on and turn the jar upside down. The lid should stay attached.

Once the jam is canned and properly sealed, it can be stored 1-2 years.

Homemade Appetizer pepper jelly and cream cheese

How to Use Pepper Jelly

There are a lot of ways to use this sweet and a bit spicy jelly. Here are a few ideas to get you started.

Pepper Jelly Appetizer Recipe

One of my favorite ways, is to pour some over a block of cream cheese. Serve this as an appetizer with crackers. Our family just loves this. The next time you have guests over or need to bring a dish-to-pass, this is a delicious and super easy option.

Make your PB & J spicy by using this pepper jelly.

Make your own sandwich spread of dip by mixing equal parts of mayo and pepper jelly.

Pepper Jelly with Various Colors of Peppers

Recipe with Pepper Jelly

Top a bagel with cream cheese, jalapeno pepper jelly, and a bit of everything bagel for a delicious snack.

What to Eat With Pepper Jelly

Hot Pepper Jelly Glazed Chicken Wings are simple and scrumptious. Just brush the jam on the wings and back or air fry.

Glaze over pork chops, ham, chicken, or salmon while grilling or baking.

Use it to glaze meatballs. Just add frozen meatballs with a jar of jalapeno pepper jelly to a slow cooker. Once things are hot and bubbly, you are ready to serve.

How Long Does Jalapeno Pepper Jelly Last?

Once processed and properly canned. Jalapeno jam can last up to 2 years for best freshness. Store in a cool dark place. Once the jelly is opened, refrigerate and it will last up to 3 months.

How to Cut Jalapenos Without Coughing?

Some people start coughing when cutting jalapenos. If this happens to you, tie a damp towel or bandana around your nose and mouth loosely over your mouth and nose. This will reduce the amount of capsaicin that gets into your airway.

How do you stop the burning from jalapenos after cutting them?

To reduce the burning, mix up a paste solution of equal parts of baking soda and water. spread this over your hands. Once dried, the paste can be washed off. Repeat as necessary until the burning has stopped. I recommend wear rubber gloves when working with a hot pepper to avoid the potential of burning your hands in the future.

How to Reduce the Spiciness?

I have been there; you have made your pepper jelly a bit too spicy. No worries, just add sweetness such as sugar or honey to counter act the spiciness. I have done this successfully with soups that turned out a bit too spicy. Add 1 teaspoon at a time until the desired heat is reached.

When you have the perfect balance of heat for your tastebuds, this recipe is just the best. It is a great way to make your own jelly food right at home any time of year.

If you are someone like me that enjoys making delicious food for your family that is wholesome, you may enjoy these recipes too.

If you have never had the opportunity to try peach salsa, I urge you to make this recipe for your family.

When you start with fresh ingredients, recipes always seem to taste better. This mango salsa is so addicting.

This grape jelly barbecue sauce has been a staple in many Midwest homes. It is the basic sauce for slow cooker meatballs that are served at so many gatherings.

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Easy Homemade Jalapeno Pepper Jelly Recipe

This easy homemade Jalapeno Pepper Jelly recipe is the perfect blend of sweet and spicy. It is so wonderful to be able to create a jelly at home that has just the right amount of sweet and heat. Just the way we like it.
*This recipe makes 6 half pint jars with approximately 16 (1 Tbsp) servings in each jar – 96 servings
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Appetizer, Snack
Cuisine: American
Keyword: Canning, jam recipe, jelly recipe
Servings: 6 half pints
Calories: 685kcal

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Ingredients

  • 4 Cups Bell Pepper
  • 1/4 Cup Jalapeno Pepper
  • 1 Cup Apple Cider Vinegar
  • 2.62 Ounces Sure Jell Powder Pectin Each box is 1.75 ounces. use 1 and 1/2 boxes.
  • 5 Cups Granulated Sugar

Instructions

  • Before making the jalapeno jelly, I like to sterilize my canning jars first; 6 8-ounce canning jars. That way, they are ready when the jam is cooked.
  • There are two methods that can be used to sterilize the jars.
  • Run the jars, lids, and rings through the dishwasher on the hot setting. When the cycle is complete, just remove them and they are ready to go.
  • Additionally, you can boil them in water just for a few minutes before using. Generally, I will use this method as it tends to soften the rubber seal. I think the lids seal better when they are softened from the boiling water.

How to Make Jalapeno Jelly

  • Use any color of bell pepper, red, yellow, or green. They will each have a slightly different level of sweetness. Begin by removing the seeds, stems and veins of bell peppers. Give them a rough chop if you will be pulsing them in the food processor. Otherwise, you can chop them into a fine dice by hand.
  • Next, prep the jalapenos. To be safe when working with the hot peppers, it is recommended to use rubber gloves when handling. Cut the top off the jalapenos and remove the veins and seeds. More heat comes from the veins and seeds; therefore, if you prefer your jelly a bit hotter, keep the veins and seeds in some of the hot peppers. Pulse in the food processer to a rough chop.
  • Pour the peppers into a mesh strainer to remove the excess liquid. Otherwise, the jam could end up too runny.
  • Add the peppers to a large pot with the sugar, apple cider vinegar, and salt. Over medium-high heat, bring this mixture to a boil, stirring occasionally. Boil for 10 minutes.
  • Add the pectin and continue boiling for 1 more minute. Remove from heat.
  • Once cooked, let the jelly sit and cool for a few minutes skim off any foam film that may form on top before pouring into the jars to seal them.

Your Own Private Notes

Notes

How to Can Jelly

Begin with the warm, sterilized jars, lids, and rings. Pro Tip. If the jars are cold when the hot liquid is added, they could crack. Use the hot jars right after they are sterilized. I generally boil them in water and just keep them in the hot water until ready to use. When the jam is done cooking, just remove the jars, drain off the water and place them on a towel.
Carefully ladle the jelly into the jars making sure to leave ¼-inch space from the top of the jar. This will leave room for expansion of the contents in the jar. Pro Tip. Use a wide mouth funnel for less mess when ladling the jam into the jars.
Once the jars are filled with the jam, wipe the rim, and add the lids to the top of the jars. Screw on the rings tightening the bands to just fingertip tight.
Process for 10 minutes in boiling water. Place the jars filled with the jam beck into the pot of water on the rack. Bring the water back up to boiling and continue to boil for 10 minutes.
Carefully remove the jars and place on a towel 1-inch apart. Leave the jars untouched for 10-12 hours. This will allow the jars to cool down and the lids to seal.

How to Check the Seal on Canning Jars

Sometimes, you can hear the lids make a popping noise when they first seal.
However, after the jars have cooled 10-12 hours, gently press on the middle of the lid. If the lid springs back when you remove your finger, the lids are not sealed. Pro Tip. Don’t get rid of the jars that did not seal. Just place them in the refrigerator and use within a few months.
When removing your finger, the lid should not move at all. In fact, you should be able to remove the ring, keep the lid on and turn the jar upside down. The lid should stay attached.
Once the jam is canned and properly sealed, it can be stored 1-2 years.

Nutrition

Calories: 685kcal | Carbohydrates: 173g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 251mg | Fiber: 2g | Sugar: 171g | Vitamin A: 3151IU | Vitamin C: 131mg | Calcium: 12mg | Iron: 1mg

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