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 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Appetizer, Snack
Cuisine: American
Keyword: Canning, jam recipe, jelly recipe
Servings: 6half pints
Calories: 685kcal
As an Amazon Associate I earn from qualifying purchases.
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.
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.