Easy Homemade Jalapeno Jelly Recipe: A Step-by-Step Guide

A step-by-step jalapeno jelly recipe for canning sweet and spicy jelly—perfect for appetizer trays using water bath canning.

I once had a jalapeno plant named “José Jalapeno on Zee Deck” that thrived for five years and produced an abundance of peppers. I had so many jalapenos that I had to find new recipes to use them all. Among all the recipes I tried, jalapeno jelly was the most versatile. Thanks to José’s prolific harvest, I finally had the chance to make and preserve my very first batch of jelly.

If you’re a fan of spicy foods, you’ll be thrilled with this hot pepper jelly recipe. If not, stick with me before you click away! I know this jelly might seem a bit unconventional, but let me show you how amazing it can be.

This sweet and spicy jalapeno jelly recipe isn’t just for your morning toast—it’s incredibly versatile! You can adjust the heat level to your liking by simply removing the stems and seeds. Want it mild? No problem. Craving a fiery kick? Just add more peppers!

And if you’re new to canning, don’t worry. If I can master water bath canning, you can too! This recipe uses the same easy process, so you’ll be preserving delicious jelly in no time.

Ingredients & Equipment Needed to Make Jalapeno Jelly

To make this delicious jalapeno jelly recipe, you’ll need a few key ingredients and some basic equipment. The recipe card at the end of this post lists the complete ingredient list with measurements.

Jalapenos: the star ingredient that provides the heat; for different spice levels, substitute with milder peppers like bell peppers and poblano chilis or hotter varieties like habanero.

Sugar: adds sweetness. Because of the amount of sugar needed, I do not recommend substituting as it may alter the consistency of the jelly.

Apple Cider Vinegar: Balances flavors and aids in preservation; swap with white or rice vinegar for flavor changes.

Liquid Pectin: thickens the jelly; although I have not experimented with them, powdered pectin or natural apple pectin can be used as alternatives.

Equipment Needed to Make Jelly

Instant-Read Thermometer or Candy Thermometer
4-Quart Non-Reactive Saucepan

Supplies Needed to Can and Preserve Jalapeno Jelly

Water bath Canning | Yield: 5 (8-ounce) half-pint jars | The recipe card at the end of this post lists the complete ingredient list with measurements.

Canner pot with a rack
Five 8-ounce half-pint glass preserving jars with lids and bands
A large non-reactive pot (do not use aluminum)
Ball® Canning Utensil Set (includes jar lifter and lid lifter canning funnel and headspace tool)
Ladle
Kitchen towel

How to Make Jalapeno Jelly

This recipe is adapted from BallFreshPreserving.com. I have made this jelly several times, and this post is based on my own experiences.

Make the Jelly

Prepare the jalapenos: Remove the stems. Remove some or all of the seeds and veins to make the jalapeno jelly as spicy or mild as possible. If you do not have a high tolerance for spice, you may want to use half and half to start.

Puree: Using a food processor or blender, puree the jalapenos with half the vinegar until smooth. (Do not strain)

Cook: Combine the puree, the other half of the vinegar, and sugar in a large nonreactive saucepan over medium heat. Bring to a rolling boil, stirring frequently with a spoon. Reduce the heat and simmer the mixture uncovered for 10 minutes.

Add the Pectin: pour both pouches into the cooked puree mixture as quickly as possible. Squeeze all the contents from each of the two pouches. Continue to boil hard, stirring gently (See the Recipe Tips below about foam).
Boil over medium-high heat until a thermometer reads 220 degrees F. Depending on your stove and pot, this can take anywhere from a minute to about 5 minutes. The jelly mixture will still be thin but should thicken as it cools.
Skim: Remove from heat. Using a spoon, skim the foam if necessary.

NOTE: The pectin will not set until it reaches 220 degrees F. If it does not, your jelly will be runny.

Canning Jalapeno Jelly With A Water Bath Canner

Here’s a basic overview of how to can the jelly. The recipe card at the end of this post provides detailed instructions with times and temperatures.

Prepare boiling water canner. Heat jars in simmering water until ready for use. (Do not boil.) Wash lids in warm soapy water and set bands aside.
Using a ladle and canning funnel, ladle the hot jalapeno jelly into the prepared hot jars, leaving ¼-inch headspace. Wipe the rim with a wet paper towel; center the lid on the jar and apply the band until the fit is fingertip-tight.
Carefully place the jars into the boiling water canner for 10 minutes, adjusting for altitude. Remove the jars and cool. After 24 hours, check the lids for seal. The lid should not flex up and down when the center is pressed.

Recipe Tips

Wear Gloves: Always use rubber gloves when handling jalapenos to prevent capsaicin burns and avoid touching your face or eyes.
Avoid Boiling Foam: Stir gently and reduce heat if excessive foam forms. Skim foam at the end for a clear jelly.
Use Non-Reactive Cookware: Use stainless steel or non-reactive pots. Avoid aluminum or copper as they can affect taste.
Watch Your Utensils: Stir with a spoon, not a whisk, to minimize foaming. Reduce heat if foaming becomes excessive.
Optional Food Coloring: Add food coloring for a vibrant green, if desired, but the natural color is also great.
Prep Your Pectin: Cut open pectin pouches in advance and keep them upright in a cup to avoid mess.
Sterilize Your Jars: Ensure jars are properly sterilized using a water bath canner for safe storage.

Storage and Refrigeration

Jalapeno jelly can be stored in various ways, depending on whether it’s been canned or opened. I do not recommend freezing it as it changes the texture and gets a little watery.

Unopened and Canned: Store in a cool, dark place for up to two years.
Opened Can: Refrigerate after opening for 2-3 months.

Recipe FAQs

My mixture is extremely watery. Do I need to drain the excess liquid?

No. The pectin will help thicken the puree into jelly. There is no need to drain the liquid.

How long is jalapeno jelly good for?

Store processed jelly jars in a cool dark pantry for 18 months to two years.

My jelly did not set. Can I fix the jelly that did not set?

YES! This actually happened to me. You must break the sealed jars and reheat the thin jelly in a saucepan with two tablespoons of freshly squeezed lemon juice. The natural pectin of the lemon will help thicken the jelly. Bring the mixture to a boil and make sure it gets up to at least 220 degrees F before turning off the heat. Then process the jars again. The jelly mixture will still be thin but should thicken as it cools.

jalapeno jelly with crackers and cream cheese

Ways to Use Jalapeno Jelly

My favorite way to enjoy this jelly is with a little dab of cream cheese atop a cracker or baguette as a glaze over cream cheese, pork, beef, or chicken. You can also add some to a grilled cheese sandwich! The possibilities are endless.

Pepper jelly also makes a great gift for all of the spicy food lovers in your life!

I know canning seems intimidating, but I promise it’s not hard. Believe me; this jalapeno jelly recipe is amazing enough to try canning for!

Please give José a BIG round of applause for the inspiration!

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