Jalapeño Jelly: A Step-By-Step Guide + Canning

A helpful step-by-step guide on how to make and can jalapeño jelly using water bath canning. This sweet and spicy jelly is a wow factor for appetizer trays!

I once had a 5-year-old jalapeño plant named “José Jalapeño on zee deck” that produced many jalapeños over the years. I had so many I had to search for new recipe ideas to use up all the beautiful jalapeños he’s made. This recipe, jalapeño jelly, is by far the most versatile recipe I came up with. With José being the fertile turtle he is, I took the opportunity to make and preserve my very first jelly. 

You will love this hot pepper jelly recipe if you like spicy foods. If you don’t like spicy foods, please hear me out before clicking away from this blog post. It’s ok to be skeptical about this jelly recipe, but allow me to convince you otherwise.

This sweet and spicy jalapeño jelly is not just a spreading jelly you put on toast in the morning. Jalapeño jelly is very versatile! 

Yes, jalapeños are a bit spicy, but the best part about this recipe is that you can control the heat when making it. Yes, that’s right, simply removing the stems and seeds will drastically reduce the heat of this jalapeño jelly. Add in as many as you want. The more you add, the spicier it will be.

Furthermore, if you are new to the whole canning scene like me, believe me when I say: if I can do this, you can do this! I just started water bath canning this summer; this recipe uses the same process to preserve the Sweet Pickles.

Ingredients & Equipment Needed to Make Jalapeño Jelly

• Instant-Read Thermometer or Candy Thermometer
• 4-Quart Non-Reactive Saucepan
• 12 medium jalapeño peppers 
• 2 cups apple cider vinegar, divided
• 6 cups sugar
• (2) 3-ounce pouches of liquid fruit pectin

Supplies Needed to Can and Preserve Jalapeño 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 Jalapeño

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 Jalapeños: Remove the stems of the jalapeños. Make the jalapeño jelly as spicy or mild as possible by removing some or all of the seeds and veins. You may want to use half and half to start if you do not have a high tolerance for spice. 
• Puree: Using a food processor or blender, puree the jalapeños 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 the entire 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: Pectin will not set until it reaches 220 degrees F. You’re jelly will be runny if the pectin does not set.

Canning Jalapeño 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 jalapeño 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 jars and cool. Check lids for seal after 24 hours. The lid should not flex up and down when the center is pressed.

Recipe Tips

• I encourage you to wear rubber gloves when working with this many spicy peppers to avoid accidentally rubbing the capsicum juice onto your face and skin. Pain from spicy peppers hurts almost as bad as a liquid burn. Trust me, I’m speaking from experience!
• CAUTION: WATCH OUT FOR BOILING FOAM!!! Ensure you stir the mixture with a spoon and do not stir it constantly. If the mixture starts to foam, stop stirring and back off the heat a bit.
• Use a nonreactive saucepan (not aluminum).  Metals like aluminum can react with the acid and leach a metallic flavor into your final product.
• I made the mistake of stirring constantly with a whisk. The mixture foamed up and started to rise to the top of the pot. I picked up the pot to remove it from the heat, but it didn’t stop rising, as I thought. I tried to get the pot over the sink only a few feet away but didn’t make it. This sticky syrupy jalapeño juice got all over the stove, the floor, the cabinet, and God knows where else. Talk about learning as you go… I had to stop everything for emergency cleanup. I’m still finding sticky spots on the cabinets!
• Optional: Green food coloring can be added to give the pepper jelly brighter color. (I do not use artificial coloring for my jelly.)
• Cut pectin pouches open; place the pouches into empty glasses or mugs to hold until needed.

Recipe FAQs

Ways to Use Jalapeño 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 jalapeño jelly is amazing enough to try canning for!

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