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.
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
No. The pectin will help thicken the puree into jelly. There is no need to drain the liquid.
Store processed jelly jars in a cool dark pantry for 18 months to two years.
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.
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!
Jalapeño Jelly: A Step-By-Step Guide On How To Make and Can Jars
Useful Equipment:
- Non-Reactive Pot (do not use aluminum)
- Kitchen Towel
Ingredients
- 12 medium jalapeño peppers
- 2 cups apple cider vinegar divided
- 6 cups sugar
- 6 ounces liquid pectin (2) 3-ounce packages
- green food coloring optional (I never use it)
Instructions
- 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.
- Remove the stems of the jalapeños. Make the jalapeño jelly as spicy or mild as you want, by removing some or all of the seeds and veins.
- Using a food processor or blender, puree the jalapeños with 1 cup of the apple cider vinegar, until smooth. (Do not strain)
- Combine the puree, the remaining cup of apple cider vinegar and sugar in a large nonreactive pot, over medium heat. Bring to a boil, stirring frequently with a spoon. Boil the mixture for 10 minutes.
- Cut pectin pouches open; place the pouches into empty glasses or mugs to hold, until needed.
- Add both pouches of pectin as quickly as possible. Squeeze entire contents from each of the two pouches. 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.
- Remove from heat. Add food coloring if using. Using a spoon, skim the foam if necessary.
- Using a ladle and canning funnel, ladle the hot jalapeño jelly into the prepared hot jars, leaving ¼-inch headspace. Wipe the rim; center lid on the jar and apply band until 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 center the center is pressed.
Notes
- 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.
Anonymous says
OMG. My mouth is watering. Ship me some!!!!!
The Mountain Kitchen says
Email me your address!
Sarah says
WHOA! I love this idea 🙂 YUM!!!!
The Mountain Kitchen says
Sarah, the possibilities are endless with this stuff. I cannot wait to try it out and an ingredient!!
Colleen says
Yes! Yes! Yes! This reminds me of my dear friend Betty! A party with her always involved pepper jelly!
The Mountain Kitchen says
Scrumptious! You’ve gotta try making this, Coleen!
Julie says
I love jalapeno jelly but have never made it. I do love it on cheese boards or with philly cream cheese too!
The Mountain Kitchen says
Julie, it’s worth the time and effort, which really isn’t that bad.
Annie says
I want this on a burger, on my toast, on my grilled cheese, in an omelette…I basically want it everywhere. Looks delicious – I really need to get into canning, this looks so fun! 🙂
The Mountain Kitchen says
Thanks. Sounds like Doctor Seuss, Annie…lol! Canning is becoming addictive.
Antonia says
This is awesome and I love the name of your pepper plant 😉 I could eat loads of this!
The Mountain Kitchen says
Thank you Antonia! I came up with the idea from the comedian Jeff Dunham…lol! I cannot explain how good this stuff is.
Paula Baker says
Delicious!!! It’s really good with peanut butter and bacon on toast. If your jelly mixture starts foaming, stir in a tsp or so of butter. It doesn’t change the taste and it lowers the foam.
The Mountain Kitchen says
Hi Paula! Great tips!! Thank you so much for sharing! 🙂
Carl says
My jelly did not set followed the recipe to a tee I did use ball pectin 2 three ounce pkgs
The Mountain Kitchen says
Hi Carl,
I’m sorry that your jelly did not set up. I immediately checked the ingredients and they are all correct. I feared maybe I had a typo on my part. I’m not sure exactly what happened with your jelly. I have used this recipe two or three times without any issues. I am wondering if perhaps it didn’t boil hard enough. I have read that it can take up to 48-hours sometimes for the jell to set. How long has it been?
Here are a couple articles I found online about jelly not setting up:
http://www.pomonapectin.com/jell/
http://www.homefamily.net/2011/07/16/what-to-do-when-your-jelly-doesnt-set/
Perhaps you can try these suggestions. I hope this helps!
Debbie
David Spivey says
This was the recipe that I was looking for, very good jelly.
Christie says
Thank you for posting a recipe. I have a ton of jalapenos left from last year’s garden in the freezer. Can i use these if i thaw them first? And it still be safe to store on the shelf after water bath canning?
The Mountain Kitchen says
Hi Christie! Yes, you can. Just take them out and let them thaw and drain well before processing them in the food processor, that way there won’t be any added moisture to the batch. I hope these turn out for you. Enjoy!!
Angela says
A perfect recipe! Keeping the seeds of 6 jalapenos makes a sweet and hot jelly. Really, really good! I added an orange bell pepper just to give it extra bulk. The recipe made 8, 8 ounce jars for me. My jalapenos were large.
The Mountain Kitchen says
Hi Angela! We are so glad you liked this recipe. This is one of my favorites. Thanks for taking the time to comment. Enjoy your Jalapeno Jelly!
Thomas Trenkler says
If you like drinking cider vinegar from the bottle, then this recipe is for you. Absolutely disgusting and a waste of time, money and Scarce canning supplies! Never, ever again!
The Mountain Kitchen says
I’m sorry you feel this way, Thomas. Most people love this recipe. It’s great poured over cream cheese, and that will cut the taste. It’s not meant to be eaten alone. Thanks for your opinion.
Smith says
This is a perfect recipe and instructions. If you taste the vinegar, you’re doing something wrong. I’ve used this recipe for years. I like to leave the peppers a little chunky and not too smooth. I enjoyed your good instructions for beginners. I worry not many young-uns want to learn. You are a teacher and that is so important!
The Mountain Kitchen says
Thank you so much for your rebuttal to previous comments. It means a lot. We appreciate your support!
Dorothy says
Can I use powdered pectin? How long do you process pints?
Thanks for any help you can give me
The Mountain Kitchen says
Hi Dorothy! Process time for pint jars is the same: 10 minutes. I’m not sure about the powdered pectin. I feel like you could use it but I do not know for sure.