Print Pin
5 from 1 vote

Jalapeño Jelly: A Step-By-Step Guide On How To Make and Can Jars

A helpful step-by-step guide on how to make and can jalapeno jelly using water bath canning. This sweet and spicy jelly is a wow factor for appetizer trays!
Course Appetizer, Condiment
Cuisine American
Keyword canning, Jalapeno, Jalapeno Jelly, Pepper Jelly, Preserving
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 80
Calories 60kcal
Author David & Debbie Spivey


What You Need

  • canner pot with rack
  • 5 (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 head space tool
  • Ladle
  • Kitchen towel


  • 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


  • 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, remaining 1 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. Continue to boil hard for 1 minute, stirring constantly, but watching for foam.
  • 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.


Preserving Method: Water bath Canning | Yield: 5 (8 oz) half pint jars
Wear rubber gloves when working with this many spicy peppers to avoid accidentally rubbing the capsicum juice onto your face and skin.
1 serving of jelly is about a tablespoon.
Recipe adapted from


Calories: 60kcal | Carbohydrates: 15g | Potassium: 9mg | Sugar: 15g | Vitamin A: 25IU | Vitamin C: 2.5mg | Calcium: 1mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!