If your taste buds love a little zing and your kitchen needs a new conversation starter, this Jalapeno Pepper Jelly is about to be your next obsession. It’s the sweet and spicy jelly you didn’t know you needed—but trust me, you’ll wonder how you ever entertained without it. Whether you’re dressing up a charcuterie board or glazing your holiday ham, this homemade jelly recipe adds a wow factor that’s as easy to make as it is to devour.
As a busy mom, entertainer, or flavor adventurer, you deserve recipes that impress without stress. That’s why this jelly is a game-changer: minimal prep, basic ingredients, and jars of glossy red-and-green goodness that make perfect gifts or pantry staples.
Why You’ll Love This Jalapeno Pepper Jelly
This jelly strikes that elusive balance—just the right amount of sugar to temper the jalapeño’s kick, and enough vinegar for that tangy zip. The red bell peppers bring a subtle sweetness and vibrant color, while the jalapeños bring the sass. It’s like a little fiesta in a jar!
Ingredients
- 2 large red bell peppers (approx. 10.5 oz)
- 10–12 large jalapeños (approx. 10.5 oz)
- 1 1/2 cups apple cider vinegar (or white vinegar)
- 6 cups granulated sugar
- 1 1/2 pouches liquid pectin (about 3 oz)
- 1 tsp salt
Steps to Sweet and Spicy Jelly Bliss
- Sterilize Your Jars: Boil 6 x 8 oz jars (or 3 x 16 oz) in water for 10 minutes. Let them dry completely.
- Prep the Peppers: Wash both types of peppers in cold water with a splash of vinegar. Rinse and pat dry. Chop finely using a food processor or knife.
- Cook the Jelly Base: In a large stockpot, mix chopped peppers, vinegar, sugar, and salt. Bring to a full rolling boil on high heat, stirring constantly.
- Add Pectin: Stir in liquid pectin and boil for 1 more minute.
- Jar It Up: Carefully pour jelly into hot jars, leaving 1/4 inch headspace. Wipe rims clean, seal, and screw on lids.
- Water Bath Time: Process in a boiling water canner—10 minutes for 8 oz jars, 15 minutes for 16 oz. Adjust if you’re at a higher altitude.
- Rest and Set: Let jars sit at room temperature for 24 hours. Listen for that satisfying “pop” to know they’ve sealed.
Hot Tips for Jelly Success
- Wear gloves when handling jalapeños. Trust me, you don’t want to learn this the hard way.
- If you want less heat, remove the seeds and membranes from the jalapeños.
- No food processor? No problem. Just get chopping—the finer the better.
- Cloudy jelly? Sometimes it happens. Don’t sweat it—it still tastes amazing.
- Use a jar funnel if you have one; your countertops will thank you.
How This Jelly Became a Family Favorite
This jalapeno pepper jelly was born out of holiday desperation—picture me, apron askew, scrambling for a last-minute hostess gift. I threw it together on a whim, slapped a cute label on it, and gifted it with crackers and cream cheese. Not only did it save the day, but it also became a fan favorite. Now my kids ask for it every time we fire up the grill—who knew it makes a killer burger topper?
Perfect Pairings: What to Serve with Jalapeno Pepper Jelly
- Charcuterie boards: This is the ultimate charcuterie condiment. Serve it alongside sharp cheddar or brie.
- Over cream cheese: Pour over a block of cream cheese and serve with crackers for an effortless appetizer.
- With meats: Brush it on chicken, pork chops, or even ribs during the last few minutes of grilling.
- On sandwiches: It adds a sweet-and-spicy surprise to turkey or ham sandwiches.
Storage Tips to Keep It Fresh
Once the jars have cooled and sealed, store them in a cool, dark place. They’ll keep up to a year, making them perfect for gifting or pantry stockings.
After opening, pop them in the fridge and use them within 3–4 weeks. If the jelly seems too firm or too loose after setting, don’t panic—it’s still delicious and usable. Spread it, stir it into glazes, or dollop onto cheese plates. Nothing goes to waste!
FAQs About This Homemade Jelly Recipe
Can I use less sugar?
Traditional jelly needs sugar for both flavor and structure. If you want to reduce sugar, look for low-sugar pectin to avoid a runny mess.
Can I swap out jalapeños for another pepper?
Absolutely! Serranos will up the heat, while banana peppers mellow it out. Mix and match for your perfect balance.
How do I know my jars are sealed correctly?
The lid should be concave and not move when pressed. No “pop”? No problem—just refrigerate and enjoy within a few weeks.
Can I skip the water bath?
For shelf-stable jelly, the water bath is a must. But if you’re planning to refrigerate and use it within a month, you can skip it.
Bring On the Flavor: Try Jalapeno Pepper Jelly Today!
If you’re craving something that dazzles your guests and livens up your meals, Jalapeno Pepper Jelly is your new go-to. From lazy Sunday brunches to fancy dinner parties, this sweet and spicy jelly delivers a pop of flavor (and color) that turns ordinary into unforgettable. Once you make it, you’ll find yourself reaching for it again and again—and maybe even hiding a jar or two for yourself. Hey, no judgment here!
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Sweet Heat in a Jar: Jalapeno Pepper Jelly You Need to Try!
- Total Time: 40 minutes
- Yield: Approximately 6 x 8 oz jars (or 3 x 16 oz jars) 1x
Description
This vibrant Jalapeno Pepper Jelly is a sweet and spicy delight that adds zing to everything from charcuterie boards to grilled meats. Made with red bell peppers, jalapeños, vinegar, and sugar, this glossy jelly is perfect for gifting, entertaining, or simply elevating everyday meals. It’s easy to prepare, shelf-stable, and endlessly versatile.
Ingredients
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2 large red bell peppers (approx. 10.5 oz)
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10–12 large jalapeños (approx. 10.5 oz)
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1 1/2 cups apple cider vinegar (or white vinegar)
-
6 cups granulated sugar
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1 1/2 pouches liquid pectin (about 3 oz)
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1 tsp salt
Instructions
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Boil jars for 10 minutes to sterilize, then let dry.
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Wash peppers in cold water with vinegar, rinse, dry, and finely chop.
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In a stockpot, combine chopped peppers, vinegar, sugar, and salt. Bring to a rolling boil over high heat, stirring constantly.
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Stir in liquid pectin and boil for 1 additional minute.
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Pour jelly into hot jars, leaving 1/4 inch headspace. Wipe rims, seal, and screw on lids.
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Process jars in boiling water: 10 minutes for 8 oz jars, 15 minutes for 16 oz (adjust for altitude).
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Let jars sit at room temperature for 24 hours. Listen for the sealing “pop.”
Notes
Wear gloves when handling jalapeños.
For less heat, remove seeds and membranes.
Chop peppers finely by hand if no food processor is available.
Cloudy jelly is fine—it still tastes great.
Use a funnel to reduce mess when jarring
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Preserves / Condiments
- Method: Boiling / Canning
- Cuisine: American