Jalapeño Pepper Jelly is sweet and spicy, can be used for appetizers, or as a glaze for pork or chicken. Canning instructions for long term storage included!Jalapeño Pepper Jelly is sweet and spicy, can be used for appetizers, or as a glaze for pork or chicken. Canning instructions for long term storage included!

Well, here it is…the recipe I found for making and canning the most wonderful Jalapeño Pepper Jelly ever! It is a fantastic jelly to use as an appetizer, or as a glaze on cooked pork or chicken.

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What Can You Use Jalapeño Pepper Jelly For?

We LOVE this jelly…it’s sweet and a bit spicy, and is amazingly fantastic when served over a block of cream cheese, with some good crackers to spread it on. Talk about a yummy appetizer…yum.

Some people even enjoy jalapeño pepper jelly when heated and served over pork or chicken as a glaze. It has just enough sweet taste and a slight bit of heat to make it GREAT!

How Many Jars Of Canned Jelly Will This Recipe Make?

Jalapeño pepper jelly is very easy to process and can, for long term storage. Amazingly easy!  When I make this jelly, I usually get five 8 ounce (1/2 pint) jars and one smaller jar of jelly from one batch. You use a water bath canner to process the jars for long term storage.

Jalapeno jelly jars are processed in water bath canner for long term storage.
Can This Jelly For Year Round Use

Once canned, the jelly is perfect to store in the pantry and grab a jar throughout the year for a quick and delicious appetizer.  Hope you will give it a try…and enjoy it like we do! Here’s a photo of the finished jalapeño pepper jelly.  Isn’t it gorgeous? See all the little bitty bits of peppers floating in the jelly? Yum.

The jelly also can be used as a glaze for baked or grilled pork or chicken. This sweet and slightly spicy jelly, once heated, makes an amazing sauce that can be brushed on meat during the cooking process or when serving!

Jalapeño Pepper Jelly is able to be canned for long term storage.

Such A GREAT Tasting Appetizer!

In need of a quick, delicious appetizer for the gang? No Problem! Grab a jar, and spread the jalapeño pepper jelly on top of a bit of cream cheese on a cracker… it tastes wonderful!!!!!!

Jalapeno Pepper Jelly tastes wonderful spread on cream cheese on a cracker!

Hope you will consider trying this recipe for jalapeño pepper jelly! It is a unique and versatile jelly that I’m sure you will enjoy!

Looking For More CANNED JAM OR JELLY Recipes?

You can find all of my canning recipes in the Recipe Index, located at the top of the page. A few favorite jam or jelly recipes include:

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Author's signatureRecipe Source: http://www.food.com/recipe/hot-pepper-jelly-35699


5 from 2 votes
Jalapeño Pepper Jelly
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Jalapeño Pepper Jelly is sweet and spicy, can be used for appetizers, or as a glaze for pork or chicken. Canning instructions for long term storage included!
Category: Appetizer, Jam / Canning and Preserving, Jelly
Cuisine: American
Keyword: jalapeno pepper jelly
Servings: 5 half pint jars
Calories Per Serving: 64 kcal
Author: JB @ The Grateful Girl Cooks!
  • 1 1/2 cups green bell peppers , seeded & veins removed (can also use red sweet peppers)
  • 1/4 cup jalapeño pepper , seeded & veins removed
  • 1 1/2 cups white vinegar
  • 6 ounces liquid pectin (this is 2 packets)
  • 1 drop liquid green food coloring (optional...can use red if using red peppers)
  • cups granulated sugar
  1. Prepare water bath canner, lids, rings and jars according to manufacturer instructions and safe canning guidelines before beginning to make the jelly.

  2. Cut the peppers and jalapeños into small pieces. Place them, along with the vinegar into a food processor (or blender); blend until the mixture is smooth. Pour the mixture into a large stockpot.
  3. Add the sugar to the pot. Heat this mixture on medium-high heat. Stir constantly until sugar has dissolved fully. Bring the mixture to a full boil, and boil for 3 minutes, stirring often. (While doing this, pour boiling water over flat canning lids in a separate small bowl, and let them sit for 5 minutes to soften rubber seal.

  4. Stir in the pectin; return the mixture to a full boil. Boil it for 1 minute longer, then remove the pan from the heat. Skim off any foam that may have accumulated on the top of the jelly. Add drop of food coloring to achieve the color you desire (optional). Stir to combine.

  5. Pour the jelly into hot, sterilized half pint (8 oz.) jars. Fill the jars to within 1/4 inch of the top. Insert plastic knife into jelly to help remove air bubbles. Adjust headspace in jars, if necessary. Wipe rims completely clean to ensure a good seal. Center the hot flat lid onto the jar. Screw the band on until it is fingertip tight.

  6. Place jars on an elevated rack in a canner with simmering water (about half full). Make sure the jars are completely covered with water by at least one inch over the top.

  7. Put lid on the canner. Bring the simmering water to a gentle boil, then process jelly in jars for 10 additional minutes. After 10 minutes, turn off heat; remove the canner lid. Wait for 5 minutes, then carefully remove hot jars (with canning tongs) to a dish towel on counter (do not place hot jars directly on kitchen counter as the glass might crack, due to temperature variations). Let jars sit, undisturbed for 24 hours before moving. You should hear a "ping" sound as each jar successfully seals. Remember to check to make you have a good seal on the jars before storing! If a jar does not seal properly, it cannot be stored in pantry. Place it in refrigerator, and use within a few weeks.

Nutrition Facts
Jalapeño Pepper Jelly
Amount Per Serving (1 Tablespoon)
Calories 64
% Daily Value*
Potassium 5mg0%
Carbohydrates 16g5%
Sugar 16g18%
Vitamin A 15IU0%
Vitamin C 2.6mg3%
Calcium 1mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Jalapeño Pepper Jelly is sweet and spicy, can be used for appetizers, or as a glaze for pork or chicken. Canning instructions for long term storage included!









Jalapeño Pepper Jelly

20 Comments on Jalapeño Pepper Jelly

  1. 5 stars
    First time I ever made jelly but this is good and easy now that I know what I’m doing will definitely sign up to follow

    • Good morning, Pam… I have never used Splenda in my cooking, so unfortunately I can’t answer your question. I am so sorry.

  2. 5 stars
    I love this recipe for pepper jelly. My husband loves it too. It’s perfect just the way it is. If I change anything, I think next time I’ll use a heaping 1/4 c of jalapeños just to bump the heat up a touch. But I haven’t done it yet so we’ll see what I think of it when I do. Thank you for sharing this recipe. It truly is one of my favorites.

  3. Pretty good. Everyone is different and it’s a little too sweet for me so next time I’m cutting back a bit on the sugar and upping the jalapeño. But all in all, not bad. And her cream cheese/cracker idea is really yummy, it cut the sweetness.

  4. Great recipe! Came out perfect. I didn’t have liquid pectin so I used 4 tablespoons of powdered-Sure Jell. The only change is you have to add the powdered pectin to the pepper/vinegar mixture before you bring to a boil and before adding the sugar. So add the pepper/vinegar mixture to the pot, stir in the powdered pectin, bring to a rolling boil then add in the sugar and bring to a rolling boil again and boil for 1 minute then remove from heat. At this point you are ready to fill the prepared jars. I got six 8oz jars out of this recipe. I had a small amount-maybe a 1/4 cup left for sampling and it was delicious! Definitely will be making again.

    • Hi, Dana… I have never substituted the liquid pectin for dry powdered pectin in this particular recipe… BUT I do know that when converting liquid to powder the process is to use 2 Tablespoons of powdered pectin for every liquid pectin packet used. Since the recipe requires two packets, this would be the equivalent of 4 Tablespoons of powdered pectin. Since I have personally never tried this for the jalapeno pepper jelly, I cannot verify the results with any certainty. Hope that helps some.

    • Hi, Susan. Wouldn’t recommend straining the peppers out because they add lots of flavor to the jelly. As long as they are processed well, they add little bits of flavor throughout the final product. I have always used fresh jalapenos each and every time I’ve made this (many times), so I don’t know how frozen ones (that become somewhat limp) would impact it. However, I also freeze jalapenos for adding to many dishes with success, so it might be worth the try. Would recommend thawing them before processing them with the green peppers. Take care.

    • Good morning, Belinda! I think, for the best color, balance and flavor, the green bell peppers should stay in the jelly! I have never made it without using them (and I’ve made this recipe many, many times). My recommendation would be to definitely keep them IN. Thank you for taking the time to write. Hope you enjoy a wonderful Thanksgiving.

    • Hi, Wendy! Thanks for writing. You know… that is a REALLY good question. I have never frozen this jelly, only canned it, so I honestly do not know how it would hold up frozen (or if it would thicken to the right consistency). I’m sorry I don’t know how to answer your question. I’ve searched a bit online, but don’t see anything for freezer jelly for this type of preserved jelly.

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