8 Jalapeno Jelly

My husband has been wanting to make Jalapeno jelly ever since he tried it last year.

Is it spicy hot?  Not really.  You can decide how hot you want your jelly by leaving in the jalapeno membranes and/or seeds.  We opted to take them all out.   Next time, we'll increase the heat level.

Making jelly is a great first-time canning project.  If my husband can do it, you can too!

First, wash peppers.  Wearing plastic gloves, remove stems and seeds.  We removed the white membrane as well, but next time, we'll leave it in.  Although the recipe calls for all jalapeno peppers, you can add some green pepper. 

The peppers are pureed in the food processor or blender.  Vinegar was added.  Next time, we'll try the apple cider vinegar.

The puree, vinegar and sugar is brought to a boil.

Boil this for 10 minutes.  You have to stir constantly while boiling, or risk the sugar burning on the bottom of the pan.

The canning lids are on simmer in a small pot nearby...

I have always used powdered and this is the first time I've tried liquid.  These pectins are NOT interchangeable.  Use what is called for in the recipe.

This pectin comes in a easy to use mylar type pouch and is poured in after boiling for 10 minutes.  Bring it up to boiling again, stirring for 1 minute.

Ladle the hot jelly into clean, hot jars (from the dishwasher!).

With a wet paper towel clean the lip of the filled jar, set the lid and screw on the ring.

Place each jar in a water bath canner filled with almost boiling water.  The water should cover the jars by at least 1 inch.

Bring the water to a boil and set your timer for the altitude you are located:

1,000 -3,000 = 15 min.
3,001 -6,000 = 20 min.
6,001 -8,000 = 25 min.
8,001 - 10,000 = 30 min.

Remove the jars using a jar lifter and set 2" apart on a heat proof surface covered with a towel.

Do not disturb the jars until completely cool ~ about 12 hours.

Update:  We made some red jalapeno jelly and left seeds/membranes in four of the peppers...talk about clear your sinuses hot!  We decided we liked the original green pepper version...


Jalapeno Jelly
(4x6 recipe download)     (full page printable recipe)


  1. hi there- I've never tried canning and this looks like a great first time recipe (as you suggested). I have one question- when boiling the pepper mixture, do the vapors burn your eyes or nose? for example; when frying hot peppers, I inevitably get something in my eye!

  2. I'm from the south. North Alabama now but I was in south Alabama for years. The way we eat "Pepper jelly" is to put a block of cream cheese on a plate and dump some of your jelly on top. Then with a knife you can scoop/cut a bit of each and smear on a cracker. Not saltines, Wheat thins,Ritz or something like that are the best. We LOVE pepper jelly. I am out now and will have to make some or buy it before Thanksgiving. It is a standard "nibble" before dinner. Along with Jezebel.

  3. I received a jar of Cherry jalapeno jelly last year at Christmas. Loved it.
    This year I made Blackberry Jalapeno. It is so good in pan sauces with pork. Looks like you might just have a jump on your holiday gift giving.

  4. Jill, this did not burn our eyes or noses. We took out all the seeds and membranes, so this is a very mild jelly.

  5. Anonymouse, the next day, hubby took this jelly to work and I suggested a soft cream cheese spread on a plate, topped with the jelly. I think he found some Ritz crackers. I had no idea this was a Southern tradition!

  6. City Home....ooooh ~ blackberry jelly? Is it on your blog? I'd love the recipe, as we have tons of blackberries in our garden!

  7. That looks so fantastic. Beautiful color. I bet it tastes delicious. Come visit us. We have a terrific pumpkin cheesecake today.

  8. I have never tried making this but it looks so gorgeous and I am sure it tasted so much better than the commercial variety!


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