If you love recipes with a kick, this Jalapeño Jelly recipe is about to become a staple in your kitchen. It’s sweet, spicy, glossy, and loaded with fresh chopped peppers, no straining required. Okay, okay, I know it’s technically a jam because you don’t strain it, but stick with me here. A neighbor shared this recipe with me, and it’s been a favorite for making and gift-giving ever since.

Spread it over cream cheese with crackers, brush it on chicken or pork, or keep a few jars on hand for easy holiday gifts. It’s simple, beautiful, and unbelievably flavorful. If you’re looking for more recipes, head over to our Jams and Jelly recipe hub.

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Quick Summary Steps

• Step 1: Finely chop jalapeños and peppers.
• Step 2: Combine peppers, vinegar, and sugar in a pot.
• Step 3: Bring to a full rolling boil.
• Step 4: Add pectin and boil for 1 minute.
• Step 5: Fill hot jars and water bath can for 10 minutes.

Give me the Guide!

Ingredients & Supplies You’ll Need

• Water Bath Canner – Essential for safely preserving this jelly. A simple boiling-water canner provides the high heat needed to create a shelf-stable seal.
• Canning Tools – A jar lifter, funnel, and headspace tool make filling and handling hot jars safer and easier, especially with sticky, sugary jams. I love this stainless steel funnel.
• Manual Food Processor (optional) – Helps quickly chop the peppers into evenly sized pieces. Hand-chopping works fine, but this tool speeds things up.
• Bell Peppers (3 large, green or red) – These add natural sweetness and bulk to the jelly. Red peppers make the jam a warmer color, while green peppers keep it bright.
• Jalapeños (6–8, chopped) – The star ingredient. Use more for extra heat or fewer for a milder jalapeño flavor. The seeds will add extra heat, too.
• Apple Cider Vinegar (1½ cups, 5% acidity) – Provides acidity for safe canning and balances the sweetness with a light tang.
• Sugar (6½ cups) – Necessary not only for sweetness but also for proper gel structure and long-term preservation.
• Butter (½ teaspoon) – Helps reduce foaming while the jam cooks, giving you a clearer finished jar.
• Liquid Pectin (3 oz) – Ensures the jam sets properly. Liquid pectin works well with high-sugar pepper jams for a soft, spreadable texture.

How to Make Jalapeño Jelly

Wash 8 half-pint jars, lids, and rings. Prepare the canner by adding water and putting it over heat to start warming the water. You’ll want to use new lids (or make sure your old ones don’t have any bends or damage to them), but you can reuse rings.

Cut and deseed the peppers and jalapeños. If you want your jelly to be spicier, leave some of the seeds. I left about half of the seeds because my family likes some of the spice. Finely chop all the peppers; using a manual food processor makes it super easy.

Put the peppers, apple cider vinegar, sugar, and butter into a large pot and bring to a full rolling boil over high heat, stirring constantly. Remember, a rolling boil cannot be stirred down.

Stir in one packet of liquid pectin (3-oz) and bring back to a rolling boil for 1 minute, stirring constantly so it doesn’t burn or stick to the bottom of the pan. After 1 minute, remove from heat.

Ladle the hot jelly into jars, leaving 1/4 inch of headspace. Wipe the rims of the jars and place lids on. Screw on rings to fingertip tight.

Place the jars in the warmed canner and make sure water is covering the jars by 1-2 inches. Remember, you always want to put hot jars into a hot canner (or cold jars into a cold canner) so you don’t shock the glass and have breakage. Put the cover on and bring the water to a boil.

Process the jars for 10 minutes. This means that when the water starts boiling, boil for 10 minutes. When the timer goes off, turn off the heat and remove the lid from the canner. Let the jars sit for 5 minutes, then remove them and allow them to sit for 12-24 hours.

Check the jars for a proper seal by taking off the ring and pulling up on the lid. If sealed, store in a cool, dry place with the rings off. If the jars did not seal, refrigerate and use within 3-4 weeks. Sealed jars are best used within 12-18 months.

Ways to Use Jalapeño Jelly

This jelly, which is actually a jam because we don’t strain the chunks out, offers a unique flavor, mixing spicy and sweet! It’s quick to can and makes a great gift or grab-and-go potluck accessory for your charcuterie board or cream cheese dip. Here are some ways you can use it:

• Crackers + cream cheese
• Charcuterie boards
• Chicken, pork, salmon glazes
• Spicy grilled cheese
• Burgers
• Homemade gifts

Storage & Shelf Life

Storing this homemade jelly is really easy once it is canned. It will stay good in a cool, dark place for 12-18 months. Store the jars with the rings off so you know if anything fishy is going on with the lid.

Sometimes the lids will unseal, and if you’re storing them stacked or with the rings on, they will reseal, and you’ll never know, leaving the potential bacteria lingering inside.

Once you open your jar, keep it refrigerated and use it within 3-4 weeks.

Can’t Can? Freeze the Jalapeño Jelly

If you’d rather skip the water bath canner, this jalapeño jelly/jam freezes beautifully. Ladle the hot jam into freezer-safe jars (straight-sided jars) or containers, leaving ½ inch of headspace for expansion. Let the jars cool and put the lids on. Freeze for up to 1 year. Thaw in the fridge before using. The texture stays soft and spreadable, and the flavor is just as bright, perfect for small batches or quick storage!

Explore More Sweet & Savory Jams & Jellies

Looking for more small-batch jams and jellies for your pantry? Check out some of our other popular jam and jelly recipes:

• Easy Grape Jelly from Juice – This recipe is super easy and can be made any time of year with organic store-bought grape juice.
• No Pectin Strawberry Rhubarb Jam – If you’re looking for a no-pectin recipe, this one is a favorite of our family. Save it for next rhubarb season.
• Christmas Jam – A strawberry cranberry recipe that’s spiced for holiday perfection. Give it as holiday gifts or make some for yourself.
• Dandelion Jelly – Next spring, when dandelions are blooming, make this jelly to enjoy their sweet flavor.

FAQs

There are always a few questions that come up while we’re making jams and jellies. Find some common questions here or ask your question in the comments!

Give this Recipe a Try

If you enjoyed this spicy-sweet Jalapeño Jelly recipe, be sure to try a few of my other homemade Jams and Jellies! And if you make this recipe, snap a photo and leave a comment, I love seeing what you’re canning.