November 5th, 2009

Jalapeno Pepper Jelly

This is one of the easiest canning recipes I have. I don’t have any special canning equipment (or skills). I just simmer the sealed jars in the biggest pot I have, and this recipe hasn’t failed me yet! It’s always a good idea to wear gloves when chopping jalapenos. If you use a food processor, I recommend draining the excess liquid from the peppers before adding them to the jelly.

This stuff is great on chicken, sandwiches, crackers with cream cheese, or right off the spoon! The colors also make it great for Christmas gift giving. This makes enough jelly for about 6 (8 ounce) jars.

Jalapeno Pepper Jelly

Jalapeno Pepper Jelly

Preparation 20 2017-03-30T00:00:00+00:00 Cook Time 20 2017-03-30T00:00:00+00:00
Serves 1     adjust servings


  • 2 red bell peppers
  • 3 jalapeno peppers
  • 5 cups white sugar
  • 1 1/2 cups apple cider vinegar
  • 1 (6 oz.) pouch liquid pectin


  1. Remove the stems and most of the seeds from the bell and jalapeno peppers. Mince peppers in a food processor or chop finely by hand.
  2. In a large pot over high heat, combine the bell peppers, jalapenos, sugar and vinegar. Bring to a boil and continue boiling for 3 minutes. Remove pepper mixture from heat and cool for 5 minutes.
  3. Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Stir for 1 additional minute.
  4. Pour pepper mixture into hot, sterilized jars and top with sterilized lids and bands.
  5. Place sealed jars in a simmering water bath for about 15 minutes. Remove from water and allow to cool slowly, creating a vacuum seal.

Recipe Notes

Makes six 8 ounce jars.
Who Dished It Up First: Adapted from



  1. Okay miss popular… yesterday katie jensen and I (am i a total name dropper or what?) anyways we were walking through a craft bazaar and we passed a booth with different jellies. I love jalepeno jelly. Seriously my favorite thing with crackers and cream cheese. She said “oh Danelle just had a recipe for that on her blog”… Look at you. I am totally making this. Not for christmas gift giving but for my own personal consumption. 🙂

  2. I like the sound of this dish -could be an interesting taste and texture sensation.

    Pauleen at Tropical Territory
    A to Z 2013


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