Jalapeno Pepper Jelly

"This jelly makes a great appetizer or a nice spicy PB&J Sammich!"
photo by daleortena photo by daleortena
photo by daleortena
photo by Diana 2 photo by Diana 2
photo by KTMay photo by KTMay
photo by KTMay photo by KTMay
Ready In:
1hr 50mins
5-6 half pint jars


  • 1 cup seeded green bell pepper, finely chopped or ground
  • 14 cup jalapeno pepper, finely chopped or ground,seeded if desired (or more to taste)
  • 4 cups sugar
  • 1 cup cider vinegar
  • 1 (6 ounce) packet liquid fruit pectin
  • 3 -5 drops green food coloring (optional)


  • Mix peppers, sugar, and vinegar in a large nonreactive saucepan.
  • Bring to a boil, and boil for 5 minutes.
  • Let cool at room temperature for 1 hour.
  • Add pectin and optional food coloring.
  • Return to heat, and bring to a full rolling boil for 1 minute.
  • Pour into hot, sterilized half-pint canning jars to within 1/2" of top.
  • Wipe tops of jars.
  • Center lids on top of jars, and screw on bands firmly.
  • Fill a canning kettle or large pot (with bottom rack) with water, and bring water to a boil.
  • Gently lower jars into water.
  • Water should cover jars by at least 1".
  • Bring water to a full boil.
  • Reduce heat to a gentle boil, cover, and process for 5 minutes.
  • When processed, carefully remove jars from water using tongs or a jar-lifter.
  • Place upside-down on a rack or thick towels, and let cool without moving for 12-24 hours.
  • Jars will make popping sounds while cooling if sealed.
  • Check seal on each jar by pressing down on lid; if it doesn't push, it's sealed.
  • If it does push down, store in refrigerator until used.
  • Otherwise store in a cool, dark place.
  • Makes about 5-6 half-pint jars. To serve, stir to soften, pour over an 8 oz block of cream cheese, and spread on assorted crackers.
  • Or use like any other jelly; it's great for a spicy peanut butter and jelly sandwich.

Questions & Replies

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  1. Turning jars upside down after water bath processing was an old fashioned way to insure sealing. However, jars should never be inverted as this permits microscopic amounts of food or liquid to squeeze between the jar rim and the lid allowing air and bacteria to enter the jar and cause the seal to fail. Rather, stand jars upright on a towel out of drafts allowing a few inches between jars. Never retighten bands. Check the next day for proper sealing.
  2. Everyone I give this to loves it and wants more. We had 22 jalapeno pepper plants and 8 habanera pepper plants in our garden last summer, so we were able to make plenty. I really didn't need to use much bell pepper, as it wasn't very spicy, and we wanted that "zing." We wound up color coding it: green for mild, yellow for medium, and red for hot. We always got 4 1/2 pints and didn't need to set it upside down (we did once and it looked kind of silly). Hint: if you're going to be cutting up a lot of really hot peppers, wear gloves! UPDATE: We used this recipe (minor variations: no food coloring, and we strained out pieces) and won a red ribbon at the 2009 NC State Fair. Everyone loves it!
  3. Excellent! I used red bell peppers, 1/2 c. jalapenos, and few splashes of Tabasco Sauce to try to mimic the flavor and color of Tabasco Brand Jalapeno Jelly that we love. I did not use food coloring, and it turned out a pretty golden color with red and green specks.... just like Tabasco Brand jelly. I will be making this for years to come!
  4. This came out great! I wanted it pretty hot so I decreased the green pepper to 3/4 C and increased the jalapenos to 1/2 C and kept the seeds in. I used the food processor so the pieces are tiny and it looks beautiful. Thanx!
  5. My husband said this was delicious!! I fixed his first taste of this jelly up with peanut butter and rice cakes. We will definitley be using this recipe as a marinade, condiment, and maybe even dessert!! The only changes I made were I used serranos for half the peppers (my husband loves spicy & others had mentioned they could have gone spicer so I upped the anty here) and I used powdered pectic (my jelly is a bit runny so maybe this is why - this was my first time making jelly/canning). Thank you for a great recipe we will use forever!!!


  1. I have (had) a perfectly good recipe for Jalapeno Jelly. This one is much better by far.The only change I made was substituting green Anaheim chilies for the Green Bells and I didn't cool the jars upside down. I grilled Chicken thighs basted with this, they carmeled nicely and had a wonderfully spicy bite. I'll keep my old recipe but I don't think I'll use it much. THANX


I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
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