Sugar Free Jalapeno Jelly With Truvia

"I couldn't find a Jalapeno Jelly recipe that used Truvia natural sweetener, so I created one and had great success. The jelly set up perfectly and the flavor is amazing! It's sweet and spicy! The 3 cups of Truvia (0 calories) replaces 8 cups of sugar (6,144 calories). You can choose to use only jalapenos for a spicier jelly or add a couple bell peppers, color of your choosing to soften the spiciness."
photo by Diane in Nebraska photo by Diane in Nebraska
photo by Diane in Nebraska
photo by Diane in Nebraska photo by Diane in Nebraska
Ready In:
1hr 40mins
12 8 oz. jars


  • 10 cups fresh jalapenos, 8 cups when finely chopped
  • 1 green bell pepper, leave out if desired
  • 1 red bell pepper, leave out if desired
  • 1 34 cups cider vinegar
  • 5 -7 drops green food coloring, leave out if desired
  • 2 (1 3/4 ounce) packages Sure-Jell (No sugar needed type in pink box)
  • 3 cups Stevia Truvia, natural sweetener


  • Wash and sterilize 12 - 8oz. canning jars. The 12 lids (not the 12 rings) should be place in a pan of water and brought to a simmer, not boiled and then removed from heat. I try to have jars and lids hot and ready at the same time as the jelly.
  • Make sure you wear disposable rubber gloves to prepare the jalapenos. Rinse jalapenos, cut off stems, cut in half lengthwise and remove the seeds and ribs. I seed the jalapenos under water in a large bowl of cold water to keep the peppers from spraying on my skin or in my eyes. I chopped the jalapeno peppers and the bell peppers in a food processor a few at a time. (Some like to chop the entire jalapeno including the seeds, to make it hotter, but I find the seeds do not chop very well. If you don’t mind the seeds this is a much simpler way to make it hotter and to prepare the jalapenos.).
  • Optional method if you like hotter spicier jelly and don't want seeds in the jelly; try this method: Place all the seeds and ribs from the jalapenos in the pan you will be making the jelly inches Add the cider vinegar, cover and simmer for about 30 minutes, strain the vinegar to use for the jelly and discarded the seeds and ribs. I prefer not so spicy, but my husbands loves it and I'm always trying to find ways to make it spicier (I even used a few habenero peppers in a batch) !
  • In a large pan, add finely chopped jalapenos, finely chopped red, green and/or yellow peppers (remember bell peppers are optional. I like them because they add color and tone down the spiciness), and cider vinegar. Bring to a simmer, add food coloring (opt) and stir in 2 pkgs. Sure-Jell (VERY IMPORTANT to use the "No sugar needed" style, in the pink box) to the peppers. Turn heat to med/high and bring to a full rolling boil (a boil you can not stir down) and boil exactly one minute. Remove from heat and stir in Truvia Sweetener.
  • Use a ladle and fill hot sterilized jars with hot jelly, make sure to leave about ½” of air space for better sealing. Wipe top of rim with clean damp towel to remove any drips. Place hot lid on top and screw ring on snugly, but not real tight. You want to allow air to escape for better sealing.
  • 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. Remove ring, wipe jars with a clean damp towel, put ring back on and store in your pantry until ready to use.
  • To check the seal just press down on lid, if you are able to push it and the lid flexes it is not sealed but will keep well in the in refrigerator until ready to use.
  • To serve, stir to soften, pour over an 8 oz softened block of cream cheese, add a knife and let guests spread on assorted crackers. Or gently mix jelly and cream cheese until coarsely mixed and serve as a dip or spread.
  • Make a great glaze on fish, chicken or pork!
  • Great PB & JJ sandwich (peanut butter and Jalapeno Jelly) !

Questions & Replies

default avatar
  1. ajelkriver
    The Truvia I have says 1 cup of sugar is 7 TBSP Truvia. I'm confused about how much Truvia to use. Anyone?
  2. ajelkriver
    How many pounds of Jalapenos does it take for 10 cups?
  3. Nikki K.
    I used a friends jelly recipe but substituted 6 cups stevia/ erythritol blend and used sweet red peppers can’t do heat lol.. I used bernardins no sugar needed pectin as I live in Canada .. it set great but when I opened Jay ans took a spoon it had some white through out the jelly so I mixed it and it turned pink and foamed up!! Could it be too much sweet ner?? Also can you tell me how to make your recipe with just sweet red peppers and would I use the 49 g. Of no sugar needed pectin??? ( 1 pack) thank you I have spend a lot of money ans wasted it using the sugar substitute
  4. Caroline E.
    I saw your Truvia measures like sugar, so I followed your directions. When I was putting my TRUVIA Up I noticed that a half a cup to a cup of sugar so I’m hoping that by adding an equal 6 cups instead of the 3 cups you called for works out I’ll know in two days.
  5. Marge H.
    can i use liquid pectin instead of sure jell?


  1. lantz1371
    Great flavor...strong in the heat category. I followed the recipe, but it only yielded 6 1/2 - one cup jars for me. Read over the recipe several times....did everything correctly. Wondering if this has happened to anyone else. Great flavor, though.
  2. Danan
    We made this exactly as written and loved the results. Poured it over cream cheese and it was a hit! Just enough spice and sweet.
  3. Genafer F.
    The recipe says it yields twelve 8 oz jars. That's 12 cups total. So why would 10 cups of whole jalepenos, which yields approximately 8 cups of chopped jalepenos, be suspect? The stevia/truvia has a TON of airspace, so the dissolved volume is probably no more than 1.5 cups. Add in the rest of the ingredients and I'd say it's pretty spot on.
  4. Alyssa B.
    This recipe is awesome!!! I made it for Christmas gifts this year. The recipe fit perfectly into 24 4oz jars and EVERY ONE raved over how good it is!!! There were a couple things I tweaked/added...I squeezed in the juice from one orange, I did half apple cider vinegar and half regular vinegar and I used Stevia instead of Truvia. Other than those 3 things I stuck to the recipe exactly! Thank you Diane In Nebraska!!!
  5. Grannyn123
    Ten CUPS Jalapenos? Maybe ten jalapenos and then I'd give it 5 stars



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