Jalapeno Jelly Recipe

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April Published: June 2, 2021 Modified: July 4, 2021
Jalapeno Jelly Recipe

How To Make Jalapeno Jelly

Spice up your toasts, crackers or meat with this sweet and spicy jalapeno jelly. It also has bell peppers, vinegar, and sugar.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 10jalapeno peppers,half seeded
  • 1red bell pepper,chopped
  • 1green bell pepper,chopped
  • cupsgranulated sugar
  • cupwhite vinegar
  • ½tspsalt
  • 3ozliquid pectin,(1 pouch)



    1. Place all peppers in a food processor and pulse until peppers are finely chopped. Empty into a mesh strainer and drain off excess liquid.

    2. Place the chopped vegetables in a large stock pot and add in the sugar, vinegar, and salt. Bring to a boil over medium-high heat and boil for 10 minutes. Add the pectin and boil 1 more minute. Remove from heat

    3. Ladle jam into hot sterile jars, leaving ¼ inch headspace. Top the jars with the lids and then seal jars in a hot water bath for 10 minutes.

    4. Jelly that is sealed properly can be stored on the shelf. If a seal did not form or if you opened the lid and broke the seal, jelly can be stored in the fridge. Let jelly rest 1 day to fully set up.


    • Calories: 783.07kcal
    • Fat: 0.22g
    • Saturated Fat: 0.04g
    • Monounsaturated Fat: 0.01g
    • Polyunsaturated Fat: 0.05g
    • Carbohydrates: 199.75g
    • Fiber: 1.40g
    • Sugar: 185.25g
    • Protein: 0.62g
    • Sodium: 202.43mg
    • Calcium: 11.65mg
    • Potassium: 138.53mg
    • Iron: 0.32mg
    • Vitamin A: 47.23µg
    • Vitamin C: 68.58mg
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