Learn how to make and can homemade jalapeño jelly — a perfect blend of sweet and spicy that’s as beautiful on your pantry shelf as it is on your table. In this step-by-step tutorial, I’ll walk you through the process from fresh jalapeños to those satisfying “pings” of sealed jars.
Whether you’re new to canning or a seasoned pro, this recipe is a must for adding a little kick to your biscuits, meats, or cheese boards.
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To Make This Recipe You Will Need:
- jalapeño peppers
- apple cider vinegar
- blender or food processor
- granulated sugar
- liquid pectin
- butter, unsalted
- Hot Water Bath Canner or Steam Canner
- 8 ounce jelly jars
- Canning Tools
- white vinegar
- small bowls
- clean cloth or paper towel
- large unreactive pot
Whether you’re preserving a bumper crop of peppers or making gifts from your kitchen, this vibrant jelly captures the essence of homemade goodness in every shimmering jar.
Watch Me Make this Recipe in the Video Below
To begin, prepare your jelly jars and canning equipment. Always start with freshly washed tools, jars, etc.
Remove the seeds and stems from the washed jalapeño peppers. Weigh them to make sure you have 12 ounces of the peppers.
In a blender or food processor, puree the peppers with apple cider vinegar until they are smooth.
Pour the mixture into your non-reactive pot.
Add the sugar and bring the mixture up to a rolling boil, and boil (while stirring) for 10 minutes.
Add the liquid pectin and butter (see note below) and bring it back to a rolling boil.
Need to Use Powdered Pectin Instead? See My Article: How to Substitute Powdered Pectin for Liquid Pectin
Boil hard and stir for 1 full minute. Test to make sure it gels (see the video for tips.) Remove it from the heat.
Ladle the jelly into hot jars leaving 1/4 inch head space.
Remove any bubbles with a bubble wand, then wipe the rim of the jars with a damp cloth dipped in white vinegar.
Place a lid and ring on the jar and place the jar in the hot water bath or steam canner. Do this with all of the jars.
Process the jars for 10 minutes.
When canning in a hot water bath canner (or steam canner) always make note of the processing time. If the recipe only has one time shown, that is generally for 1-1,000 feet of elevation. Visit this article to learn how to make adjustments to the recipe for YOUR elevation: How to Adjust Canning Recipes for Elevation
After the jars have processed, turn off the heat.
If using a hot water bath canner, go ahead and remove the lid and let the canner rest for 5 minutes.
If using a steam canner, leave the lid on while it rests 5 minutes. Only then remove the lid afterwards.
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Transfer the jars to a lined surface in a draft-free location and let them sit for 12-24 hours. You can cover your counter with folded kitchen towels, or use canning mat or a cooling rack.
Remove the rings, test the seals, wash and label the jars. Store them away in the pantry.
Enjoy your homemade jalapeño jelly!
Homemade jalapeño jelly isn’t just for toast or biscuits – it’s incredible poured over cream cheese as a party appetizer, brushed over grilled meats, or added to glazes and sauces for a sweet-heat kick.
Browse all of My Jelly & Jam Recipes Here
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Jalapeño Jelly
Ingredients
- 12 ounces jalapeño peppers, stems and seeds removed
- 2 cups apple cider vinegar
- 6 cups granulated sugar
- 6 ounces liquid pectin, normally 2 pouches
- ½ teaspoon butter, optional (see note)
Instructions
- To begin, prepare your jelly jars and canning equipment. Always start with freshly washed tools, jars, etc.
- Remove the seeds and stems from the washed jalapeño peppers. Weigh them to make sure you have 12 ounces of the peppers.
- In a blender or food processor, puree the peppers with the vinegar until they are smooth. Pour the mixture into your non-reactive pot. Add the sugar and bring the mixture up to a rolling boil, and boil (while stirring) for 10 minutes.
- Add the pectin and butter (see note below) and bring it back to a rolling boil.
- Boil hard and stir for 1 full minute. Test to make sure it gels (see the video for tips.) Remove it from the heat.
- Ladle the jelly into hot jars leaving 1/4 inch head space.
- Remove any bubbles with a bubble wand, then wipe the rim of the jars with a damp cloth dipped in white vinegar.
- Place a lid and ring on the jar and place the jar in the hot water bath or steam canner. Do this with all of the jars.
- Process the jars for 10 minutes. (See the note about adjusting time for elevation in the article above. Processing times for canning recipes are always give for under 1000 ft elevation. You must make adjustments if you live at a higher environment.)
- After the jars have processed, turn off the heat. If using a hot water bath canner, go ahead and remove the lid and let the canner rest for 5 minutes. If using a steam canner, leave the lid on while it rests 5 minutes. Only then remove the lid afterwards.
- Transfer the jars to a lined surface in a draft-free location and let them sit for 12-24 hours. You can cover your counter with folded kitchen towels, or use canning mat or a cooling rack.
- Remove the rings, test the seals, wash and label the jars. Store them away in the pantry.
- Enjoy your homemade jalapeño jelly!
Equipment Used
- Blender or food processor
- canning mat or kitchen towels
- small dish
- jelly jars 8 ounce (6 or 7 of them)
- stainless steel pot or other non-reactive pot
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
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