This easy Jalapeno Jelly Recipe is the perfect holiday appetizer! Quick and easy to make and great served with crackers!
Alright, full disclosure. I never thought this recipe sounded appealing. I had seen it at holiday parties for years until my husband finally convinced me to give it a try.
HOLY CRAP. I cannot believe how good this stuff is. Slight spice, extra sweet, and amazing served on top of cream cheese. Truly one of the best holiday appetizer recipes.
Reasons you’ll love this Jalapeno Pepper Jelly
- Minimal Ingredients: Like most jelly recipes, this calls for basic ingredients.
- Sweet and Spicy: The spicy peppers give this jelly a little kick.
- Fun Dip Recipe Variation: A fun break away from the classic dip recipes.
Jalapeño Jelly ingredients
Ok, don’t run when you see this list. There’s basically a lot of heat involved, but it turns out SO GOOD. I promise. For a full list of ingredients and their measurements see the recipe card below.
- Peppers: A blend of jalapenos and green bell pepper.
- Vinegar: I use apple cider vinegar.
- Sugar
- Pectin- I have only used liquid pectin for this recipe but I’m sure you could use powdered.
How to make Jalapeno Jelly
- Remove the stem and seeds from the bell pepper. Add to a high powered blender (affiliate) of food processor.
- Remove the stems from the jalapenos. Add the to blender. (affiliate) Pulse 3 to 5 times or until the peppers are diced finely.
- Pour the peppers into a large pot (affiliate). Stir in the apple cider vinegar. Bring to a boil. Reduce the heat and simmer 15 minutes.
- Stir the sugar and salt into the pan. Increase the heat to medium high and bring to a full boil. Stir in the pectin and cook 3 additional minutes.
- Pour into clean sterile jars (affiliate). Process the jars or store in the refrigerator and eat immediately.
How to store Jalapeno Pepper Jelly
If you follow the directions to process and seal the jars, this jelly will last up to two years. Once opened, move to the refrigerator and it should last for up to three months.
Remember to use your discretion and check for any signs of spoilage, such as mold, off-putting odor, or unusual coloration, before consuming the jelly. If you notice any signs of spoilage, it’s safer to discard it to avoid any potential health risks.
Jalapeno Jam FAQs
While I like to thing this recipe is pretty easy, I do have a few quick tips to make your experience easier and hopefully answer some questions.
The most common, and our personal favorite, way to serve jalapeno jelly is over cream cheese with crackers. It takes all of 3 minutes to prepare and is visually appealing. We also like to spread a tablespoon onto the center of a grilled cheese. It adds insane flavor!
We like things hot. Which means I don’t remove any of the jalapeno seeds in this recipe. If you want that bold flavor without the heat, simply remove all of the jalapeno seeds before adding them to the blender.
Pectin is a natural thickening agent commonly used in jelly-making. It helps the jelly set and achieve a firm texture. Perform a gel stage test to determine if the jelly has reached the desired consistency. Place a small amount of the jelly mixture on a chilled plate or spoon and let it cool for a few seconds. Push the mixture with your finger; if it wrinkles or holds its shape, it has reached the gel stage and should set properly. If it is still runny, continue boiling the mixture for a little longer and retest until the desired consistency is achieved.
Jalapeños, like other fresh peppers, do not naturally contain a significant amount of pectin.
Related Recipes:
- Copycat Chili’s Skillet Queso
- The BEST Cheese Ball Recipe
- Sweet Pepper Poppers
- Salsa Verde Recipe
- Blender Salsa
Jalapeño Jelly
Ingredients
- 1 green bell pepper
- 12 fresh jalapeno peppers divided
- 1½ cups apple cider vinegar
- 1/8 teaspoon salt
- 4 cups granulated sugar
- 4 oz liquid pectin
Instructions
- 1. Remove the stem and seeds from the bell pepper. Add to a high powered blender of food processor.
- 2. Remove the stems from the jalapenos. Add the to blender. Pulse 3 to 5 times or until the peppers are diced finely.
- 3. Pour the peppers into a large pot . Stir in the apple cider vinegar. Bring to a boil. Reduce the heat and simmer 15 minutes.
- 4. Stir the sugar and salt into the pan. Increase the heat to medium high and bring to a full boil. Stir in the pectin and cook 3 additional minutes.
- 5. Pour into clean sterile jars. Process the jars or store in the refrigerator and eat immediately.
Notes
Nutrition
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Comments & Reviews
Lisa Williams says
knowing how many jars and what size would have been helpful
Michael anders says
How many of the little jelly jars will this recipe yield
katherine beckley says
I found jalapeno jam this year and we are hooked. love it thanks
Jesseca says
Glad you like it, Katherine.
Kathy Storer says
Can I use coolapeno peppers? if so, wouldn’t I need to decrease the amount of sugar since these don’t have the heat of a regular jalapeno? Also, what about the amount of vinegar?
Thanks so much!
Jesseca says
Hi Kathy. I can’t provide this question with a great answer as I’ve never tried coolapeno peppers before. However, I can say that you shouldn’t adjust the levels of sugar or vinegar if you do decide to make this recipe. Those are specifically calculated to make jelly and needed for that final end result. Personally, if I were to try the substitute I would swap the jalapenos for the coolapeno and keep all of the measurements the same. Let us know if you give this a try. I’d love to know how the flavor turns out.