Jalapeño Jelly
by Sommer Collier — last updated on Jun 11, 2025 
Use our classic canning recipe to make this sweet and spicy homemade Jalapeño Jelly that pairs amazingly with bagels and cream cheese!
Sommer’s Recipe Notes
Even though Jalapeño Jelly isn’t exactly a new concept, it’s still an amazing surprise when you make it from scratch. Hot, sweet, tangy, chunky… Perfectly perky in every way.
You can use this recipe to create classic Jalapeño Jelly, or as a base for all sorts of jelly variations. Plus, it’s easy to prepare either as traditional canned preserves or make as a fridge or freezer jam! We’ll show you how.
Why You’ll Love This Jalapeño Jelly
- Few ingredients – With just 6 ingredients, this jalapeño jelly is super easy to make!
- Versatile – You can smear this jelly onto bagels and toast, pair it with grilled meats and add it to charcuterie boards.
- Great gift – I love to package these jams in cute jars and gift them during the holidays.
This naturally gluten-free Jalapeño Jelly is ready in just 15 minutes and will be your go-to-spread for just about everything.
Ingredients and Tips
- Red bell peppers – These will give you that zesty pepper taste with a hint of sweetness, and a lovely red color.
- Jalapeño peppers – The key ingredient to getting that wonderfully spicy pepper jelly!
- Granulated sugar – Sugar is essential for sweetening and preserving the jelly.
- Apple cider vinegar – This helps to break down the peppers for properly canned preserves.
- Salt – Salt helps balance the sweet and spicy flavors.
- Liquid pectin – I use pectin to create a firm, spreadable jalapeño jelly (you could purchase liquid fruit pectin for extra flavor).
Recipe Variations and Dietary Swaps
- Pepper variations – If you want to make spicy jelly variations, still use red bell peppers as a base for color, but feel free to use: Habanero, Serrano, Poblano, Thai Bird, or Hatch chiles instead of jalapeños.
- Sweet and smoky – To make this sweet and smoky variation use 2 red bell peppers + 10 jalapeños + 2-3 habanero chiles.
- Fruity twist – For a fruity, slightly spicier jelly use 2 red bell peppers + 9 piquillo peppers + 2 jalapeños + 2-3 cayenne peppers.
- Low-sugar – For a version with less sugar, use a low-sugar pectin and 3-4 cups of sugar.
- Pineapple – To sweeten this up, add in some pineapple chunks.
How to Make Jalapeño Jelly
To make this sweet and spicy Jalapeño Jelly just toss all the ingredients into a blender, heat them up and get ready to start spreading!
Find the full Jalapeño Jelly recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Store leftover jelly in a sealed jar for up to 3 weeks. Left unopened, jars of hot pepper jelly are shelf stable for at least 18 months up to 2 years. Reseal and refrigerate opened jars, and use within 6 months.
- Freezing Leftovers – You can also freeze this jelly similarly for up to 6 months.
Serving Suggestions
Enjoy sweet and spicy homemade Hot Pepper Jelly any time of day with meals and snacks.
The bold and tangy flavors go great with cool and rich cream cheese on bagels, crackers, or toast.
Use this jalapeno jelly recipe as a perky spread on sandwiches, as a base for a quick stir fry sauce, or even as a delightful surprise as a substitute for the cranberry sauce in this Cranberry Brie Bites appetizer!
Also, spoon it as a glaze over grilled chicken or pork!
Jalapeño Jelly Recipe (Hot Pepper Jelly)
Video
Ingredients
- 2 red bell peppers seeded
- 12 jalapeno peppers seeded
- 5 ½ cups granulated sugar
- 1 ¼ cup apple cider vinegar
- 1 teaspoon salt
- 3 ounces liquid pectin
Instructions
- Set out a large food processor. Place the seeded bell peppers and jalapenos in the bowl. Cover and pulse until finely chopped.
- Scoop the chopped peppers into a large 6-8 quart sauce pot. Add the sugar, vinegar, and salt. Set over medium heat. Bring to a low boil, and cook for 14-15 minutes, uncovered.
- Then stir in the liquid pectin and simmer 1 more minute.
- Pour the hot pepper jelly into jars. Screw the lids on tightly. Then either “can” by the classic protocol, place in the refrigerator, or freeze. If freezing, make sure to leave approximately 1 inch of air space at the top of the jar.
Notes
Nutrition
Frequently Asked Questions
You can use jalapeño pepper jelly for so many different things! It would be delicious as a spread on a sandwich or burger, or even an egg and ham breakfast sandwich! It would also perfectly complement some jalapeño poppers or savory chicken fingers.
There are a few reasons why the jalapeno jelly recipe might be loose… It’s important to use the right amount of pectin. Make sure to cook the jelly long enough. And finally, do not add additional liquid.
I like the taste but it didn’t set up like jelly. Fairly liquid. Not sure what I may have done wrong. New liquid pectin.
Can I use powdered pectin instead of liquid?
Hi Kelly!
I have not made this recipe with powdered pectin, so I can’t guarantee the outcome. But in theory, yes, you should be able to swap it out, using the instructions on the pectin package for guidance.
Tastes great but it’s too runny/not thick enough
Hi Jenny,
Sorry to hear that! You can always simmer it a little longer to thicken the jelly.
I had all the ingredients handy so I decided to try this recipe and I’m glad I did! It was so good, perfect for crackers and good with a bagel. Thanks for sharing another recipe that I will keep!
wow! sweet and spicy, the pefect addition to crackers and cream cheese!
This sounds absolutely delicious! Serving over crackers + cream cheese would be so good.
Had lots of peppers from my garden to use up so decided to make this jelly. It was wonderful! Super easy with the best sweet and spicy flavor. Tasted amazing on a warm homemade biscuit!