A Spicy Perspective

Hella Jalapeno Jelly Recipe (Hot Pepper Jelly)

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Hot Pepper Jalapeno Jelly Recipe – Make this spicy, sweet, perky pepper jelly from scratch with our easy classic canning recipe!

jalapeno jelly recipe in mason jars

Homemade Hot Pepper Jalapeño Jelly

Lovely to look at and even more delicious to eat, there’s nothing quite like homemade preserves. I am especially fond of the unexpected varieties of flavors and methods – like our Easy Freezer Jam Recipe and this fabulous Hot Pepper Jelly recipe!

Even though jalapeno 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 jalapeno 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!

hot pepper jelly recipe being spooned out of a jar

What Ingredients You Need

There are only 6 simple ingredients needed to make bright, tangy, and spicy pepper jelly from scratch…

  • Red bell peppers – for zesty pepper taste with a hint of sweetness, and a lovely red color
  • jalapeño peppers – wonderfully spicy peppers to make a HOT pepper jelly
  • Granulated sugar – essential for sweetening and preserving the jelly
  • Apple cider vinegar – helps to breakdown the peppers for properly canned preserves
  • Salt – to balance the sweet and spicy flavors
  • Liquid pectin – for creating a firm, spreadable jalapeno jelly (you could purchase liquid fruit pectin for extra flavor)
ingredients you need, the different peppers

How to Make Hot Jalapeno Pepper Jelly from Scratch


For the easiest method to make homemade jalapeno jelly, you need a large food processor or blender.

Prep the jalapeno peppers by cutting off the steps and removing the seeds. Then place them in the bowl of the food processor. Cover and pulse until finely chopped.

Scoop the chopped peppers into a large saucepot. Then add the sugar, vinegar, and salt. Turn the stove to medium heat (not high heat) and bring the pepper mixture to a low boil. Simmer for about 15 minutes, until the peppers are soft.

Stir in the liquid pectin, and simmer for another minute.

chopped peppers

Get the Complete (Printable) Hot Pepper Jalapeno Jelly Recipe Below. Enjoy!

stirring homemade jelly in the cast iron pot

Different Methods for Preserving Hot Pepper Jelly

Next, pour the hot pepper jelly into jars. If you plan to freeze the jelly, make sure to leave 1 inch of air space at the top of the jar. Screw the lids on tightly. (wide rims mason jars are perfect for this recipe.)

Then either “can” by following the classic protocol, place in the refrigerator, or in the freeze.

If refrigerating or freezing, first leave the jars at room temperature for 24 hours to cool completely and wipe the rim off any excess. Then transfer to the fridge or freezer until ready to use.

how to make jalapeno hot pepper jelly

Hot Pepper Jelly Recipe Variations

Mix up the peppers! 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 jalapenos. 12 average jalapenos weigh approximately 2/3 a pound. Simply weigh your preferred chiles, so the consistency thickness properly.

Here are a couple of my favorite combos:

  • 2 red bell peppers + 10 jalapenos + 2-3 habanero chiles = a bright, slightly sweet and smoky hot pepper jelly
  • 2 red bell peppers + 9 piquillo peppers + 2 jalapenos + 2-3 cayenne peppers = a fruity, slightly spicier jalapeno jelly
finished hot pepper jelly recipe

Jalapeno Jelly 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 jalapeno jelly 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 as a glaze over grilled chicken or pork! 

We love to can it and give it as gifts for the holidays.

pepper jelly with cream cheese on bagels

How Long to Keep Homemade Hot Pepper Jelly

Left unopened, canned 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.

jar of homemade spicy jam

Looking for More Easy Condiment and Dip Recipes?

See the recipe card below for the nutritional information including calories, sodium, protein, carbohydrates, and vitamin c percentages.

Jalapeno Jelly Recipe Hot Pepper Jelly
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4.91 from 10 votes
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Hella Jalapeno Jelly Recipe (Hot Pepper Jelly)

Prep Time: 5 minutes
Cook Time: 16 minutes
Total Time: 21 minutes
Hot Pepper Jalapeno Jelly Recipe – Try this easy to make spicy, sweet, perky pepper jelly from scratch, with this classic canning recipe or as a freezer jam recipe!
Servings: 4 pint jars



  • 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.



Hot Pepper Jelly Variations – Mix up the peppers! 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 jalapenos. 12 average jalapenos weight approximately 2/3 pound.
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.


Serving: 2tablespoons, Calories: 139kcal, Carbohydrates: 35g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 74mg, Potassium: 36mg, Fiber: 1g, Sugar: 35g, Vitamin A: 289IU, Vitamin C: 16mg, Calcium: 2mg, Iron: 1mg
Course: Condiment, Dip
Cuisine: American
Author: Sommer Collier

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28 comments on “Hella Jalapeno Jelly Recipe (Hot Pepper Jelly)”

  1. 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.

  2. Tastes great but it’s too runny/not thick enough

  3. 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!

  4. wow! sweet and spicy, the pefect addition to crackers and cream cheese! 

  5. This sounds absolutely delicious! Serving over crackers + cream cheese would be so good. 

  6. 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!

  7. Please..send to me Recipe is hot pepper jelly. And Deaf ❤🤟

  8. Hi there! I made your jelly but substituted with scotch bonnet pepper but it didn’t thicken. Is there anything I can do to remake and make it thicker. Normally with red pepper jelly I add two packages of liquid pectin and your recipe called for only one. Help!

    • Hi Patricia,

      You can certainly add extra pectin, but I didn’t need it. Can you clarify on the scotch bonnets… How many did you use in proportion to the bell peppers?

    • This pepper jelly tastes SOOO GOOD! It has the perfect amount of spice! I’m so glad I tested your recipe! I had a similar problem as others did, however and mine came out the consistency of honey rather than jelly. That being said, it’s getting poured over cream cheese, so its all good. I just know better for next time…because there absolutely will be more than a few more next times!  

  9. Hi,
    My jelly turned out a little runnier than what yours possibly did, from your pictures. You say to “scoop” out the peppers from the food processor, but you don’t say to drain the liquid so I didn’t. I ended up with 7 full pints and one pint almost full. In the future, should I drain the peppers from the liquid to prevent the jelly from being so runny? Thanks for your help! The taste is great despite being a little runny.

  10. What would it still be good without bell peppers?

  11.  Can I triple the recipe without changing the consistency?

  12. Before it started a rolling medium boil, a thick marshmallowy film rose to the top. What was I supposed to do with that?
    I had an urge to get a spoon and scoop it out, but it wasn’t in the directions, so I just left it in.

  13. Oh man. I love the idea of spreading this on a bagel. Oddly, I feel like it would also be good on some corn bread. I dunno, maybe I am wrong.
    I always worry that these recipes will be too spicy for me. However, each time that I have some pepper jelly I am happy that I did. This sounds great and I like your variation ideas.

    • You are so not wrong Renee. Hot pepper jam is so good on a bagel with cream cheese. I put a small amount on my hamburgers. Cornbread with butter and this jam is heaven. The sweet and spicy flavor will surprise you with what it goes with.

  14. I love this jelly! It’s such a good appetizer with cheese, and it even makes an amazing gift!

  15. Hi Somer!
    I’m looking for this type of jelly, but with fruit added, raspberry (or pineapple) specifically.
    How would I modify this recipe to make the fruited version?

  16. This was so good!! Everyone at my house really enjoyed this!! I will definitely make it again!

  17. I love how easy this was to make!

  18. What a great jelly with the right amount of heat!