Hella Jalapeno Jelly Recipe (Hot Pepper Jelly!)
Hot Pepper Jalapeno Jelly Recipe – Make this spicy, sweet, perky pepper jelly from scratch with our easy classic canning recipe!
Homemade Hot Pepper Jalapeno 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!
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
- Jalapeno 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
How to Make Hot Jalapeno Pepper Jelly from Scratch
For the easiest method to make homemade jalapeno jelly, you need a large food processor.
Prep the peppers by cut off the steps and removing the seeds. Then place in the bowl of the food processor. Cover and pulse until finely chopped.
Scoop the chopped peppers into a large sauce pot. Then add the sugar, vinegar, and salt. Turn the stove to medium 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.
Get the Complete (Printable) Hot Pepper Jalapeno Jelly Recipe Below. Enjoy!
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.
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. Then transfer to the fridge or freezer until ready to use.
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 weight approximately 2/3 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
Jalapeno Jelly Serving Suggestions
Enjoy sweet and spicy homemade Hot Pepper Jelly anytime 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!
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.
Looking for More Easy Condiment Recipes?
- Quick Pickled Red Onions
- Perfect Homemade Lemon Curd
- Cinnamon Maple Walnut Butter
- Giardiniera Pickled Vegetables
- Slow Cooker Pumpkin Butter
Hella Jalapeno Jelly Recipe (Hot Pepper Jelly!)
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.
Video
Notes
Nutrition
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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!
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.
Hi Tanya!
Yes, if you find your peppers extra juicy, it is a good idea to drain them off a little bit. You could also cook the peppers down a little longer.
What would it still be good without bell peppers?
Can I triple the recipe without changing the consistency?
Hi Sam,
Yes, you can! And this is a recipe you are going to want to have more of. :)
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.
Hi TJM,
Yes, you did the right thing. Just stir it in. :)
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.
I love this jelly! It’s such a good appetizer with cheese, and it even makes an amazing gift!
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?
Thanks!!
Laurie
Hi Laurie!
You could use berries instead of red bell peppers. That would be roughly 2 1/2 cups of berries. If you give it a try, please report back. I’d love to hear what you made. :)
I used peaches along with jalapeno peppers. Sweet with heat. YUMMY!
This was so good!! Everyone at my house really enjoyed this!! I will definitely make it again!
I love how easy this was to make!
What a great jelly with the right amount of heat!