Jalapeño Jelly
by Sommer Collier — last updated on Oct 10, 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.
Please..send to me Recipe is hot pepper jelly. And Deaf ❤🤟
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!