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An open canning jar of Jalapeno Pepper Jelly with a spoon, more jars in the background.

Jalapeno Pepper Jelly

Arlene Mobley - Flour On My Face
A sweet and spicy jelly made with jalapeno peppers. Jalapeno Pepper Jelly or Jam is delicious on crackers with cream cheese or served with a hard cheese. Hot pepper jelly can also be used as a meat glaze and is perfect served on a cheese board.
4.43 from 7 votes
Prep Time 30 mins
Hot Water Bath 10 mins
Total Time 40 mins
Course Condiment
Cuisine American
Servings 7 Half Pints
Calories 46 kcal


  • Food Processor
  • Hot Water Bath Canner
  • Canning Pot
  • Timer
  • ½ pint Canning Jars and lids
  • Ladle


  • 3 cups finely chopped jalapeno peppers (about ¾ pounds fresh jalapeno peppers)
  • 1 ½ cups 5% apple cider vinegar
  • 6 ½ cups white granulated sugar (no substitutions)
  • 3 oz. pouch Certo Liquid Pectin (See Notes)
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  • Prepare your jars, lids, and hot water bath canner before starting the recipe.
  • Heat the half pint jars in a pot of hot water.
  • Cut the cap off each jalapeno pepper. Chop the jalapeno peppers finely. A food processor is recommended. Measure the chopped jalapenos and set aside.
  • Cut the top off the pouch of pectin and stand it up in a glass within reach of the stove.

How to make jalapeno pepper jelly

  • Measure the sugar and apple cider vinegar and pour into a non reactive canning pot.
  • Add the diced jalapeno peppers to the pot and stir.
  • Heat the ingredients on medium until the sugar has completely dissolved.
  • Increase the heat and bring to a rolling boil, stirring occasionally to prevent scorching.
  • Once the ingredients have come to a rolling boil that can not be stirred down add the liquid pectin to the pot. Stir to mix the pectin in completely. Bring to a rolling boil again.
  • Boil for 1 minute exactly.
  • Carefully remove the hot pot of jelly from the burner.
  • Use a spoon to skim any foam off the top of the jelly.
  • Use a large ladle to fill each hot jar with the jam leaving a ¼ inch headspace.
  • Use a damp paper towel to wipe the edge of the jar and treads clean.
  • Place a flat lid on and twist on the band on each jar as you fill it. Put the jar back into the hot water bath pot.
  • Repeat filling all of the jars.
  • Place a lid on the hot water bath pot. Increase the heat to high and bring to a full boil.
  • Process the jars in a boiling water bath canner for 10 minutes, adjusting for altitude.
  • Once done remove the lid and cool for 5 minutes before lifting the jars from the canner and transferring them to a towel on the counter. Cool the jars for 24 hours.
  • Check the lids to make sure you have gotten a proper seal before removing the bands, washing the jars and storing.
  • Makes 7 half pints of jelly.


Recipe Expert Tips

  • Wear Gloves: I can not emphasize enough how important it is to wear gloves when cutting a large number of jalapeno peppers.
  • This recipe is made with liquid Pectin. The recipe uses Certo Liquid pectin. 
  • I used a 5 quart stainless steel pot.
  • Adding 1 tablespoon of butter or margarine to the canning pot will significantly cut back on the amount of foam that forms.
  • Check out my rolling boil video that shows what a rolling boil looks like. 
  • Rolling boil: Make sure you cook the jelly for exactly one minute after adding the liquid pectin. If you do not time it correctly the jelly may not set properly.


Serving: 1tablespoon | Calories: 46kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 9mg | Fiber: 1g | Sugar: 12g | Vitamin A: 26IU | Vitamin C: 3mg | Calcium: 1mg | Iron: 1mg
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