Jalapeño Pepper Jelly

Jalapeño Pepper Jelly

Helpful Notes:

From Dana:

  1. You need to make sure your jars and lids and caps are sterilized.  I run them through the dishwasher.
  2. This recipe makes 2 quarts. I use 8 oz. jars, usually.  I usually double the recipe. A double recipe will make about 15 jars.
  3. Be sure to stay with the jelly while it is boiling (it can boil over and make a huge mess.  One time it boiled over on me and even hit the kitchen ceiling!! We had to have it re-painted.)

From Rebecca:

  1. My cousin Dana says she can find canned whole jalapeños without the carrots, etc in them.  I have shopped and shopped and haven’t been able to find any.  I just use the cans of jalapeños with the carrots, etc in them.  I only use the jalapeños and rinse them before I chop them.
  2. I don’t like to deal with melted wax for canning.  I tried it once and was a total mess, so I learned how to can using the hot water bath method (see link to instructions below).


  • 2 cups green bell peppers (about 2 large)
  • 1 can (3.5 oz) whole jalapenos (or you can roast your own—I don’t because it really doesn’t make any difference in the taste and the canned are much easier)
  • 1 1/2 cups white vinegar
  • 6 cups sugar
  • Liquid Certo (6 fl. oz) – You must use liquid certo!


  1. Remove seeds from bell peppers and jalapenos and coarsely chop.  Mix peppers and about half of the vinegar in a food processor and blend well.
  2. Put the pepper/vinegar mixture in a large heavy pot )like the kind you would put soup in, a Dutch oven).
  3. Add the rest of the vinegar and the sugar.
  4. Bring to a boil.
  5. BOIL ONE MINUTE, stirring constantly.
  6. Remove from heat and cool slightly (about 5 minutes).
  7. Boil 2 minutes more; add both pouches of pectin, a little green food coloring and put in jars.
  8. Seal with paraffin or can using the hot water bath method for canning

Hot Water Bath Canning Method

  1. Bring boiling-water canner, half-full with water to a simmer
  2. Wash jars and screw bands in hot soapy water; rinse with warm water.  Pour boiling water over flat lids in saucepan off the heat.  Let stand in hot water until ready to use.  Drain well before filling.
  3. Prepare Jalapeno Pepper Jelly according to directions.
  4. Ladle Jalapeno Pepper Jelly into prepared jars, filling to within 1/8 inch of tops.  Wipe jar rims and threads.  Cover with 2-piece lids.  Screw bands tightly.  Place jars on elevated rack in canner.  Lower rack into canner.  Water must cover jars by 1 to 2 inches; add boiling water if needed.  Cover; bring water to a gentle boil.  Process jelly for about 5 -7 minutes.  Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finer.  If the lid springs back, the lid didn’t seal correctly and refrigeration will be necessary.
  5. Let stand at room temperature for 24 hours.  Store unopened jelly in a cool, dry, dark place for up to 1 year.  Refrigerate opened jams for up to 3 weeks.

Serving ideas:

  • Serve over a block of cream cheese with crackers (Family favorite)
  • Use for dip for taquitos, jalapeño poppers or any other snack
  • Use as a spread on sandwiches
  • Use as a marinade for pork or beef

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