Jalapeno Jelly

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A little sweet and a little spicy – Jalapeno Jelly makes a great condiment for so many dishes. If you have a fear of canning – this is a great recipe to start with. Because it’s not really canning but more like putting something in a jar and letting science do the rest. Since it uses pectin in the process, you don’t have to do whole water bath thing.

Jalapeno Jelly
Jalapeno Jelly

You can control the spiciness of this jelly by deciding how many of the jalapeno seeds you include. I did half and half – half of the jalapenos were seeded and the other half were not. You can do more or less of them to make it more mild or spicier. You don’t really want this be a “melt your face off” heat level but you could.

Jalapeno Jelly

Jalapeno jelly makes a great dipping sauce (for say fried mac & cheese balls), a burger condiment, a charcuterie board accompaniment (pour it over cheese cheese and serve with crackers) or even in place of salsa on a taco. I made this in pint sized jars – you could go smaller, but I wouldn’t suggest you go much bigger.

If you have a food processor, you could finely dice the peppers with that, you just want to be careful not to turn it to mush. It would be best to use the pulse feature if you are going to go electric. And you will want to put the peppers in a paper towel to squeeze off the excess liquid. I love to chop things, it’s sort of a soothing, relaxing thing for me – so I did it by hand.

Jalapeno Jelly

Now Let’s Get Cookin’!


Jalapeno Jelly

A little sweet and a little spicy – Jalapeno Jelly makes a great condiment for so many dishes. Makes 3 Pints
Course Sauce
Cuisine American
Keyword canning, jalapeno, jalapeno jelly, jelly
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 4 hours


  • 3 Pint Sized Canning Jars with lids and rings


  • 5 Jalapenos finely diced
  • 1 Red Bell Pepper finely diced
  • 1 Green Bell Pepper finely diced
  • 4 cups Sugar
  • cup White Vinegar
  • oz Pectin


  • Prepare all of the ingredients.
  • In a large pot over medium high heat, combine all of the ingredients. Bring to a boil and let boil for 5 minutes. Remove pot from heat.
  • Ladle jelly into each jar leaving ¼ inch head space. Place lid on jar and screw on ring to seal. Let stand on counter for 30 minutes then place in refrigerator for at least 3½ hours.
  • Will keep for 4 weeks unopened in refrigerator, 1 week once opened.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:


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5 thoughts on “Jalapeno Jelly

  1. petra08 – A total foodie, love to grow my own, forage, cook and eat food, cheese is always a favourite! You can also find me on Twitter & Instagram @FoodEatLove!
    petra08 says:

    I love anything with a bit of chilli! This sounds great and I can imagine it will go with pretty much everything!
    Happy Fiesta Friday!

  2. That looks delicious!! We were gifted some jalapeño jelly at Christmas and it was great; I need to make my own this year! Thanks for sharing your recipe.

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