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A block of cream cheese topped with homemade jalapeño jelly is being spread with a knife

Homemade Jalapeño Jelly

If you've ever had jalapeño jelly spooned over cream cheese with crackers, you already know it’s a game-changer at any party.
Sweet, glossy, and just the right amount of spicy, this vibrant jelly is both a showstopper and a secret weapon in the kitchen.
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Prep Time 25 minutes
Cook Time 25 minutes
Servings: 6 half-pint jars
Course: Appetizer, Condiment
Cuisine: American
Calories: 50
Ingredients Equipment Method Video Notes

Ingredients
  

  • 10–12 medium jalapeño peppers, stems removed
  • 1 large red bell pepper
  • 1 cup apple cider vinegar
  • 4 cups granulated sugar
  • 3 oz liquid fruit pectin
  • Pinch of salt
Optional Add-ins
  • 1 tbsp fresh lime juice
  • 2 cloves garlic, minced
  • 1 tsp finely grated fresh ginger

Equipment

  • Blender or food processor
  • Large heavy-bottomed pot
  • Canning jars with lids
  • Jar funnel optional
  • Boiling-water canner or large stockpot with rack
  • Tongs and jar lifter
  • Gloves

Method
 

  1. Prep the Peppers
    Wash all peppers.
    Remove stems. For a milder jelly, remove seeds and membranes.
    Roughly chop and blend with ½ cup of the vinegar until smooth but not fully liquified.
    A person slices fresh jalapeño peppers lengthwise on a wooden cutting board using a large kitchen knife
  2. Cook the Mixture and Add the Pectin
    In a large pot, combine the pepper puree, remaining vinegar, sugar, and salt.
    Bring to a boil over medium-high heat, stirring regularly. Skim off any foam.
    Let boil for 10 minutes to concentrate flavors and reduce slightly.
    Stir in the pectin (follow package instructions based on type used).
    Return mixture to a hard boil for exactly 1 minute, stirring constantly.
    Remove from heat.
  3. Jar and Store
    For Refrigerator Storage:
    Pour into clean jars or containers.
    Let cool to room temperature, then seal and refrigerate (lasts up to 3 weeks).
    For Long-Term Canning:
    Sterilize jars and lids in boiling water.
    Fill hot jars, leaving ¼-inch headspace.
    Wipe rims, secure lids, and process in a boiling-water bath for 10 minutes.
    Remove jars, let cool undisturbed for 12–24 hours. Check for seal. Store up to 12 months.

Video

Notes

Cooking Tips

  • For Less Heat: Use fewer jalapeños and remove all seeds/membranes.
  • For More Heat: Include seeds and add a serrano or two.
  • To Enhance Flavor: Add lime juice or roasted peppers for a smoky edge.
  • Always Wear Gloves when handling hot peppers to avoid skin and eye irritation.
  • If your jelly doesn’t set: reheat with additional pectin and boil again for 1 minute.