Our favorite Pepper Jelly recipe is sweet with a hint of spice, and delicious served over cream cheese, with crackers for dipping. You can freeze it, or can it, and it’s great for gifting.

If you love homemade jam and jellies, try our Blackberry, Strawberry, Peach or Raspberry Jam, or Orange marmalade.

A block of cream cheese on a plate with easy pepper jelly poured on top, surrounded by ritz crackers.

Why I love this recipe:

  • Favorite appetizer: My husband introduced me to pepper jelly served over cream cheese, and it’s always the most popular addition to our charcuterie boards.
  • Gifting: Every year we gift a savory food for Christmas neighbor gifts, and the year we gave pepper jelly was my favorite (we placed it in a bag with a block of cream cheese and sleeve of crackers).
  • Can it or Freeze it: Process it in a water-bath canner or shelf storage, or don’t can it, and store it in the freezer instead for up to several months.

Ingredients Needed:

  • Bell Peppers: Use a combination of colors, like red and green.
  • Jalapeños (about 10): remove seeds and veins from half for mild jelly, or leave them all in, for hot jelly.
  • Sugar: I use significantly less sugar than most recipes do, and I find the jelly perfectly sweet. This has worked for me using Certo brand of fruit pectin. Other brands of pectin may require more sugar to help them set up, or you can use a no-sugar added pectin and follow the recipe inside the box. Do not use sugar substitutes (like Splenda) or it wont set up properly.
  • Pectin: I use liquid fruit pectin. Here is a recipe that uses powdered fruit pectin.
  • Vinegar: is used to help the jelly set and the acid in the vinegar helps make it safe for canning and long term storing. White or apple cider are my favorite varieties for jalapeño jelly.
  • Lime
  • Salt
All of the ingredients needed to make an easy Jalapeño Pepper Jelly recipe.

How to make Pepper Jelly:

Chop Peppers: Finely chop bell peppers then use paper towels to squeeze out excess liquid. Measure out 1 ½ cups of diced bell pepper. Dice jalapeños then squeeze liquid out (make sure to wear gloves).

Two images showing chopped bell peppers and jalapeño on top of paper towels, and then chopped jalapeños in a food processor.

Combine diced peppers, sugar, vinegar, lime juice, and salt in a large, deep pot. Bring to a boil, reduce heat, but maintain boil for 10 minutes.

A stainless steel pan filled with diced peppers, sugar, vinegar, lime juice, and salt to make easy pepper jelly.

Stir in liquid pectin and boil for another minute. Remove from heat and cool for 5 minutes. Give a good stir then pour jelly into containers. Apply lids securely.

A package of certo liquid pectin being poured in a pot of the best pepper jelly to help it set up.

Cool at room temperature for 24 hours, then store jalapeño pepper jelly in refrigerator for up to 10 days. Read on for canning and freezing instructions.

Easy jalapeño pepper jelly being poured into a mason jar with a ladle.

Canning and Freezing Instructions:

To Can: Pour jalapeño jam into sterilized jars. Wipe the rims of the jars clean then secure with rings and new lids that have been washed in warm soapy water. Process in a water bath canner for 10 minutes (or longer for high altitude—see notes below). Allow to sit at room temperature for 24 hours, then store in a cool dry place for 6-10 months.

To Freeze: Pour homemade pepper jelly into containers then apply lids securely. Store in refrigerator for 10 days, or freeze for up to 4 months.

Three mason jars filled with homemade Pepper Jelly.

Recipe Variations:

  • Fruit Pepper Jelly: Replace bell peppers with chopped cranberries, strawberries, or raspberries (blot out excess moisture). Or, add a little lemon zest to the jelly for a lemon flavor.
  • Steam Canner: would work in place of a water bath canner. Processing time should be the same (double check to account for elevation). 
  • No Sugar Jalapeño Jelly: Try the Sure Jell recipe, using their special no sugar pectin.

Uses for Pepper Jelly:

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Recipe

Prep 20 minutes
Cook 20 minutes
Total 40 minutes
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Ingredients
 
 

  • 1 ½ cups finely diced bell pepper , I use a combination of colors
  • 1 lb jalapeños (about 10) , remove seeds and veins from half for mild jelly, or leave them all, for hot jelly
  • 5 cups granulated sugar*
  • 1 ¼ cups white or apple cider vinegar
  • ¼ cup lime juice
  • 1 teaspoon salt
  • 3 ounces Certo liquid fruit pectin

Instructions
 

  • Dice peppers: Use a knife or a food processor to very finely chop the bell pepper. Scoop the diced peppers into paper towels and squeeze out excess liquid (this will help ensure the jelly sets up properly). Measure out 1 ½ cups of diced bell pepper (loose, not packed in the measuring cup).
  • Dice jalapeños and squeeze the liquid out, in the same manner (I highly suggest wearing gloves when handling this many).
  • Cook: Add all of the diced peppers to a large, deep pot. Add sugar, vinegar, lime juice, and salt. Bring to a boil, stirring often. Reduce heat, but maintain a boil and boil for 10 minutes.
  • Add liquid pectin slowly stirring it in, and boil for another minute. Remove from heat and allow to cool for 5 minutes, then give a good stir (to evenly distribute the pepper pieces) and pour jelly into containers. Apply lids securely.
  • Optional: flip the containers upside down and allow to cool like this for 30 minutes or so (this will help keep the pepper pieces from floating to the top of the jar. Flip right side up and allow to cool at room temperature for 24 hours.
  • Refrigerate jalapeño jelly and enjoy within 10 days, or freeze for up to 4 months.
  • To Can Pepper Jelly: Pour jelly into sterilized jars. Wipe the rims of the jars clean and secure with rings and new lids that have been washed in warm soapy water. Process in a water bath canner for 10 minutes (or longer for high altitude*). Allow to sit at room temperature for 24 hours, then store in a cool dry place for 6-10 months.
  • Serve jalapeno jelly over a block of cream cheese and crackers, slathered on turkey burgers, grilled chicken burgers, pork, or grilled chicken, as a glaze on hot wings, or spread on sandwiches for an extra flavor kick.

Notes

Troubleshooting: If Jelly didn’t thicken properly, pour it back into saucepan, bring to a gentle boil, and add another package (or half a package) of pectin. 
High Altitude Canning Processing Times: 
  • 1,001 to 3,000 feet – increase processing time by 5 min.
  • 3,001 to 6,000 feet – increase processing time by 10 min.
  • 6,001 to 8,000 feet – increase processing time by 15 min.
  • 8,001 to 10,000 feet – increase processing time by 20 min.
Steam Canner: Would work in place of a water bath canner. Processing time should be the same (double check to account for elevation). 
To Freeze: Pour jelly into containers and apply lids securely. Store in refrigerator for 10 days, or freeze for up to 4 months.
Fruit Pepper Jelly: Replace bell peppers with chopped cranberries, strawberries, or raspberries (blot out excess moisture). Or, add a little lemon zest to the jelly for a lemon flavor.
No Sugar Jalapeño Jelly: Try the Sure Jell recipe, using their special no sugar pectin.
Doubling or halving the recipe:I don’t recommend doubling the recipe, as it won’t set up the same. Make it in two separate pots instead. You can half the recipe with no problems. 
 

Nutrition

Calories: 689kcalCarbohydrates: 175gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 395mgPotassium: 304mgFiber: 3gSugar: 171gVitamin A: 958IUVitamin C: 123mgCalcium: 20mgIron: 1mg

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I originally shared this recipe June 2021. Updated December 2023.

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Lauren Allen

Welcome! Iā€™m Lauren, a mom of four and lover of good food. Here youā€™ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    I used SureJell 1.75oz less sugar and my recipe set perfectly. I followed the exact instructions from this recipe.

  2. 5 stars
    Pepper jelly is also awesome on grilled cheese sandwiches. Make as you normally like to, then either smear pepper jelly across the top or thin the jelly a little and dip it.

  3. Is it possible to use powdered pectin instead of liquid, and if so, do you know what the conversion is? I have powdered Sure-Jell on hand in 1.75oz packets.

  4. 5 stars
    FABULOUS! I used my food processor to finely chop the peppers which worked beautifully.
    I then drained the chopped peppers through a fine mesh sieve then placed onto a good-sized piece of cheesecloth and wrung them out thoroughly. Doing this makes for a beautifully set jelly. Flavour is amazing and a cream cheese covered cracker with a spoonful of this jelly is heavenly!

  5. Hello
    I made this and the flavour is amazing, but it didnā€™t thicken like it should have. I assumed once I processed them and cooled off it would have thickened. I guess missed the step where you said, that if it doesnā€™t thicken, put back in pot and add more pectin. The jelly that was left in the pot after filling jars seemed to be thick šŸ¤·šŸ»ā€ā™€ļø

  6. 5 stars
    I’m in the process of making this right now (just getting all ingredients to the first boil) and I was wondering if you measure the ingredients after you squeeze out the water or before. There’s a different. I measured before. Also, there is an ‘*’ by sugar in your ingredient list, but there is nothing referencing that ‘*’ that discusses sugar. Other recipes I saw didn’t have the load of jalapenos that yours does and I like that about your recipe. After all it is jalapeno pepper jelly. Thank you!1

  7. Recipe calls for three cups of bell peppers. The recipe says to set aside a cup and a half of the bell peppers. Where do I use the remaining peppers?

  8. 5 stars
    Made this with 2.5 cups of diced jalapeƱos and 1.5 cups of diced bell peppers per another commenter. Realized I only had 4 cups of sugar, so added a can of chunky cranberry sauce (from a different recipe.) It was absolutely delicious and nicely jelled. I may put in less sugar less time.

  9. Just finished this.
    I used two tablespoons of dried pectin with the peppers, then cooked at a low boil for a full minute.
    Then added the sugar and carried on as directed.
    It tastes wonderful and jelled nicely.
    Thank you!
    Kelly.

  10. 5 stars
    This is amazing it is great for charcuterie, burgers, dipping and on a wrap with chicken breast! I made 1/4 pt jars and canned them for gift giving. Great way to use my bumper crop of jalapeno’s from the garden!

  11. Followed recipe exactly, but jelly was loose and did not set up completely. How do you fix jelly that doesnā€™t set up

  12. 1 star
    Didnā€™t not thicken. Iā€™m a pretty experienced canner and couldnā€™t get this recipe to thicken, I followed it exactly and even tried heating it again and letting it cool again before canning it. Really bummed because I donā€™t have a food processor so I spent about an hour chopping jalapeƱos to make a large batch. Now Iā€™ve got to dump it and wash all these jars because itā€™s no good to sell šŸ™

  13. 5 stars
    Love this recipe! I didn’t have liquid pectin or enough red bell pepper as I was going to wing it again. Found your recipe and halved it. It is delicious! I tried winging it with raspberries instead of red bell pepper a month ago and it was pretty good but i recommend straining the raspberry seeds.
    If you like sweet spicy sauce for dipping you’ll love this scratch recipe!!

    1. You would need to use a low sugar pectin, and the follow the recipe on the package. The sugar is necessary as the recipe is, in order for the jelly to set up.

  14. 5 stars
    This is a really good recipe! I didnā€™t have liquid pectin so I used two packages of the dry. I really wondered if it would even turn out but it actually turned out great. So good with crackers and cream cheese. I also used it on pork chops and was delish.

    1. I just made this lastnight, and canned them- they worked out perfectly. Now i have realized that i forgot to add the lime juice. Will they still be ok?

  15. 5 stars
    First of all, thanks for providing the information that 10 jalapenos should be 1 lb. Most other recipes I found just said “10 jalapenos” with no indication of how large these jalapenos should be. (I hate that!) And, WOW–those 10 jalapenos must be pretty large, if 10 make a pound. The largest jalapenos from my plants were 23 jalapenos per pound.
    However, for this recipe I used my smallest “seconds” to save my best for other things, and I used 50 jalapenos=1 lb.
    It would have been nice to know whether the 1 lb jalapenos should be weighed before or after removing the stems & seeds, or how much yield to expect after dicing. My yield came to 10.4 oz, which was about 2 1/2 cups. Since the liquid pectin is a set amount, I wanted to be sure this amount would be right. I found a few other online recipes that used 4 cups peppers with one pkg. dry pectin, so I guessed that my 4 cups (1 1/2 bell, 2 1/2 jalepenos) would work.
    The jelly I made yesterday was just a little runnier than I would expect, but wonderful and delicious. Thank you.

  16. 5 stars
    My first time making and canning pepper jelly was a huge success Wirth this recipe! I found that the trick to the consistency is wringing out the peppers in cheesecloth to remove as much moisture as possible before cooking. Canā€™t wait to give as gifts! Thank you!

  17. 5 stars
    Excellent recipe. But why squeeze the liquid from the peppers? It carries so much taste! Better add some more agar agar to include it all

  18. I made this jelly last year and it turned out perfect…this year I made two batches and they were both runny…am going to attempt to reprocess…Also your jam looks loaded with peppers, mine is not so much…

  19. 5 stars
    I was a little hesitant to make this, as I’d purchased a half pint of jalapeƱo jelly a couple years ago from a specialty store and loved it so much (especially on vegan sausages!) and was afraid this recipe wouldn’t come close to that. Boy was I wrong! This was delicious and the whole house smelled wonderful after making it. The recipe made lots more than the 12 half-cup Ball jars I used, but thats okay. Maybe it was because I chose to freeze the jars and allowed a bit of space for the expansion of the jelly on the top. Next time I’ll probably use 2 cups of well-squeezed bell peppers (firmly packed, not loosely packed), and a couple more jalapeƱos. Other than that the recipe was perfect! Thank you, Lauren, for posting this!

  20. A friend of mine gave me a small jar of this pepper jelly so I am planning to make it as soon as I have time . I am looking forward to making it .

  21. 5 stars
    My first time canning was a success! I used one red pepper, chopped everything in the food processor, and ended up with 11 4oz jars. Fun Christmas gifts. Serve over cream cheese.

  22. Hi Lauren,
    I have three more hours until my 24 hrss are up. I think I am going to have to add more pectin and reboil. Do I do the entire process over. I.e. 5 min. Cooling and 24 hrs.at room temperature. It looks great–I cant wait to try it,
    Peggy

  23. 5 stars
    Made this w/ backyard garden peppers of different colors. Gave a jar to neighbors. Her visiting mother liked it so much she took the jar home.

  24. 5 stars
    Great recipe! I like it spicy so I decided to do 21% hot to 79% mild peppers, instead of the 12.5% (0.5 cup hot out of 4 cup total) you recommended. Kept everything else the same. It’s AMAZING! Sweet, tart, and HOT. Yum!!

  25. Directions were straightforward and easy to follow. I made mine on the milder side using sweet peppers, green bell peppers, one serrano and a sprinkling of cayenne. The flavor is a perfect blend of heat and sweet. Thank you!

  26. 5 stars
    This is on a whole new level! I saw this on your Instagram page just in time for the weekend and made it for a family get together. This was devoured!! I couldn’t plate it fast enough. Next time, I will be doubling the recipe. Soo good!