Jalapeño Pepper Jelly

Jalapeno Pepper Jelly
Diana Rattray
Ratings (5)
  • Total: 57 mins
  • Prep: 45 mins
  • Cook: 12 mins
  • Yield: 48 servings
Nutritional Guidelines (per serving)
100 Calories
0g Fat
25g Carbs
0g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A food processor makes it easy to chop the peppers. Use red and green jalapeño peppers for a really pretty jelly. Jazz up your morning toast or bagel or use this jelly to top cream cheese and crackers.


  • 2 cups cider vinegar
  • 1 cup jalapeño peppers (finely chopped, seeds and ribs removed)
  • 6 cups granulated sugar

Steps to Make It

  1. Fill a water bath canner about half full; add the empty canning jars (6 half-pint size) and bring to a boil. Lower heat and leave jars in the hot water. Fill a saucepan with water and bring to a boil. Lower heat and add the lids; keep hot.

  2. In a large stainless steel stockpot or kettle, combine vinegar, chopped/processed jalapeño peppers, and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Stir in the liquid pectin and return to a full rolling boil. Boil for 1 minute. Remove from heat and skim off any foam.

  3. Immediately ladle into the hot jars, leaving 1/4-inch headspace and wipe jar rims with a wet paper towel.

  4. Fit with lids and screw on the bands firmly. Place the jars in the canner on a rack and add more boiling water to at least 1 inch above the jars.

  5. Bring to a boil, cover the pan, and keep boiling for 10 minutes.

Note: 1-pint jars should be processed for 15 minutes.