Jalapeno Pepper Jelly


Last year, my husband surprised me with a full canning set that he found for 75% off at our local Target. I have been curious about canning, but very afraid of messing up and getting someone sick.

However, after reading through the Blue Book of Preserving that was included in the kit, I felt much more confident about the safety of canning.


I found this recipe for Jalapeno Pepper Jelly on Pioneer Woman’s Tasty Kitchen website. I instantly thought that I could FINALLY use all those jalapenos growing in my garden for this.


This will also make a great, unique gift for family and friends come Christmas season. :)

I learned that canning jelly can be very sticky so have damp towels ready, and you also have to work pretty fast when canning the preserves. The preserves will gel up quickly and you want those in the jars before they do or they’ll be a pain to pour.

That being said, I do recommend canning to foodies. It’s pretty tedious but the result is super cool. You get to say you MADE that jelly! :)

I’m submitting this recipe to What’s Cooking in the Orange Kitchen’s “So You Grew a Garden” blogging event.

Jalapeno Pepper Jelly
Source: Tasty Kitchen


  • 1 cup Jalapeno, Seeds And Membranes Removed, Finely Diced
  • 2 cups Apple Cider Vinegar
  • ½ cups Red Or Orange Bell Pepper, Seeds & Membranes Removed, Finely Diced
  • 6 cups Sugar
  • 2 envelopes Liquid Pectin, 3 Oz Each
  • ½ teaspoons Unsalted Butter


  1. Prepare canning jars and lids as directed by manufacturer’s directions. This recipe makes 6 8-oz 1/2 pint jars…so have at least 8 jars ready, just in case.jelly3
  2. Do not use seeds in your jelly (if you’d like it hotter then put seeds into a piece of cheesecloth or muslin packet and put into the sugar mixture, but remove before you put the pectin in!). You can mix up the peppers if you’d like…habaneros, jalapenos, bell peppers.
  3. In a large stainless-steel pan combine the vinegar, peppers and sugar. Bring to boil over medium heat, stirring until the sugar is completely dissolved. (add the unsalted butter here if you want to use it…it helps to keep the foam down to a minimum)jelly4
  4. Increase the heat to medium-high and bring to a full boil, at this point stir constantly. Once a rolling boil has been reached, pour in the pectin. Return to a full boil and stir constantly for 1 full minute. Remove from heat.
  5. Immediately ladle the jelly into your jars leaving about 1/4″ headspace. Wipe rims off and screw on bands.
  6. 4 to 8 oz jars need to be processed for 10 minutes. 1 pint jars for 15 minutes. Adjust for elevation. (I live at sea level, so 10 minutes was fine for me.)
  7. Remove from canner and place on paper or cloth towel.
  8. Wait about 15-30 minutes and then carefully twist or tilt jars to distribute the pepper pieces throughout the jelly while cooling. (I did not do this since the preserving book said NOT to move the jelly for 12-24 hours, thus interrupting the sealing process. The pepper pieces were dispersed well anyway.)

I wrote myself a little reminder so I’m not tempted to move these as I clean the kitchen.



  1. I will be making this as soon as I get the jars, lids and pectin. I live in México, and nobody seems to can here, so friends are bringing those items down in November, in anticipation of a few jars of jalapeño jelly! I don’t have a canning kettle, either. I guess I will have to figure out some kind of rack to put on the bottom of my largest pot for processing. Any ideas?

    • I’m actually new to canning, so I have no idea what could replace the rack that was included in the kit. Maybe a bit of research would help? I’m sure there are some forums out there with people who have far better experience than I do. :) Best of luck with it though! I’m sorry I’m not much of a help.

    • Try a cake or grilling rack.

  2. I simply fold an old dishcloth and place it in the bottom of my large soup pot and water process small jam jars that way. When I was a kid we had too many things needing to be put up at once and had to use this trick to keep as many pots going as possible.

    I only can jellies and jams and have a glass cooktop which means I can’t use a standard granitewear canner anyway.

  3. The hubs has been wanting to try this. Maybe I should make some? eep?

    • Go for it! It’s really not that bad at all! Just takes a couple hours, and the hardest part is filling jelly jars before the stuff gels up. Everything else isn’t too bad!

      If you don’t want to try to make it though, I know of a great place that makes it around here. I just have NO idea how much shipping would be..

  4. I eat pepper jelly 3 or 4 times a week…on almost everything. I have always wanted to try the canning, just for the experience. I really appreciated your comment, “I have been curious about canning, but very afraid of messing up and getting someone sick.”

    After reading your post, I am sure that I will have to try it now. Besides, If I mess up, I can only be sick for so long…right?

    I better get my own copy of the Blue Book.


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