Jalapeno Jelly

We love this jelly on crackers with a bit of cream cheese. This jelly is not too hot, but if you would like it to be spicier substitute more jalapeno peppers for the green peppers.

Jalapeno Jelly

4 from 1 vote
Easy to make Jalapeno Jelly recipe that is great with crackers and cream cheese. Simple jam preserves.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 250 ml jars


  • 13 Jalapeno peppers , tops cut off
  • 1 green bell pepper , cored
  • 6 cups sugar
  • 1 1/2 cup vinegar
  • 2 packages (85 ml [3 fl oz]) liquid certo (pectin)
  • green food colouring (optional)


  • Place all the peppers in a food processor and puree the peppers with 1/2 cup vinegar.
  • Transfer mixture to a large pot.
  • Add remaining 1 cup vinegar and sugar.
  • Heat to boiling and continue to boil for another 3 minutes, stirring constantly.
  • Add pectin and continue cooking at a rolling boil for another 12 minutes, stirring constantly.
  • Skim any foam which accumulates at the top.
  • Remove from stove element.
  • Add food coloring, if using.
  • While the jelly is still hot, ladle it into hot jars, leaving a 1/4 inch headspace.
  • Screw on lids and process in a boiling water bath for 10 minutes.


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4 from 1 vote (1 rating without comment)

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Recipe Rating


  • Great way to take care of that fast growing garden of jalapenos. Also would make a great gift, just have to make sure there is plenty to go around. Serving it with cream cheese and crackers sounds tasty! I have never made anything like this before, but this is inspiring.

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  • Love this

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