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Home » Jams and Preserves

Published: Sep 12, 2013 · Modified: Dec 7, 2020 by Sandhya Ramakrishnan · This post may contain affiliate links

Jalapeno Jelly | Hot Pepper Jelly

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Making a batch of jalapeno jelly at home is so quick & easy! You can make it for a fraction of the cost with the fresh jalapenos from the backyard. This also makes up for a great edible gift!

Jalapeno Jelly scooped in a spoon with 2 jars of jelly in the background

When there is abundance of something our imagination goes beyond and over and we try out things that we have never even thought of before. That is usually my case at the end of every summer.

I plant so many peppers (different varieties though) during the beginning of the season that by the end of summer I have an abundance of every kind. Though I freeze lot of peppers I still end up having a lot to use up. And this Jalapeno Jelly is the perfect solution to use those peppers.

Why make this Jalapeno Jelly?

Last spring when we went on a vacation to Florida by road, I had an opportunity to visit several small farm stores on our way back. At one such place, we bought a jar of jalapeno jam. We instantly fell in love with the jelly.

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It was very hot and it was very sweet at the same time. It fits the Indian palette very well (at least those who still like their food spicy). After tasting the jelly, I decided that I can use this hot pepper jelly in several recipes. So that is exactly what I did. I made couple of jars of this jelly from peppers that I had frozen from last year.

This Jalapeno Jelly works great as a spread on bread sandwiches, but other than that we could use this hot pepper jelly in stir fries and also as a marinade on paneer, tofu or vegetables. I love this as a side for my parathas, dosai etc. The sweet and spicy with a little bit of sourness from the cider vinegar works great.

Hot Pepper Jelly in two jars

Preparation time – 30 mins
Cooking time – 30 mins
Difficulty level – medium

Ingredients to make Jalapeno Jelly – (makes 2 pints)

  • Jalapeno peppers – about 1 cup (stems removed and de seeded)
  • Cider vinegar – 1 cup
  • Sugar – 3 cups
  • Liquid pectin – 1 pouch
  • Red food coloring – optional
Jalapeno Jelly scooped in a spoon

Step by Step Procedure

  • Wash and drain the peppers. Remove the stem and de seed them. You could leave few seeds if you like your jelly a little bit extra spicy. I skipped this step, since I used peppers from last year that were frozen. So I never had a chance to remove the seeds.
  • Puree the peppers with the cider in a blender.
peppers puree
  • Combine the puree and the sugar in a large sauce pan. I would use a non aluminum sauce pan just because the vinegar is acidic.
pepper puree and sugar syrup
  • Bring the mixture to a boil, stirring frequently. Let it boil for 10 minutes.
  • Now stir in the liquid pectin and bring it to a rolling boil again. Boil hard for 1 minute then stirring constantly. At this stage add the food coloring, if using to bring it to your desired color.
pepper puree and sugar syrup simmering
  • Ladle hot jelly into jars. If canning the jellies, follow your manufacturer’s instructions to can them. But from my experience this jelly remains fresh in refrigerator for about 6 months.
  • Allow the Jalapeno Jelly to cool entirely so that they can set well.
jarred Jalapeno Jelly

Expert tips and FAQ's

  • Remove the seeds from the pepper to reduce the spiciness of the jelly.
  • Also do wear gloves when working with the peppers, especially if you have kids around you. We might be tempted to lift them or wipe their face and forget that our hands dealt with hot peppers (been there, done that).
  • This recipe can be made with frozen jalapenos as well. I have made this recipe with frozen peppers.
  • Pectin helps in thickening the jelly.

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Jalapeno Jelly

Jalapeno Jelly | Hot Pepper Jelly

Making a batch of jalapeno pepper jelly at home is so quick & easy! You can make it for a fraction of the cost with the fresh jalapenos from the backyard. This also makes up for a great edible gift!
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Print Pin Rate
Course: sweets
Cuisine: American, Mexican
Diet: Vegetarian
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 20 servings
Calories: 120kcal
Author: Sandhya Ramakrishnan

Ingredients

  • 1 cup Jalapeno peppers stems removed and de seeded
  • 1 cup Cider vinegar
  • 3 cups Sugar
  • 1 pouch Liquid pectin
  • Red food coloring optional

Instructions

  • Wash and drain the peppers. Remove the stem and de seed them. You could leave few seeds if you like your jelly a little bit extra spicy. I skipped this step, since I used peppers from last year that were frozen. So I never had a chance to remove the seeds. The peppers were frozen with the seeds and hence in mu jelly they went in with the seeds (the jelly ended up being quite spicy though). So I would highly suggest that you remove the seeds at least for the most of the pepper. Also do wear gloves when working with the peppers, especially if you have kids around you. We might be tempted to lift them or wipe their face and forget that our hands dealt with hot peppers (been there, done that).
  • Puree the peppers with the cider in a blender.
  • Combine the puree and the sugar in a large sauce pan. I would use a non aluminum sauce pan just because the vinegar is acidic.
  • Bring the mixture to a boil, stirring frequently. Let it boil for 10 minutes.
  • Now stir in the liquid pectin and bring it to a rolling boil again. Boil hard for 1 minute then stirring constantly. At this stage add the food coloring, if using to bring it to your desired color.
  • Ladle hot jelly into jars. If canning the jellies, follow your manufacturer’s instructions to can them. But from my experience this jelly remains fresh in refrigerator for about 6 months.
  • Allow the Jalapeno Jelly to cool entirely so that they can set well.

Notes

Expert tips and FAQ's
  • Remove the seeds from the pepper to reduce the spiciness of the jelly.
  • Also do wear gloves when working with the peppers, especially if you have kids around you. We might be tempted to lift them or wipe their face and forget that our hands dealt with hot peppers (been there, done that).
  • This recipe can be made with frozen jalapenos as well. I have made this recipe with frozen peppers.
  • Pectin helps in thickening the jelly.

Nutrition

Serving: 20g | Calories: 120kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 20mg | Fiber: 1g | Sugar: 30g | Vitamin A: 49IU | Vitamin C: 5mg | Calcium: 1mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Preeti Garg says

    October 01, 2013 at 7:11 pm

    Amazing recipe..

    Reply
  2. Archana Potdar says

    September 30, 2013 at 7:13 am

    Looks yum. Do you get pectin in pouches. Can you tell me where they can be picked up so that I can ask my brother sorry bhabhi to pick them up.

    Reply
  3. Rajani S says

    September 25, 2013 at 5:39 pm

    I am sure learning a lot from you, Sandhya!! Keep these coming...

    Reply
  4. veena krishnakumar says

    September 24, 2013 at 5:11 pm

    ooh...was is very hot...tempting pics!!

    Reply
  5. Sandhya Karandikar says

    September 23, 2013 at 8:13 am

    Must try this. Truly hot and sweet.

    Reply
  6. Nivedhanams Sowmya says

    September 19, 2013 at 11:21 am

    yum yum yummy!!! finger licking good!!!

    Sowmya

    Reply
  7. Gayathri Kumar says

    September 16, 2013 at 10:59 am

    Never heard of jelly with peppers. Looks very nice...

    Reply
  8. Pavani N says

    September 16, 2013 at 2:43 am

    Ohhhh yumm.. that is one flavor packed jelly. I'm sure my husband would love it.. Will try to make it for him..

    Reply
  9. Padmajha PJ says

    September 15, 2013 at 12:25 pm

    Just reading the title was enough to tempt e!Wonderful spread Sandhya 🙂

    Reply
  10. Chef Mireille says

    September 14, 2013 at 8:53 pm

    I usually use agar agar when making jam/jelly - have not used liquid pectin before. Used powdered pectin once and did not like consistency. will try to find the liquid version.

    Reply
  11. Babitha costa says

    September 13, 2013 at 4:01 am

    new spread with jalapeno

    Reply
  12. Srivalli says

    September 13, 2013 at 7:30 am

    That's really such a stunning jelly ..

    Reply
  13. Swathi Iyer says

    September 13, 2013 at 12:21 am

    Delicious Jalapeno jelly looks relaly yumm.

    Reply
  14. Manjula Bharath says

    September 12, 2013 at 2:20 pm

    jelly jalapeno looks so yummy and lip smacking !!

    Reply
  15. divya says

    September 12, 2013 at 4:40 pm

    looks so delicious. Drooling here 🙂

    Reply
  16. Vijayalakshmi Dharmaraj says

    September 12, 2013 at 4:37 pm

    wow what an interesting jelly with jalapeno... great sis.... super...

    Reply
  17. Shama Nagarajan says

    September 12, 2013 at 4:07 pm

    yummy and delicious

    Reply
  18. Priya Suresh says

    September 12, 2013 at 11:37 am

    Just wow, jelly with jalapeno omg, i wont mind getting a bottle from u.

    Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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