preserves

Jalapeño Pepper Jelly

This vibrant Jalapeño Pepper Jelly captures the perfect balance of sweet heat, combining fresh garden jalapeños with bright bell peppers, tangy vinegar, and pure granulated sugar. Slowly cooked into a shimmering syrup and finished with Certo liquid pectin for the ideal set, this jelly is a RizzieFarms favorite—bold, colorful, and incredibly versatile. Spread it over cream cheese with crackers, glaze grilled chicken or pork, or whisk it into dressings and marinades. A delightful way to bottle the garden and enjoy its flavor all year long.

Servings: 6 half-pint jars
Total Time: 50 min
Pan: Large non-reactive pot

Ingredients

Pepper Jelly Base
  • 13 jalapeño peppers (4 whole, 9 seeded)
  • 2 medium bell peppers (preferably red, yellow, or orange), seeded and chopped
  • 1 optional habanero pepper, seeded for less heat
  • 1/3 cup freshly squeezed lemon juice
  • 1 1/2 cups vinegar (white or cider, 5% acidity)
  • 6 cups granulated sugar
  • 4 ounces Certo liquid pectin (Certo brand ONLY)
  • Food coloring, green or red (optional)
Equipment
  • 6 sterilized half-pint jars with lids and bands
Jars of bright jalapeño pepper jelly with red and green peppers.

Instructions

  1. Prepare the peppers Remove stems from all 13 jalapeños. Leave 4 jalapeños whole and seed the remaining 9 jalapeños. Chop the 4 whole jalapeños finely or puree them, then add the 9 seeded jalapeños. Remove stems and seeds from 2 bell peppers and add them to the blender.
    Wear gloves when handling jalapeños to prevent skin irritation.
  2. Blend the mixture Add 1 1/2 cups vinegar to the blender to help chop and mix the peppers. Pulse or puree until coarsely ground, leaving some small pieces for texture.
  3. Cook the pepper mixture Transfer the blended pepper mixture to a large non-reactive pot. Bring to a hard boil over medium-high heat and boil for a full 10 minutes, stirring occasionally.
  4. Add sugar and lemon juice Remove from heat and stir in 1/3 cup lemon juice and 6 cups granulated sugar. Return the pot to medium-high heat and bring back to a hard boil.
  5. Add liquid pectin Add 4 ounces Certo liquid pectin and food coloring (if using). Bring the mixture back to a HARD BOIL for ONE FULL MINUTE, stirring constantly. Skim off any foam that forms.
    Use Certo liquid pectin ONLY — other brands or powdered versions do not set correctly.
  6. Fill sterilized jars Carefully ladle the hot jelly into hot sterilized half-pint jars, leaving 1/4 inch headspace. Wipe rims, place lids, and secure bands finger-tight.
  7. Process the jars Place filled jars into a boiling water bath canner. Ensure the water covers jars by at least 1–2 inches. Process for 10 minutes, adjusting for altitude if necessary.
  8. Cool and store Carefully remove jars and place on a towel-lined counter to cool. Listen for the lids to pop—any unsealed jar must be refrigerated and used immediately. Store sealed jars in a cool, dark place for up to 1 year.

Notes

  • Wear disposable gloves when handling jalapeños—capsaicin can burn skin for hours.
  • Do not use green bell peppers; they overpower the jalapeño flavor.
  • Certo liquid pectin is required; do NOT substitute powdered pectin.
  • If making a double batch, cook in two separate batches to ensure proper set.

Tags

preserves jelly jalapeno sweet heat canning