Green Jalapeno Pepper Jelly

This green jalapeno pepper jelly is sweet first and hot second. It is the jar you open when friends come over and a block of cream cheese and a sleeve of crackers need something on top.

Save this recipe for later:

More pepper jellies

• Red Pepper Jelly
• Pineapple Ginger Jalapeno Jam
• Cranberry Jalapeno Pepper Jelly
• Cranberry Apple Jalapeno Jelly
• All our jams and jellies

Fresh jalapenos and green bell pepper give it a bright color, and you choose the heat by how many seeds you keep. The recipe makes about 6 half pints and is canned in a boiling water bath, so one afternoon of work fills the pantry for months.

What goes into jalapeno pepper jelly

• 1 1/2 cups very finely chopped green bell pepper
• 3/4 cup very finely chopped jalapenos (about 8), some seeds kept for heat
• 1 1/4 cups apple cider vinegar (5% acidity)
• 1 package (1.75 oz) powdered fruit pectin
• 5 cups granulated sugar, measured into a separate bowl

Five ingredients, and each one has a job. The vinegar brings the acid that makes the jelly safe to can, and the pectin sets it. The sugar works with the pectin to build the gel, which is why the amount matters as much as the taste.

Chop by hand, or pulse just a little

The most common complaint with homemade pepper jelly is a cloudy, murky jar. Usually the food processor is to blame. When the peppers turn into a fully pureed mash, tiny bits hang in the syrup and the jelly loses its clear, jewel look.

Chop the peppers very finely by hand, or pulse them in short bursts and stop while you can still see small separate pieces. Those little flecks of green are what you want suspended in the jar.

Wear gloves for the jalapenos. The oils stay on your fingers for hours and find their way to your eyes.

Have everything ready before the pot heats

Once the sugar goes in, the timing is tight. Measure all 5 cups of sugar into a separate bowl before you start, so it can go in at once. Have your clean half pint jars hot, your lids and bands nearby and your boiling water canner already heating. A jelly that sits while you hunt for a ladle can start to set in the pot.

Want a fruity version? Our pineapple jalapeno jelly adds crushed pineapple for a golden, sweet-hot spread.

Once you have this green version down, the cherry jalapeno jelly is an easy next batch with a deep red color for the holidays.

If you like this one, try our Raspberry Jalapeno Jelly too.

For a version with fresh citrus, try our jalapeno lime pepper jelly , made with lime juice and finely grated zest.

How to make it

• Wear gloves when cutting the jalapenos. Combine the green bell pepper, jalapenos, apple cider vinegar and pectin in a large heavy pot.
• Bring to a full rolling boil over high heat, stirring constantly. A full rolling boil is one you cannot stir down.
• Add all the sugar at once, return to a full rolling boil and boil hard for exactly 1 minute. Remove from the heat and skim off the foam.
• Ladle into hot half pint jars, leaving 1/4 inch headspace. Wipe the rims clean and add the lids and bands.
• Process in a boiling water canner for 10 minutes. Add 5 minutes if you live above 1,000 feet.

Let the jars sit undisturbed for 24 hours while the jelly sets. It looks loose when it first comes out of the canner, and some batches take the whole day to firm up.

Ways to change the heat and how you use it

The seeds are your heat dial. Keep only a few for a jelly that is gently warm and mostly sweet. Keep more seeds and some of the white membranes for real bite. Whatever you choose, keep the total amount of chopped pepper the same so the set does not change.

The classic way to serve it is spooned over a block of cream cheese with crackers on the side. The sweet heat against the cool, mild cheese is the whole point. It also works as a glaze brushed on at the end of cooking chicken or pork, and a spoonful inside a grilled cheese sandwich is worth a try.

Please don’t play with the vinegar or sugar amounts. Those two numbers are what make the jelly set and keep it safe on the shelf.

How long the jars keep

Sealed jars keep for 1 year in a cool, dark cupboard. Once a jar is opened, keep it in the refrigerator and use it within 1 month. If any jar did not seal after processing, store it in the fridge and use it first.

There is no reheating needed. If refrigerated jelly is too stiff to spread, let it sit on the counter for a few minutes before serving.

Want a red jar to set beside it? Try our red pepper jelly or the fruitier cranberry jalapeno pepper jelly . If you like more fire, the pineapple habanero jelly brings it, and leftover jalapenos make good pickled jalapeno rings .

Jalapeno pepper jelly FAQ

Why didn’t my jelly set?

The usual causes are a boil that was not truly rolling, a boil that ran short of the full minute, or a change to the sugar amount. Give the jars the full 24 hours before judging.

Can I cut the sugar?

Not with regular powdered pectin. This type of pectin needs the full amount of sugar to gel, so less sugar usually means a runny syrup. For a lower sugar jelly, use a pectin made for that and follow its own instructions.

Can I double the batch?

Make two separate batches instead. A larger volume takes longer to reach a rolling boil, and the timing that makes the jelly set can go off.

Do I have to use apple cider vinegar?

Stick with a vinegar labeled 5% acidity. The acid level is part of what makes the jelly safe for water bath canning, so do not dilute it or swap in a homemade vinegar of unknown strength.

The Foodie Yummy Cookbook

12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.

Made it or loved it? Share this recipe

Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us