Jalapeno Lime Pepper Jelly

Jalapeno lime pepper jelly combines green bell pepper and jalapenos with fresh lime juice and finely grated zest. This sweet, spicy preserve suits anyone who wants a pepper jelly with a clear citrus flavor and a choice between mild and hotter results.

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

Ingredients for jalapeno lime pepper jelly

• 1 1/2 cups very finely chopped green bell pepper
• 1/2 cup very finely chopped jalapenos
• 1 1/4 cups apple cider vinegar, 5% acidity
• 2 tbsp fresh lime juice
• 1 tbsp finely grated lime zest
• 1 package (1.75 oz) powdered fruit pectin
• 5 cups granulated sugar, measured into a separate bowl

Measure everything before you turn on the heat. The sugar needs its own bowl because it goes into the pot together, after the pepper mixture reaches a full rolling boil. Having it ready lets you follow that sequence without stopping to measure while the pot is boiling.

The lime appears in two forms here: fresh juice and finely grated zest. Measure each separately, and keep both with the ingredients that go into the pot at the beginning. The powdered fruit pectin also belongs in that first mixture.

Chop the peppers finely and choose your heat

Very finely chopped peppers are part of this recipe’s texture. Take care with both the bell pepper and the jalapenos so the finished jelly contains small pepper pieces throughout. Large chunks would give a different texture from the finely chopped mixture specified here.

Wear gloves when handling the jalapenos. For a mild jelly, remove all their seeds; for more heat, keep some seeds in. Make that decision while preparing the peppers, before measuring the chopped jalapenos into the pot.

Keep the sugar ready for the rolling boil

The recipe has a clear order: first boil the peppers, vinegar, lime and pectin, then add the sugar. Stir constantly as the initial mixture heats. A full rolling boil is the point to watch for before moving on to the sugar addition.

Adding the sugar interrupts the boil, so wait for the mixture to return to a full rolling boil before timing the hard boil. The timed boil is exactly 1 minute. Keep your attention on the pot through this stage, then remove it from the heat and skim as directed.

For another appetizer featuring pepper jelly, try this hot pepper jelly baked brie topped with toasted pecans and fresh rosemary.

This jelly sits nicely on a snack board next to our jalapeno bacon mini cheese balls .

Cook and jar the jelly

• Wear gloves for the jalapenos. Combine the very finely chopped green bell pepper and jalapenos, apple cider vinegar, fresh lime juice, finely grated lime zest and powdered fruit pectin in a large heavy pot.
• Bring the mixture to a full rolling boil over high heat, stirring constantly.
• Add all the measured sugar at once. Return to a full rolling boil and boil hard for exactly 1 minute. Remove the pot from the heat and skim.
• Ladle the jelly into hot half pint jars, leaving 1/4 inch headspace. Wipe the rims and add the lids and bands.
• Process in a boiling water canner for 10 minutes, adding 5 minutes above 1,000 feet. Allow 24 hours for setting.

The Foodie Yummy Cookbook

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

Give the jars time to set

The recipe takes 1 hour, followed by 24 hours of setting time, and makes about 6 half pints. Plan around that setting period if you want the jelly ready for serving. The finished texture should be assessed after the stated wait, rather than while the jelly is still freshly cooked.

During filling, pay attention to the 1/4 inch headspace specified in the recipe. Wiping the rims is a separate step before adding the lids and bands, so keep it in the sequence even when you are working through several jars.

The source recipe gives sealed jars a storage period of 1 year and opened jars a refrigerated storage period of up to 1 month. Once you open a jar for serving, follow the refrigerated guidance. Keep the sealed and opened storage instructions distinct when planning how much jelly to use.

For more pepper jelly ideas, try our green jalapeno pepper jelly , raspberry jalapeno jelly , or cranberry orange jalapeno jelly .

Questions about the ingredients and timing

Can I use liquid pectin instead?

This recipe specifies 1 package (1.75 oz) powdered fruit pectin and adds it before the sugar. It does not give a liquid pectin version or an adjusted method, so follow the powdered pectin instructions for this batch.

Can I reduce the sugar?

The supplied recipe uses 5 cups granulated sugar and gives no reduced-sugar variation. Keep that amount when following this method; there is no alternate sugar quantity or matching set of instructions provided here.

When does the 1-minute timer start?

Start it after the sugar has been added and the mixture has returned to a full rolling boil. The earlier boil happens before the sugar goes in and is a separate stage.

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