Print This Post Print This Post
Jalapeno Pepper Jelly

Jalapeno Pepper Jelly

Over the past three decades of married life, I am positive I have bottled thousands of homegrown yumminess. I used all kinds of available veggies and fruit and bottled them as close to their natural state as possible, to exotic flavors of canned treats. If I had to pick one of my favorites, THIS Jalapeno and Bell Pepper Jelly would make the top 10 for sure.

I love, love, LOVE this Jalapeno and Bell Pepper Jelly. It can be made any time of year, and not expensively. A wonderful gift for any holiday or to take as a thank you to a hostess of a party. Though made with jalapeno, it is NOT hot, it just has a tiny zing for flavor. I know it takes a little extra time, but I have had best results over the years if I do NOT double this recipe. It sets up and is a fabulous consistency and taste.

Tip:  I used my Camp Chef with the canner and it works perfectly. IF you have bad weather and move it all into the garage, do NOT shut the garage door! Give plenty of ventilation to prevent any health risks. Now, gather up the supplies, borrow from your mom or neighbor and get making this delectable condiment today. Please click through the pages for the recipe.






1 large red bell pepper (about 1  1/2 cups)

1 large green bell pepper  (about 1  1/2 cups) 

6-8 jalapeno peppers  (about 3/4 – 1 cup)

1 ½ cups apple cider vinegar (I love the depth apple cider vinegar adds to the finished product over plain white vinegar)

½ tsp. butter (prevents foaming when jelly comes to a boil)

¼ tsp. salt

5 ½ cups granulated sugar

3 oz. package of liquid pectin (Certo)


Gather supplies  and ingredients

You need jalapenos and 2 bell peppers. The peppers in my garden were a tad small, so it took a few to make the large one.

JALAPENO & BELL PEPPER JELLYThe liquid pectin comes in a box with 2 envelopes. JALAPENO & BELL PEPPER JELLYI keep a box of disposable gloves on hand to use whenever working with hot peppers.

Do yourself a favor and use a hairnet. You can get one at the bakery for a nominal cost, or have a supply on hand. It is so unsavory and unappetizing, not to mention down-right embarrassing, if someone finds your hair in their food.

You will need 8 half-pint jars (to be safe), get these at the store, or watch for them at garage sales and thrift stores. 

Check carefully for any nicks, chips for irregularities- toss out if there are any.JALAPENO & BELL PEPPER JELLYALWAYS USE NEW LIDS!!!

Never re-use lids!

Get narrow or wide depending on your bottles.

Rings can be re-used if they do not have any damage, rust or dents.JALAPENO & BELL PEPPER JELLYYou need a canner with rack, wide mouth funnel, bottle lifter, towel(s) to set hot bottles on and hot pads to prevent burning yourself.JALAPENO & BELL PEPPER JELLY


Wash jars and lids in dishwasher or in very hot soapy water.JALAPENO & BELL PEPPER JELLYKeep in warm oven at 200 degrees. JALAPENO & BELL PEPPER JELLYPut lids in small saucepan with enough water to cover.

Bring to a boil.JALAPENO & BELL PEPPER JELLYTake off heat and let sit while preparing jelly. JALAPENO & BELL PEPPER JELLY

Stem and chunk red and green bell peppers, discard seeds.JALAPENO & BELL PEPPER JELLYWearing gloves, stem and halve jalapeno peppers; discard seeds.

The oils from the hot peppers can stay in your skin for quite a while and it can hurt if it comes into contact with eyes or skin.JALAPENO & BELL PEPPER JELLYAdd hot peppers to the bell peppers in the food processor JALAPENO & BELL PEPPER JELLY

And chop all into small pieces.



Measure sugar into a separate bowl.

This is an  important step, as it prevents a miscount or mistake when adding.JALAPENO & BELL PEPPER JELLYIn a large pan (6 – 8 quart sized sauce pan) add the peppers, apple cider vinegar, butter and salt; JALAPENO & BELL PEPPER JELLY

Then stir in sugar.


Bring the mixture to a boil,

JALAPENO & BELL PEPPER JELLYCook for 12 minutes, stirring constantly.JALAPENO & BELL PEPPER JELLYStir in the liquid pectin and boil for 1 ½ minutes exactly.JALAPENO & BELL PEPPER JELLY

Take the bottles out of the oven.

Place the funnel into a bottle.

Ladle quickly into prepared jars, filling to within 1/2” of top of jar.

Be sure to leave about 1/2″ head-space leaves room for expansion.JALAPENO & BELL PEPPER JELLYWith a CLEAN cloth that is wrung to be damp, JALAPENO & BELL PEPPER JELLY

Wipe the jar rims and threads well.


Screw rings (bands) on tight. 


Do NOT really wrenched on hard, just snug to keep the water out when processing and to contain the pressure to enable it to seal properly


Oftentimes the jars will seal on their own at this point. HOWEVER to prevent undetectable botulism, which cannot be seen, tasted nor emits an odor, process in the canner and use clean sanitized bottles.

Process in water bath method recommended by USDA for 20 minutes.

Place jars in the rack in the canner.


Jalapeno and bell pepper jelly

Fill the canner with water, make certain the water covers the top of the jars by at least 3 inches of water.Bring water to a boil, cover and boil for 15 minutes (this is called processing)

jalapeno and bell pepper jelly

jalapeno and bell pepper jelly

Carefully lift the rack from the canner.


Jalapeno and bell pepper jelly


With a bottle lifter take the bottles out, one at a time and place upright on a towel (it is best to layer a few towels to prevent any damage to table underneath from the heat of the jars). Do not place bottles in a place where a cool/cold breeze from the wind, fan or air conditioner can directly hit the bottles. There is a great risk of bottles cracking or shattering due to the hot contents being affected by the cold air.        

CORRECTION:  I am holding the lid lifter the opposite direction of what it should be – call it nervousness! The RED end holds the bottles because it is curved and some have notches to help hold the bottle more securely. Thank you reader Dawn for pointing my mistake out to me:)           


Jalapeno and bell pepper jelly

Carefully tighten the rings again to just snug.Do NOT move! Leave it alone! Resist touching those lids!




Allow the bottles to sit undisturbed for 1 day. (if necessary to move inside, use as little motion as possible)



Now, check the seals/lids by pressing the middle of the lid with finger. (See Below*)When the bottles have sat, are sealed, mark on the lid the year date so you can easily rotate bottles.



Use within 12 months.

Makes 6-7 half pint jars.



Enjoy!*If the lid springs back it is not sealed. If this happens you have a couple of options:

1- Put in the refrigerator and use within 7 days.

2- Remake from instructions from USU Extension Service: To Remake with Liquid Pectin – For each quart of jelly, measure ¾ cup sugar, 2 tablespoons bottled lemon juice, and 2 tablespoons liquid pectin. Bring jelly only to boil over high heat, while stirring. Remove from heat and quickly add the sugar, lemon juice, and pectin. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute. Quickly skim off foam and fill sterile jars, leaving ¼ inch head-space. Adjust new lids and process as recommended in water bath for correct altitude.

Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2018

Recognize a blessing and be a blessing today.


  • This would be great for Kevin, but not so much for me, as I am not a big fan of spicy to be honest. Still going to share with him and thank you so much for the recipe and the great tips on canning, as well! 😉

  • Love, love, love, hot pepper jelly…and yours looks delicious. Wearing gloves is definitely a must. Thanks for sharing.

  • Diane Roark says:


    Is this jelly similar to Pepper Jelly from the grocery store? I have never heard of using bell pepper. I would love to try it. It sounds like it would be sweet heat which I love. How do you use it? I think it would be great over cream cheese, but how else do you eat it?

    Blessings and thanks for sharing! I always love to hear about a recipe I have never heard of before.

    Diane Roark

  • Jess says:

    This sounds really delicious! Yum!

    Thanks for joining the Link Up this week!

  • Jenny.U says:

    That will clear your sinuses! 😀

  • This sounds like such a yummy pepper and jalepeno jelly! Now I’m hungry and getting in the holiday spirit! What a great holiday gift for friends. Thanks for sharing!

    Also, I am teaming up with another great blog, for our first-ever Celebrate Southern link up on October 7th. This pepper jelly recipe would be perfect for the link up. We would love for you to join in on our southern-inspired link up! I hope you can join us!

    J @ A Hot Southern Mess

  • Kimberly says:

    I absolutely love this! Yummy. Pinned. It is so fun to party with you. Thank you. I hope to see you at our party on Monday at 7 pm.
    Happy Saturday! Lou Lou Girls

  • Adrian says:

    My dad makes a recipe similar to this except he also adds pears! I love these types of recipes and plan on teaching my kids how to make their own:) Thanks for sharing with us at the Teach Me Tuesday Linky Party!

  • I love canning. I have never had pepper jelly. This looks pretty interesting. I have some peppers in need of chopping. I should give this a try. Thanks for sharing it with us at The Yuck Stops Here. Hope to see you again this week.

  • It is so pretty! I would never have thought of this recipe! Thanks for sharing it and linking up to the Tasty Tuesday’s Linky Party. I’ve pinned this post to Creative K Kids’ Tasty Tuesdays’ Pinterest Board.

  • Pam says:

    This recipe looks like it would tastaste like Arby’s Bronco Brongo berry sauce. Do you think it would gel if made with swerve sweetener?

    • Wow, I’ve never had Arby’s sauce, and I’ve been making this for years and years. I really don’t know on substituting, but there are low sugar or sugar-free pectins and you could try one of those and see how it comes out??? Please let me know if you do substitute, or how it tastes so we have that as a resource, I’d be very grateful. Thank you so much for your question.

  • Mrs. M. says:

    I’m making this right now and oh boy does it look great, I snuck a taste from what was left in the ladle after filling all the jars and wowzers! it tastes awesome! I’ve never canned anything before and this is my first try. It was so easy, I just followed the instructions to a “t”, it was a success I planted some jalapeno peppers in my garden this year and I’m so excited to make more of these when I harvest them, I can’t wait to share these with friends and family .Thank you for sharing this recipe it’s now going in my tried and tested recipe book.

    • I am SO happy to hear that!!! Thank you for stopping by and letting us know of your experience. That Jalapeno & Bell Pepper Jelly is the BEST I agree. And for you to be successful in your first canning try, makes me want to happy dance!!! I hope you try many more recipes, tutorials and enjoy the other posts also.

  • Dawn says:

    The Jelly looks great I am making it this week. In the photo aren’t you using the wrong end of the jar lifter ? The rounded red rubbery end is used for getting a better hold the jars.

    • Oh Dawn, THANK YOU so much for catching that for me! I never do that and can’t believe I did it for a blog post!! Here’s what I put in the recipe: CORRECTION:  I am holding the lid lifter the opposite direction of what it should be – call it nervousness!  The RED end holds the bottles because it is curved and some have notches to help hold the bottle more securely.  Thank you reader Dawn for pointing my mistake out to me:)   

      It’s a great recipe with tons of uses, let me know how it turns out for you please. Enjoy and please visit often.

  • Liz Dewsnap says:

    Hi Carrie – I have been canning for years and have made jalapeño jam in the past. This look really good and I am planning to give it a try. Can you let me know approximately how much many cups of chopped up veggies you end up with – want to be sure I chop enough……

    • Hello Liz! I’m so sorry I am just seeing this now, I’ve been off the computer and I apologize for the delay. I haven’t measured in cups before, but I think it would be about 4. I hope you like this version, let us know how it works out for you. Thanks for stopping by. Carrie

  • Rina says:

    If you were using pectin powder how much would you use instead of 3oz of liquid pectin

    • Hello Rina, I’ve never used the pectin powder only the liquid pectin and it’s the ONLY recipe actually that I use the liquid pectin in of all the canning I do. I’m sorry about that, but for this one I don’t know. It works marvelously with the liquid if you can get hold of it. If you do try the pectin and it works, will you please let us know and how much so we have that as a resource? I would appreciate it very much for anyone else who would like to try that. Thank you so much for your question and visit. Carrie

  • Jane says:

    I made this recipe exactly as indicated and it tastes great but did not set. It is still runny. I am not sure what went wrong – so disappointed. May have to open them up and try again as you suggested!

    • Carrie Groneman says:

      I would definitely open them up and try again, if I it’s within a day of the ‘setting’ up time. I’ve had that happen more times then I care to remember. I’ve tried every brand on the market, and had every brand fail in the setting up process. I’ve also called every company and asked about this. The response has been every time, that as hard as they try, once in a while, the mix might be a little different. NEVER one that would be unhealthy or anything of that nature, but just enough to cause the unsetting of a canning. Frustrating to everyone.
      Make sure to start with new lids. I never use the same lid again, just in case I can’t see or feel the problem, it might be a hairline scratch in a box of lids that is causing it not to seal completely.

      Glad you tried it, and sorry for the result. However, I’m so impressed with YOU and that you would take on this type of jelly!!! You’re amazing and I’m proud of you! Friends, Carrie

  • PJ says:

    Do you use red food coloring to get the bright red color? My jam wasn’t red and I followed your directions to the letter. Great tasting jam, but definitely not red.

    • Carrie Groneman says:

      I have never used red food coloring BUT I can’t see why you wouldn’t!!! In fact, that’s a trick I’ll remember if for some reason the peppers don’t share their color in one of the batches before I bottle it. Why not?! But, as long as it tastes great…that’s what matters. In fact, I’ve found this type of jams in the very high-end tourist stores and they are usually light in color or clear. So, I think as long as it’s delish – color whatever, lol, eat it up my friend and thank you for helping us think outside the box for food coloring trick OR allowing it to ‘be itself’ hahahaha. Friends, Carrie

  • Angela says:

    Hi Carrie! Looks amazing! Making it right now! We’re using 4oz jars which I think will be the perfect amount to pour over a block of cream cheese. Any adjustments you’d recommend since I’m using small jars?

    • Carrie Groneman says:

      Hello Angela, you are going to love making this and putting it in small jars is a great idea. I’ve done if many, many times to gift it with cream cheese and a sleeve of crackers. Thank you so much for stopping by. My best to you and yours, Carrie

  • Ashley says:

    Oh no I doubled this recipe and read after the fact not to double it. I hope it comes out ok. It’s cooking right now.

    • Carrie Groneman says:

      You should still be ok. It’s just a bit more risky with the results sometimes, it can be a bit finicky. Let me know how it turns out. So glad you tried the recipe:)

Leave a Reply