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Jalapeño Pepper Jelly

Perfect blend of spice and sweet, this pepper jelly is easy to make and delicious!
Prep Time30 mins
Cook Time25 mins
Course: Appetizer
Cuisine: American
Keyword: how to make pepper jelly, pepper jelly, pepper jelly recipe
Servings: 6 jars
Author: Mique


  • canner (canner doesn't have to be used but it is convenient)


  • 1 red bell pepper seeded finely chopped
  • 1 yellow bell pepper seeded finely chopped
  • 1 green bell pepper seeded finely chopped
  • 1 jalapeño pepper seeded and finely chopped
  • 1 c apple cider vinegar
  • 6 TBSP powdered fruit pectin (1.75 oz. package or 6 TBSP)
  • 5 c sugar
  • 6 8oz canning jars


  • Start with washing all jars, lids and bands in hot, soapy water.  
  • Place jars in boiling water for 5 minutes to make sure there is no bacteria or germs. 
  • Remove from water, lay in a dry, clean area.  
  • Seed and finely chop all peppers and add to a large pan over high heat.
  • Mix in apple cider vinegar and fruit pectin to pan, stirring constantly.
  • Stir continuously until it reaches a boil then remove from heat. 
  • Add sugar and stir through.  
  • Place over high heat again while stirring constantly.  
  • Once it boils, continue to stir for one minute and then remove from heat. 
  • Stir constantly and let it reach to a rolling boil. Once it reaches a rolling boil, remove from heat.
  • If there is foam, skim it off the top. 
  • Fill 8 oz jars with jelly to 1/4" from the top.  
  • Place lids on and screw tightly (if they aren't tight enough, they won't seal properly). 
  • Add jars to canner, making sure that they are covered with water.  
  • Bring to a boil and process for 5 minutes.  
  • Let cool.  Don't move around, just let them rest until they are fully cool.  
  • You should hear the jars start to "pop" which means they have properly sealed.