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Jalapeno Jelly Recipe Water Bath Canning Method

Course Condiment
Keyword Jalapeno Jam, Jalapeno Jelly, Pepper Jelly


  • 8 medium Jalapeno Peppers
  • 4 cups Granulated Sugar
  • 1 ΒΌ cup Apple Cider Vinegar
  • Juice from three small limes
  • 1 tsp Salt
  • 1 package Powdered Pectin


  1. Fill water bath canner and place wire rack on the bottom.

  2. Add jars to begin sterilizing process. Bring water to simmer and add lids.

  3. Meanwhile, cut off tips and ends of jalapeno peppers.

  4. Cut peppers lengthwise and remove seeds and fiber from inside of peppers.

  5. Place jalapeno peppers in food processor. Pulse until you have a puree.

  6. Pour puree into medium sized pot and add sugar, vinegar, lime juice, and salt.

  7. Mix until dissolved.

  8. Add in pectin and bring mixture to a boil.

  9. Cook at a rolling boil for 4 minutes.

  10. Remove jars from water bath taking care not to touch the rim or inside of jars.

  11. Ladle hot jelly into sterilized canning jars using your canning funnel. Wipe rim of jar clean if any jam is spilled.

  12. Place lids on jars of jelly, taking care not to touch the lid with your hands.

  13. Return to water bath and process for 5 minutes.

  14. Remove jars from water bath and let cool completely.

  15. Jelly Setting may take 24-48 hours to gel.

    Serve on crackers or bread, use as a glaze for meats, or a dip for cooked meats.