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Jalapeno Pepper Jelly


"This is a very lovely, very sophisticated jelly to have on hand for the holidays, as well as for unexpected visitors. Enjoy this with crackers and soft cream cheese."
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servings 433 cals
Original recipe yields 12 servings (6 small jars)


  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 111.2g
  • 36%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 314 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat. Stir frequently until mixture begins to boil.
  2. Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring. Skim off foam, and remove from heat.
  3. Ladle into sterilized jars. Seal, and process in a boiling-water canner for 5 minutes.

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Read all reviews 79
  1. 86 Ratings

Most helpful positive review

DO NOT double this recipe!! I was making it for gifts for about twelve people and so I doubled the ingredients. Big mistake, I found out after my jelly did not set that you are never supposed t...

Most helpful critical review

Not sure why but my jelly didn't set well. Stayed pretty runny. not sure what I did wrong, I followed the recipe exactly. Still tasted good though. Just wasn't something I wanted to give awa...

Most helpful
Most positive
Least positive

DO NOT double this recipe!! I was making it for gifts for about twelve people and so I doubled the ingredients. Big mistake, I found out after my jelly did not set that you are never supposed t...

I went the no sugar route on this one..used Splenda and no- sugar pectin. It tasted wonderful, great for lo carbing! I use it for everything! jelly set up nice and quick. Try boiling ingredients on medium heat for 10 minutes, add pectin and boil for 5 minutes. Also, I used fresh jalapenos. 1 1/2 pounds. Don't forget t...

Great recipe. I substituted apple cider vinegar for white, which gave it a nice flavor. I also used one green, one yellow, and one orange pepper to vary up the colors a bit and left out the gr...

The orginal recipe is very tasty and is a good base to experiment. Any true "pepper-head" will want to upgrade to serrano peppers (or hotter) and increase the cayenne (I went to 1.5 tbs). For a...

Excellent!!I processed the green peppers, jalapenos and vinegar in my food processor and made short work of this recipe. Not to hot, not too mild; perfect.

Very good taste! It was enough for eight 250ml jars. For all you cooks north of the border: 6 fluid ounces liquid pectin translates to 170 ml (two packages at 85 ml).

Wonderful Recipe! This is sooo easy to make and the flavor is WONDERFUL!! I am asked repeatedly for this recipe. My entire family enjoys it and I have to make it year round. Delicious with cream...

I love the flavor of this jelly. Although, I have tried four different times to make it and it will not set up. I have followed the directions to the "T" and nothing. It makes a good sauce.