Roasted Red Jalapeno Jelly

Jalapeno Jelly Made With Roasted Peppers

Are you a fan of sweet heat? Then Jalapeno Jelly is what you need to bring to your next cocktail party or holiday dinner!

Course Appetizer
Cuisine American
Keyword Jalapeno Jelly
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 Half Pint Jars
Author Matt Cetta


  • 10 Red Jalapeno Peppers*
  • 1 Red Bell Pepper*
  • 2 Cups Apple Cider Vinegar divided
  • 6 Cups Granulated Sugar
  • 6 Ounces Liquid Pectin*


  1. Preheat a broiler. Bring a large pot of water to a boil. Place jars, bands, lids, and a stainless steel canning funnel into the boil water. This sterilizes the jars and will allow you to keep your jelly for long periods of time. 

  2. Trim stems off the jalapenos. Seed and devein the bell pepper.  Lay them out on a baking sheet and drizzle with olive oil. Coat the peppers evenly with your hands and spread them out evenly on the baking sheet. Place in the broiler for 10 minutes.

  3. Remove the peppers from the broiler and quickly toss them into a plastic bag and seal. Let them steam in the bag for 5 minutes. This makes it easier to peel the peppers.

  4. Peel off the charred skin** Toss peeled roasted peppers into the bowl of a food processor or blender with 1 cup of vinegar and purée.

  5. Pour the purée into a large pot with the sugar and the remaining vinegar. Bring to a boil. Cook for 10 minutes stirring occasionally. Keep an eye on it making sure it doesn't boil over. If it does you will have a lot of sugar to clean up. Skim off the foam if necessary

  6. Quickly, add liquid pectin**** and bring to a boil. Boil hard for precisely 1 minute.

  7. Remove from heat and ladle the mixture into sterilized jars using the sterilized canning funnel.

  8. Wipe any excess jelly from the rims, place the lids onto the the jars and tighten the bands. Gently place the jars back into the boiling water and boil for 10 minutes. This will create a vacuum seal.

  9. Place the jars onto a clean kitchen towel and allow to cool. Store in a cool dark place.*****

Recipe Notes

*This jelly can be made with green jalapeños and a green bell pepper. The difference is that the flavor will be more mild and the color will be green (duh).

**Liquid pectin usually comes in a box of 2 three ounce packages.

*** Wear gloves to protect yourself from the hot pepper oils. Seriously, you don't want to accidentally touch your eyes

**** Protip: You have to work very quickly at this step. It's easiest to cut the the packets open and stand them up inside a glass/jar/measuring cup so they are readily available.

*****Jalapeno Jelly will keep for up to 2 years unopened in the pantry. Refrigerate after opening.