Serrano & Jalapeno Pepper Jelly

Hi Everyone,

I know it’s been awhile since I posted.  I have had some major Internet issues and it seems I have the Internet for an hour or so a day.  There seems to be an issue with Comcast and they can’t figure it out.  However, this past Sunday I have the Internet, so I am rushing to get a post to you. 

I have been pretty busy this summer, and trying out some new recipes.  For the first time ever I made jelly.  I am so very proud of myself.  I have never made jelly and have only canned a couple of times in my life.  As you may know I have peppers coming out the butt from the garden.  I have pounds and pounds of peppers, and I truly had no clue what to do with them all.  I have been adding peppers to almost every meal.  I thought a great idea would be to try my hand at pepper jelly.  It uses a lot of peppers, plus it is preserving the peppers so I have a year or more of delicious peppers from my garden.  Today for you I have a very simple recipe for Serrano & Jalapeno Pepper Jelly.

Serrano & Jalapeno Pepper Jelly

The Jelly is sweet and spicy, but not overly hot.  I used Red Serrano Peppers and a few Jalapenos.  It is thick, colorful and full of flavor.  For the peppers I used about a pound of peppers.  I seeded them and removed the stem.  Be sure to wear gloves when you cut them.  Then wash your hands with soap and warm water.

Serrano & Jalapeno Pepper Jelly

I served my pepper jelly with cream cheese and crackers.  It makes for a great appetizer.  You can also add pepper jelly to chicken, and pork or mix it in a stir fry, the possibilities are endless.  I am just so proud of this recipe.  I can’t wait to try my hand with other jellies.

Serrano & Jalapeno Pepper Jelly

To make the peppers, I put the peppers with 1 cup of distilled vinegar in a blender.  Process until lightly chunky.  Add to a large stainless steel pot and add 1 more cup of vinegar and sugar.  Bring to a boil and boil for 10 minutes.  Add two packets of pectin.  Cook for 1 minute more.  Fill six 8 oz. sterilized mason jars and place in a boiling bath for 10 minutes.  Take out of canner and let it sit on the counter for 12 – 24 hours.  How easy is that?  I’ll give more detail of directions in the recipe.

Serrano & Jalapeno Pepper Jelly

Serrano & Jalapeno Pepper Jelly
Recipe type: Canning
Cuisine: American
Prep time: 
Cook time: 
Total time: 
A sweet and spicy jelly made with freshly picked Serrano and Jalapenos. This is a simple canning recipe that will preserve your peppers for over a year. Goes great with cream cheese and crackers.
  • 1-pound serrano and jalapeno peppers (seeded and stemmed)
  • 2 cups distilled vinegar or apple vinegar, divided
  • 5 ½ cups sugar, divided
  • 2- 1.75 oz. packets Less sugar or No Sugar Fruit Pectin (I used Sure Jell, in the pink box)
  • 6- 8 oz. mason jars
  1. Sterilize Mason jars in the dishwasher under sterile mode or add to boiling water for 10 minutes.
  2. Add water to a canner and bring to a simmer. This takes time, start this process early.
  3. Place lids in a small pot of almost boiling water for 5 minutes. Just leave the lids in the water until ready to use.
  4. In a bowl, add ½ cup sugar and the pectin. Mix together; set aside.
  5. Add a few ice cubes and water in a cup or bowl and add a metal spoon; set aside.
  6. Add peppers and 1 cup of vinegar to a blender and process until chunky, but slightly pureed. Add pepper mixture to a large stainless steel pot, add 5 cups of sugar and remaining 1 cup of vinegar. Set to a medium heat; bring to a boil, and boil for 10 minutes, stirring occasionally. Note: When I start this process turn the heat up to the canner filled with water and bring to a boil.
  7. Add pectin and sugar mixture to the pot and stir constantly for 10 minutes.
  8. Take your spoon that has been sitting in ice water and add a little bit of jelly. Let it cool and this will show you the texture of the jelly. Give it a taste too.
  9. Add jelly to sterilized jars to ¼” to the top. Wipe off any jelly on the rim. Put the lids on the jars and tighten ring around them. Place in the canner of boiling water, make sure there is at least 2” of water covering the jars. Boil for 10 minutes.
  10. Carefully take the jars out of the canner and place on a towel and let it cool on the counter for 12 – 24 hours. Store in a cool dark place. This jelly will last 12 – 18 months.
You can buy pectin and mason jars at the grocery store and Target also carries mason jars, canner and tools to fill and jar lifter tongs.

Serrano & Jalapeno Pepper Jelly

If I can make jelly anyone can.  I love that I actually canned it.  It’s really easy.  The key is to time everything right.  It would make for a great Christmas present too.  Not that I am thinking of Christmas already.  So head to the Farmers Market or grocery store and pick up some peppers if you do not grow them in your garden.  Peppers are plentiful and cheap this time of year.

Have a great day!



Serrano & Jalapeno Pepper Jelly



  1. I always think sweet when it comes to jelly. The peppers seem like an interesting addition. I just can’t imagine what this will taste like. Thanks for the recipe. I’ll give it a try.

  2. What a hot recipe!! I’ve tried pepper jelly in the past and loved it, but hadn’t thought of how easy it is to do myself. Thanks!

  3. Cavakia Therlonge says

    This is interesting! Always thought jelly was a derivative of sweet, not a fibrous veggie like peppers

  4. Joli LaBissoniere says

    Do you have a preference for distilled vinegar vs apple cider vinegar as far as the flavor?

  5. Jalapenos! Literally my favourite food. I’m definitely going to make this – it looks amazing!

  6. Jennifer,

    I cooked your “Serrano & Jalapeno Pepper Jelly” last night (7 July 17), it came out a little stiff.

    Afterwards, I looked in my Ball Home Preserving book, their version of Jalapeno Jelly is almost the same; “except for” after adding the pectin they only have you boil it for 1 minute & then place it in the jars.

    Even though, it tastes great!

  7. I love pepper jelly but I’m new to canning and have never made my own jelly before. The recipe sounds like it requires a specialized canner (it’s pressurized, right?). If I just use a pot of boiling water do I still leave the closed jars in for 10 minutes or would they need longer?

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