Nanny's Easy Jalapeno Pepper Jelly is a great easy recipe, a delicious snack served on crackers with cream cheese! if you're looking for a quick and easy jelly recipe to make for a party or perhaps game day, movie night, or to take to a potluck, this simple pepper jelly will be perfect! It takes no time at all to make and will keep in jars refrigerated for a few weeks.
Many of you who have visited Lovefoodies will already know our Foodie Friend Nanny Pat, after making her Apple Pie recipe.
You may even have chatted with her or seen her delicious dinner photos at our Lovefoodies Facebook group. Nanny Pat is always busy cooking something tasty up in her kitchen, and here we have got one of her star recipes, Nanny's Jalapeno Pepper Jelly, which is often served like in the photo, with cream cheese on crackers.
You can make this as hot or as mild as you like and certainly makes for a lovely accompaniment to a multitude of dishes.
This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.
We've also got some really tasty Cheesy Jalapeno and Sausage Scones, you could use this jelly to spread on them! Delicious!
Here's what Nanny Pat has to say;
"We live in the Lakes Region area in N.H. and have lived in 4 towns in N.H. for 51 years, and we love this State in the USA. We have 5 grandchildren, from 21 to 7, and they are the "Apple" of our eyes. We are always cooking something when they come to visit, and pray they will have those memories forever. The winters are getting challenging as we grow older though. Enjoy my jalapeno jelly recipe, it's a keeper! and let me know how you like it."
Recipe by Pat Milton
Prep Time
15 minutes
Cook Time
10 - 15 minutes
Yield
6 - 8 Jars
Ingredients
1 & ½ Cups Vinegar (Cider or White)
6 & ½ Cups Sugar
2 & ¾ Cups Minced Jalapeño Peppers (seeded & Minced)
1 tsp. Butter
1 Pouch (3 fl oz) Certo Liquid Pectin
Instructions
1. Boil vinegar and sugar together in a saucepan, making sure it comes to a full rolling boil.
2. Clean, de-seed and chop the peppers into small cubes (see photo below)
3. Add Peppers & 1 teaspoon of butter and bring to a boil again.
4. Stir in Pectin and boil for 1 Full Minute.
5. Pour into Glass Jars and Cap.
6. Wipe down Jars. If you would like to keep the jelly for up to 12 months, you should place the jars at this stage into boiling water for 10 minutes.
7. Leave Upright on Counter, without touching until all have Sealed. (the tops will pop one at a time, then they are sealed).
Serve with softened cream cheese to spread on crackers, and add a dollop of jelly on top. Yum!
See here if you would like to learn about the canning process (from Step 2 of the instructions). This method will be suitable if you wish to store the sauce for up to 12 months.
Please be aware that recipes shared by readers of this page are not endorsed, checked or tested by Lovefoodies. Always follow USDA home canning recommendations.
We'd love to hear from you and what you thought of Nanny's Jalapeno Jelly recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Nanny’s Jalapeno Pepper Jelly
Nanny's Easy Jalapeno Pepper Jelly Great recipe and delicious served on crackers with cream cheese!
Ingredients
- 1 ½ Cups Vinegar (Cider or White)
- 6 ½ Cups Sugar
- 2 ¾ Cups Minced Jalapeño Peppers (seeded & Minced)
- 1 tsp. Butter
- 1 Pouch (3 fl oz) Certo Liquid Pectin
Instructions
- Boil Vinegar & Sugar together, making sure it comes to a full rolling boil. Whilst waiting, clean, de - seed and chop the peppers into small cubes (see photo below)
- Add Peppers & 1 tsp. Butter and bring to a boil again.
- Stir in Pectin and boil 1 Full Minute.
- Pour into Glass Jars & Cap. Wipe down Jars. If you would like to keep the jelly for up to 12 months, you should place the jars at this stage into boiling water for 10 minutes.
- Leave Upright on Counter, w/o touching until all have Sealed. (the tops will pop one at a time, then they are sealed).
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 8 Serving Size: 1 JarAmount Per Serving: Calories: 670Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 20mgCarbohydrates: 170gFiber: 1gSugar: 163gProtein: 0g
Nutrition information isn’t always accurate
Delicious Pickles, Chutneys and Jams
Here's a selection of Delicious Pickles, Chutneys and Jam recipes for you to enjoy, sweet and savory
How To Make Blueberry Marmalade, homemade jam with added lemon and orange make this a delicious preserve for breakfast time.
A quick and easy recipe for how to make a simple raspberry coulis to use as a fruity topping for cheesecakes, dessert sauces, pour over ice cream or swirl into yogurt
How To Make Mango Chutney. Easy instructions and goes great with cheese or cold cold cuts, use as a marinade or to have as a compliment for buffet foods, such as sausage rolls etc
Special Cranberry Chutney. This is a wonderful recipe full of goodies! Loaded with cranberries, apple, orange, golden raisins and pecans. Only takes a very short time to make and great for freezing too! Serve as part of a dinner or with cold cuts. Always a hit at parties.
Easy Rhubarb Compote is a great recipe used for a topping on granola, yogurt, ice cream, cakes and many desserts. Easy simple recipe and takes just minutes to make.
Spicy Caribbean Pineapple or Mango Chutney, quick, easy and great to serve with cold cuts, BBQ's or even as a meat marinade!
How to Make Homemade Fruit Jam.
A Basic recipe for how to make homemade fruit jam with easy step by step instructions to give you a delicious sweet breakfast condiment, great for spreading on hot buttered toast
Low Sugar Blackberry Jam. Options for sugar free too! Easy to follow family recipe and delicious!
Pickled Eggs! A great way to have eggs ready for salads and cold cuts.
Pickled Pepper Rings
- Grab some peppers and make a few jars of these Pickled Peppers. Great for
gifts or parties, game nights buffets and delicious with cold cuts.
Homemade Lemon Curd. A deliciously thick and creamy sweet spread, made from scratch. Great on cake frostings, sweet pies... the uses are endless!
How to Make Homemade Peanut Butter - See the instructions, no additives, no oil, just pure peanut butter! Delicious!
Julian
says:Im very new to this.
The recipe says it makes 6-8 jars but it doesn’t say what size jars.
Just want to make sure I’m picking up the right ones.
Can someone help?
Lovefoodies
says:Hi Julian, they’re just the regular size mason jars. (Jam/jelly jars)
Hope that helps!
Janice
says:This recipe needs more detail on the step cooking the sugar and vinegar together before adding fruit and liquid pectin. It needs to come to a full rolling boil that you can’t stir down in order to set up correctly. I make jelly every summer and followed the directions as written and mine did not set up. I should have paid closer attention and used my prior knowledge at making jelly and known to bring the sugar and vinegar to a FULL rolling boil. This is why so many are saying theirs didn’t set up. Recipe needs detail on that step added in.
Lovefoodies
says:Hi Janice, thanks so much for your feedback.
Sadly, Nanny Pat passed away last year so if you don’t mind, I will add your addition to the recipe as I am sure Pat would appreciate too.
Thank you!
Russell
says:I put the jalapenos in a food processor to puree them eliminating any chunks and releasing all the jalapeno flavor.
Stephanie Carter
says:I made the jalapeño pepper jelly per directions and waiting for them to cool at the moment. Can’t wait to try it! I did notice that when I poured into the jars, all the jalapeños floated to the top so there is a distinct layer or pepper and then clearish jelly at the bottom. Is there a way to have better consistency throughout or do I need to use the smallest jelly jars? I’m a beginner so just trying to learn. Thank you for sharing the recipe!
Lovefoodies
says:Hi Stephanie, the only thing I can think of is if you make sure you chop the jalapenos very small.
Becky Koth
says:can I use powdered sure jell instead of the 3 oz certo liquid pectin?
Lunita
says:I just made this recipe. I used jalapeños fresh out of my garden (I left the seeds in) and I also added purple and green bell peppers (I needed to use them up). I also used 2 tbsp of powdered pectin because I didn’t have liquid. It turned out great. I love the taste. It has the sweet, sour and spice that I desired. Thank you for the recipe. I’ll save this one for next year’s batch.
Kelly Heck
says:I made this today and the jars are almost cooled that I boiled for longevity. The one I made for the fridge solidified already. Very excited! I managed to fill just over 8 jelly jars. Thank you for this recipe! I think I will try this one next
I was worried it wasn’t going to solidify because it went into the jars very thin, more like pancake syrup. But after some time (maybe 3 hours), it thickened!
Leah
says:I just made this exactly as recipe said. Mine too is a runny mess. Waste of ingredients ?
Tammi
says:I made a batch of jalapeño jelly once that didn’t thicken, (not this recipe) I used it on pulled pork sandwiches. Sooooo good!
Ellen
says:I followed this recipe exactly and it’s a runny mess! I processed it as instructed.
Charla
says:Well, this was a 1st for me and I was a nervous wreck! However. It looks pretty…but mine too separated ? I minced the peppers as fine as my chef knife would!! I did stir or turn the jars to try and mix it…it was way too hot! I was praying the jars wouldn’t shatter!! ?
Guess we’ll see how it taste in 24 hours.
Holly
says:I just noticed that your printable recipe and the website recipe says different measurements of pectin. I followed the website that says 3 oz pouch of liquid pectin and it was perfect. ( So those who said they had runny jelly probably followed the printable recipe that only says 1 ounce pectin)
Annie
says:I just made these, and I don’t know how it’ll taste yet but I guess since I had never done it before, just a few things to mention….. Try to use fresh jalapenos, I used frozen and mincing and cleaning them sucked because when they thawed they got mushy. Had to cut them while still frozen so they wouldn’t squash all over the place. And then since they were mushy I think I ended up using a lot more jalapenos than I needed. Also, the jalapenos will float to the top of the jar, experienced canners tell me to rotate the jar once they have cooled a bit.
Donna Alford
says:Did you rotate them. An did thay mix up.
Abi
says:What size jars?
Stephanie
says:Hello..what does one half first mean?
Lovefoodies
says:Hi Stephanie, I’m not sure what you mean. Can you let me know which part of the recipe you are referring to so I can help you further. Thank you!
Pandora Jade
says:I’m going to try this! :)
lovefoodies
says:I’m sure you will enjoy it :) Have fun!
Nanny Pat
says:I do not use yellow peppers, although I suppose you could….that picture was to show about the size of the mince, or as I do, use my food processor….I didn’t have any Jalapeños to show, as they were all in the pot…..I do however, as I said use a sweet red pepper, or if you like real hot use red Jalapeños….just saying….Hope you try it and like too….