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.

Nanny's Easy Jalapeno Pepper Jelly Great recipe and delicious served on crackers with cream cheese!

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.

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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;

Nanny Pat
Nanny Pat

"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 1/2 Cups Vinegar (Cider or White)
6 1/2 Cups Sugar
2 3/4 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.

2. Clean, de-seed and chop the peppers into small cubes (see photo below)

Nanny's Easy Jalapeno Pepper Jelly, jalapenos prepared


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!

Mason Jar Lids, Ring Bands

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 Easy Jalapeno Pepper Jelly Great recipe and delicious served on crackers with cream cheese!

Nanny’s Jalapeno Pepper Jelly

Yield: 6 - 8 Jars
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Nanny's Easy Jalapeno Pepper Jelly Great recipe and delicious served on crackers with cream cheese!

Ingredients

  • 1 1/2 Cups Vinegar (Cider or White)
  • 6 1/2 Cups Sugar
  • 2 3/4 Cups Minced Jalapeño Peppers (seeded & Minced)
  • 1 tsp. Butter
  • 1 Pouch (3 fl oz) Certo Liquid Pectin

Instructions

  1. Boil Vinegar & Sugar together. Clean, de - seed and chop the peppers into small cubes (see photo below)
  2. Add Peppers & 1 tsp. Butter and bring to a boil again.
  3. Stir in Pectin and boil 1 Full Minute.
  4. 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.
  5. Leave Upright on Counter, w/o touching until all have Sealed. (the tops will pop one at a time, then they are sealed).

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Nutrition Information:
Yield: 8 Serving Size: 1 Jar
Amount Per Serving: Calories: 670Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 20mgCarbohydrates: 170gFiber: 1gSugar: 163gProtein: 0g

Nutrition information isn’t always accurate

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19 thoughts shared

  1. Comment author image

    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!

  2. 5 stars
    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.

  3. 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!

    1. I made a batch of jalapeño jelly once that didn’t thicken, (not this recipe) I used it on pulled pork sandwiches. Sooooo good!

    1. 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.

      1. 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)

  4. 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.

    1. 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!

  5. 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….