Easy Jalapeño Pepper Jelly (Pectin Free)
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Updated Mar 12, 2025, Published Nov 21, 2021
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A little sweet, a little spicy, and a whole lotta tasty, this easy Jalapeño Jelly Recipe without Pectin is perfect for beginners! It’s made without liquid or powdered pectin, making the process simple and approachable.
Whether you spread it on toast, drizzle it over cream cheese, or use it as a glaze for grilled meats, this versatile jalapeño jam recipe without pectin will become a staple in your kitchen. Plus, it makes a fantastic edible gift for the holidays!
What is Jalapeño Pepper Jelly?
Jalapeño jelly no pectin is a sweet and spicy condiment made from fresh peppers, vinegar, and sugar. This homemade version is thickened naturally with Granny Smith apples, which are rich in pectin. It’s the perfect way to preserve the vibrant flavors of summer and enjoy them year-round.
Why You’ll Love This Recipe
Great for gifting during the holidays
No liquid or powdered pectin required
Easy to make with simple ingredients
Versatile as a spread, glaze, or dip
Ingredients & Substitutions
- Jalapeño peppers – Can be swapped with red Fresno chiles for a smokier taste
- Bell pepper – Adds sweetness and texture
- Apple cider vinegar – Enhances flavor and preserves the jelly
- Granny Smith apple – Provides natural pectin
- Sugar – Balances the heat
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
How to Make Jalapeño Pepper Jelly
Step 1: Prepare the Peppers. Chop the jalapeños, bell pepper, and apple in a food processor until finely diced.
Step 2: Cook the Mixture. Add the diced ingredients to a stockpot with vinegar and sugar, then bring to a boil.
Step 3: Simmer & Thicken. Stir occasionally and let it cook until thickened.
Step 4: Jar the Jelly. Transfer the hot jelly to sterilized jars and let cool.
Step 5: Store & Enjoy. Keep in the refrigerator for up to one month.
Serving & Topping Suggestions
- Pour over cream cheese or goat cheese and serve with crackers.
- Use as a glaze for baked chicken breasts, baked chicken wings, grilled meats, pork kabobs, or chicken wings.
- Spread on toast, biscuits, or grilled cheese sandwiches.
- Use as a dip for bacon wrapped jalapeño poppers or other appetizers.
Jalapeño Pepper Jelly Expert Tips & Tricks
Allow the jelly to fully cool before refrigerating for best texture.
Wear gloves when handling peppers to avoid irritation.
For a milder jelly, remove the seeds and membranes from the jalapeños.
Storage Instructions
- Store in an airtight container in the refrigerator for up to 1 month.
- Freeze for up to 6 months, leaving space in the jar for expansion. I love these mini mason jars.
Frequently Asked Questions
Jalapeño jelly is a type of pepper jelly made specifically with jalapeños. Pepper jelly, on the other hand, can be made with a variety of chili peppers, including habanero, Fresno, or serrano peppers, giving it a range of spice levels and flavors.
Vinegar is essential in pepper jelly for both flavor and preservation. It helps to balance the sweetness, enhances the tartness, and creates the right pH level for safe storage.
If your jalapeño jelly no pectin didn’t set, it may need more cooking time to allow excess moisture to evaporate. It could also be due to an imbalance of sugar and acid, or insufficient natural pectin. You can try reboiling it with added sugar and lemon juice to help it firm up.
Soaking jalapeños in water can help to reduce their spiciness by leaching out some of the capsaicin. This is useful if you want a milder jalapeño jam recipe without pectin while still maintaining the flavor of the peppers.
Related Recipes
If you tried this Jalapeño Pepper Jelly or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Jalapeño Jelly
Ingredients
- 6 jalapeños, roughly chopped
- 1 bell pepper, roughly chopped
- 2 fresno chile peppers (optional) , roughly chopped
- 1 green apple, cored and cut into chunks
- 1/2 cup vinegar
- 1 cup sugar
Instructions
- Place chopped chile peppers, bell pepper, and apple into food processor or blender. Pulse for 1-2 minutes until ingredients are very finely diced.
- Place mixture, vinegar, and sugar into stock pot. Bring to a boil over medium heat. Continue cooking for about 15 minutes stirring occasionally.
- Once thickened, remove from heat. Place jelly into glass jars and let cool at room temperature. Then store in refrigerator for up to one month.
Notes
- If you would like a mild jelly, remove the seeds and membranes from chile peppers and omit the fresnos.
- Makes 6 (4-ounce) jelly jars
- Store in an airtight container in the refrigerator for up to 1 month.
- Freeze for up to 6 months, leaving space in the jar for expansion.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
Should you use white vinegar (which is pictured)or apple cider vinegar?
Thanks!
Hi Terry, great question! You can use either. I have tried both, and they both work great.
In the Jalapeno jelly, can I use the yellow apple
Can you pressure can this recipe?
This recipe is not designed for pressure canning. Because it uses natural pectin from apples and does not have a standardized acidity level, it is best stored in the refrigerator or freezer. If you wish to make a shelf-stable version, follow a tested water bath canning recipe with proper acidity levels.
Does this firm up like jelly or stay loose like a relish?
I would say this stays a bit loose like a relish.
I love this recipe. Im ready to make it for Christmas gifts, and enjoy with some crackers and creme cheese. Yum, it is Delicous. Thank you mija, love it.
and here I’ve been buying it! Now I will make it myself! Thanks for sharing
Sooooo good and easy to make.
Living in Alaska we make tons of jam and jellies and do a lot of boiling water canning. Your recipe is perfect for that. Boiling water temperatures will kill most yeasts, molds and bacteria while the high acid from the vinegar will prevent botulism bacteria from growing. No matter what we’re canning we do add Vitamin C Crystals to the mix as an added punch of acid. It doesn’t take much. Jars of it usually come with a tiny scoop. We also add them to the water we’re using to steam blanch veggies to be bagged up for the freezer. It helps keep them fresh and their colors vibrant.
While on the topic of canning I also can up my homemade enchilada sauces so they’re ready when I get the impulse to make enchiladas.
https://www.amazon.com/Foods-Vitamin-Crystals-Ascorbic-Pound/dp/B0013OUMVO/ref=sr_1_5
How long do you water bath. I would like to triple or quadruple the recipe but would need to preserve.
Yvette,
Yummy!!
But I roasted the last of my garden Fresnos. Have you tried roasted Fresno Pepper jelly? (also, I roasted my bell peppers)
Curious…
Sandy Martinez
Hi Sandy, I haven’t tried this recipe with roasted chiles, but I have a feeling it will be amazing. I’m guessing the texture will be a bit different, but tasty.
Can I just use peppes only, no apples if so how many more peppes o get the right thickness?
The apples is what preserves the jelly. Feel free to omit, but the jelly will only last refrigerated for 1 week vs 1 month.