Easy Jalapeño Pepper Jelly (Pectin Free)

5 (9 ratings)

16

This post may contain affiliate links. Please read our disclosure policy.

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!

wooden spoon sticking out of a mason jar of easy apple jalapeno pepper jam.

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.

Yvette Marquez muy bueno Mexican food blogger in an orange dress holding a molcajete.

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

Want to save this recipe?
I’ll email this recipe to you, so that you can come back to it later!

Ingredients & Substitutions

labeled ingredients for making apple jalapeno pepper jelly with no pectin laid out on a table.
  • 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.

jalapeno apple jelly simmering in an enameled dutch oven.

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.

close up shot of a 4-oz jar of apple thickened jalapeño jelly.

Serving & Topping Suggestions

water cracker with cream cheese and a dollop of jalapeño jam.

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.
overhead shot of 6 4-ounce ramekins filled with homemade pepper jelly preserves.

Frequently Asked Questions 

Is jalapeño jelly the same as pepper jelly?

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.

Why is vinegar used in pepper jelly?

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.

Why did my jalapeño jelly not set?

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.

Why do you soak jalapeños in water?

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.

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!

Download my free eBook!
Don’t miss out! Fill out the form to download this must-have collection of comforting recipes—perfect for bringing warmth and flavor to your cocina!
5 (9 ratings)

Jalapeño Jelly

Total Time: 20 minutes
Yield: 48
Prep: 5 minutes
Cook: 15 minutes
A little sweet, a little spicy, and a whole lotta tasty, this easy Jalapeño Pepper Jelly recipe is liquid and powdered pectin free, making it less scary for canning virgins like me! Preserve your bumper crop of late summer chiles in this simple pepper jam and enjoy the bounty of your garden all year long.
Email this Recipe
Enter your email, and I’ll send the recipe straight to your inbox! Plus, you’ll get subscribed to my newsletter for more delicious updates.

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

Serving: 0.5oz | Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 15mg | Fiber: 1g | Sugar: 5g | Vitamin A: 105IU | Vitamin C: 6mg | Calcium: 1mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @muybuenocooking or tag #muybuenocooking!

Photography by Jenna Sparks

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




16 Comments

  1. Terry says:

    Should you use white vinegar (which is pictured)or apple cider vinegar?
    Thanks!

    1. Yvette Marquez says:

      Hi Terry, great question! You can use either. I have tried both, and they both work great.

  2. Vicki says:

    In the Jalapeno jelly, can I use the yellow apple

  3. Brooke says:

    Can you pressure can this recipe?

    1. Yvette Marquez says:

      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.

  4. Popeye says:

    Does this firm up like jelly or stay loose like a relish?

    1. Yvette Marquez says:

      I would say this stays a bit loose like a relish. 

  5. vangiesoza says:

    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.

  6. carol says:

    and here I’ve been buying it! Now I will make it myself! Thanks for sharing

  7. Katalina says:

    Sooooo good and easy to make. 

  8. Peg says:

    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

    1. Francine Perreault says:

      How long do you water bath. I would like to triple or quadruple the recipe but would need to preserve. 

  9. Sandy martinez says:

    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

    1. Yvette Marquez says:

      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.

  10. Nancy Jalowitz says:

    Can I just use peppes only, no apples if so how many more peppes o get the right thickness?

    1. Yvette Marquez says:

      The apples is what preserves the jelly. Feel free to omit, but the jelly will only last refrigerated for 1 week vs 1 month.