Plenty sweet, this honey sweetened jalapeño jelly recipe has a jam-like consistency with a lot more peppers and no refined sugars.
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When I started canning, jalapeño jelly was one of the first things I made, along with simple berry jams and salsa (which I later refined to become my favorite salsa for canning). Jalapeño jelly has that great combo of spicy and sweet - sort of like Asian chili sauce. We use it as a meat glaze, a condiment on burgers and sausages, and as an appetizer with cream cheese. I even gave it as gifts and it became one of my most requested canned goods.
The Problem with Traditional Jalapeño Jelly
But in the last few years as I've been moving our family away from heavily sugared foods, the 5-6 cups of sugar to only 1-1/2 cups of jalapeños in the standard recipe just didn't sit well with me anymore. I searched for a less-sugary replacement, but wasn't happy with the results, so one year I didn't make any at all.
But we all missed it (it's my favorite with sausages and Addictive Tomato Chutney), so I decided to try again this season with our garden jalapeños that were left after making our yearly batch of easy pickled jalapeño peppers.
When I discovered that Ball Preserving had developed a hybrid pepper jelly recipe using both sugar and honey, though with mainly sweet peppers, it sounded like something I could work with to create a jelly with only honey.
Since the ratios were safe, I adapted the recipe to use mostly jalapeños, a few milder Ancho and/or Anaheim peppers (which can easily be increased for a less-spicy end product), and only honey as the sweetener. And I used Ball's commercial flex batch no/low sugar pectin, though, since I wanted to give the jelly the best chance to set when using only honey to sweeten.
Jalapeño Jelly or Jalapeño Jam?
In the end, the jelly has more of a jam-like consistency (vs. a stiff jelled product) which is perfectly fine for what we use it for. In fact, it's actually easier to use as a glaze for meats when it's looser like jam, I've found.
So if you've been searching for a healthier jalapeño jelly product like me, I'm excited to be able to end your search right here. And if you've never tried making jalapeño jelly, I would encourage you to try it - it may just become your most-requested gifts, too!
How to Make Honey Sweetened Jalapeño Jelly
Note: the full recipe with produce amounts can be found by clicking on the arrows at the top and bottom of the page. This is merely to show how easy it is to make!
1. Gather boiling water canning equipment and prepare 8 1/2-pint (8 0z) jars and lids (see tutorial below). See all my favorite canning supplies here - including the canner I wished I'd known about sooner!
2. Finely chop peppers (I use a food processor, it makes it easy and chops finer than by hand), being careful to protect your hands with gloves - pepper juice has been known to leave a burning sensation in your hands for hours afterwards and often gets transmitted to your eyes (yes, this is first hand knowledge...). I remove the seeds and pith completely from the mild peppers, but leave most of the jalapeño seeds and membranes since we like things spicy at our house - the more you remove from the jalapeños, the less spicy the jelly will be.
3. Add the peppers, vinegar and pectic to a large stockpot.
4. Bring to a roiling boil that can't be stirred down.
5. Add honey, return to a roiling boil and boil for 3 minutes, stirring constantly - this is important, as the mixture could foam up over the pan if left unattended. The mixture should feel a bit thicker as you stir by the end.
6. Proceed with canning instructions below {a full printable recipe with ingredient amounts and directions is at the end of the post}.
Boiling Water Canning Step-by-Step:
You can also read a full canning tutorial with more details here.
I love seeing the jars sitting while cooling, waiting to be labeled and added to the canning pantry - it's such a nice feeling of accomplishment.
Again, you can see this isn't your typical clear jelly with a few peppers floating around in all the sugar, this is full-on pepper jam. Both Brian and I like it much better, though - I hope you do, too!
Honey Sweetened Jalapeño Jelly for Canning
Ingredients
- 3½ cups finely chopped jalapeño peppers about 2 pounds *see note on peppers
- 1½ cups finely chopped Anaheim and/or Ancho peppers about 1 to 1¼ pounds
- 1¼ cups cider vinegar
- 3 tablespoons Ball Low or No Sugar Flex Batch Pectin **see note
- 2½ cups honey
Instructions
- Wash 7 to 8 half-pint (8-ounce) jars and keep warm until needed. Wash lids and rings in soapy water and set aside. Prepare boiling water canner.
- Combine peppers and vinegar in a large stockpot, then gradually stir in the pectin.
- Stirring constantly, bring mixture to a full rolling boil over high heat that can't be stirred down.
- Add honey, bring back to a full boil and boil hard for 3 minutes, stirring constantly. Remove from heat and skim foam if needed.
- Ladle hot jelly into prepared, hot jars, one at a time leaving 1/4-inch headspace. Wipe rim, center lid on jar and attach ring, screwing just until fingertip-tight. Add to rack in canner.
- Lower canning rack and process jars in canner for 10 minutes (timing after water comes to a boil with the jars submerged). Remove lid, turn off burner, and let jars sit in canner for 5 minutes.
- Remove jars to a towel-lined surface to cool, undisturbed, for 24 hours. Remove rings, check seals and label with date before storing.
Notes
- Adjust the peppers as you desire: use less jalapeños and more mild peppers for a less spicy jelly or visa versa - just keep the total pepper amount to 5 cups. You can use any pepper you'd like- hotter peppers like habaneros or even sweet peppers in place of the mild peppers.
- Also, you can leave the seeds out if you want a milder jalapeño jelly.
- Remember to use gloves when preparing hot peppers!
- A food processor makes quick work of chopping all the peppers.
Nutrition
Other Canning Recipes You May Like:
Garlic Spiced Canned Pickled Beans
Spicy-Sweet Canned Chipotle BBQ Sauce
Canned Sweet & Spicy Sweet Onion Marmalade
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Carrie Smith says
I noticed 3 1/2 cups of jalapenos does not equal 2 lbs...rather it only weighs 1 pound 10 ounces. Might be why so many folks are having trouble setting the jam
Jami says
When I weighed my peppers they were about 2 pounds - I'm not sure if some are heavier than others? Either way, it's just a guideline if you're purchasing peppers - the measurement of 3 1/2 cups is the part of the recipe to follow. The setting issue is a result of using honey - this is more a sauce consistency than a stiff jelly, but works for all our applications with a LOT less sugar.
Carol Bedard says
Oh my gosh! This is absolutely the best! I made one change...I boiled hard for 5 minutes instead of three. It is nice and thick. I live at high elevation so had to can it for 20 minutes instead of 10 minutes. I can't stop eating this!
Jami says
Wonderful, Carol - and thanks for the tip to boil longer!
Julie says
Could you use honey instead of sugar?
Jami says
I'm confused, Julie - this recipe uses only honey. 🙂
If you're wanting to use sugar, I'd suggest using a recipe that calls for it, as the amounts will be different and I can't guarantee the outcome.
Michael Sandoval says
Hey Jami, I plan to make a multi pepper jam out of the survivors from my small garden this fall. I can’t help but notice that there is some confusion regarding the difference between honey and sugar and pectins in your comments section. The answer is in how pectin works. Jams and jellies are boiled to remove as much water as possible in order to bring the pectin molecules closer together. The massive amounts of sugar attract even more water away from the pectin. This is called hyfroscopic as sugar pulls water to itself. In many recipes an acid is called for. This acid intensifies the attraction for the pectin molecules to come together and jell. I am not familiar with the no sugar pectin or it’s needs. I am sure that honey is a more complex sugar and does not behave as white sugar. I plan to make a hybrid of sugar and honey to make a thick hot chili jam for my family this winter. I will let you know it goes. I love this site. Be well, Michael
Jami says
Well, you definitely know your science, Michael - thanks for this! It is because honey is different from white sugar that I needed to go the low-no sugar pectin route for this. I hope your hybrid works well.
Amy says
HI Jamie! I have a question regarding the peppers. I have jalapeño peppers, but can't find the other kind you have listed. What should I use instead. Thanks!!
Jami says
Yes, you can use another pepper for the Anaheim or Ancho peppers. They are mild hot peppers, so another that's mild - or you can use sweet pepper (but I wouldn't use green sweet peppers since they're bitter and would impart that flavor).
Hope that helps!
Astrid says
Hi! In your recipe ingredients following "honey" it says "see notes." I don't see any note about honey. What should I note about the honey? Thanks!
Jami says
Hi Astrid - I'm sorry, I don't know why that was there! I think it was a leftover from all the notes about the peppers. 🙂 I removed it. Hope you enjoy this recipe!
Jane says
Jami, I just made the jalapeno jam using your recipe. Since I had 7 1/2 cups pepper vs. the 5 called for in the recipe, I increased all other ingredients by 1 1/2. I followed everything exactly. Mine--5 days later--has not solidified like jam or jelly. (It is a little thicker than when I removed the jars from the water bath.) Of course, I won't throw it out. There are still uses for it, especially glazing. But can you tell me what I did wrong. The next time I can correct any mistakes. Thanks so much, and I Love, Love your blog.
Jami says
Thank you, Jane! With this recipe it's very dicey because of using honey instead of sugar. It just barely sets up but I think it's a good trade-off to have something flavorful but lower sugar than regular jelly. SO, I think the recipe needs to be made with only the measurements as written in the recipe. I haven't made it any other way, so that's all I can think of.
Martin says
What are the exact ingredients and measurements.?
Thanks
Jami says
Click the arrow at the bottom to open the full, printable recipe!
Kimberly says
This is by far my husband's favorite preserving recipe ever. He eats this stuff on EVERYTHING. It's super good with farm-fresh scrambled eggs and vermont cheddar cheese. Delicious. I'm considering doing half sugar/half honey this year as our bees didn't produce as much honey as last year. Do you have any idea what ratio I should try?
Jami says
I'm so glad you and your husband like this, Kimberly! You can do any combination of sugar/honey you'd like as long as it totals 2.5 cups. Using sugar may make it set more, but there's not much difference otherwise.
Amy says
Help! It's eclipse weekend here in Central Oregon and my plan is to stay home and can. Love your jam, and got everything...I thought...to make it this week. After prepping peppers for a triple recipe (yikes!) I realized I don't have enough low or no sugar pectin and I don't think I can get it anywhere in town. Any hints? I have regular pectin, and have not added the honey yet. Thanks! Love your blog!
Jami says
Sorry I didn't catch this comment sooner, Amy! If you use regular pectin, you'll need to up the sweetener amount or it may not set. I haven't done it, so I'm not sure the ratio. I would find a recipe that uses it just to use the peppers you have. You'll have 2 kinds and can do a taste comparison!
Tessa Warner says
Is the processing time the same for smaller (4 oz.) jars?
Jami says
The processing time would be the same.
Guinan says
Hi from the Netherlands!
I'm on Low Carb, so honey is as much of a no-no as sugar. Do you think I could make this with a sweetener? We don't have jalapeño jelly here and I would love to try it!
Jami says
Hello! I can't say if a sweetener would work, Guinan, and there is some sugar in the form of dextrose in commercial pectin. Maybe experiment with a small batch? If it doesn't set enough, it's still great as a meat marinade. 🙂
Wendy Peer says
I It is more like a hot sauce. Is there any way I can save this. Thanks
Jami says
Sorry, Wendy! It's always a bit trickier when not using lots of white sugar, though it's only ever turned out like the photos for me - more of a jam-like consistency. You can call it a sauce or try cooking it down further.
Aimee says
I made this recipe last night, it tastes good but it's soup! No jelly/jam consistency at all.... I'm now calling it my Sweet & Spice Pepper Sauce. I'll use it as a marinade for chicken, but this is definitely not a jelly.
Jami says
Hmm, sorry, Aimee! It's really more of a jam-like consistency because of the honey (which I like better than hard-to-spread jellies…), but shouldn't be soup. 🙁
(The pictures I took are how my version turned out, no photo-shopping or anything…)
Melissa McDonald says
Is it supposed to be jam by the end of the 3 minutes of boiling? Mine is still soup. I used Sure Jell low sugar pectin instead of the Ball as that is all I could get. Is there anything else I can do at this point to get it to set?
Jami says
It should thicken as it cools, Melissa. The Ball and Sure Jell are interchangeable, I believe.
Melissa says
Thanks so much. I am really looking forward to trying this. This is my first time making jelly. I really appreciate finding a low sugar option.
Marie says
Can I use regular pectin? I am in Canada and have not seen low sugar pectin. Also, liquid or powdered pectin? Mill either work?
Jami says
No low sugar pectin at all? Bummer, Marie. I don't know if this will work with regular pectin, since that usually calls for a lot more sugar and you're not supposed to change that in order for it to jell. 🙁
Kristin says
Jami! This turned out REEEAAALLLY awesome. I omitted most of the seeds, used 1/2 green, 1/2 red jalapeños (for visual interest) and let it "cure" in the 'fridge for a few months. Can you say "egg roll topping"??? Any kind of bland Chinese takeout has a new companion... Thank you! ~ kristin
Jami says
Yeah! So nice to know, Kristin. 🙂 I think I'll leave a few more seeds out next time like you - not for heat, but for a smoother texture, which I didn't think about. It's easy to make things spicier later, but not smoother, ha!
Sarah's says
Thank you sooo much! I have jalapeños by the truckload still coming out of the garden, their red now, which really just makes them abit prettier & slightly hotter. I love reducing the sugar & subbing out w/ raw honey. I will be stopping by my local bee man (who is 92 & could run circles around me!) to make sure I have enough for this recipe...plus alittle extra, thinking a case might gets us thru till next season 🙂
Jami says
Wish I had a local bee man like that, Sarah. 😉 Have fun with your jalapeños!
Jenifer Wilde says
WOWZERS! Yum...as someone how actually sells jelly also! But with the peppers we have I would die a slow death if I left the seeds 🙂
Love the idea of less sugar!
Jami says
Ha! They do become a bit more mild as it sits, even with the seeds added, Jenifer. 🙂 Hope you like it as well with less sugar!