Want to know how to make this Red & Green Freezer Jalapeno Pepper Jelly recipe? It's so easy! This is a 5 ingredient, small batch canning recipe for homemade jelly that doesn't require processing in a water bath or pressure cooking. I'll walk you through it step by step!
Adding red bell pepper to the green jalapeno peppers in this sweet & hot (not too hot) jelly adds color and the combination makes it perfect for the holidays. I use it as a glaze in my Instant Pot Bone-In Pepper Jelly Ham recipe.
What's the shortcut?
- Freezer and refrigerator jams and jellies take less time to complete than the traditional method of pressure cooking or processing in a water bath.
- Using the food processor is a huge time saver.
What you will need
- Jalapeno peppers
- Red bell pepper
- Apple cider vinegar
- Granulated sugar
- Sure-Jell powdered pectin
- Water
How to make Freezer Pepper Jelly
Scroll down for the complete printable recipe
Use knife to remove seeds and membrane from jalapenos. 
Cut peppers into 1 inch pieces. Pulse 3 or 4 times to mince peppers.
- Wash 5 half pint jars in soapy water, then sterilize them by submerging them in boiling water for 10 minutes. I use a small round wire cooling rack to lift them up slightly off the bottom of the pot of boiling water.
- Wear gloves when handling jalapeno peppers and do not touch your face or eyes. Remove seeds and white membrane from the jalapeno and bell peppers.
- Cut peppers into approximately 1 to 1 1/2-inch pieces. This will help the food processor mince the peppers evenly. (You can also mince the peppers with a chef's knife.)
- Pulse the pepper pieces 3 or 4 times or just until minced. Do not puree!
Add vinegar and sugar to peppers; let stand 10 min. Combine pectin and water; bring to a boil.
4. Add vinegar to pepper mixture; stir in sugar and let stand 10 minutes, stirring occasionally.
5. Meanwhile, combine pectin and water in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil 2 minutes.
6. Gradually add cooked pectin to pepper mixture, stirring well. Stir about 3 minutes or until sugar is almost all dissolved. Stir in a couple of drops of food coloring, if desired.
7. Using a canning funnel, or very carefully, pour pepper mixture into washed and sterilized Mason jars or 1-cup freezer containers.
8. Screw on the lids tightly. Let stand at room temperature 24 hours to fully set up. Serve immediately or refrigerate up to 1 month or freeze up to 1 year.
Pro Tip
Do not stir pepper/pectin mixture fast or with a whisk. This will incorporate unwanted air bubbles in the jelly.
What goes with Freezer Jalapeno Pepper Jelly?
- The most common way to serve pepper jelly is spooned over a block of cream cheese (or goat cheese) as a dip or spread and served with crackers. It's my go-to, quick and easy appetizer at Christmas for parties.
- Use it as a sauce on seared chicken breast. Sear the chicken and when almost done inside, spoon about 1 to 2 tablespoons per breast over the chicken and cover with the lid. The jelly will melt and create the sauce!
- Brush it on a roasted pork loin or tenderloin 15 minutes before finished baking, then serve alongside it.
- Toss wings in this pepper jelly or serve as a dipping sauce.
- Eggroll or potsticker sauce when mixed with a little soy sauce.
- It makes a fantastic glaze on ham. I used it on my Instant Pot Bone-In Pepper Jelly Ham recipe.
- Top hamburgers with a tablespoon of pepper jelly right as they come off the grill. The sweet and spicy combination is to die for on a cheese burger.
- Stir it into pimento cheese spread for a little sweet heat on a cracker.
- On a sausage biscuit! Yes please!
- Add one cup of Red & Green Jalapeno Pepper Jelly to a 20 ounce bag of small, frozen meatballs in a slow cooker. Cook on LOW 4 to 6 hours for Sweet & Hot Glazed Meatballs. Serve as an appetizer with a toothpick.
Variations
- Add red or green food coloring just before pouring into jars.
- Use red jalapeno peppers instead of red bell pepper.
- Don't like the heat? Use red and green bell peppers.
- Want to turn up the heat? Don't remove the seeds or add one ghost or other seriously hot pepper along with the jalapeno.
Can I store this jelly in my pantry?
No. Since the jar lids are not sealed and the jelly has not processed in a hot water bath to kill bacteria inside the jar, freezer jams and jellies need to be stored in the freezer or fridge.
How long can I store this pepper jelly in the fridge and freezer?
Red & Green Freezer Jalapeno Pepper Jelly can be stored in the freezer up to 1 year according to the National Center for Home Food Preservation. It can be stored in the fridge for 1 month at 40 ℉ or below.
How do I thaw freezer jams and jellies
Simply place the jar of jam or jelly in the refrigerator and it will thaw in about 24 to 32 hours. Do not leave on the counter to thaw. It will thaw unevenly and unsafely on the counter.
Other shortcut canning recipes you will love
- Easy Strawberry Freezer Jam
- Slow Cooker Fig Jam
- Shortcut Sweet Heat Pickles and Vidalia Onions
- Peach Freezer Marmalade
Updated 10/20/20
Red & Green Freezer Jalapeno Pepper Jelly
Equipment
- canning or freezer jars
Ingredients
- 12 large jalapeno peppers (enough for 2 cups minced)
- 1 large red bell pepper (enough for 1 cup minced)
- 3/4 cup apple cider vinegar
- 5 cups granulated sugar
- 1 (1.75-ounce) package powdered Sure-Jell pectin (not MCP pectin)
- 3/4 cup water
- 2 drops red or green food coloring (optional)
Instructions
- Wash 5 half pint jars in soapy water, then sterilize them by submerging them in boiling water for 10 minutes. I use a small round wire cooling rack to lift them up slightly off the bottom of the pot of boiling water.
- Wear gloves when handling jalapeno peppers and do not touch your face or eyes. Remove seeds and white membrane from the jalapeno and bell peppers.
- Cut peppers into approximately 1 to 1 1/2-inch pieces. This will help the food processor mince the peppers evenly. (You can also mince the peppers with a chef's knife.)
- Pulse the pepper pieces 3 or 4 times or just until minced. Do not puree!
- Add vinegar to pepper mixture; stir in sugar and let stand 10 minutes, stirring occasionally.
- Meanwhile, combine pectin and water in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil 2 minutes.
- Gradually add cooked pectin to pepper mixture, stirring well. Stir about 3 minutes or until sugar is almost all dissolved. Stir in a couple of drops of food coloring, if desired.
- Using a canning funnel, or very carefully, pour pepper mixture into washed and sterilized Mason jars or 1-cup freezer containers.
- Screw on the lids tightly. Let stand at room temperature 24 hours to fully set up. Serve immediately or refrigerate up to 1 month or freeze up to 1 year.
How do I fix my red pepper freezer jelly that didn't set up?
I am so sorry your jelly didn't set up. There are a few reasons why that may have happened but you may have done everything right and occasionally, this may happen. The Sure-Jell package directions recommends: 1. Remake entire batch if none of it set up: Pour unset batch of jelly into a large bowl (no more than 8 cups). 2. Wash those containers and rinse in boiling water; thoroughly dry. 3. For every 1 cup of unset jelly, add 2 tablespoons to the bowl of unset jelly. Let stand 10 minutes. 4. Meanwhile, stir in 1 pkg powdered Sure-Jell Original into 3/4 cup water in a small saucepan. Bring to a boil, stirring constantly, until a full rolling boil without stirring. Boil 2 minutes. 4. Pour the hot pectin mixture into the unset/sugar mixture. Stir at least 3 minutes or until sugar is dissolved. 5. Pour into washed containers, wipe rims with wet paper towel and seal with lids. Let stand at room temperature 24 hours before refrigerating.
Stir 2 tablespoons of what into the pepper mixture...sugar? Then mix the sure-gell with with water & boil?
2 teaspoons of what....sugar or vinager to the peppers while boiling the sure-gell and water?
Yes, in the directions to remake a batch if your jelly does not set up, you add 2 tablespoons of sugar for every one cup of unset jelly. I have not had a batch to not set up so I took these instructions from the Sure-Jell package for freezer jelly.
I had a hard time dissolving my sugar! Any tips? Could i warm up the vinegar?
I'm so sorry you had trouble dissolving your sugar! While the sugar doesn't have to be completely dissolved, you can have just a little bit of graininess. Pouring the boiling pectin mixture into the sugar straight from the stovetop will help. If your jelly is grainy after refrigerating for 2 days to give it a chance to melt the sugar, you can use the directions at the bottom of the printable recipe to re-do the same batch. The directions are there in case it doesn't set up, but I think you can use the same process to help dissolve the sugar the second time. I hope this helps. Let me know how it does in the fridge in 2 days.
Directions are a bit confusing. At the top of the recipe it says it's for 15 half pint servings . . I think that is really 5 half pint servings, since I followed the directions and that's about how much it made. I used the little 1/4 pint jars and it made 12 and I had 7 oz of chopped red and green jalapeno peppers from my garden, didn't use any bell pepper and used 6 drops of green food coloring. I've taste tested it and it's great! Thanks for sharing.
Yes, the yield is 5 half pints. In the first line of the directions, it says to wash 5 half pints. I can't figure out why the servings says 15. It must be a type-o on my part or a glitch. I am grateful that you pointed it out so I can remove it. I'm so glad you liked the jelly!
Can I use the low sugar Sure jel in this recipe? and how much sugar should I use?
I'm so glad you want to make my Freezer Pepper Jelly! Unfortunately, I haven't made it with the "less or no sugar" Sure-Jell pectin. I did a little research just now and found a recipe that used this ratio 3 cups sugar to 1 package "less or no sugar" Sure-Jell. While that is still a good bit of sugar, it is 2 cups less than my recipe calls for. I'd love to know if you make it how it turns out so I can add that tip to my recipe for others!