Tomato Jalapeno Jelly and how to use it

tomato jalapeno jelly

I know that title may sound a little strange, but trust me on this.  If you don’t trust me, trust the hundreds of other links available through pinterest.  And then follow my recipe…because it is sooo good! and sooo easy!

I thought I was being very clever and creative when I decided to try making tomato jalapeno jelly.  I’ve never tried it before, I’d never even heard of it.  But I thought I better look on pinterest to see if it really is such a rare recipe.  Nope, it’s not.  Besides the fact that it isn’t very rare, there are a million variations on jalapeno jelly.  It’s been combined with just about every kind of fruit out there.

I came up with the combination because I am lazy, and I hate wasting produce from my garden, and I have a gazillion cherry tomatoes and jalapenos from said garden.

What does that have to do with being lazy?  I have run out of ideas to use up all the cherry tomatoes, and I don’t want to process them for canning because that would just require too much effort.  Instead, I plopped them, plus a few handfuls of pear tomatoes, plus a few regular tomatoes into my steam juicer.  I love the steam juicer for the fact that there is no prep involved.  I just quickly sorted through the thousands of cherry tomatoes, removed the spoiled ones, and quickly rinsed the rest before placing them in the top part of my juicer.

tomato jalapeno jelly tomato juice

The juicer did the rest of the hard work.  All I had to do from that point was make sure there was enough water in the bottom.  Oh, and catch all the tomato juice.  After I collected the juice in my largest glass bowl, I called it a night.  I put the tomato juice in the fridge and started on the jelly the next morning.

This jelly is sooo easy to make, and it tastes awesome!  Here’s the jelly recipe first, then keep reading for just a few of the ways I’ve used this awesomesauce (no really it is an awesome sauce).

Tomato Jalapeno Jelly


3 c Tomato Juice

1 c chopped and (mostly) seeded jalapenos, for my home grown ones, it was about 14 jalapenos

*Use gloves, or be very careful removing the seeds, the oils will make your fingers burn, and anything else on your body those fingers touch (eyes, ears, etc)!

1 c white vinegar

1/4 c lime juice

7 c sugar

6 oz liquid pectin (or 1 box powdered pectin, plus a couple of tablespoons)


Start canning jars in sanitizing process, I put mine in the dishwasher on the steam/sanitize cycle, or you can place them in a large pot of boiling water.  Combine tomato juice and chopped jalapenos in a blender until peppers are small (you want to see small flecks).  Pour into a large stock pan with a heavy bottom.  Add the vinegar and lime juice.  Stir to combine.  Add the sugar.  Stir and allow mixture to come to a rolling boil.  Stir in the pectin.  Do not leave your pan (I know the baby will probably start crying at this point, but it can boil over very quickly, so stay put!).

tomato jalapeno jelly don't leave it

Once the mixture has come to a rolling boil again, allow it to boil for 1 minute.  Then remove from heat.  Start boiling the lids.  Remove the foam from the top of the jelly after it has set for a couple of minutes.

tomato jalapeno jelly remove foam

It’s best to use a canning funnel to avoid getting the sticky mixture all over the tops of the bottles.  Leave 1/4 inch headspace in the bottles.  Wipe the tops clean and apply the heated lids.  Screw on the rings and process.  If  you use half-pint (jelly jars), process for 5 minutes.  I used pint jars so I processed for 10 minutes.  I wouldn’t recommend using a bottle larger than pints.  I was able to fill 5 pint jars with each recipe.

So what are you going to use all this yummy jelly on?  Here’s a few ways I’ve enjoyed it:

Instead of ketchup for dipping fries

tomato jalapeno jelly condiments

In place of enchilada sauce for sweet shredded pork.

tomato jalapeno jelly shredded pork

Mixed with cream cheese for an awesomesauce appetizer/dip.

tomato jalapeno jelly appetizer dip

 Enjoy! Ole!

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About Anne Banks

Hi, I'm Anne! I am an active learner on this crazy road called life. I love learning about anything, but currently spend most of my study time researching parenting tips and improving health. I get excited about crafting, reading, running, baking, and spending time with my three crazy boys (in no particular order, and sometimes at the same time)! I love sharing what helps me get through the day, and I hope my tips help you!

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6 Responses to Tomato Jalapeno Jelly and how to use it

  1. Renee Rogers September 25, 2014 at 1:16 pm #

    when you say process, after putting the jelly into the hot sterilized jars, do you mean we should boil them in a large stock pot of water for five or ten minutes? In other words, what do you mean when you say we need to process the sealed filled jars?

    • Anne Banks September 28, 2014 at 10:26 pm #

      Yes, Renee, process is the water bath. I use a steam canner, but the water bath is the preferred method for processing. So put the jelly in the jars, add the hot lid and rings, and place in the water bath for the designated time. Thanks for visiting!

  2. Mamaw July 23, 2015 at 3:16 pm #

    My jelly is basically syrup. I’ve been making jams and jellies for nearly 40 years and I’ve never been successful with liquid pectin. Gave it a try with this recipe and it’s an epic fail (again). Will remake with a bit of sure jell, but I hate going to all this trouble and wasting lids to boot.

    • Rachael July 23, 2015 at 6:12 pm #

      I am so sorry to hear that. I had no problems, and simply shared how I did it. Maybe where you live has something to do with it. Elevation?

  3. Mamaw July 24, 2015 at 5:56 am #

    I appreciate the recipe, and as I said, I’ve just never been successful using liquid pectin. I live in central SC, so unless being slightly above sea level is too much elevation, it’s just my usual battle with the liquid pectin. I’ve been told it may take a few days to “set” but this is so runny I’m certain it will never set. Thanks, though, for sharing.


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