This homemade Hummus recipe is authentic, delicious, and better than anything you can buy! It’s made with chickpeas (garbanzo beans), garlic, lime, tahini, and spices. You won’t believe how easy it is to make!

Looking for more homemade dips? Try Pico de Gallo, Mango Chutney, or Pimento Cheese Dip!

Ingredients Needed:

• Chickpeas (garbanzo beans): One 15 oz. can or ¾ cup dried chickpeas.
• Garlic: one clove, minced.
• Salt
• Cumin
• Sumac: a tangy spice that’s essential for authentic hummus. Find it in the spice aisle, an international market, or online.
• Tahini: Leftover tahini can be stored in a cool, dry pantry for several weeks, or in the refrigerator for several months. Use it to make tahini chicken bowls, roasted cauliflower or tahini chocolate chip cookies.
• Fresh Lime juice

How to make Hummus:

Mix: In a food processor, add beans, tahini, garlic, salt, sumac, cumin, and juice from half of a lime and blend well. Add small amounts of reserved bean liquid (or water), if it’s too thick. Taste and add additional salt, if needed.

Enjoy: Add mixture to a bowl then use a small spoon to make a swirl on top of the hummus. Drizzle a little extra virgin olive oil on top then sprinkle sumac around the edges. Squeeze additional ½ lime on top.

Make Ahead and Freezing Instructions:

To Make Ahead: Homemade Hummus will keep in the fridge in a covered container then place in the refrigerator for up to 1 week.

To Freeze: Place hummus in a freezer safe container then freeze for up to 3 months. Thaw in the refrigerator overnight and enjoy.

Recipe Variations:

• No Tahini: To make hummus without tahini, you can simply leave it out.
• Add Flavor: To add a flavor twist, try about 1-2 teaspoons of harissa, za’atar, paprika, extra cumin, or sumac.
• Vegetable Hummus: Blend roasted vegetables in blender then stir into hummus.
• Sun Dried Tomato Hummus: Add ¾ cup of sun-dried tomatoes, rinsed then chopped.
• Roasted Red Pepper Hummus: add ¾ cup canned roasted peppers, finely chopped.

So many ways to enjoy Hummus:

• Dip vegetables, pita bread, breadsticks, naan, etc.
• Spread on sandwiches, wraps, burgers, avocado toast, or bagels.
• Topping for lamb gyros, chicken gyros or beef gyros.
• Garnish for chicken shawarma bowls or buddha bowls.
• Mix into pasta or mashed potatoes.

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Hummus

This homemade Hummus recipe is authentic, delicious, and better than anything you can buy! It's made with chickpeas (garbanzo beans), garlic, lime, tahini, and spices. You won't believe how easy it is to make!

Course Appetizer, side course

Cuisine Indian, Mediterranean

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 94kcal

Author Lauren Allen

Equipment

• Food Processor

Ingredients

• 1 15 oz can chickpeas (garbanzo beans)* , reserve liquid from can
• 6 Tablespoons tahini*
• 1 clove garlic , minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon sumac , plus more for garnish
• 1/2 teaspoon ground cumin
• 1 lime

US Customary – Metric

Instructions

• Prep Chickpeas: Drain the canned beans, reserving the liquid from the can. (See notes for using dry chickpeas*). If time permits, peel the outer skin away each individual chickpea. This will result in very soft and smooth hummus.
• In a food processor add beans, tahini, garlic, salt, sumac, cumin, and juice from half of a lime. Blend well, adding small amounts of reserved bean liquid (or water), until you reach a smooth, creamy texture. Taste and add additional salt, if needed.
• Garnish: Add mixture to a bowl and use a small spoon to make a swirl on top of the hummus . Drizzle a little extra virgin olive oil on top and sprinkle sumac around the edges. Squeeze additional ½ lime on top.
• Enjoy with pita bread, pita chips, fresh veggies, on sandwiches, with gyros or chicken shawarma bowls.
• Store leftover hummus in a covered container in the refrigerator for up to 1 week.

Video

Notes

To use Dry Chickpeas: Add ¾ cup of dry chickpeas to a bowl and cover with plenty of water. Soak overnight. Drain water, add them to a pot and cover with 2 inches fresh water. Bring to a boil, reduce heat and simmer 1-2 hours (depending on how dry/old the beans are), until tender. Reserve bean broth for thinning the hummus. (If using dried chickpeas for this recipe I would suggest doubling the recipe, to make it worth the time).  You could also cook dried chickpeas in the instant pot (no soaking required). 

No Tahini: simply leave it out.

Flavors Variations: add 1-2 teaspoons of any of the following: harissa paste, za’atar, paprika, extra cumin or sumac.

• Vegetable Hummus: blend roasted vegetables until smooth and stir into hummus.
• Sun-Dried Tomato Hummus: add ¾ cup of sun-dried tomatoes, rinsed and chopped.
• Roasted Red Pepper Hummus: add ¾ cup canned roasted peppers, finely chopped.

Make Ahead Instructions: Hummus can be made up to 1 week in advance, stored in the fridge.

Freezing Instructions: Place hummus in a freezer safe container and freeze for up to 3 months.  Thaw in the refrigerator overnight and enjoy.

Nutrition

Calories: 94kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg

Recipe from Moyad, our family friend who lives in Jordan.

I originally shared this recipe May 2020. Updated July 2022 and April 2024.

This homemade Tartar Sauce recipe is creamy, fresh, and elevates any seafood dish! It only takes 5 minutes to make, and tastes so much better than store-bought!

Looking for seafood recipes? Try my Fish and Chips, Easy Homemade Crab Cakes, Shrimp Alfredo, or Seared Scallops!

Why I love this recipe:

• Homemade – No preservatives, corn syrup, or anything funny in this Tartar Sauce. Just fresh, basic ingredients that taste better than any store-bought version.
• Fresh – The fresh diced pickles, lemon, and garlic make this homemade tartar sauce taste light and refreshing.
• Quick – Uses pantry ingredients and only 5 minutes to whip up the best Tartar Sauce recipe.

How to make Tartar Sauce:

Mix All Ingredients – Combine all ingredients in a bowl then season with salt and pepper.

Store leftover tartar sauce in the fridge for up to 2 weeks.

Use Tartar Sauce with:

• Fish and Chips
• Air fryer Salmon Bites
• Crab Cakes
• Chicken Nuggets
• Tuna Melt
• Potato Wedges
• Baked Salmon

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Tartar Sauce

This homemade Tartar Sauce recipe is creamy, fresh, and elevates any seafood dish! It only takes 5 minutes to make, and tastes so much better than store-bought!

Course condiment, sauce

Cuisine French

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 people

Calories 30kcal

Author Lauren Allen

Cost 2

Ingredients

• 1/4 cup mayonnaise
• 1/4 cup plain Greek yogurt , or sour cream
• 1 Tablespoon capers , drained and coarsely chopped
• 1 Tablespoon finely chopped dill pickles
• ½ teaspoon dried dill weed
• ½ teaspoon dijon mustard
• 1/4 teaspoon Worcestershire sauce
• 1 garlic clove , minced
• 1/2 of a small lemon , juiced
• 1 teaspoon horseradish , optional, for a kick
• salt and pepper

US Customary – Metric

Instructions

• Mix all ingredients together in a bowl. Season with salt and pepper, to taste.
• Store in the fridge for up to 2 weeks.
• Serve with fish and chips, air fryer salmon bites, or crab cakes.

Nutrition

Calories: 30kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 149mg | Potassium: 30mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.1mg

I originally shared this recipe March 2022. Updated February 2024.

This easy Mango Chutney recipe is packed with flavor from fresh mangos and spices. Enjoy it with sweet or savory dishes, or with a side of Naan.

Want more homemade sauces? Try Pimento Cheese Dip, Pepper Jelly, Peanut Sauce, or Pico de Gallo!

Why I love this recipe:

Favorite Accoutrement: Serving a small side of Mango Chutney with a meal is such an easy way to elevate it and add amazing flavor! My mom always serves it with her pork tenderloin, and I love to add a scoop to my chicken salad, grilled chicken, and of course with any Indian food like Chicken tikka masala or to dip with homemade pita bread.

Stores well: You can freeze it for months, or even can it to make it shelf stable. I make a big batch so I always have some on hand and I love adding it to our charcuterie boards.

It’s so easy to make, versatile, and the homemade version can’t be beat!

How to make Mango Chutney:

Peel and dice mango into small pieces. Here’s my tips for how to cut a mango.

Sauté onion and bell pepper in a skillet with oil, then add ginger, garlic, and spices.

Simmer: Add diced mangoes, sugar, and vinegar then simmer for 40 minutes to 1 hour.

Mash homemade mango chutney with a potato masher for a smoother consistency (optional). Make sure to try my Peach Chutney too!

Serve Mango Chutney with:

• Meat dishes (chicken, lamb, pork).
• As a glaze or marinade for chicken.
• Over Baked Brie
• Spooned over a block of cream cheese, with crackers for dipping, just like we do with our Jalapeño pepper jelly.
• Add a scoop to chicken salad for sandwiches.
• As a Dipping Sauce for your favorite Indian foods.
• Spread on sandwiches or in a chicken gyro.
• With homemade Pita Bread.

Make Ahead and Freezing Instructions

To Make Ahead: This old fashioned mango chutney recipe can be made ahead and stored in the refrigerator in an airtight container for up to 2 weeks.

To Freeze: Store homemade mango chutney in a freezer safe container in the freezer for 6 months. Thaw overnight in the refrigerator before using.

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Mango Chutney

This Mango Chutney recipe is packed with flavor from fresh mangos and spices, and is a fun accompaniment to many dishes.

Course Side Dish

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 20

Calories 96kcal

Author Lauren Allen

Cost 5

Equipment

• Knife
• Peeler
• Potato Masher

Ingredients

• 1 Tablespoon canola oil
• 2 teaspoons fresh ginger , finely minced
• 2 cloves garlic , minced
• ½ cup red onion , finely chopped
• ½ cup red bell pepper , finely chopped
• 1 fresh red chili , seeds and veins removed OR ¼ to ½ teaspoon crushed red chili pepper flakes, to taste
• 1 1/2 teaspoons curry powder
• 1/4 teaspoon salt
• 4 large mangoes* , peeled and diced
• 1 1/2 cups granulated sugar
• 1 cup apple cider vinegar , or white vinegar

US Customary – Metric

Instructions

• Dice mangos (here’s my resource for how to cut a mango) into very small pieces.
• Sauté veggies: Heat the oil over medium heat in a medium stock pot. Add onion and bell pepper and sauté for 3 minutes.
• Add ginger, garlic, and crushed red pepper flakes and cook for a minute. Add curry powder and salt then sauté for another minute. Add the diced mangoes, sugar, and vinegar and stir to combine.
• Simmer: Bring to a boil, then reduce heat and simmer for 40 minutes to 1 hour. Optional, Mash mixture with a potato masher if you like a smoother consistency. Remove from heat and allow to cool.

Video

Notes

Yield: Makes a little more than 2 half pints.

Mango: I recommend champagne mangos for chutney, because of their smooth velvety texture, but you can use any type of mango.

Make Ahead instructions: Mango Chutney can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 weeks.

Freezing Instructions: Store in a freezer safe container in the freezer for up to 6 months.

Canning Instructions: Pour the hot mixture directly into sterilized jars. Top with new, cleaned lids and rings and process in a water bath for 10 minutes (or a longer if at high altitude). Allow to rest at room temperature on your counter for 24 hours, then store in a dark, cool place for up to one year.

 

Nutrition

Calories: 96kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 31mg | Potassium: 104mg | Fiber: 1g | Sugar: 21g | Vitamin A: 588IU | Vitamin C: 23mg | Calcium: 8mg | Iron: 0.2mg

I originally shared this recipe May 2021. Updated February 2024.

This EASY Buffalo Chicken Dip recipe is made with cream cheese, ranch, chicken, and Frank’s Red Hot Buffalo sauce. This perfect appetizer only takes 15 minutes to make!

Want more tasty appetizers? Try my Caprese Salad, Beer Bread, Air Fryer Chicken Wings, or Easy Homemade Crab Cakes!

Why I love this recipe:

• Easy – Only 4 ingredients and 15 minutes to make the best buffalo chicken dip. It really couldn’t be more simple!
• Accompaniments – choose your favorite bread, crackers, chips, or veggies for dipping.
• Inexpensive Game-Day Appetizer– sports enthusiasts go crazy for this one, and it’s cheap to make from home.

How to make Buffalo Chicken Dip:

Heat cream cheese and ranch: Add cream cheese and ranch to a sauce pan and cook until cream cheese begins to soften and smooth. Add cooked chicken and hot sauce and stir well to combine.

Serve: Serve buffalo chicken dip with crusty bread (or even inside an artisan loaf similar to serving soup inside a bread bowl), celery sticks, veggies, crackers, pita bread or whatever you’d like to dip in it.

Make Ahead Instructions:

To Make Ahead: The homemade buffalo chicken dip will keep well stored in the fridge for 1-3 days, depending on the freshness of your chicken. Reheat on the stove, or in the microwave, stirring every 30 seconds.

Recipe Variations:

• Spicy or Mild: Choose mild to extra-hot brands of Frank’s hot buffalo sauce to adjust the heat level.
• Crockpot: Add all ingredients to the slow cooker. Mix well and cook on low for 2 hours.
• Oven: Combine all ingredients in a bowl and pour mixture into an 8×8 baking dish. Top with shredded cheese, if desired, and bake at 350°F for 20 minutes.

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Buffalo Chicken Dip

This EASY Buffalo Chicken Dip recipe is made with cream cheese, ranch, chicken, and Frank's Red Hot Buffalo sauce. This perfect appetizer only takes 15 minutes to make!

Course Appetizer, Side Dish

Cuisine American

Prep Time 7 minutes minutes

Cook Time 6 minutes minutes

Total Time 15 minutes minutes

Servings 12

Calories 226kcal

Author Lauren Allen

Cost 9

Ingredients

• 20 ounces cream cheese (2 ½ – 8 oz. packages)
• 1/4 cup ranch dressing ,or bleu cheese dressing
• 1 1/2 cups Frank's Red Hot Buffalo Sauce
• 2 cups cooked chopped chicken*

US Customary – Metric

Instructions

• Add cream cheese and ranch to a saucepan over medium heat until melted and smooth. Stir in chicken and hot sauce.
• Serve with crusty bread, celery sticks, crackers, pita bread or whatever you'd like to dip in it.
• We enjoy it served warm, but it can be served cold!

Video

Notes

Chicken: Leftover cooked chicken, canned chicken or rotisserie chicken all work great. 

Make Ahead Instructions: The buffalo chicken dip will keep well stored in the fridge for 1-3 days, depending on the freshness of your chicken. Reheat on the stove, or in the microwave, stirring every 30 seconds.

Spice Level: Choose mild to extra-hot brands of Franks hot sauce to adjust the heat level.

Crockpot: Add all ingredients to the slow cooker.  Mix well and cook on low for 2 hours.

Oven: Combine all ingredients in a bowl and pour mixture into a 8×8 baking dish. Top with shredded cheese, if desired and bake at 350°F for 20 minutes.

Nutrition

Calories: 226kcal | Carbohydrates: 3g | Protein: 9g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 1131mg | Potassium: 119mg | Sugar: 2g | Vitamin A: 646IU | Calcium: 50mg | Iron: 1mg

I originally shared this recipe January 2014. Updated January 2020, June 2022 and January 2024.

This homemade Pimento Cheese Dip is cheesy, flavorful, and perfect as a dip or a spread. It only takes 5 minutes to whip up and is delicious with crackers or veggies.

Looking for more dip recipes? Try Whipped Goat Cheese, French Onion Dip, Pepper Jelly, or Whipped Feta with Roasted Vegetables!

Why I love this recipe:

• Easy – Homemade pimento cheese takes only 5 minutes and a handful of ingredients.
• Versatile – Use as a dip (hot or cold!) or I also love to use it as a spread. It elevates every single sandwich, burger or grilled cheese. You have to try my Pimento Cheese BLT.

What are Pimentos?

Pimentos are a variety of the chili pepper, similar to a bell pepper, but smaller and more heart shape with a sweeter flavor. You can find them canned in a jar, to use for this recipe.

How to make Pimento Cheese:

Combine: Mix all ingredients in a bowl until well combined. Use a food processor or hand mixer, if possible.

Serve: Enjoy with cold vegetables, crackers, or as a spread on a sandwich!

More Southern Recipes:

• Gumbo
• Shrimp and Grits
• Buttermilk Biscuits
• Skillet Cornbread
• Peach Cobbler
• Banana Pudding
• Biscuits and Gravy
• Jambalaya
• Baked Mac and Cheese

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Pimento Cheese Dip

This homemade Pimento Cheese Dip only takes 5 minutes to whip up and is delicious as a dip with crackers or a spread for sandwiches, burgers and grilled cheese.

Course Appetizer, condiment, Snack

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 286kcal

Author Lauren Allen

Cost 3

Equipment

• Food Processor , optional

Ingredients

• 1 cup shredded cheddar cheese
• ½ cup mayonnaise
• 4 ounces cream cheese , softened
• 3 Tablespoons chopped pimentos , from a jar
• 2 Tablespoons onion , grated
• salt and pepper
• Crackers and cold veggies for serving

US Customary – Metric

Instructions

• Mix: Use a hand mixer or food processor to mix all ingredients until well combined, and almost smooth.
• Serve cold with crackers, vegetables, or spread on a sandwich or burger.
• Or Serve Hot: For hot pimento cheese dip, spread pimento cheese into a small baking dish and bake at 350 degrees for 15-20 minutes, or until hot.
• Store in an airtight container in the fridge for up to one week.

Video

Notes

Yield: makes about 1 cup

Nutrition

Calories: 286kcal | Carbohydrates: 6g | Protein: 9g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 507mg | Potassium: 97mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 982IU | Vitamin C: 12mg | Calcium: 231mg | Iron: 0.4mg

Our favorite Pepper Jelly recipe is sweet with a hint of spice, and delicious served over cream cheese, with crackers for dipping. You can freeze it, or can it, and it’s great for gifting.

If you love homemade jam and jellies, try our Blackberry, Strawberry, Peach or Raspberry Jam, or Orange marmalade.

Why I love this recipe:

• Favorite appetizer: My husband introduced me to pepper jelly served over cream cheese, and it’s always the most popular addition to our charcuterie boards.
• Gifting: Every year we gift a savory food for Christmas neighbor gifts, and the year we gave pepper jelly was my favorite (we placed it in a bag with a block of cream cheese and sleeve of crackers).
• Can it or Freeze it: Process it in a water-bath canner or shelf storage, or don’t can it, and store it in the freezer instead for up to several months.

Ingredients Needed:

• Bell Peppers: Use a combination of colors, like red and green.
• Jalapeños (about 10): remove seeds and veins from half for mild jelly, or leave them all in, for hot jelly.
• Sugar: I use significantly less sugar than most recipes do, and I find the jelly perfectly sweet. This has worked for me using Certo brand of fruit pectin. Other brands of pectin may require more sugar to help them set up, or you can use a no-sugar added pectin and follow the recipe inside the box. Do not use sugar substitutes (like Splenda) or it wont set up properly.
• Pectin: I use liquid fruit pectin. Here is a recipe that uses powdered fruit pectin.
• Vinegar: is used to help the jelly set and the acid in the vinegar helps make it safe for canning and long term storing. White or apple cider are my favorite varieties for jalapeño jelly.
• Lime
• Salt

How to make Pepper Jelly:

Chop Peppers: Finely chop bell peppers then use paper towels to squeeze out excess liquid. Measure out 1 ½ cups of diced bell pepper. Dice jalapeños then squeeze liquid out (make sure to wear gloves).

Combine diced peppers, sugar, vinegar, lime juice, and salt in a large, deep pot. Bring to a boil, reduce heat, but maintain boil for 10 minutes.

Stir in liquid pectin and boil for another minute. Remove from heat and cool for 5 minutes. Give a good stir then pour jelly into containers. Apply lids securely.

Cool at room temperature for 24 hours, then store jalapeño pepper jelly in refrigerator for up to 10 days. Read on for canning and freezing instructions.

Canning and Freezing Instructions:

To Can: Pour jalapeño jam into sterilized jars. Wipe the rims of the jars clean then secure with rings and new lids that have been washed in warm soapy water. Process in a water bath canner for 10 minutes (or longer for high altitude—see notes below). Allow to sit at room temperature for 24 hours, then store in a cool dry place for 6-10 months.

To Freeze: Pour homemade pepper jelly into containers then apply lids securely. Store in refrigerator for 10 days, or freeze for up to 4 months.

Recipe Variations:

• Fruit Pepper Jelly: Replace bell peppers with chopped cranberries, strawberries, or raspberries (blot out excess moisture). Or, add a little lemon zest to the jelly for a lemon flavor.
• Steam Canner: would work in place of a water bath canner. Processing time should be the same (double check to account for elevation). 
• No Sugar Jalapeño Jelly: Try the Sure Jell recipe, using their special no sugar pectin.

Uses for Pepper Jelly:

• Appetizer with cream cheese and crackers (our favorite way to enjoy it!).
• Slathered on turkey burgers, grilled chicken burgers, pork, or grilled chicken.
• Glaze on hot wings.
• Spread on sandwiches, for an extra flavor kick!

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Pepper Jelly

Delicious homemade Pepper Jelly is easy to make, and you can freeze it or can it for longer storage. It's sweet with a hint of spice, and everyone's favorite appetizer served over cream cheese, with crackers for dipping.

Course Appetizer

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 half-pint jars

Calories 689kcal

Author Lauren Allen

Cost 12

Ingredients

• 1 ½ cups finely diced bell pepper , I use a combination of colors
• 1 lb jalapeños (about 10) , remove seeds and veins from half for mild jelly, or leave them all, for hot jelly
• 5 cups granulated sugar*
• 1 ¼ cups white or apple cider vinegar
• ¼ cup lime juice
• 1 teaspoon salt
• 3 ounces Certo liquid fruit pectin

US Customary – Metric

Instructions

• Dice peppers: Use a knife or a food processor to very finely chop the bell pepper. Scoop the diced peppers into paper towels and squeeze out excess liquid (this will help ensure the jelly sets up properly). Measure out 1 ½ cups of diced bell pepper (loose, not packed in the measuring cup).
• Dice jalapeños and squeeze the liquid out, in the same manner (I highly suggest wearing gloves when handling this many).
• Cook: Add all of the diced peppers to a large, deep pot. Add sugar, vinegar, lime juice, and salt. Bring to a boil, stirring often. Reduce heat, but maintain a boil and boil for 10 minutes.
• Add liquid pectin slowly stirring it in, and boil for another minute. Remove from heat and allow to cool for 5 minutes, then give a good stir (to evenly distribute the pepper pieces) and pour jelly into containers. Apply lids securely.
• Optional: flip the containers upside down and allow to cool like this for 30 minutes or so (this will help keep the pepper pieces from floating to the top of the jar. Flip right side up and allow to cool at room temperature for 24 hours.
• Refrigerate jalapeño jelly and enjoy within 10 days, or freeze for up to 4 months.
• To Can Pepper Jelly: Pour jelly into sterilized jars. Wipe the rims of the jars clean and secure with rings and new lids that have been washed in warm soapy water. Process in a water bath canner for 10 minutes (or longer for high altitude*). Allow to sit at room temperature for 24 hours, then store in a cool dry place for 6-10 months.
• Serve jalapeno jelly over a block of cream cheese and crackers, slathered on turkey burgers, grilled chicken burgers, pork, or grilled chicken, as a glaze on hot wings, or spread on sandwiches for an extra flavor kick.

Video

Notes

Troubleshooting: If Jelly didn’t thicken properly, pour it back into saucepan, bring to a gentle boil, and add another package (or half a package) of pectin. 

High Altitude Canning Processing Times: 

• 1,001 to 3,000 feet – increase processing time by 5 min.
• 3,001 to 6,000 feet – increase processing time by 10 min.
• 6,001 to 8,000 feet – increase processing time by 15 min.
• 8,001 to 10,000 feet – increase processing time by 20 min.

Steam Canner: Would work in place of a water bath canner. Processing time should be the same (double check to account for elevation). 

To Freeze: Pour jelly into containers and apply lids securely. Store in refrigerator for 10 days, or freeze for up to 4 months.

Fruit Pepper Jelly: Replace bell peppers with chopped cranberries, strawberries, or raspberries (blot out excess moisture). Or, add a little lemon zest to the jelly for a lemon flavor.

No Sugar Jalapeño Jelly: Try the Sure Jell recipe, using their special no sugar pectin.

Doubling or halving the recipe:I don’t recommend doubling the recipe, as it won’t set up the same. Make it in two separate pots instead. You can half the recipe with no problems. 

 

Nutrition

Calories: 689kcal | Carbohydrates: 175g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 395mg | Potassium: 304mg | Fiber: 3g | Sugar: 171g | Vitamin A: 958IU | Vitamin C: 123mg | Calcium: 20mg | Iron: 1mg

I originally shared this recipe June 2021. Updated December 2023.