For a smoother jelly, you can pulse the peppers in a food processor before chopping them. Adjust the amount of jalapeño peppers to control the heat level. Remember that the seeds contain most of the heat, so removing them will result in a milder jelly. If you don't have canning equipment, you can still make this jelly and store it in the refrigerator for up to 2 weeks. Hot pepper jelly is a fantastic accompaniment to cream cheese, goat cheese, or brie. Try spreading it on crackers, toast, or sandwiches for a sweet and spicy kick. It can also be used as a glaze for grilled chicken, pork, or fish.
Hot Pepper Jelly
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs 45 mins
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SERVING48 People
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VIEWS1.1K
A vibrant and zesty Hot Pepper Jelly, a symphony of sweet and spicy notes dancing on your palate. This jewel-toned preserve, crafted with jalapeños and bell peppers, is a delightful spread for cheese, crackers, or a glaze for grilled meats. It also makes an excellent, thoughtful homemade gift.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Fiber0 g
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Protein0 g
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Sodium3 mg
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Sugar21 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Gather all ingredients and prepare your canning equipment. (5 minutes)
02 Step
Recipe View 30 mins Sterilize six 8-ounce canning jars and lids according to the manufacturer's instructions. Keep the jars hot until ready to fill. Heat water in a hot water canner. (30 minutes)
03 Step
Recipe View 5 mins In a large, heavy-bottomed saucepan, combine the finely chopped red and green bell peppers, jalapeño peppers, apple cider vinegar, and powdered pectin. (5 minutes)
04 Step
Recipe View 15 mins Bring the mixture to a rolling boil over high heat, stirring constantly to prevent scorching. (10-15 minutes)
05 Step
Recipe View 5 mins Once at a rolling boil, stir in the granulated sugar. Return the mixture to a rolling boil, stirring constantly until the sugar is completely dissolved. (5 minutes)
06 Step
Recipe View 2 mins Continue to boil for exactly 1 minute, stirring constantly. Remove the saucepan from the heat and skim off any foam that has formed on the surface using a clean spoon. (2 minutes)
07 Step
Recipe View 10 mins Working quickly, ladle the hot pepper jelly into the sterilized jars, leaving 1/4-inch of headspace at the top of each jar. Wipe the rims of the jars clean with a damp cloth. (10 minutes)
08 Step
Recipe View 2 mins Place the flat lids on the jars and screw on the rings until fingertip-tight. (2 minutes)
09 Step
Recipe View 20 mins Using a jar lifter, carefully lower the filled jars into the hot water canner. Ensure the water covers the jars by at least 1 inch. Bring the water to a gentle boil, then cover the canner and process for 5 minutes. (20 minutes)
10 Step
Recipe View 3 hrs After processing, turn off the heat and carefully remove the jars from the canner using the jar lifter. Place the jars on a towel-lined surface to cool completely. As the jars cool, you should hear a popping sound as the lids seal. (2-3 hours)
11 Step
Recipe View Once the jars are completely cooled, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's properly sealed. If the lid flexes, the jar isn't sealed and should be refrigerated and used promptly.
12 Step
Recipe View Enjoy the homemade Hot Pepper Jelly!
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August Yost
Jan 17, 2025Easy to follow instructions and a delicious end product! I added a little extra jalapeño for a spicier kick.
Vida Weimannwill
Sep 16, 2024This recipe is amazing! It was my first time making jelly, and it turned out perfectly. The heat level was just right, and the flavor was incredible.
Taryn Swaniawski
May 13, 2023My jelly didn't set properly. What did I do wrong?" - **Chef's Note:** Ensure you are using powdered pectin and that you boil the mixture for the full minute after adding the sugar. Also, make sure your jars and lids are properly sterilized.
Tyra Kuhn
Oct 1, 2022I've made this pepper jelly several times, and it's always a hit. I love giving it as gifts during the holidays.