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    Home | Recipes | Appetizer Recipes

    Hot Pepper Jelly Recipe

    Published: Jul 8, 2013 · Modified: Jun 14, 2022 by Sarah Mock As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    This pepper jelly recipe is a jalapeno jelly that is the perfect balance of sweet and heat. Serve hot pepper jelly over cream cheese for a crowd-pleasing quick appetizer.

    hot pepper jelly in a canning jar with a gold colored spoon
    Hot Pepper Jelly

    This is the jar I reach for when I am looking for a quick and easy appetizer to serve to guests. I use the hot pepper jelly and over cream cheese served with water crackers or wheat thins.

    Hot Pepper Jelly Ingredients:

    pepper jelly ingredients in bowls on a wooden board
    pepper jelly ingredients
    • Hot Peppers - I use jalapeno or red jalapeno pepper. A red jalapeno has just been on the plant longer than the green ones.
    • Bell Peppers - A single color such as green, yellow, orange or red bell peppers are good. Also Pablano peppers, or any combination of peppers.
    • White Sugar -
    • Pectin - I use classic pectin.
    • Butter - helps cut down on the foam when cooking.
    • Apple Cider Vinegar - white vinegar can be use but be sure it has at least a 5% acidity.

    Canning Supplies Needed:

    canning jar supplies
    • Canning Jars - Be sure they are canning jars. I use a 4 ounce Ball canning jar for this recipe. Glass jars do not equal canning jar.
    • Lids.- These can not be reused from batch to batch. Get new lids.
    • Rings - These are used to keep the lids tight to the jars are they process in the hot water bath.
    • Wide-Mouth Funnel - Great for getting your product IN the jar…not on the counter
    • Lid Wand - This is essential for safely getting the sterilized lids on the jars without burning your fingertips!
    • Ladle - Needed to get your hot recipe, pickling liquid or juice in the jars. (A heat-safe mug can be used in a pinch)
    • Clean Cloth - These are used to wipe the rim of the jar before the lid is applied.
    • Large Pot - A large pot that can accommodate canning jars PLUS 1-2 inches of water.
    • Tongs or Jar Lifters - ESSENTIAL for getting the jars out of the simmering water.

    How to prepare the jars for canning peppery jelly:

    1. Wash the canning jars and bands and then, sterilize jars and screw bands in boiling water for 10 minutes
    2. Keep the jars in simmering water to keep them hot while you prepare the pepper jelly.

    How to make hot pepper jelly:

    chopped peppers in a glass bowl for pepper jelly
    chopped peppers in a glass bowl for pepper jelly
    1. To protect your hands put on food-safe gloves. peppers in a food processor for pepper jelly
    2. Wash the peppers, remove stems, and most of the seeds and white membranes from the peppers. chopped peppers in a glass bowl for pepper jelly
    3. Finely chop the peppers in a food processor.
    4. Add your peppers, vinegar, pectin and butter to a large nonreactive pan, such as stainless steel or enamel cast iron.
    5. Bring the mixture to a rolling boil. Once it reaches a rolling boil, turn off the heat.
    6. Skim any foam that may have gathered on the surface.
    7. Add sugar. Stir well and let it reach a rolling boil and boil three minutes. A rolling boil is a boil that can not be calmed when stirred.
    8. After the 1 rolling boil, turn off the heat and skim off all foam that may have formed.
    9. Remove a hot jar from the large boiling water pot.
    10. Ladle the pepper jelly into 8oz jars filling to ¼in from the top.
    11. Wipe the rim of the jar with a clean damp cloth, cover with new lids and twist on screw bands tightly.
    12. Using a jar lifter, place jars into canner. Water should cover jars completely.
    13. Remove another jar from the hot water canner and repeat until all jars are filled.
    14. Bring water to boil and process 5 minutes. * If you are boiling at an altitude higher than 1,000 feet above sea level, you will need to adjust boiling water processing time.
    15. Allow the jars to sit on a protected surface to cool completely. Jars will indicate they have properly sealed with a little popping sound of the lid flexing as the jars cool.
    16. When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
    pepper jam on a spoon horizontal image

    📝 FREQUENTLY ASKED QUESTIONS, ANSWERS AND TIPS:

    How do you serve hot pepper jelly?

    Spread a water cracker with cream cheese and dab on a bit of pepper jelly. Don't want to get all fancy with the spreading and dabbing?
    Plop a brick of cream cheese on a plate and pour the jelly over it. Stick a butter knife in it and lay a package of crackers next to it. Your guests will go nuts over this treat=

    More Jam Recipes:

    • Seedless Black Raspberry jam
    • Blueberry Jam
    • Peach Jam
    • Fig Preserves
    • Tomato Jam
    • Strawberry Jam
    • Hot Pepper Jam
    • Strawberry Rhubarb Jam
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    red hot pepper jelly recipe square image

    Hot Pepper Jelly Recipe

    Sarah Mock
    This pepper jelly recipe is a jalapeno jelly that is the perfect balance of sweet and heat.
    5 from 8 votes
    Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep time for the recipePrep Time 10 minutes mins
    Cook time for the recipeCook Time 20 minutes mins
    Cool TimeAdditional Time 10 minutes mins
    total time to prep and cook the recipe.Total Time 40 minutes mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Canning Recipes
    Cuisine American
    Makes 48 Tablepsoons
    Per Serving 91 kcal

    HELPFUL KITCHEN TOOLS

    Ball Preserving Starter Kit
    4 ounce ball jars
    Ball Mason 8oz Jars
    Canning Jar Lifter
    Canning Funnel
    Granite Ware Stock Pot

    Ingredients
     

    • 8 red or green Jalapenos
    • 5 large bell peppers
    • 3 Tablespoons Pectin (Classic)
    • 5 cups sugar
    • 2 cups Apple Cider Vinegar
    • 1 teaspoon butter

    Instructions
     

    • To protect your hands put on food-safe gloves. 
    • Wash the peppers, remove stems, and most of the seeds and white membranes from the peppers. 
      8 red or green Jalapenos
    • Finely chop the peppers in a food processor.
    • Add your peppers, vinegar, pectin and butter to a large nonreactive pan, such as stainless steel or enamel cast iron. 
      8 red or green Jalapenos, 3 Tablespoons Pectin, 2 cups Apple Cider Vinegar, 1 teaspoon butter
    • Bring the mixture to a rolling boil. Once it reaches a rolling boil, turn off the heat.
    • Skim any foam that may have gathered on the surface.
    • Add sugar. Stir well and let it reach a rolling boil and boil three minutes. A rolling boil is a boil that can not be calmed when stirred.
      5 cups sugar
    • After the 1 rolling boil, turn off the heat and skim off all foam that may have formed.
    • Remove a hot jar 
      from the large boiling water pot.
    • Ladle the pepper jelly into 8oz jars
       filling to ¼in from the top.
    • Wipe the rim
       of the jar with a clean damp cloth, cover with new lids and twist on screw bands tightly.
    • Using a jar lifter, place jars into canner. Water should cover jars completely.
    • Remove another jar from the hot water canner and repeat until all jars are filled.
    • Bring water to boil and process 5 minutes. * If you are boiling at an altitude higher than 1,000 feet above sea level, you will need to adjust boiling water processing time.
    • Allow the jars to sit on a protected surface to cool completely. Jars will indicate they have properly sealed with a little popping sound of the lid flexing as the jars cool.
    • When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

    Notes

    How do you serve hot pepper jelly?

    This is my favorite way to serve hot pepper jelly.
    1. Spread a water cracker with cream cheese and dab on a bit of pepper jelly. Don't want to get all fancy with the spreading and dabbing?
    2. Plop a brick of cream cheese on a plate and pour the jelly over it. Stick a butter knife in it and lay a package of crackers next to it. Your guests will go nuts over this treat!

    Nutrition

    Serving: 2TCalories: 91kcalCarbohydrates: 23gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 4mgPotassium: 40mgFiber: 1gSugar: 21gVitamin A: 416IUVitamin C: 19mgCalcium: 2mgIron: 1mg

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    this post originally appeared in 2013

    Sarah Mock of savoringthegood.com headshot 2018

    👩🏻‍🍳 Sarah Mock

    CEO/Owner/Founder/Culinary Blogger

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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    325 shares
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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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      Recipe Rating




    1. judy mitchell

      November 12, 2022 at 4:13 pm

      I need to make 24 jars of this pepper jelly recipe. How many times 3 does this make?

    2. Sandy Laloge

      July 15, 2021 at 8:50 pm

      I wanted to make this recipe because it is different from mine BUT you do not mention how much sugar to use.

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
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