Hot Pepper Jelly Recipe

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.

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.

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Hot 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 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:

1. To protect your hands put on food-safe gloves.
2. Wash the peppers, remove stems, and most of the seeds and white membranes from the peppers.
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 1/4in 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.)

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 7 votes

Print Recipe

Prep Time 10 mins

Cook Time 20 mins

Additional Time 10 mins

Total Time 40 mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Canning Recipes

Cuisine American

Servings 6 half pints

Calories 47 kcal

Ingredients

  

1x2x3x

• 8 red or green Jalapenos
• 5 large bell peppers
• 3 Tablespoons Pectin Classic
• 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. 
• 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. 
• 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.
• 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 1/4in 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: 2gCalories: 47kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 25mgPotassium: 59mgFiber: 1gSugar: 1gVitamin A: 21IUCalcium: 6mgIron: 1mg

Tried this recipe?Let us know how it was!

Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.

this post originally appeared in 2013