If you love spicy flavors you probably already know about hot pepper jelly. But if you are afraid of spicy food, give this recipe a try!

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:

Hot Peppers of your choice
Bell Peppers
White Sugar
Liquid Pectin
Butter
Apple Cider Vinegar

For the full recipe and complete directions scroll to the bottom of the post where the recipe card is! You can also print the recipe there!

How to make hot pepper jelly:

Put on plastic gloves.
Set up the boiling water canner.
Wash lids in warm soapy water and set bands aside.
Pulse the peppers in food processor.
Mix together the purée with remaining ingredients.
Bring to a boil over high heat.
Immediately squeezing the entire contents of the Ball Liquid Pectin from pouches into the pot.
Continue to boil.
Ladle the hot jalapeno jelly into hot jars leaving 1/4 inch headspace.
Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process the jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

How do you serve hot pepper jelly?

This is my favorite way to 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!

Pin To Pinterest:

Name: Hot Pepper Jelly Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Yield: 6 1/2 pints
Cuisine: American
Ingredients: 1 cup Hot Peppers of your choice; 1/2 cup Bell Peppers; 6 cups White Sugar; 2 envelopes Liquid Pectin; 1/2 teaspoon Butter; 2 cups Apple Cider Vinegar

this post originally appeared in 2013

Yield: 6 1/2 pints

Hot Pepper Jelly Recipe

If you love spicy flavors you probably already know about hot pepper jelly. But if you are afraid of spicy food, give this recipe a try!

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 40 minutes

Ingredients

1 cup Hot Peppers of your choice
1/2 cup Bell Peppers
6 cups White Sugar
2 envelopes Liquid Pectin
1/2 teaspoon Butter
2 cups Apple Cider Vinegar

Instructions

Set up the boiling water canner. Heat jars in simmering water until ready for use. Do not boil.
Wash lids in warm soapy water and set bands aside.
Pulse the peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain purée.
Mix together the purée with remaining 1 cup cider vinegar, butter and sugar.
Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
Immediately squeezing the entire contents of the Ball Liquid Pectin from pouches into the pot. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
Ladle the hot jalapeno jelly into hot jars leaving 1/4 inch headspace.
Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process the jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

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Nutrition Information:

Yield:

Serving Size:

2
Amount Per Serving:Calories: 81 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 4mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 0g Sugar: 19g Sugar Alcohols: 0g Protein: 0g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.