Pepper Jelly Recipe

This pepper jelly recipe is a jalapeño 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.

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 homemade hot pepper 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.

Hot pepper jelly recipe

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 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.)

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Recipe FAQs and Tips

What are ways to use hot pepper jam recipe?

Spread the hot pepper jam over grilled chicken for a spicy glaze, or mix it with goat cheese to create a flavorful dip or topping for appetizers.

How to make pepper jelly without pectin

Combine finely chopped peppers, sugar, and lemon juice in a saucepan, then simmer until it reaches a jam and jelly consistency. Stir the mixture consistently throughout the process to ensure proper gel formation without the use of pectin.

How do you know if your jelly sets?

You can determine if your jelly sets by checking its consistency; if the jelly didn't thicken, it may indicate an issue with the recipe.

Can I real fruit pectin mean in making this recipe?

You can use real fruit pectin and, if needed, consider adding more pectin or using liquid pectin.

Pepper Jelly

Sarah Mock

4.89 from 9 votes

A simple and delicious pepper jelly recipe featuring the ideal blend of heat and sweetness. Best served chilled or slightly warmed over a block of smooth cream cheese alongside your favorite crackers

Print Recipe

Prep TimePrep:10 minutes mins

Cook TimeCook:20 minutes mins

Total TimeTotal:40 minutes mins

servingsServings:48 Tablepsoons

Ingredients

1x2x3x

• ▢ 8 red or green Jalapenos
• ▢ 5 large bell peppers
• ▢ 3 Tablespoons Pectin Classic
• ▢ 5 Cups Sugar
• ▢ 2 Cups Apple Cider Vinegar
• ▢ 1 Teaspoon Butter

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Instructions 

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. 
   8 red or green Jalapenos
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. 
   8 red or green Jalapenos, 3 Tablespoons Pectin, 2 Cups Apple Cider Vinegar, 1 Teaspoon Butter
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.
   5 Cups Sugar
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.)

Nutrition

Serving: 2T | Calories: 91kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 40mg | Fiber: 1g | Sugar: 21g | Vitamin A: 416IU | Vitamin C: 19mg | Calcium: 2mg | Iron: 1mg

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!

CourseCourse: Canning Recipes

CuisineCuisine: American

KeywordKeyword: hot pepper jelly, hot pepper jelly recipe

this post originally appeared in 2013

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I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.

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