Side Dish Sauces and Condiments Canning and Preserving Recipes Jams and Jellies Recipes Hot Pepper Jelly 4.7 (359) 330 Reviews 64 Photos This pepper jelly recipe is made with jalapeños, green and red bell peppers, and cider vinegar. It makes a delicious spread for cheese and a great food gift. Submitted by Wendy Updated on July 29, 2024 Save Rate Print Share Add Photo 64 64 64 64 Prep Time: 30 mins Cook Time: 15 mins Additional Time: 1 hr Total Time: 1 hr 45 mins Servings: 48 Yield: 6 (8-ounce) jars Jump to Nutrition Facts Jump to recipe This pepper jelly recipe is a delicious way to use up seasonal produce. The sweet and spicy jelly has a beautiful color and just the right amount of heat. How to Make Pepper Jelly You'll find a detailed ingredient list and step-by-step instructions in the pepper jelly recipe below, but let's go over the basics: Pepper Jelly Ingredients These are the simple ingredients you’ll need to make this hot pepper jelly: Peppers: This pepper jelly calls for a combination of red bell peppers, green bell peppers, and jalapeño peppers. Apple cider vinegar: You’ll need a cup of apple cider vinegar for this pepper jelly recipe. Pectin: A package of powdered pectin is all you’ll need for six 8-ounce jars.Sugar: Five cups of white sugar lends sweetness and helps the pectin set up. How to Make Hot Pepper Jelly Here’s a brief overview of what you can expect when you make this homemade pepper jelly recipe: Prepare the jars and water canner. Boil the peppers, vinegar, and pectin, then stir in the sugar. Follow the detailed water bath canning instructions in the below recipe. Learn more: How to Can: A Beginner's Guide to Canning and Preserving Test Kitchen Tips “Pepper jelly is a Southern party staple,” according to culinary producer and test kitchen expert Nicole McLaughlin (a.k.a. NicoleMcMom). “It’s the best thing ever.” Here are a few of her favorite tips and tricks for making hot pepper jelly: This recipe is easy to customize, Nicole says. If you like your pepper jelly on the spicy side, use all jalapeños and omit the bell peppers. Some reviewers say they chop their peppers in the food processor, but Nicole prefers chopping by hand for the most aesthetically pleasing pepper jelly. If you’re gifting the pepper jelly, consider using 4-ounce containers (instead of six 8-ounce containers) to make 12 miniature gifts at once. Allrecipes Video What to Do With Hot Pepper Jelly If you’re in need of delicious serving inspiration, we’ve got you covered. Explore our entire collection of 13 Recipes Made Sweet and Spicy With Pepper Jelly. Here are a few of the crowd-pleasing ideas you’ll find: Pepper Jelly Glazed Chicken Cheesy Thumbprint Appetizers with Hot Pepper Jelly Hot Pepper Jelly Barbecue Sauce How to Store Pepper Jelly When properly canned, the unopened pepper jelly should last for up to one year in a cool, dark place. Once opened, transfer the jar to the refrigerator and use within a few weeks. Allrecipes Community Tips and Praise “I used smoked Anaheim peppers instead of jalapeños,” says Karen Wood-Cox. “Otherwise, I made it as written. The flavors were amazing and the consistency was spot on. Thank you for the recipe!” “I made this with a variety of peppers, hot and sweet, from my garden,” according to tenn cook. “It tastes great and the recipe worked just as written.” "Amazing recipe!" says diane h. "I didn't make any changes and made sure to boil the sugar as stated and it came out perfectly!" Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 48 servings 2 ½ cups finely chopped red bell peppers 1 ¼ cups finely chopped green bell peppers ¼ cup finely chopped jalapeño peppers 1 cup apple cider vinegar 1 (1.75 ounce) package powdered pectin 5 cups white sugar Directions Gather all ingredients. Dotdash Meredith Food Studios Sterilize six 8-ounce canning jars and lids according to the manufacturer's instructions. Heat water in a hot water canner. Dotdash Meredith Food Studios Place bell peppers and jalapeño peppers in a large saucepan over high heat; stir in vinegar and fruit pectin. Dotdash Meredith Food Studios Bring to a rolling boil, stirring constantly. Stir in sugar; bring back to a rolling boil, stirring constantly. Allow to boil for 1 minute, then remove from the heat and skim any foam off the top. Dotdash Meredith Food Studios Quickly ladle jelly into sterile jars, filling to within 1/4-inch of the tops. Cover with flat lids and screw on rings tightly. Dotdash Meredith Food Studios Place jars in the rack and slowly lower jars into the canner. The water should cover the jars completely and should be hot but not boiling. Bring water to a boil; cover the canner and process for 5 minutes. Dotdash Meredith Food Studios Serve and enjoy! Dotdash Meredith Food Studios I Made It Print 521 home cooks made it! Nutrition Facts (per serving) 89 Calories 23g Carbs 0g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 89 % Daily Value * Sodium 3mg 0% Total Carbohydrate 23g 8% Dietary Fiber 0g 1% Total Sugars 21g Protein 0g 0% Vitamin C 14mg 15% Calcium 2mg 0% Iron 0mg 1% Potassium 29mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.