A Hot Pepper Jelly Recipe You’ll Love All Year Long
Perfect for appetizers or a glaze on meats, this hot pepper jelly recipe is the perfect blend of hot and sweet. Just a few ingredients and a simple canning process transforms peppers and sugar into something magic.
Hot Pepper Jelly
Equipment
- Waterbath canner
- 6 half-pint canning jars with lids and bands
- Large pot
- Canning funnel
- Jar lifter
- Ladle
Ingredients
- 3 cups finely chopped hot peppers mix of jalapeños and habaneros
- 2 cups finely chopped bell peppers
- 6 cups white sugar
- 2 cups apple cider vinegar white vinegar is fine too
- 1 package powdered pectin suitable for high sugar recipes
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Instructions
- Prep Jars. Start by sterilizing or heating the jars and lids according to the manufacturer's instructions. Keep the jars hot until ready to fill.
- Combine Ingredients. In a large pot, combine the chopped peppers, apple cider vinegar, and pectin. Stirring frequently, bring the mixture to a boil over high heat.
- Add Sugar. Once boiling, add the sugar all at once. Return the mixture to a full rolling boil, one that cannot be stirred down, and boil for 1 minute, stirring constantly.
- Fill Jars. Using a ladle and canning funnel, carefully fill the hot jars with the jelly, ensuring even distribution of the pepper pieces and leaving a ¼-inch headspace. Wipe the rims and threads of the jars clean, place the lids on the jars, and screw the bands on until fingertip-tight.
- Process. Place the filled jars in the waterbath canner, making sure they are completely submerged under water. Bring to a boil and process for 10 minutes (adjust time for altitude if necessary).
- Cool. Remove the jars from the canner and set them on a towel or cooling rack. Allow the jars to cool for 24 hours. Check the seals, label the jars, and store them in a cool, dark place.
Notes
Nutrition
We’re huge fans of anything with a bit of a kick in our kitchen, and this Chunky Hot Pepper Jelly is no exception. It’s become my go-to for spicing up everything from morning toast to a quick grilled cheese. The first time I made it, I was amazed at how the peppers’ heat perfectly balanced with the sweetness, turning ordinary dishes into something extraordinary. It’s especially a hit during our family BBQs, where it quickly disappears as a glaze for chicken. Honestly, I keep a jar on hand at all times now—it’s that good.
Give it a try, I think you’ll find it just as addictive!
Key Ingredients and Tools
Here are a few key tools and ingredients that are crucial for making your hot pepper jelly a success. Each plays a vital role in the recipe, and knowing a bit more about them can enhance your cooking experience.
- Powdered Pectin. This ingredient is what makes your jelly set and achieve the right consistency. You’ll find it in the baking aisle near the sugars and flours, and it’s important to use a type that specifies it’s for high-sugar recipes.
- Waterbath Canner. A specialized pot that ensures your jelly jars are processed safely and evenly. If you don’t have one, a large, deep stockpot with a rack on the bottom can work as a substitute, but make sure the jars don’t touch the bottom directly.
- Canning Funnel. This tool makes filling your jars clean and efficient, reducing spills and waste. It’s a simple tool but makes a big difference in keeping the jar rims clean for a proper seal.
- Jalapeños and Habaneros. These peppers provide heat and depth to your jelly. Found fresh in the produce section, they can be adjusted in proportion depending on how spicy you like your jelly.
Understanding these tools and ingredients helps you prepare better and ensures a smoother cooking process. Make sure to gather these before you start, and you’ll find making hot pepper jelly not just fun but also rewarding.
Troubleshooting and Help
Absolutely! While using both types of peppers adds depth to the jelly’s flavor, you can make it with just one kind. Just keep in mind that habaneros are much spicier than jalapeños, so adjust according to your heat preference.
No worries! You can use any large pot deep enough to completely submerge your jars in water. Just make sure to put a rack or a folded kitchen towel at the bottom to prevent the jars from touching the direct heat and cracking.
When properly sealed and stored in a cool, dark place, your hot pepper jelly can last for up to a year. Once opened, keep it refrigerated and try to use it within a month for the best taste.
Reducing the sugar can affect how well the jelly sets, but you can experiment with slightly less sugar if you prefer it less sweet. Another option is to look for a low-sugar pectin option, which is formulated to set without the need for as much sugar.
Feel free to reach out if you have more questions or need further tips!
This jelly is perfect for those looking to spice up their meals and impress guests. Remember, the key to perfecting jelly is ensuring the sugar dissolves completely before returning to a boil. With a little practice, you’ll find this recipe both straightforward and delightful to make.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
love this recipe. the directions are so easy to understand. love this site.
Thank you so much! It’s awesome to hear you’re loving the site! If you ever try any other recipes or have questions, feel free to let me know!