Sweet + Spicy Pepper Jelly (Canning Recipe)

This hot pepper jelly recipe is the perfect blend of hot and sweet. Just a few ingredients and a simple waterbath canning process. It’s surprisingly easy to make and endlessly useful, good for everything from glazing pork chops to building a last-minute appetizer board. We’ll take all those random peppers in your garden and make ’em into something good.

This is fun to have on hand to spice up normal dinners or add to an appetizer board when you’re feeling fancy.

Ingredients and Tools You’ll Need

When chopping your peppers, wear gloves to protect your skin from the heat, especially when handling habaneros. You can use just one type of hot pepper instead of a mix, as long as the amount is the same.

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If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• Water Bath Canner
• 6 half-pint canning jars with lids and rings
• Large pot
• 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)

How to Make Hot Pepper Jelly

Step One: 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.

Step Two: 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.

Step Three: 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.

Step Four: 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 clean, place the lids on, and screw the rings on until fingertip-tight.

Step Five: 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).

Step Six: 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.

Storage Instructions

Once your jars are sealed, store them in a cool, dark place like a pantry or cupboard. They’ll keep well for up to a year. Make sure to check that the seals are tight before storing. If the lid pops up when pressed, it hasn’t sealed correctly and should be refrigerated and used first.

Once you open a jar, keep it refrigerated. It will stay fresh for about a month.

How to Use Hot Pepper Jelly

You can use this as a glaze or with appetizers.

• Serve with cream cheese on crackers.
• Spread it over pork chops or chicken breast.
• Add a thin layer to a turkey sub sandwich for some heat.
• Serve with some baked brie for a fancy appetizer.

More Hot Pepper Canning Recipes

For those of you who like it hot, here are my favorites.

• Get some extra habaneros and make habanero hot sauce – my personal go-to.
• Not the hottest, but these pickled banana peppers are great on a sandwich.
• Spicy jalapeño relish will have you ditching store-bought forever!
• Candied jalapeños (a.k.a. cowboy candy) is a recipe I plan my garden around.

Printable Recipe