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–+ servings

Hot Pepper Jelly

This melds the fiery heat of jalapeños and habaneros with the mellow sweetness of bell peppers, creating a bold condiment that’s perfect for jazzing up your favorite dishes.
Prep Time:20 minutes
Cook Time:10 minutes
Processing Time:10 minutes
Total Time:40 minutes

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

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.
    A pot with neatly arranged chopped red, orange, and green peppers with a mound of sugar in the center, ready for cooking.
  • 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.
    Peppers and sugar combined in a pot, beginning to cook, showing early signs of boiling with bubbles forming.
  • 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.
    A pot of chopped peppers and sugar mixture boiling vigorously with bubbles throughout.
  • 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).
    A water bath canner filled with jars of hot pepper jelly, with a jar being lifted by a jar lifter.
  • 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.
    Top-down view of sealed canning jars of hot pepper jelly, arranged on a checkered kitchen towel.

Notes

For a balanced flavor and texture, use a variety of peppers. The inclusion of bell peppers adds sweetness and reduces the overall heat.
Serve with cream cheese on crackers for a quick appetizer, use as a glaze for grilled meats, or stir into sauces for an added flavor boost.

Nutrition

Calories: 830kcal | Carbohydrates: 210g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.02g | Sodium: 15mg | Potassium: 408mg | Fiber: 2g | Sugar: 206g | Vitamin A: 2269IU | Vitamin C: 171mg | Calcium: 22mg | Iron: 1mg
Servings: 6 half-pint jars
Calories: 830kcal
Author: Katie