Hot Pepper Jelly Recipe
Are you looking for the perfect recipe that packs a punch? This hot pepper jelly is sure to tantalize your taste buds and make an impression on your guests. It’s so easy to make at home, plus you can mix up the ingredients depending on how spicy or sweet you’d like it! Whether slathered over toast in the morning, used as a glaze on scallops or just enjoyed as-is with crackers and cheese during cocktail hour – this homemade pepper jelly will be an instant hit. Read on to find out all the details of our unforgettable hot pepper jelly recipe!
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Hot Pepper Jelly
- 3 cups finely chopped peppers (red, yellow or orange)
- 1 cup finely chopped jalapeno peppers
- 1/2 cup cider vinegar
- 1/2 cup water
- 3 cups sugar
- 1 pkg No Sugar Needed Premium Fruit Pectin
- In a large saucepan add peppers, water, vinegar.
- Measure exact amount of sugar into a large bowl.
- In a small bowl combine 1/4 cup sugar from measured amount and 1 pkg Sure Jell for Less or No Sugar needed premium Fruit Pectin.
- Add sugar mixture to fruit and stir.
- Bring mixture to full rolling boil ( a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in remaining sugar. Return to full rolling boil and boil exactly 1 min, stirring constantly.
- Remove from heat.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads.
- Cover with two-piece lids. Screw bands tightly.
- Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if needed.) Cover; bring water to gentle boil. Process 10mins, adjusting processing time if necessary as directed in Altitude Chart.
- Remove jars and place upright on a towel to cool completely.
- After jars cool, check seals by pressing centers of lids with finger. If lid springs back, lid is not sealed and refrigeration is necessary.
- Let prepared jars stand at room temperature 24 hours. Store unopened jams in cool, dry, dark place up to 1 year. Refrigerate opened jams up to 3 weeks.
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