Beautiful in color and sweet with heat; this homemade hot pepper jelly recipe is perfect for entertaining when served on the top of cream or goat cheese.
Follow these easy steps and tips to make it homemade!
My family loves this hot pepper jelly recipe. We have it over cream cheese at all of our gatherings.
It also makes a great glaze for a pork tenderloin, hot wings, or salmon.
Homemade is the best. I hate it when we run out of our homemade jars and have to put out the store-bought stuff. It is never as good.
While there are a few steps and it is a little time consuming, the Hot Pepper Jelly is pretty easy to make.
Follow these steps and to learn how to make your own homemade hot pepper jelly. Be sure to make extra, this Homemade Hot Pepper Jelly is great for gifts.
*This post contains affiliate links.
What canning supplies do you need?
To make this pepper jelly, you need the following canning supplies:
- A canning pot. If you do not have a canning pot, you can order: Roots & Branches VKP1130 Harvest Stainless Steel Multi-Use Canner with Temperature Indicator, Holds 7 Quart Jars, 20 Quart Liquid Capacity
- A canning set: jar lifter, magnetic lid lifter, wide mouth funnel, and bubble measurer. If you do not have a set, you can order:
Norpro Canning Set (6 Pieces), Green
- Jars, screw bands, and lids. You can find these in the canning section of your grocery store, or order here: Ball Mason 8oz Quilted Jelly Jars with Lids and Bands, Set of 12
Step by Step Tutorial
Follow these steps to make delicious pepper jelly!
- Wash your jars and screw bands.
- Next, sterilize jars and screw bands in boiling water to kill off any germs and bacteria.
- Set your jars and screw bands to dry in a clean area.
- Finely chop your peppers.
- Add your peppers to a large pan over high heat.
- Mix in vinegar and fruit pectin.
- Stir constantly and let it reach to a rolling boil. Once it reaches a rolling boil, remove from heat.
- At this point, you want to add sugar. Stir well and put it back on high heat, continually stirring. Let it reach to a rolling boil and boil one minute.
- Remove from heat. Skim off all foam.
- Ladle jelly into 8oz jars filling to ¼in from the top.
- Cover with flat lids and screw on screw bands tightly.
- Place jars into canner. Water should cover jars completely. Water should be hot, but not boiling.
- Bring water to boil and process 5 minutes. Pull jars out and cool. *NOTE* If you live in a high altitude, you will need to adjust processing time. Here is a chart.
- You will start hearing a popping noise as the jars seal. When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Pepper Jelly Tips
Cooking Tip: Scoop one ladle of pepper jelly in each jar to evenly distribute peppers before completely filling each jar. The peppers rise to the top. If you do not evenly distribute them, you will have no peppers left for the last jars.
Cooking Tip: If you do not want your Pepper Jelly hot, substitute jalapeños with red bell peppers. If you want a spicier jelly, use a hotter pepper. I used red jalapeños for this batch.
How do you know if your jelly is set?
Try the "Plate Test." Put a plate in a freezer for 15 minutes or more. When you think your jelly is ready, remove it from the heat. Drop a spoonful of the jelly on the plate.
Let it cool for a few minutes. Using a dry, clean finger, run your finger down the center of the jelly. If it remains divided, it is set! If it forms back together, it needs to cook a few minutes longer. Here are some more tips to ensure a set jelly.
How to Save a Runny Jelly
You can make a jelly the same exact way and have one batch that is perfect, while another batch is a runny mess.
Different factors can mess up a jelly from the size of a pan, altitude, more liquid in the peppers....
This Pepper jelly will not have the same firmness or texture as a store bought "Welches" jelly. It will be more soft and a little runny. However it should set and firm. If yours does not, read these tips on how to save a runny jelly.
How long is the Shelf Life?
Stored pepper jelly in a cool, dark space such as a pantry will have an 18 month to 2 year shelf life.
Once your pepper jelly is opened, it should last 6 months to a year in the refrigerator.
If you like this recipe, check out:
- Pickled Hot Serrano Peppers
- Fire and Ice Pickles
- Homemade Jalapeno Salt
- Fresh Hot Jalapeño and Garlic Relish
- Hawaiian Chili Pepper Water
- Jalapeño Chimichurri Sauce
*Disclosure: I held the jar lifter upside down when I was videoing. I did not know at the time I was doing it incorrectly. That was a mistake on my part. Do not grip the jar lifter on the same side I was using.
Leave a comment and tell me what you think!
Please leave me a comment below if you make this pepper jelly and tell me what you thought about it. I would love to hear back, and so would my readers.
Also post your picture of your jelly on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
Deliciously Easy Homemade Hot Pepper Jelly Recipe
Ingredients
- 1 ½ cup finely chopped and seeded Red Bell Pepper
- 1 cup finely chopped and seeded Yellow Bell Pepper
- 1 ¼ cup finely chopped and seeded Green Bell pepper
- ¼ cup finely chopped and seeded Jalapeño
- 1 cup Apple Cider Vinegar
- 1.75 oz package powdered pectin
- 5 cups sugar
- 6 8oz canning jars
Instructions
- Sterilize six 8oz canning jars and lids in boiling water.
- Place 1 ½ cup finely chopped and seeded Red Bell Pepper, 1 cup finely chopped and seeded Yellow Bell Pepper, 1 ¼ cup finely chopped and seeded Green Bell pepper, and ¼ cup finely chopped and seeded Jalapeño in a large saucepan over high heat.
- Mix in 1 cup apple cider vinegar and 1.75 oz powder fruit pectin.
- Stir constantly. Bring to a rolling boil. Remove from heat.
- Add 5 cups of sugar and place back on high heat. Return to a rolling boil for one minute.
- Remove from heat. Skim off any foam from top.
- Ladle jelly evenly into sterile jars, filling to ¼ inch from top of jar. Cover with flat lids and screw on screw bands tight.
- Place jars into canner with hot water that is not boiling. Water should completely cover jar. Cook on high heat to reach a boil. Process for 5 minutes,
- Remove from heat.
- When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
karrie @ Tasty Ever After
Hot pepper jelly is so quintessential southern! I've never made it but I've eaten lots of it. Thanks for the recipe so now I can make it at home.
Elaine @ Dishes Delish
I haven't had hot pepper jelly since my mother passed away! This recipe reminds me of her! I can't wait to try it!
Krista Blankinship
I like the pictures you posted of your family making this together! The instructions are great too, nice presentation! I made this jelly a few weeks ago, it is easy and looks very pretty in the jars. It tastes wonderful, just had some last night on a brick of cream cheese, served with crackers. Guests loved it!
Sara
I made this yesterday and everything worked perfectly - down to the sealing of the jars (the pop of the lid is my favorite sound!). Should the jelly be firm or fluid? The pepper bits are mixed throughout, so there is some 'gel' there, but it moves quite easily. Is this ok? Maybe I'm thinking jam rather than jelly.
Katie
This recipe doesn't get perfectly firm... So it should be fine if it moves a bit. It will firm more as it sets. It does resemble more like a jam.
Patti
Hi Katie. I made this a couple weeks ago. I make rather large batches and use a meat grinder for the peppers. I end up with a lot of juice from the peppers which I drained. I cooked according to your instructions and it looks beautiful but as it sat it became very thick. What could cause this. It will not pour out of the jar, need to use a spoon. Any ideas how to thin it? Planning on making more next week and could use your help.
Thank you
Patti
Katie
Hi Patti. This is a jelly, so it is supposed to be thick...however, if you heat the jelly before using it, it will melt into a sauce. It is wonderful as a jelly on cream cheese, brie, and goat cheese served with crackers. It is also good over cream cheese on a bagel. Mine usually comes out a bit loose almost like a jam because I don't drain the juice. If you want yours a little more loose, I would suggest keeping the juice. Either way, I am sure it tastes fantastic and you will love it.
Patti
Thanks Katie. Appreciate your help. Will be making some today. Will let you know how it turns out. The last batch was really thick, but does have great flavor. Will try it leaving in the juice from the peppers. Will let you know how it works. Have a happy day.
pamela maishP
Hi Katie, I made this jelly last night and it came out beautifully. Only one jar did not pop so I put it in the fridge. But my question is this, How long does it take to set up. This morning it is still liquid. Should I give it a day or two.
Katie
Hmm.... it shouldn't be liquid. It can take up to a week to set. Is it runny or liquid? If it is liquid, I am not sure it will set. Here is a site that gives tips on what to do if it does not set properly: http://foodinjars.com/2011/08/canning-101-how-to-save-runny-jam/ If you don't want to go through the process again, you can use the jam as a glaze for things like fish and chicken... It is really great as a glaze over meatballs as an appetizer. Hope this helps.
Angela Razidlo
A few years back my husband took up the hobby of growing extremely hot peppers. The first year he grew ghosts and reapers, fatiliis and a few others that I had never heard of along with some that I had: habenaros and jalapenos. By the time we harested those 25plants had produced enough fruit to cover my dinning room table and then some. So while he insisted that he was going to use all of them, only about half of them got used even after a make your hot sauce party we had with 6 other couples in our neighborhood. Needless to say I searched high and low for any recipes that used hot peppers. This was one of those recipes. I add different fruit sometimes and basically follow the recipe for that particular fruit from the ball canning recipes or on the pectin packages. My favorite is cranberry and jalapeno jam that we add hlf a ghost to. Most people are amazed that a ghost pepper has such a wonderful flavor to it once you are able to cut down the heat of it 20 fold.
Anyway, thanks so much for posting this recipe and if you have never tried pepper jelly I would highly recommend it to anyone...no matter whether you like spicy food or not. Pepper jelly over cream cheese is an absolute must in our house. Even for my 10 yo daughter whom hates anything spicy.
Well time to go make some jellies
Claire
I made this yesterday and my friends said it was good!It was easy thanks to your step by step instructions and pictures.
Lauren
How long does it store on the shelf?
Thanks
E Dallas
What a great recipe! Flavors really blend. I doubled the jalapeño peppers and it was still very mild. I'm adding 3/4 c to the next batch for those who like a bit more heat. This makes beautiful gifts for Christmas. Thank you for sharing!
Thuy
Thank you so much for the recipe! I'm excited to try this out tomorrow as i just bought the cans today. My question is, what is the shelf life for this jelly?
Katie
If you store them in a cool dark place and properly seal them, they should be good 18 months to 2 years.
Joyce
Made this wonderful pepper jelly today....soooooo goood! I followed the recipe exactly except I did drain the peppers do excess water. This has just the right amount of heat for normal people, however, since I like it HOT HOT and Hotter, I will make another batch just for me tomorrow. Thank you for a great recipe. I would have given this a 10 Star!
Janet
This is the first time for this recipe-very good! The yellow peppers and the hot peppers from our garden the red and green from supermarket. Will make again make.
Jack
I've used this recipe twice, first attempt (last year) was pepper syrup. Tried again last week, precisely following directions, again pepper syrup. Both times I reboiled & added pectin, came out fine eventually but 2x the time/effort. If your goal is traditional pepper jelly do one or the other (not both): squeeze as much moisture as you can from peppers before boiling. Or, after adding sugar do rolling boil for 10 min's (instead of just 1 min.) - rolling boil is such that the mixture boils rapidly while stirring. Proper set-up requires a good amount of evaporation, much more than boiling for just 1 min. as directed (step #4). GREAT taste! A big holiday hit. Thanks.
Becca
Just made a double batch, tasted it before it set.. tasted amazing.. made several jars for gifts !!!
Kim
I just made this last night , first canning experience, and was surprised at how much easier it was to make than what I expected. I tasted it this afternoon and it was delicious. I will definitely make it again. I was delighted that all 6 jars sealed!
I think I see canning becoming a hobby!
Ellen
Could the Jalapeño be replaced with a chipotle or two instead????
My daughter and I really enjoy the smoky & fruity flavor of them..
*smiles* have even made homemade chocolate syrup with chipotle....
Since then have been wanting to have a try at a chipotle jelly......
Katie
Pepper Jelly has a very vinegary and tart taste mixed with sweetness. I am not sure how that will blend with the smokiness of a chipotle. It could be amazing or it could be awful... I honestly don't know. I am sorry. If you do make it that way and it turns out, please let me know. I am curious now. I have had hot sauces with a vinegar base and chipotle pepper that was good, so I would think it would be good... I just don't know.
Kate Preston
Very straightforward recipe. Thank you. Used only red peppers, (6 of them because that’s what I had) and used 5 jalapeños from my garden but I did not removed the seeds. I also used liquid Certo (again because that’s what I had in pantry). Perfect amount of heat for us. Love it, and it’s beautiful! Thanks again. Processed in canner for 10 minutes.
Jodie McK
I have been making this jelly for 3 years now. It has never failed. I do play with the amount and kind of peppers I put in, it has never made a difference. Looks beautiful on display. Thanks for sharing.
Drew Commins
In the 90s, my parents were big on making hot pepper jelly which they gave out at Christmas in little jars tied with red and green yarn.
At first, I didn't really like it. Repeated attempts by my mother using different approaches to get me to like it didn't work until I found having some on a cracker with cream cheese was really good.
They both passed about a year ago and when going through their house, I came across all her jelly making tools. I decided to keep most of them but I couldn't find her recipe since I think she just did it from memory.
Today, I put those tools to good use and made your jelly since it seems very close to how my mother used to make it. It's cooling now so I won't know how it turned out for at least a while. Hers was pretty spicy so I bumped up the jalapenos to about 1/2 cup.
Paula Nichols
I have made this recipe twice I love it but both batches came out different. The first batch set solid and the second batch is a little RUNNY? I'm not sure what I've done wrong on the second batch. Do you have any advice?
Angelia
I’ve made 3 batches of this jelly using your recipe. The first batch I went with your exact pepper ratio. Next batch I added dried peppers like habaneros with fresh green and jalapeños and it was amazing. The last batch I used all jalapeños. This recipe is the bomb! Thanks for sharing! My family is very happy!
BECKY D.
This is a keeper!!! Used all the peppers from our various family gardens and made several batches. Turned out beautiful! We had more yellow, orange, red peppers than green. The jelly set up perfectly. Whole family loves it!! We heat it up just a bit to be able to pour over cream cheese. My kids (28-30 yr olds) scarf down one brick before anyone else gets to it. This is an easy recipe to follow for anyone and such a great show case fir the holidays or anytime!!! Thanks for sharing!
Nikki
This was so quick and easy. Great for gifting!! And we love this all year round.
Zelda
This is my first time EVER posting a comment! This recipe is the BEST! So simple and easy yet so good! This is my third batch I make and all came out perfect! Thank you so much for sharing your recipe! It’s a keeper!
Sandie
Easy to follow instructions and great p)tasting jam made!
Dee
Easy peasy to make. Hardest part is cutting up all the peppers. Yummy yummy!
Pam
This was my first time making Pepper Jelly. It was amazing!!! We ate it on crackers with cream cheese. The recipe was easy to follow and the house smelled wonderful!! Thanks!!!
Judy D
Very good recipe and easy to make. I used a grapefruit spoon to deseed the jalapenos. I used only jalapenos from my garden. Yummy!
Peggie
So I accidentally doubled the vinegar. I also added 1/2 cup diced apple and another box of pectin to fix the mistake. Came out great. Thanks for the starter recipe.
Mendy
Turned out perfect!
Tammy Gwin
Great recipe. The only one I could find online using powder instead of liquid pectin. I used a slightly different ratio of peppers. The end result is awesome. Thanks for sharing your recipe!
Julie
I made a batch today and will make another tomorrow
hubby said "OMG you nailed It" so I take it he loved it lol
ty for recipe it was easy
Renee
My first time making or even tasting this..It turned out great and taste awesome..thank you for sharing this recipe
Emily
My first canning experience and it was so much easier than I thought! (Of course I did have my husband chop all the peppers!) I substituted some banana peppers and habanero peppers for some of the milder peppers since that it what my garden has produced at this time, delicious!
Laurel
So good and so easy, great for beginners. I chopped up some garlic scapes and added it right at the start to give it more of a garlic taste
Sarah
Super easy, I halved the recipe using about 1c sweet small bell peppers and 1c cayenne peppers from the garden and 1oz powdered pectin. Cooking and deseeding mellowed the spice quite a bit, could have included more seeds or more hot peppers for a stronger kick. Processed in 6 4oz jars, looks so pretty!
Karen
Can I use liquid pectin?
Katie Crenshaw
I have never used liquid pectin, but I am told it will work. From what I understand, powder pectin is added before the jelly reaches a boiling point as in the directions. However, liquid pectin is added after the jelly reaches a boiling point. That should be the only change. Hope this works!
Eve
I love this recipe it’s awesome just enough sweet and heat perfect.
Chick Duncan
This is a simple recipe, easy to follow, and takes very little time compared to other canning recipes. I began canning with my wife and get great satisfaction with a great finished product. Further, this end product is delicious on toast, bagels, and old sneakers. We especially like it on lamb. Use instead of mint jelly. I like leaving a few jalapeno seeds in for an added zip. Wonderful
ablackwell
Will the jelly get hotter as it sets. I tried it as soon as it cooled and was good but not hot.
Katie Crenshaw
The heat of the pepper jelly is determined by how hot the jalapeños are. If the jalapeños are on the milder side, the jelly might be on the milder side. The jelly recipe itself is not overly hot. It should just have a small heat, but not so overpowering a child could not eat it. If you want it really spicy, you could use more jalapeños or use a hotter pepper such as a habanero. I hope you enjoy your jelly either way!
Lorraine Austin
This recipe is super easy. I barely hand-cut the peppers as I used a chopper/food processor to finely chop. I don’t like the jelly too spicy and therefore used a few drops of tabasco sauce instead of hot peppers and instead substituted a half cup of red peppers. Brought it all to a full rolling boil and boiled for three minutes. The jelly was a solid and I ate some with cheese and crackers within the hour. I would call this a red pepper jam because it’s not a clear jelly. Great flavour and it set!
Cindy
This was first time ever canning. It’s a great easy recipe. I used habanero peppers was awesome I will be making more
Brittney
Can this be put in quarts? That's the only jars I can find in an hour and a half radius. If so how many minutes would I process for?
Katie Crenshaw
I have never personally increased the size of the jar. However, Canning 101 states, " If you want to increase the size of the jars, you typically add five minutes to the processing time, though it’s always good to check the National Center for Home Food Preservation website to confirm the time."
Margaret
I have made this jelly a few times, and each time I have made it progressively spicier (I like a medium hot jelly). I use quite a bit more jalapeños than this recipe calls for. I substitute jalapeño for the entire green bell pepper, and also half the red one. Just personal preference. I just wanted to comment, in case there was anyone else out there like me, who ends up with an abundance of jalapeños and wants to make pepper jelly. I have made pepper jelly with only jalapeños, and it just did not have the depth of flavor that this jelly has, from the sweeter peppers. Love it!
Laurel kostuk
Can you double , triple or quadruple this recipe?
Katie Crenshaw
Doubling might mess up the thickening because the pectin might not work as well. For this reason, I would advise making in batches.
Doris
Just made it and did the recipe exactly as directed. Tasted the spoon and it’s already delish I have pictures but don’t know how to send them
Lorraine
Can I use liquid pectin instead? If so how much
Katie Crenshaw
Lorraine, I have never used liquid pectin, so I could not tell you how it will turn out. But here is a link explaining how to interchange liquid pectin for powder: https://www.gettystewart.com/substitute-for-liquid-pectin/
lorraine
Is powdered pectin the same as pectin crystals?
Katie Crenshaw
I have never seen pectin crystals at my local stores. However, from what I can find online, you would use it the same as powdered pectin.
Jenifer Linthicum
This recipe is delicious! I only made one change and that was using 1/2 cup of jalepeno peppers and only 1 cup of green peppers. I wanted it to have a bit more heat. It tastes like what my grandma used to make so it's going in the canning binder for future use. Thanks for a great recipe!
Linda
I made 3 batches! This year was my first attempt and the recipe was easy to follow. I’m experimenting with turning my jars upside down as they cool to distribute the peppers as they jelly sets. I also used 4 oz jars to give as gifts.
Betty Warren
I have an abundance of the red Chile peppers. Can I de-seed a cup of these chopped and use them? Will they be too hot?
Katie Crenshaw
I would think it would turn out hot. If you like hot, go for it. If you do not, I would not add them.
Tasha
Has anyone made it with honey and not sugar? Wondering if it will set differently and how much honey to add?
Pat
This recipe was super easy great for beginners. The flavor is out of this world it literally is the best tasting jam I have made yet. My only problem was I like super hot food and I even substituted with some habanero’s and it still wasn’t hot enough for me but that is a personal preference.so I will definitely be using this recipe again because I absolutely loved it thank you for sharing.I highly recommend this recipe.
Michael Healan
I have made this recipe several times and added 6 ghost peppers. It is hot but not too hot. People love it. I have made 5 batches this year and it is almost gone!!
Mackenzie
Is this recipe for a low or high sugar powdered pectin? I have a package of sure gel low sugar and some pamonas pectin, wondering if either of these will work?
Marjorie
How would this taste if I add another fruit such as cherries? Any other ideas for added ingredients?
Grace
Amazing flavour!!!!!! Friends and family keep on asking for more. Great on everything.
Katie Crenshaw
I honestly don't know. I only make it this way.
Shannon Link
Absolutely delicious! Easy and so pretty and good
Chef Martin
Great recipe! but I like a little more bite to it. So I used habanaros instead of jalapenos . Highly recommended this perfectly balanced recipe.
Lisa Linton-Jaasund
Excellent recipe. I’ve made it a bunch of times. Once I added cranberries for cranberry-pepper jelly! Delish!!!
Judy
I made this today super easy and turned out perfect. I used 6 Tablespoons of Hoosier Hill Farm fruit pectin instead of the more expensive SJell worked great. We love pepper jelly to dip our egg rolls in it and it is good in meatloaf.
Lisa
Love, love and a simple recipe as well
Don
Ive made this recipe twice now and I have to say its absolutely the BEST jelly I have ever eat.! Hands down.!! When it comes to the pectin, I use the liquid surgel & it turns out just fine.! I usually follow directions to a T all but the pectin. I use 2 pouches per 1 cup of apple cider vinegar, the peppers, & sugar. Comes out BOMB every single time. (:
Sinnamon
There is nothing better on grilled chicken or pork (fried or baked works also!)slathered with this jelly instead of plain old BBQ sauce!
Cindy Nelson
If you let the mixture set overnight can you still seal your jars in a after bath?
I am trying to keep the peppers floating to the top.
Katie Crenshaw
I would think so, but I am not 100% sure.
Steven Howry
I've taken to growing Datil Peppers and have 20 plants very full. I decided to try my hand at making pepper jelly as I have had jalapeño jelly in the past. I came across your recipe and made two batches substituting Datils for the Jalepenos. It came out fantastic. It was so good that my wife requested that I make two more batches! She does not like spicey food but appreciates this over cream cheese very much, as do I. Most excellent recipe. Thank you for making it accessible to me!
Mary
This is my first time making pepper jelly with the powdered fruit pectin. I have always used the liquid. I love your recipe. Thanks for sharing.
Sarah
Followed the recipe and it is perfect!
Kayla
How long does it take to be in jelly form first time doing recipe and making pepper jelly so I was just curious
Susan
First time making hot pepper jelly and so glad I came across your recipe. Simple, easy instructions and tastes wonderful. Will definitely make again. I used red, yellow, orange and green peppers to total the required 3 3/4cups. Thank you for sharing.
Katie P
Love this recipe!!! I used Anaheim and sweet banana peppers for my first batch and it tasted great on crackers with cream cheese. Next batch will include jalapeños for more kick.
Rebecca Ryan
Recipe is easy and great, perfect with dehydrated or fresh peppers. Made it both ways.
Gail Cherry 🍒 Bacon 🥓
This is by far the best recipe
6- 8oz jars is correct. I've been making jams and jelly for years
this is the only recipe on spot.
Perfect amount of sweet and heat. I'm going to try it with goat cheese. thank you
D
This is really delicious! I made a half recipe, it made 5 half pints. My garden jalapeños are not spicy at all, so I added half of a Hungarian wax pepper. (Which are quite spicy) its so good I think I may make another full recipe, as it wont last! First time canning any kind of spicy pepper jelly. i recommend this one.
Veronica
Loved your recipe. First time making.
Andrea
Cant waith to try this recipe.
Is it possible to reduce the sugar and the recipe still be safe to can?
Tammie
Great recipe! I wanted a bit spicier so I just added 5 Jalapeño peppers with a red, green and yellow to total 4 cups of finely chopped peppers. Looks beautiful and tastes great. Will be interesting to note if the heat increases as the jelly "ages". Thank you for sharing.
Donna
I made this recipe Friday. I waited 24 hours, and noted it had a soft set, not like a fruit jelly. It did firm up somewhat with refrigeration. Thinking I must have made a mistake, I made it again, even took the temperature of the pepper mixture to be sure it was 220 degrees, did the set test using a plate that was in the freezer. According to those tests, it looked like it was ready to process. I followed the directions for canning. This morning, the set is still soft, but the taste is good - the right amount of heat for me. Should the jelly have a soft set, or more firm? Any suggestions? Thanks!
Donna
I made this recipe a couple of days ago, followed the recipe as written. I noticed later in the day that the jelly had a soft set, not a harder set like fruit jelly. The next day, it still had a soft set. I figured I did something wrong, and made the recipe again. I even did the set test with the frozen plate, and checked the temperature of the pepper mixture which was 220 degrees. I processed the jelly, and again noticed it had a soft set. It did firm up somewhat with refrigeration, but not like a regular jelly. The taste is nice, though, and just the right amount of heat for me. Any suggestions or ideas?
Thanks!
Brittany
Great recipe and easy to follow! However. Watching your video i can't get past your using the jar grabber upside down lol. For ease of use, use the black part with your hands and the rubber around the jar.
Trying your recipe now! Thank you!
Doris Kochergen
Andrea. I make pepper jam all the time. Use low sugar pectin. It’s the best and you never have to add so much sugar to this jam.
Mary
I had used another recipe for hot pepper jelly in the past and always struggled with getting the right consistency. I have made this twice and it has come out absolutely perfect!! It’s pretty and tasty!! Thanks for sharing!!!
Jerry-Lynn
Hi I made this recipe I did a double batch I used 2 scotch bonnet instead of jalapeño peppers and reduced the sugar I put 7 cups for a double batch i also put 1 cup white vinegar and 1 cup of apple cider vinegar it turned out amazing
Eliana
Hello! I would love to make this recipe but I’m intimidated by the canning process. Could I make this and skip the canning to store in the refrigerator to use within a week or two?
Dallas
THANK YOU!!! I can not thank you enough. I've been having a very hard time with my jelly and getting it to actually gel. I always thought I was over cooking it and having to reprocess a batch 3 times or more before getting a thick syrup and calling it quits. Your tip to cook it to about 220 degrees has saved my life. Turns out for my pan and stove top, even on it's highest setting, that takes about 3-4 minutes of hard boiling. I finally had every single batch of pepper jelly gel the first time around this year. Thank you for my sanity!
Katie Crenshaw
I know it would not spoil in that amount of time.I have done that in the past with jars that did not seal. I read that the sugar should keep it long enough for up to 3 months in the refrigerator if you do not do the canning process. Hope this helps.
Pamela Webster
This is a great recipe! I thought I messed it up by boiling the jelly too long, but it turned out great! For anyone wanting a thicker jelly, let it boil for 5 or 10 minutes after adding the sugar. Process as instructed.
Rachelle
I used some bigger canning jars and made a larger jar. Is this safe as long as the lid seals
Katie Crenshaw
Yes, as long as the jelly is filled to the top.
Cynthia Athen
Love it!! Question; could berries be added directly to pepper jelly? I am trying to recreate a cream cheese stuffed jalapeno dipping sauce that I get at a national fast food restaurant.
Thanks again for the recipe- I anticipate giving for the holidays!
Katie Crenshaw
I am sure berries could be added. However, I do not know the ratio.... The berries will be juicier than the peppers, so that will change the liquid. If you wanted to play with it, you could substitute a certain amount of peppers out and replace with that amount of berries. Then let it boil longer before adding the sugar. This is just a guess. I can't promise how it will turn out....
Leneke
In the little video the jar lifter is being used incorrectly. The black bars should be in your hand and the curved red ones go around the jars. This way you will be able to easily move jars without the risk of a jar slipping and possibly breaking, or causing a nasty burn when reaching for a teetering jar. (Been there, done that.)
Donna
Love this recipe! It turned out great! So nice to always have some in hand to take to a party. Thank you!
Sherry
Best Pepper Jelly, have you ever add a little more spice. Would like it to have a little more Kick to it?
Katie Crenshaw
You can add a couple habanero peppers in if you want it hotter.
R
How much pectin would I use if I use it in bulk? What would the measurement be?
Crystal
This is a great recipe! I like mine spicier so I used 20% hot peppers instead of the 12.5% the recipe called for. I also used some mildly spicy peppers such as poblano and big Jim in place of the bell peppers. It is SO GOOD! It jelled well and all my jars sealed. Thank you!
PatriciaOchlan
AAAAAAMAZZZZING, Scale 1-10…..20
First timer for Pepper Jelly!!!! it was sooo delicious, shared with some of my friends, reaction was phenomenal. Have already made
36 jars in 3 days.Cannot-keep up with requests from friends and family.
Adjustments with fruit pectin were pretty easy …..I think the 4-5 tablespoons worked well on the large 6 pack of Peppers from Costco….Thank You so much Kate….
Mark Go Hawks!
This is super easy and its tastes just like you expect it to. I’m making m second batch in two days. LOVE IT!
Sarah
Hello! Tried this recipe two nights ago and decided to open one today. It smells and tastes quite vinegary. Should I allow it to set longer? Maybe it needed to boil longer? Any insight is helpful. It’s my first time canning 🙂
Katie Crenshaw
It is supposed to have a vinegar flavor. It isn't a traditionally jelly. It is sweet, but also on the savory side if that makes sense. Try it over cream cheese or goat cheese and you will fall in love with it.
Lisa Kubecka
This was such an easy recipe and so delicious. I would guess that doubling the recipe would not be a good idea? This was my first time making jelly so I'm a little hesitant. Is it better just to make one batch at a time? Thanks so much for your help.
Katie Crenshaw
I don't suggest doubling it. That could I am not sure how it will set if you do. Sorry.
Lisa Kubecka
Ok thanks!
Rose
How much water will I need? I don't see water in the ingredients.
Katie Crenshaw
You do not add any water.
Terrie deLiefde
I love Pepper Jelly! I once bought pepper jelly from an older man who made it with Jack Daniels. Yummy…
Any thoughts as to how I could make it with Jack Daniels?
Unfortunately the older gentleman hasn’t been seen lately and we’d love to replicate the recipe. Thank you! Terrie
Katie Crenshaw
I am sorry. I am not sure how to make jelly with alcohol.I am sure it is good, though.
Betty Rogers
I have a lot of peppers left from my garden this year so I made a double batch. 6 cups of assorted bell and sweet peppers and 2cups assorted hot peppers. 2 cups apple cider vinegar, 2 boxes of Sure Jell pectin and 10 cups of sugar. It made 12 1/2 pints that I canned and a 12 ounce jar that I did not can, just refrigerated. Once the jars were sealed and cool enough to touch, I flipped the jars over on their lids so the peppers would start to rise. 30 minutes later, I flipped then back over. 30 minutes later I flipped them over again and 30 minutes later back over again. This got the peppers distributed evenly throughout the jelly. From the little tastes I had, it was delicious.
Michael Russell
I LOVE this recipe!
I bought a hobby farm this year and wound up with a literal truckload of various types of peppers. I tried one batch of this recipe and it was absolutely perfect. SO incredibly good. And since I had plenty of peppers and jars, I made a lot more batches where I played around with different kinds of peppers (the total amount of peppers was always the same as the recipe). One batch was a little runnier than others, so I learned the spoon drip test. Every batch was perfect after that.
These are so colorful and taste so good that we will likely give this to friends in their holiday baskets!
Lindsey
Can I add a fruit to it and if so do I need to change anything about the recipe?
Katie Crenshaw
The extra fruit might affect the thickness of the jelly. It might come out very runny. I have not used fruit in the jelly to know personally for sure.
Donna L
The flavor is delicious but the jelly didn’t set as I would have thought. It is a bit runny. Any suggestions?
Bela L
Recipe looks very good. Can I use liquid pectin as I do not have powdered? What would the ratio be? Also am using 6 habaneros for spice. Thank you so much
Katie Crenshaw
I apologize, I have never worked with liquid pectin. I assume it would work with what the ratio would be what the instructions on the bottle suggest. The habaneros will be fine to add, but will make it very spicy. Hope this helps.
Auntie Doni
I made your recipe for the Hot Pepper Jelly and added to my table at our Community's Craft & Bake Sale... I sold out in a heart beat! I got so many uhs and ahs, as well as I haven't had Hot Pepper Jelly in forever, I'll take a jar!
Mahalo, Thanks Katie!
Charlotte
Would this recipe work if I substituted Splenda for sugar?
Katie Crenshaw
I honestly do not know. I am sorry.
Russell & Niki
My husband and I did your recipe together, it was his first time canning. We truly love love this recipe. So easy and fast. Thank you for sharing. We did add a twist to it and added some banana peppers and red chillies. Delicious did less of green and red, so recipe still had same amount. Came out beautiful. Russell & Niki Sorrows
Zach
Great recipe, but I did think it funny you were holding the canning jar forceps upside down LOL
Dean Pesci
This turned out great, although it only ended up making 7 half pints, or about half what was indicated. I did my best to ruin it, as I surmized that I did not have enough liquid prior to adding the sugar, so I threw in another half cup or so of the vinager, not knowing that when the sugar was added somehow liquid seems to appear out of nowhere. Still wondering what reaction produces THAT! I also smoked my home grown peppers on the Traeger grill for a couple of hours, which seemed to add some really good flavor! It seemed to set up just fine, so as this being my first attempt at ANY sort of canning, I'm pretty stoked about the whole thing....Anyway, I am getting rave reviews all round, so I'll give YOU one! Thanks!
Frank
This is the first time I’ve ever made pepper jelly, I made two runs, the fist run did not set up as hard as I thought it would after reading several comments I did the drip test and it came out perfect however I cooked it down for 15 minutes instead of one minute stirring like I was rowing a boat
Rita
I couldn't fill 6 jars so filled 5 and had about 1/3 cup left over. Is it okay if I just put that little bit in the fridge and eat it over the next couple of days?
Katie Crenshaw
Yes. That is perfectly fine. If it is refrigerated, it will not go bad and will have the same flavor and texture.
Maggie Stalzer
Thanks for the recipe!! I’m glad i read through the comments before making this. I made a few adjustments. I tripled the recipe, Cooked 9 min longer after adding the sugar, used 3 cups more peppers, and 3 cups less sugar, also processed for double the time. I used all the peppers i picked from my garden (which I’m not sure what some of them were, ancho, bell, jalapeño, i think 2 super hot ones, and some funny little red chilis) plus 3 bell peppers from Walmart for color. I cut the bells to get the ribs/seeds out but didn’t remove ribs or seeds from any other peppers. Threw them in my food processor and pulsed until they were like a very small chop, then in a colander and squeezed excess juice from them. I ended up with 15 cups of peppers, i put those in a large stock pot over medium high heat, added 3 cups of apple cider vinegar and 3 packets of powdered pectin, sure jell brand, brought it to a rolling boil and cooked it for a couple minutes, turned off the heat and stirred in 12 cups of sugar, turned the heat back on high and got it to a rolling boil for 10 minutes then turned off the heat and ladled into sterilized 8oz jars, wiped the rims with white vinegar, placed the flats and rings, processed in a water bath for 10 minutes. It made 20, 8oz jars!
sue franze
do you add the pectin dry or do you mix according to pkg directions
Sandie
Followed this exactly. Worked out perfect. The last time I tried to make this it was a different recipe and turned into basically super ball consistency. This recipe is perfect with the perfect heat! Thank you so much. I looked at “many” recipes and I’m so thankful I made this one!
Claire
Made this a couple of days ago for the first time. It's delicious. I put one jar in my frig since it didn't seal but that's ok. Tried it last night, so good. Did find I had to stir a little because was thicker at the bottom. Next batch, today, I'll boil little longer. This one is a keeper
Emily
I have made this recipe several times and actually have a batch going right now. It is delicious! I have given several jars away to quite a few people and they all rave about it! I did end up doubling the batches when making them (according to my aunt I shouldn't do that....oops!) and I add way more jalapeños. A couple batches came out way to loose so I actually dumped them out and added more sure jell, ugh a lot of work, but totally worth it because they came out perfectly. The best hot pepper jelly by far!!! Thank you so much for sharing!
Shelly
I am use to cooking all the peppers,sugar,vinegar,for 10 minutes under a rolling boil,then adding liquid pectin,cook for 1 minutes.The filling jars and process 10 minutes in hot water bath.Can I use my method?Your jellies look great.
Joseph
Can I use Liquid pectin. How much ???
Katie Crenshaw
I am not familiar with liquid pectin. I am sorry.
Susan Park
I was surprised at you holding the jars with your bare hands knowing that the mixture was very hot and that you could splash easily. We use garden gloves with rubberized fingers and palm when we can or make jams. It enables us to hold the jars easily and safely as well as protecting our fingers. Hope this is a helpful hint for you.
Dana Hodge
Just made this jelly. it has a really nice flavour and colour. Next time i think I will leave some of the Jalapeno seeds to give it a tad more heat. BEWARE do not use 8 oz jars.. Use the 4 oz and you will get 6 4 oz jars.
Anne Cummings
I used this recipe to teach my middle schoolers how to can. We used our own peppers! Thank you for the great tips and for making the process clear. Great recipe!
Patty
Absolutely a foolproof receipt! Delicious! My grown up family loves it! I’m making my third batch because they want it for Thanksgiving and Christmas and the 12 jars I made this summer are gone! Thank you so much!