Follow these easy steps and to learn how to make your own Homemade Hot Pepper Jelly!
Homemade Hot Pepper Jelly
Here in the South, Pepper Jelly is a beloved jelly. Beautiful in color, and sweet with a little heat; this classic jelly is perfect for entertaining by serving it on top of cream cheese or goat cheese. It also makes a great glaze for a pork tenderloin, hot wings, or salmon. 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.
My family loves Hot Pepper Jelly. We have it over cream cheese at all of our gatherings. 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.
How to Make Homemade Hot Pepper Jelly
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My mother came over recently and we spent some bonding time making jars of this stuff. We had a great time making it.
First you will need a canning set. If you don’t have one, you can order the Granite Ware 0718-1 Enamel-on-Steel Canning Kit, 9-Piece
Boil your washed jars to kill any germs.
Next, you will need to wash your jars and screw bands. Then sterilize them in boiling water to kill off any germs and bacteria.
Set Jars and screw bands to dry.
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 1/4in 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.
Homemade Hot Pepper Jelly
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.)
Here is my step-by-step video on how to make it:
- Cooking Note: 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 Note: 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.
Jalapeño Chimichurri Sauce
Fresh Hot Jalapeño and Garlic Relish
If you like this recipe, check out: Jalapeño Cilantro Hummus , Fresh Hot Jalapeño and Garlic Relish, and Jalapeño Chimichurri Sauce.
Hot Pepper Jelly Recipe
- 1½ cup finely chopped and seeded Red Bell Pepper
- 1 cup finely chopped and seeded Yellow Bell Pepper
- 1¼ cup finely chopped and seeded Green Bell pepper
- ¼ cup finely chopped and seeded Jalapeño
- 1 cup Apple Cider Vinegar
- 1.75oz package powdered pectin
- 5 cups sugar
- 6 8oz canning jars
- Sterilize six 8oz canning jars and lids in boiling water.
- Place all peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin.
- Stir constantly. Bring to a rolling boil. Remove from heat.
- Add 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.)
This looks awesome, Katie! I love spicy things. I’ve never made my own hot pepper jelly before (though, I’ve eaten my fair share). Great idea with the gift suggestion. Typically during the holidays, I make some homemade goodies for family and this would be a lovely addition. Pinning 🙂
I have always wanted to make pepper jelly! You’ve talked me into it!
Love this kicked up jelly. Pepper jelly can be used in so many different ways.
Omg these look awesome and so easy to make! I am all about homemade all-the-things.
My goodness, this hot pepper jelly looks incredible. I’m sure I would find excuses to put it on absolutely everything.
This jelly is so beautiful! I love giving it as gifts, but I also love getting it as a gift! You just can’t go wrong with it in your gift basket. Love the color!
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 🙂
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!
Pepper jelly is a family holiday favorite in my home, too. I love that your mom came over to make these with you! More hands the merrier when it comes to canning, and what a great way to enjoy some mother/daughter time 🙂
Making homemade preserves is so labor intensive, but I still love doing it! My favorite thing to make and can is rhubarb jam. This recipe looks delicious!
This is look wonderful! I have tons of pepper in my garden. I definitely will try this and will add couple of habanero cause my husband love it.
Just made a batch of these. Used a combination of banana, Priscilla and jalapeño peppers. Will be on the spicy side for sure. Hope they turn out ok.
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!
Thank you Krista! That is so nice to hear! You made my day!!
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 🙂
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.