Beautiful in color and sweet with heat; this homemade hot pepper jelly recipe is perfect for entertaining when served over cream cheese or goat cheese. Follow these easy steps and tips to make it homemade!
"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!"
★★★★★- Patty
Jump to:
- 🔍 Quick Look: Hot Pepper Jelly
- A Note from my Kitchen
- What canning supplies do you need?
- Watch how to make
- Step by Step Tutorial
- How do you know if your jelly is set?
- How to Save a Runny Jelly
- How to Evenly Distribute the Peppers
- How to Adjust the Spice Level
- What kind of pectin should I use for pepper jelly?
- Why are my peppers floating to the top of the jar?
- Can I double this pepper jelly recipe?
- Should I drain the liquid from the peppers after chopping?
- 📖 Recipe
- 💬 Comments
🔍 Quick Look: Hot Pepper Jelly
⏱️ Prep Time: 20 minutes
⏲ Cook Time: 30 minutes
🕒 Total Time: 50 minutes
👥 Yield: 6 (8-ounce) jars
🌶️ Flavor: Sweet with a medium-high heat
🥄 Pectin: Regular powdered fruit pectin
🫙 Storage: 18 months to 2 years unopened in a cool pantry
⭐ Difficulty: Moderate (beginner-friendly canning recipe)
A Note from my Kitchen
This is my favorite hot pepper jelly recipe and one I make year after year. I love serving it over a block of cream cheese with crackers when friends and family stop by. It is even good drizzled over pimento cheese or cheese stuffed jalapeno poppers.
Once you've had the homemade pepper jelly, it's hard to go back to store-bought. I always keep a few jars in the pantry, and I hate when we run out and I have to buy a jar from the store. It just never tastes quite as good as homemade.
While making hot pepper jelly does take a little time and patience, the process is actually quite simple. Living in a small coastal town with plenty of humidity, I've learned that jelly can sometimes have a mind of its own. Some batches set up perfectly, while a jar or two may stay a little softer than expected. When that happens, I don't worry about it. I use the softer jars as a sauce or glaze for pork, chicken, salmon, and even meatballs. They're just as delicious.
Follow along and I'll show you exactly how to make a homemade hot pepper jelly. And trust me, you'll want to make extra. A jar of homemade pepper jelly makes a wonderful holiday, hostess, or neighbor gift. Xoxo -Katie.
*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: Prep and Cook Induction Stainless Steel Water Bath Canner
- A canning set: jar lifter, magnetic lid lifter, wide mouth funnel, and bubble measurer. If you do not have a set, you can order:
Canning Set Wide Mouth 6 Pack. - 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
Watch how to make
*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.
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. (If you are sensitive to jalapeño peppers, you may want to wear rubber gloves.)
- Add your peppers to a large sauce pan over high heat.
- Mix in apple cider vinegar and powdered pectin.
- Stir constantly and let it reach to a rolling boil. Once it reaches a rolling boil, remove from heat.
- At this point, add sugar to the pepper mixture. Stir well and put it back on high heat, continually stirring. Let it reach to a full rolling boil and boil one minute.
- Remove from heat. Skim off all foam.
- Ladle jelly into 8 ounce jars filling to ¼ inch from the top.
- Cover with flat lids. Screw on the bands using only your thumb and index finger until finger-tip tight. Do not over-tighten.
- Place jars into a water bath canner canner. Water should cover jars completely. Water should be hot, but not boiling.
- Bring water to boil and process 5 minutes. Pull hot jars out and cool. *NOTE* If you live in a high altitude, you will need to adjust the processing time. Here is a chart.
- You will start hearing a popping noise as the jars seal. When jars are completely cooled to room temperature, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
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 mixture 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 to Evenly Distribute the Peppers
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.
How to Adjust the Spice Level
This recipe has a medium-high heat spice level. If you do not want spicy jelly, substitute green jalapeños with red bell peppers or yellow bell peppers. If you want a hotter jelly, add hot peppers such as habanero peppers. I used red jalapeños for this batch.
What kind of pectin should I use for pepper jelly?
This recipe uses regular powdered fruit pectin, such as Sure-Jell. I have not personally tested it with liquid pectin, low sugar pectin, or no-sugar-needed pectin, so I recommend using regular powdered pectin for the best results.
However, several readers have told me that they were only able to find liquid pectin and used it successfully in this recipe. While I have not personally tested it myself, they reported that their jelly turned out well.
Why are my peppers floating to the top of the jar?
Peppers naturally tend to float as pepper jelly cools and sets. To help keep them distributed throughout the jelly, chop the peppers finely and give the mixture a stir after removing it from the heat before filling each jar. Even if some of the peppers rise to the top, it does not affect the flavor, texture, or quality of the finished jelly.
Can I double this pepper jelly recipe?
I recommend making two separate batches rather than doubling the recipe. Jelly can be finicky, and doubling the ingredients can affect how well the pectin sets. For the most reliable results and proper jelly consistency, make one batch at a time.
Should I drain the liquid from the peppers after chopping?
It is normal for finely chopped peppers to release some liquid, and you do not need to remove every bit of moisture. However, if your chopped peppers are sitting in a noticeable amount of pooled liquid, drain off the excess before measuring the peppers. Do not squeeze the peppers dry. For the best set, measure the chopped peppers after draining off any excessive pooled liquid and follow the vinegar, sugar, pectin, and boiling times in the recipe.
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 jalapeño pepper jelly is opened, it should last 6 months to a year in the refrigerator.
Please leave me a comment below if you make this sweet 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!
📖 Recipe
Easy Homemade Hot Pepper Jelly Recipe-Canning Recipe
Equipment
- 1 canning pot
- 6 8 ounce canning jars with lids and bands
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 ounces package powdered pectin
- 5 cups sugar
Instructions
- Sterilize six 8 ounce canning jars in boiling water and wash lids.
- Place finely chopped and seeded red bell Pepper, yellow bell pepper, green bell pepper, and jalapeño in a large saucepan over high heat.1 ½ cup finely chopped and seeded Red Bell Pepper, 1 cup finely chopped and seeded Yellow Bell Pepper, ¼ cup finely chopped and seeded Jalapeño, 1 ¼ cup finely chopped and seeded Green Bell pepper
- Mix in apple cider vinegar and powder fruit pectin. Stir constantly. Bring to a rolling boil. Remove from heat.1 cup Apple Cider Vinegar, 1.75 ounces package powdered pectin
- Add sugar and place back on high heat. Return to a rolling boil for one minute.5 cups sugar
- 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. Screw on the bands using only your thumb and index finger until finger-tip tight. Do not over-tighten.
- Place jars into canner with hot water that is not boiling. Water should completely cover jar at least one inch. 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.)
Jaclyn says
Can I double this recipe or do I have to do two separate batches?
Katie Crenshaw says
While other readers have mentioned that they have doubled the recipe with success, I recommend making two separate batches. Jelly can be a little finicky, and doubling the ingredients can affect how well the pectin sets. For the most reliable results and the proper jelly consistency, I would make one batch at a time.
Corey says
Made this recipe for the first time today. WOW! Got my Christmas gifts plannned...this jam, some queso fresco, some gourmet crackers, and homemade rhubarb wine!
Lynn says
Can you use liquid certo?
Katie Crenshaw says
I have not personally tested it with liquid pectin. However, several readers have told me that they were only able to find liquid pectin and used it successfully in this recipe. While I have not personally tested it myself, they reported that their jelly turned out well.
Barbie says
When making this my peppers have alot of liquid after dicing them up, should I drain this? The first batch I made I did drain and the jelly set up. The next time I made it I didn't discard all the fluid ( trying to make it more spicy) and it turned out running. Any suggestions i plan on making it again it is rather tasty either way, just prefer more jelly like. Thank you!
Katie Crenshaw says
Since your first batch set nicely to the consistency you wanted when you drained the peppers, I would do that again.If you want your pepper jelly spicier, I wouldn't keep the extra pepper liquid. Instead, add a little more of the hotter pepper or leave more of the membranes in when chopping them. I'm so glad you're enjoying the pepper jelly!
Jane says
This is delicious and i don't like anything that is hot. I bought too many serrano peppers and i didn't know what to do with them so i thought i would try this. I didn't have enough bell peppers i only used two and then about half a cup of serrano chillis with the seeds removed except for one very small one I left the seeds in. I blitzed the peppers in the food processor - they even got a little to mushy but they worked out just fine. I added one and half cup less of sugar and a quarter less of vinegar and added a splash of lime juice. I used just over 3/4 of the certo packet. It jelled up just fine. It isn't quite as "pretty" because of being chopped a bit too much but i don't mind. It is so good!
Rhiannon Royse says
Can I add peaches to this recipe?
Katie Crenshaw says
Peaches would be delicious with the peppers! However, if you are planning to can the jelly for shelf storage, I wouldn’t recommend adding peaches to this recipe. Adding fruit can change the acidity and proportions needed for safe canning and may also affect how the jelly sets. If you’re making it to store in the refrigerator, you have a little more flexibility to experiment.
Sarah says
I saw you mentioned that I can change out the spicy peppers for different results. I was wondering if I could also substitute some of the bell pepper for more spicy peppers to up the spice level? I’m kinda new to canning and the canned salsa recipe I use allows for substitution, but not addition of peppers because of ph/acidity levels. I’m not sure if this is the same concept and substitutions can be made or if additional spicy peppers are permitted.
Katie Crenshaw says
Yes. You can substitute out the peppers, but you do not want to add additional peppers.