Beautiful in color & sweet with heat; this homemade hot pepper jelly recipe is perfect for entertaining when served on the top of cream or goat cheese.
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.
Easy Homemade Hot Pepper Jelly Recipe
My family loves this hot pepper jelly recipe. 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.
*This post contains affiliate links. My mother came over recently and we spent some bonding time making jars of this stuff. We had a great time making it.
Step by Step Tutorial on How to Make Pepper Jelly
- 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
. It comes with everything you need for canning except the jars and ingredients. You can get that stuff at the grocery store. If you want to order the jelly jars online you can get: Ball 4-Ounce Quilted Crystal Jelly Jars with Lids and Bands, Set of 12 – 2 Pack (Total 24 Jars)
. It comes with everything you need for canning except the jars and ingredients. You can get that stuff at the grocery store. If you want to order the jelly jars online you can get: 
- 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 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. *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 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.
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.
*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.
Deliciously Easy Homemade Hot Pepper Jelly Recipe
Ingredients
- 1 1/2 cup finely chopped and seeded Red Bell Pepper
- 1 cup finely chopped and seeded Yellow Bell Pepper
- 1 1/4 cup finely chopped and seeded Green Bell pepper
- 1/4 cup finely chopped and seeded Jalapeño
- 1 cup Apple Cider Vinegar
- 1.75 oz package powdered pectin
- 5 cups sugar
- 6 8 oz canning jars
Instructions
- 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.)
Video
Notes
Nutrition
Dawn @ Girl Heart Food says
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 🙂
Beth @ Binky's Culinary Carnival says
I have always wanted to make pepper jelly! You’ve talked me into it!
Peter Block says
Love this kicked up jelly. Pepper jelly can be used in so many different ways.
Oriana @Mommyhood's Diary says
Omg these look awesome and so easy to make! I am all about homemade all-the-things.
Amanda | Chew Town says
My goodness, this hot pepper jelly looks incredible. I’m sure I would find excuses to put it on absolutely everything.
Kathy @ Beyond the Chicken Coop says
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!
karrie @ Tasty Ever After says
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 says
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!
Megan says
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 🙂
Kate says
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!
Philly Mcfadden says
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.
Nicola says
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.
Krista Blankinship says
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!
Katie says
Thank you Krista! That is so nice to hear! You made my day!!
Sara says
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 says
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.
Vickie says
Katie I made some last year using a different recipe it just wasn’t hot enough and didn’t set up so had to open all jars and reboil add more pectin. What a hassle. . I used your recipe today on a batch made one slight change I substituted more jalapeños for green peppers, my family likes a bit more heat. It’s in the water bath now I I can’t wait to try it.
Patti says
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 says
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.
Katie says
I hope you love it!! I like mine a little hot also. My family is more on the weak side, so I keep it mild for them. If you like hot and spicy, check out my jalapeño salt and jalapeño and garlic relish. You will love it.
Patti says
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 says
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 says
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 says
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 says
I made this yesterday and my friends said it was good!It was easy thanks to your step by step instructions and pictures.
Claire says
Do you have the recipe for the cranberry jalapeno jam? With ghost pepper . Sound yummy!
Lauren says
How long does it store on the shelf?
Thanks
Kathy says
Oh no, very disappointed. I followed this recipe to a T and it didn’t thicken…..very runny.
Katie says
I am sorry. That happens sometimes for multiple reasons. Here are some tips that might help.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/
E Dallas says
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 says
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 says
If you store them in a cool dark place and properly seal them, they should be good 18 months to 2 years.
Joyce says
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!
Katie says
I am so glad you liked it. Thanks for sharing!! xoxo
lynda hertel says
I loved your video, and I usually don’t like cooking videos, so easy, straight forward, and fun music.
Katie says
Thank you Lynda! I appreciate the positive feedback! Videos are not my strong point so I am glad that someone likes them !
Londa says
Don’t care much for the vinegar taste is there another option maybe like lemon juice
Patty says
Can this be frozen
Katie says
No, sorry.
Katie says
No. This is a vinegar based jelly. Sorry.
Peggy says
I made a batch of pepper jelly using this recipe and it didn’t gel immediately. Woukd you tell me why it didn’t gel?
Another question… can you use Splenda instead of sugar to make pepper jelly?
Katie says
It takes 24 to 48 hours to set so it is normal that it did not gel immediately. This recipe also is a bit runnier than the thick, stiff store bought versions. If it is too runny after a couple of days, here is a link to help.
Katie says
Sugar is key to this specific recipe and would not work at all with splenda. Here is a low sugar recipe… I haven’t personally tried it, but maybe this recipe will help you: https://calikimgardenandhome.com/pepper-jelly-low-sugar-no-special-equipment-needed/
Katie Ward says
Hey there! I tried making this last week and it was quite mild. Definitely going to swap out the green pepper for jalapeño.
Unfortunately all of our peppers enddd up at the top of the jar. Any suggestions to prevent that? We are using 125ml jars as these will be our wedding favors!
Thanks so much
Katie says
Not sure why the peppers floated to the top, but this article may help. http://pickyourown.org/FloatingFruitInJam_WhatToDo.php
Janet says
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.
Kaelie says
Would it be OK to use white vinegar instead of apple cider vinegar??
Katie says
I wouldn’t recommend it.The apple cider gives it a special flavor.
Jack says
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 says
Just made a double batch, tasted it before it set.. tasted amazing.. made several jars for gifts !!!
Kim says
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!
Katie says
I am so glad you liked it. Thanks for letting me know.
Katie says
I am so glad you liked it Kim! Thanks for sharing.
Melanie Ford says
I used this recipe additionally sauteed diced green and red peppers using a red onion in addition to the flavors along with the ingredients was really yummy. Thankyou
Stephanie says
Hi, question? Does it become jelly right away? Or after you can and cool it?
Katie says
After it cans and cools completely. It won’t be a strong firm jelly like some other jellies, but it should set and firm up.
Jim says
Hi,
Is one cup of cider vinegar enough for this many peppers? Some recipes that I have seen use two cups for four cups of peppers. What would happen if I used more vinegar? I plan to use Pomona Pectin.
Katie says
One cup of vinegar is plenty. I would not add more.