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.
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.
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….
*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
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. This recipe makes six 8oz jars.
1 1/4cupfinely chopped and seeded Green Bell pepper
1/4cupfinely chopped and seeded Jalapeño
1cupApple Cider Vinegar
1.75ozpackage powdered pectin
5cupssugar
6 8ozcanning 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.)
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!
maggie t.says
Hi Katie, Just finished making your above recipe..:) however i used beef gelatin i had no certo ..and i used honey .turned out awesome with a nice little kick..it was gelled in 1/2 hr. put it on crackers old hard chedder cheese <3 thank you
Angeliasays
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!
Paula Nicholssays
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?
Katiesays
Thanks for sharing your story! I love how food connects us to our loved ones. I hope it turns out!! I make my personal batches a little extra spicy also….
Drew Comminssays
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.
Katiesays
Yes. It will not taste the same without it. However, vinegar is usually in all pepper jellies… so if you like pepper jelly, you will more than likely like this recipe. You probably just didn’t taste it in the other jellies.
patricia hardysays
I love hot pepper jelly, but am not a fan of vinegar do I have to use it in my jelly?
Jodie McKsays
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.
Katiesays
I have not tried it myself. Based on my research, you can uses cane sugar and you would use the same ratio as regular white sugar. The difference in the sugar may make the jelly more brown or cause a bit of foam. It is said to either scrape off the foam before pouring into jars or adding 1/4 tsp of butter to the jam. Hope this helps.
Zachsays
Can you use cane sugar? as in a course unrefined sugar?
Kate Prestonsays
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.
Katiesays
It will keep 6 months to a year in the refrigerator once opened.
Ssays
Once you open it and keep in fridge what is the shelf life?
Katiesays
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.
Ellensays
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……
Katiesays
One cup of vinegar is plenty. I would not add more.
Jimsays
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.
Katiesays
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.
Stephaniesays
Hi, question? Does it become jelly right away? Or after you can and cool it?
Melanie Fordsays
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
Kimsays
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!
Beccasays
Just made a double batch, tasted it before it set.. tasted amazing.. made several jars for gifts !!!
Jacksays
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.
Katiesays
I wouldn’t recommend it.The apple cider gives it a special flavor.
Kaeliesays
Would it be OK to use white vinegar instead of apple cider vinegar??
Janetsays
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.
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
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.
Peggysays
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?
Katiesays
No. This is a vinegar based jelly. Sorry.
Londasays
Don’t care much for the vinegar taste is there another option maybe like lemon juice
lynda hertelsays
I loved your video, and I usually don’t like cooking videos, so easy, straight forward, and fun music.
Joycesays
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!
Katiesays
If you store them in a cool dark place and properly seal them, they should be good 18 months to 2 years.
Thuysays
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?
E Dallassays
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!
Laurensays
How long does it store on the shelf?
Thanks
Clairesays
I made this yesterday and my friends said it was good!It was easy thanks to your step by step instructions and pictures.
Angela Razidlosays
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
Katiesays
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.
pamela maishPsays
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.
Pattisays
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.
Katiesays
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.
Katiesays
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.
Pattisays
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
Vickiesays
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.
Katiesays
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.
Sarasays
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.
Krista Blankinshipsays
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!
Nicolasays
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.
Philly Mcfaddensays
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.
Katesays
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!
Elaine @ Dishes Delishsays
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!
karrie @ Tasty Ever Aftersays
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.
Kathy @ Beyond the Chicken Coopsays
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!
Amanda | Chew Townsays
My goodness, this hot pepper jelly looks incredible. I’m sure I would find excuses to put it on absolutely everything.
Oriana @Mommyhood's Diarysays
Omg these look awesome and so easy to make! I am all about homemade all-the-things.
Peter Blocksays
Love this kicked up jelly. Pepper jelly can be used in so many different ways.
BECKY D. says
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!
maggie t. says
Hi Katie,
Just finished making your above recipe..:) however i used beef gelatin i had no certo ..and i used honey .turned out awesome with a nice little kick..it was gelled in 1/2 hr. put it on crackers old hard chedder cheese <3 thank you
Angelia says
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!
Paula Nichols says
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?
Katie says
Thanks for sharing your story! I love how food connects us to our loved ones. I hope it turns out!! I make my personal batches a little extra spicy also….
Drew Commins says
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.
Katie says
Yes. It will not taste the same without it. However, vinegar is usually in all pepper jellies… so if you like pepper jelly, you will more than likely like this recipe. You probably just didn’t taste it in the other jellies.
patricia hardy says
I love hot pepper jelly, but am not a fan of vinegar do I have to use it in my jelly?
Jodie McK says
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.
Katie says
I have not tried it myself. Based on my research, you can uses cane sugar and you would use the same ratio as regular white sugar. The difference in the sugar may make the jelly more brown or cause a bit of foam. It is said to either scrape off the foam before pouring into jars or adding 1/4 tsp of butter to the jam. Hope this helps.
Zach says
Can you use cane sugar? as in a course unrefined sugar?
Kate Preston says
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.
Katie says
It will keep 6 months to a year in the refrigerator once opened.
S says
Once you open it and keep in fridge what is the shelf life?
Katie says
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.
Ellen says
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 says
One cup of vinegar is plenty. I would not add more.
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
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.
Stephanie says
Hi, question? Does it become jelly right away? Or after you can and cool it?
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
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!
Becca says
Just made a double batch, tasted it before it set.. tasted amazing.. made several jars for gifts !!!
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.
Katie says
I wouldn’t recommend it.The apple cider gives it a special flavor.
Kaelie says
Would it be OK to use white vinegar instead of apple cider vinegar??
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.
Katie says
Not sure why the peppers floated to the top, but this article may help. http://pickyourown.org/FloatingFruitInJam_WhatToDo.php
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
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 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.
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
No. This is a vinegar based jelly. Sorry.
Londa says
Don’t care much for the vinegar taste is there another option maybe like lemon juice
lynda hertel says
I loved your video, and I usually don’t like cooking videos, so easy, straight forward, and fun music.
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
If you store them in a cool dark place and properly seal them, they should be good 18 months to 2 years.
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?
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!
Lauren says
How long does it store on the shelf?
Thanks
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.
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
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.
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.
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.
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.
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.
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
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.
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.
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.
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!
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.
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.
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!
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!
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.
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!
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.
Oriana @Mommyhood's Diary says
Omg these look awesome and so easy to make! I am all about homemade all-the-things.
Peter Block says
Love this kicked up jelly. Pepper jelly can be used in so many different ways.