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.)
Tania says
Its coming into Spring/Summer here in New Zealand and its a time when I have an abundance in the garden. Cant wait to give this recipe a try as it sounds like the perfect Christmas gift!
Harriet Wolcott says
can I use liquid pectin
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.
Virginia Longiny says
It does not specify how much water to put in the pan with the peppers.How do you bring it to a rolling boil with five cups of sugar?And one cup of vinegar and all those peppers?
Katie Crenshaw says
The peppers have natural liquid. The sugar will draw it out. The liquid and vinegar will come to a rolling boil.
Brian and Anita Wendel says
How do you avoid having all the peppers clumped at the top of the jar? Thanks as it happens each time I make the jelly and is annoying! I want the peppers to be evenly distributed through the jar. Thanksfor your help with this matter.
Katie Crenshaw says
This is common.You can let your jelly cool 5 minutes, then give them a good stir before adding them to the jar to process. This works in most cases.
Stacey says
I just love your recipe!! Made it 3 times now and its perfect every time! I did alter it somewhat because I wanted red and green pepper jelly for the holidays, so I used either red or green peppers only for each color. I also added just a touch of icing coloring with a toothpick (red or green) to the pot before filling the jars to get a deeper color and it worked out great. The taste is perfect. I decided to try my batch yesterday with seeds and all for a spicier jelly. I think i may have gone overboard but haven't tasted the final product yet. Your recipe is definitely a keeper!
Virginia Longiny says
I didn't see any water in the recipe.How do you bring it to a rolling?Boil with only one cup of vinegar and all those peppers and then five cups of sugar?
Katie Crenshaw says
The peppers have natural liquid. The sugar will draw it out. The liquid from the peppers, sugar, and vinegar will come to a rolling boil. You do not add water.
Reta blankenship says
To much trouble. Isn't their an easier way?
Katie Crenshaw says
The easiest way is definitely buying a jar at the store. If you want homemade pepper jelly, though, this is about as simple as it gets!
LGabree says
great taste easy directions
DJP TRUCKING INC “Baxley Hall” Hall says
Best pepper jelly recipe ever! If you haven't tried this one; you are missing out.
LindaRatliff says
N i make this recipe for 8 pints
Katie Crenshaw says
Yes, you can make it in pint (16-ounce) jars instead of 8-ounce jars. This recipe makes about 48 ounces total, so instead of six 8-ounce jars, you'll end up with three pint jars.
Just be aware that once a pint jar is opened, you'll have twice as much pepper jelly to use before it starts to lose its freshness. For most people, the 8-ounce jars are a more practical size, especially if you're giving them as gifts or don't use pepper jelly very often.
One thing to avoid is doubling the recipe to make 8 pint jars (128 ounces) in a single batch. This jelly recipe is made with pectin formulated for small batches, and doubling or tripling them can prevent it from setting properly.
Becky Strength says
I used green and yellow peppers with 1 jalapeño and green food color for mild jelly. Then used red and orange with two jalapenos for hotter with red coloring. Took a while to set up, but it is spot on. Yielded 7 1/2 pints
Casandra says
What kind of pectin do I buy? There are a few types. Also, how do you get the peppers to set throughout the jelly so you don’t have a layer of peppers on the top and none on the bottom?
Katie Crenshaw says
Great questions! For this recipe, I use regular powdered fruit pectin (such as Sure-Jell powdered pectin). I have not tested it with liquid pectin or low-sugar pectin, so I recommend sticking with regular powdered pectin for the best results.
To help keep the peppers suspended throughout the jelly, make sure they are finely chopped. After removing the jelly from the heat, let it sit for a minute or two and give it a gentle stir before ladling it into the jars. This helps distribute the peppers more evenly.
Even with these steps, some separation can still happen because peppers naturally tend to float as the jelly sets. Don't worry if you end up with a layer of peppers near the top of the jar. It won't affect the flavor or quality of the jelly.
I hope this helps out! Let me know if you have any other questions.
Kathy says
How long does this take to set?
I made it today, this morning, and I put my small test bottle in the fridge, and stored the other jars in another room …room temp there, maybe a bit cooler……
But the stuff in the fridge is runny ….
I followed the exact recipe , added a 1/4 more of a pack of pectin more,
I added a couple extra peppers does that matter?
I drained all the water off them…..
Help
Katie Crenshaw says
Hi Kathy,
Pepper jelly usually takes 12-24 hours to fully set, and sometimes up to 48 hours if it is humid. Checking it the same day (even from the fridge) can make it seem runny when it's actually still in the setting stage.
A couple things to note:
Refrigeration can slow the setting process, so the test jar in the fridge may look looser than the jars setting at room temperature.
Adding extra peppers won't matter as long as they were well drained (which you did).
Adding extra pectin won't hurt, but jelly still needs time to cool completely and finish its chemistry.
I recommend leaving the jars undisturbed at room temperature for a full 24 hours before judging the set. Many times it thickens up overnight.
This type of jelly isn't meant to be super firm. It will have a softer set, with just enough firmness to hold its shape.
If after 48 hours it is still too runny, it's still perfectly usable; it's great over cream cheese, biscuits, or even as a glaze on chicken, fish, pork chops, and ribs.
Hope this helps!
Lana Barr says
Can I use liquid pectin instead of powdered? Thank you, Lana Barr
Katie Crenshaw says
I have not personally used liquid pectin, but I have heard it works. I hope that helps.
Bernadette says
Can I use crushed chili peppers in place of jalapeño and how much would I use?
Katie Crenshaw says
No. I am sorry. You can substitute jalapeno with any fresh pepper, but dried peppers will not work.
Jill OToole says
I made this without canning and hoping it sets in the fridge over the next 48 hours 🙏 tastes delicious 😋
Brad Durner says
I have made this the last two years for Christmas and everyone loves it. Spicey lovers get a sprinkle of red pepper flake and a grate or two from frozen habanero.
Colleen Cashill says
Hi. I have had very mixed results with my hot pepper jelly. Sometimes great, sometimes a glaze. I appreciate hearing that I'm not the only one. Can I substitute green bell peppers with more orange, yellow, and red? Can I add more hot peppers in place of some of the bell peppers? For example, a cup of hot peppers and a cup less of bell peppers. Will the ratios still work? I look forward to your feedback. Thank you, Colleen
Katie Crenshaw says
Hi Colleen,
You can swap out any peppers as long as you are replacing your substitute peppers in the same measurements. I have done it multiple times based on what I had growing in my garden. I hope you enjoy!
Vicki says
I made this for the first time. It was a hit! People said FANTASTIC!!!! It was easy to follow directions it made 12 1.2 pint jars!!!
Mary says
I’ve been making pepper jelly for years with liquid fruit pectin. Needless, to say the powdered fruit pectin is much better. I love this recipe…I just finished my four batch after discovering this awesome recipe.
Thanks for sharing.
Kristine says
This was perfection! (Although I also added a few more hot peppers for a bit more heat. 😍🥵
Lucas Smith says
Great flavor recipe! Loose jelly as described because no acid in peppers, I used 4 packages pectic, squeeze lemon for extra acid ,8 habanero's for country store thick n spicy
Janice lincoski says
I tried this today. First time ever and I miss read the instructions and added 3 cups of green and red peppers but put in a full cup of jalapenos seeded and vein removed. I hope it is not fire hot. I'm such a ditz!!!