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.
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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.
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.)
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
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