Beautiful in color and sweet with heat; this homemade hot pepper jelly recipe is perfect for entertaining when served on the top of cream or goat cheese.
Follow these easy steps and tips to make it homemade!
My family loves this hot pepper jelly recipe. We have it over cream cheese at all of our gatherings.
It also makes a great glaze for a pork tenderloin, hot wings, or salmon.
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.
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.
*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: Roots & Branches VKP1130 Harvest Stainless Steel Multi-Use Canner with Temperature Indicator, Holds 7 Quart Jars, 20 Quart Liquid Capacity
- A canning set: jar lifter, magnetic lid lifter, wide mouth funnel, and bubble measurer. If you do not have a set, you can order: Norpro Canning Set (6 Pieces), Green
- 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
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.
- 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 ¼in 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 Tip: 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 Tip: 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....
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 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 pepper jelly is opened, it should last 6 months to a year in the refrigerator.
If you like this recipe, check out:
- Pickled Hot Serrano Peppers
- Fire and Ice Pickles
- Homemade Jalapeno Salt
- Fresh Hot Jalapeño and Garlic Relish
- Hawaiian Chili Pepper Water
- 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.
Leave a comment and tell me what you think!
Please leave me a comment below if you make this 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!
Deliciously Easy Homemade Hot Pepper Jelly Recipe
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 oz package powdered pectin
- 5 cups sugar
- 6 8oz canning jars
Instructions
- Sterilize six 8oz canning jars and lids in boiling water.
- Place 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, and ¼ cup finely chopped and seeded Jalapeño in a large saucepan over high heat.
- Mix in 1 cup apple cider vinegar and 1.75 oz powder fruit pectin.
- Stir constantly. Bring to a rolling boil. Remove from heat.
- Add 5 cups of 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.)
lorraine
Is powdered pectin the same as pectin crystals?
Katie Crenshaw
Lorraine, I have never used liquid pectin, so I could not tell you how it will turn out. But here is a link explaining how to interchange liquid pectin for powder: https://www.gettystewart.com/substitute-for-liquid-pectin/
Lorraine
Can I use liquid pectin instead? If so how much
Doris
Just made it and did the recipe exactly as directed. Tasted the spoon and it’s already delish I have pictures but don’t know how to send them
Katie Crenshaw
Doubling might mess up the thickening because the pectin might not work as well. For this reason, I would advise making in batches.
Laurel kostuk
Can you double , triple or quadruple this recipe?
Margaret
I have made this jelly a few times, and each time I have made it progressively spicier (I like a medium hot jelly). I use quite a bit more jalapeños than this recipe calls for. I substitute jalapeño for the entire green bell pepper, and also half the red one. Just personal preference. I just wanted to comment, in case there was anyone else out there like me, who ends up with an abundance of jalapeños and wants to make pepper jelly. I have made pepper jelly with only jalapeños, and it just did not have the depth of flavor that this jelly has, from the sweeter peppers. Love it!
Katie Crenshaw
I have never personally increased the size of the jar. However, Canning 101 states, " If you want to increase the size of the jars, you typically add five minutes to the processing time, though it’s always good to check the National Center for Home Food Preservation website to confirm the time."
Brittney
Can this be put in quarts? That's the only jars I can find in an hour and a half radius. If so how many minutes would I process for?
Cindy
This was first time ever canning. It’s a great easy recipe. I used habanero peppers was awesome I will be making more
Lorraine Austin
This recipe is super easy. I barely hand-cut the peppers as I used a chopper/food processor to finely chop. I don’t like the jelly too spicy and therefore used a few drops of tabasco sauce instead of hot peppers and instead substituted a half cup of red peppers. Brought it all to a full rolling boil and boiled for three minutes. The jelly was a solid and I ate some with cheese and crackers within the hour. I would call this a red pepper jam because it’s not a clear jelly. Great flavour and it set!
Katie Crenshaw
The heat of the pepper jelly is determined by how hot the jalapeños are. If the jalapeños are on the milder side, the jelly might be on the milder side. The jelly recipe itself is not overly hot. It should just have a small heat, but not so overpowering a child could not eat it. If you want it really spicy, you could use more jalapeños or use a hotter pepper such as a habanero. I hope you enjoy your jelly either way!
ablackwell
Will the jelly get hotter as it sets. I tried it as soon as it cooled and was good but not hot.
Chick Duncan
This is a simple recipe, easy to follow, and takes very little time compared to other canning recipes. I began canning with my wife and get great satisfaction with a great finished product. Further, this end product is delicious on toast, bagels, and old sneakers. We especially like it on lamb. Use instead of mint jelly. I like leaving a few jalapeno seeds in for an added zip. Wonderful
Eve
I love this recipe it’s awesome just enough sweet and heat perfect.
Katie Crenshaw
I have never used liquid pectin, but I am told it will work. From what I understand, powder pectin is added before the jelly reaches a boiling point as in the directions. However, liquid pectin is added after the jelly reaches a boiling point. That should be the only change. Hope this works!
Karen
Can I use liquid pectin?
Sarah
Super easy, I halved the recipe using about 1c sweet small bell peppers and 1c cayenne peppers from the garden and 1oz powdered pectin. Cooking and deseeding mellowed the spice quite a bit, could have included more seeds or more hot peppers for a stronger kick. Processed in 6 4oz jars, looks so pretty!
Laurel
So good and so easy, great for beginners. I chopped up some garlic scapes and added it right at the start to give it more of a garlic taste
Emily
My first canning experience and it was so much easier than I thought! (Of course I did have my husband chop all the peppers!) I substituted some banana peppers and habanero peppers for some of the milder peppers since that it what my garden has produced at this time, delicious!