Hot Pepper Jelly

Hot Pepper Jelly

ranger1 0

"Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer."


1 h 45 m {{adjustedServings}} servings 88 cals
Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 88 kcal
  • 4%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

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  1. Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
  2. Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
  3. Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
  4. Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.
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  1. 204 Ratings


This is a great recipe, but after making it twice, have found it either has a typo or needs a slight modification. Both times I have made this jelly as the recipe states, it has not set up prop...

I made 3 batches of this recipe and found that I had 21 jars of jelly that did not set. Very runny and a little disappointing. Tastes good, but a bit vinegary. Is there a way to re-cook it wi...

This recipe is AWESOME! I read all of the reviews and used 3 of the suggestions: 1. I drained the peppers after chopping 2. I boiled 2 minutes instead of 1 and 3. I used the inversion metho...