Hot Pepper Jelly

178 Reviews 13 Pics
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    1 h 45 m
ranger1
Recipe by  ranger1

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 (8 ounce) jars

ADVERTISEMENT

Directions

  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.

Share It

Reviews (178)

Rate This Recipe
Bambi
809

Bambi

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 properly, as others have noted as well. The first time I put it all back into a pan, added 1 more box of powdered pectin, cooked and processed again as stated. After that it set up fine and was absolutely delicious. I just made it again (as written) and am again having the problem with it not setting up. I will add more pectin and re-process as I did before and hope for the same results. For all first time users of this recipe...this is a fantastic flavored jelly...if you want it sauce consistancy follow the recipe as written. If you want jelly consistancy use 2 packets of pectin. And one word of warning...this stuff is addicting!!! I have also played with the type of peppers...substituting hotter peppers for or adding to the jalepenos. My latest batch is actually a 4 pepper jelly...Red, Green, Jalepeno and a touch of hablano...mmmmmm!

HEATHERCROMIE
255

HEATHERCROMIE

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 with more pectin to make it more jelly-like? I'd appreciate some feedback to save these batches!

Marlene Wise
243

Marlene Wise

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 method and it worked great but I had to run the jars under hot water to loosen them so they would settle into the bottom of the jar. I also used 2 cups of red bell peppers, 1 cup of green bell peppers and 1 cup of jalepenos. The jelly turned out GREAT (but could still be hotter for my taste) and it is the first jelly I have ever made. I used Sure-Jell fruit pectin if it helps.

More Reviews

Similar Recipes

Red and Green Christmas Jalapeno Jelly
(220)

Red and Green Christmas Jalapeno Jelly

Jalapeno Jelly
(109)

Jalapeno Jelly

Habanero Pepper Jelly
(78)

Habanero Pepper Jelly

Jalapeno Pepper Jelly
(74)

Jalapeno Pepper Jelly

Raspberry Jalapeno Jelly
(45)

Raspberry Jalapeno Jelly

Cheesy Thumbprint Appetizers with Hot Pepper Jelly
(26)

Cheesy Thumbprint Appetizers with Hot Pepper Jelly

Nutrition

Amount Per Serving (48 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Red and Green Christmas Jalapeno Jelly

>

next recipe:

Raspberry Jalapeno Jelly