Hot Pepper Jelly

Hot Pepper Jelly


"This is a really simple and easy recipe that I got from my friend Kelly. It doesn't require chopping any hot peppers and it's a delicious appetizer served over cream cheese with crackers."

Ingredients 35 m {{adjustedServings}} servings 30 cals

Serving size has been adjusted!

Original recipe yields 192 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 30 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Run the red and green peppers through a coarse grinder, or pulse in a food processor until finely chopped. Transfer to a strainer, and drain really well. This is key to your success.
  2. While the peppers are draining, sterilize your jars by boiling or using the dishwasher. Keep hot.
  3. In a large pot, combine the peppers, vinegar, white sugar, red pepper flakes and pectin. Bring to a rolling boil over high heat while stirring constantly. A rolling boil is one that does not stop when stirred. Boil for 1 minute.
  4. Remove from the heat, and ladle into hot sterile jars to within 1/2 inch of the top. Seal with new lids and rings. Place into a boiling water bath for 15 minutes. The jars should be completely covered by water. Remove and let cool. The jelly will be somewhat loose. The last jar may not be full. Just refrigerate, and use within a week or two.
Tips & Tricks
Slow Cooker Pepper Steak

See how to make 5-star pepper steak in the slow cooker.

Sausage-Stuffed Cherry Pepper Poppers

See how to make cherry peppers stuffed with Italian sausage.


  • Note
  • For best results, consult your local extension for the tips and processing times at your altitude.
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Reviews 14

  1. 17 Ratings


This recipe is the bomb! I have to say that I changed it a bit though. I absolutely despise Green Bell Peppers. So I use all red peppers. I love the fact that I don't have to cut up any hot peppers. I can also easily adjust the heat of each batch. I make 2 to 3 batches a year as this is an expected gift for most family and friends. I also have a local caterer who buys several jars and uses them on crackers with cream cheese piped around the outside. Very festive. We also use a milder version as dip for chicken fingers and pork. Thank you for submitting this recipe. I was sick of wearing gloves and cutting hot peppers up!


I made this recipe and it was awesome and so easy!! I love that I didn't have to cut up hot peppers. Tutfruti is right, thoroughly draining the peppers is key to the jelly setting up well. It pours out onto the cream cheese just right and I got so many compliments from family and friends that I have served it to.


A great pepper jelly. One of my neighbors puts it on everything and can go through a jar in less than a week! To drain the peppers well, we put them in a fine mesh strainer and then press with a folded cheesecloth. Works great.