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."


35 m servings 30 cals
Serving size has been adjusted!

Original recipe yields 192 servings



  • 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.


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

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 po...

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...

This is the same recipe that comes with the Certo brand pectin, except that it calls for APPLE CIDER VINEGAR! This is the key. Also, instead of food processor, draining, cheese cloth, etc., ju...

I reccomend using more lemon juice than the vinegar. Also, aple cider vinegar is preferable to the white as it is more palatable. I used lemon zest instead of chile flakes, and I added a half ...

I've just made this for the second time and It is so yummy! Besides putting in ontop of creamcheese and serving with crackers, I dont know what else to do with it, but its a nice quick snack if ...

This is one of my favorite recipes now!! I've already made it a week! I did my own little twist though. Instead of the red pepper flakes I used hot lemon peppers that my wife grew ...

I used a collage of peppers (every kind imaginable)the recipe was very easy,however I decided to get creative and make it my own by following the same instructions using plums then I combined th...

Great taste, but I made it EXACTLY like the instructions say, and it has yet to jell. I read somewhere that pepper jellies can take up to a week, but I'm not sure if it is true with this recipe...