Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Difficulty Level: Easy
Recipe Yield: 6 half-pint jars (approximately 48 servings)
Cuisine: American
Course: Condiment, Spread
Ingredients
- 1 cup finely chopped red bell pepper
- 1 cup finely chopped green bell pepper
- ½ cup finely chopped hot peppers (jalapeños, serranos, or a combination)
- 1½ cups white vinegar
- 6 cups granulated sugar
- 1 pouch (3 ounces) liquid fruit pectin
- ½ teaspoon butter (optional, helps reduce foaming)
Equipment Needed
- Large saucepan or stockpot
- Wooden spoon
- Measuring cups and spoons
- Fine mesh strainer (optional)
- Sterilized half-pint jars with lids
- Jar funnel
- Ladle
Instructions
Step 1: Prepare the Peppers
Wash all peppers thoroughly under cold running water. Remove stems and seeds if desired. For a milder jelly, remove the seeds and membranes from the hot peppers. For extra heat, leave some seeds intact.
Finely chop the red bell pepper, green bell pepper, and hot peppers. Consistent chopping ensures a smooth and attractive finished jelly.
Step 2: Combine Ingredients
In a large saucepan, combine the chopped peppers and vinegar. Stir well and place the saucepan over medium-high heat.
Bring the mixture to a gentle boil while stirring occasionally. Allow it to simmer for about 5 minutes to soften the peppers and blend the flavors.
Step 3: Add Sugar
Gradually add the sugar while stirring continuously. Continue stirring until the sugar completely dissolves.
Increase the heat and bring the mixture to a full rolling boil. A rolling boil is one that cannot be stirred down.
Step 4: Add Pectin
Once the mixture reaches a rolling boil, stir in the liquid fruit pectin and the optional butter.
Return the mixture to a full rolling boil and boil hard for exactly 1 minute, stirring constantly.
Step 5: Remove Foam
Remove the saucepan from the heat. If foam has formed on the surface, skim it off with a spoon for a clearer finished jelly.
Step 6: Fill the Jars
Using a ladle and jar funnel, carefully pour the hot jelly into sterilized jars, leaving approximately ¼ inch of headspace at the top.
Wipe the rims clean with a damp cloth and secure the lids.
Step 7: Process the Jars
Place the filled jars in a boiling water bath canner. Process for 10 minutes.
Carefully remove the jars and place them on a towel-lined surface. Allow them to cool undisturbed for 12 to 24 hours.
Step 8: Check the Seal
Once cooled, check that each lid has sealed properly. Press the center of the lid; it should not flex up and down.
Store sealed jars in a cool, dark place for up to one year.
Serving Suggestions
Hot Pepper Jelly is incredibly versatile and can be enjoyed in many ways:
- Spread over cream cheese and serve with crackers.
- Use as a glaze for grilled chicken or pork.
- Add to burgers and sandwiches.
- Stir into barbecue sauce for extra flavor.
- Serve alongside charcuterie boards.
- Drizzle over baked brie.
- Pair with roasted vegetables.
- Use as a dipping sauce for appetizers.
Tips for Success
Choose Fresh Peppers
Fresh, firm peppers provide the best flavor and texture. Avoid peppers that are soft or wrinkled.
Adjust the Heat
Use jalapeños for mild heat, serranos for medium heat, or habaneros for a hotter version. Adjust according to your preference.
Measure Carefully
Preserving recipes require precise measurements to ensure proper setting and food safety.
Stir Constantly
Frequent stirring prevents scorching and ensures the sugar dissolves evenly.
Sterilize Jars Properly
Clean and sterilized jars help maintain freshness and extend shelf life.
Storage Instructions
Store unopened jars in a cool, dark pantry for up to 12 months.
After opening, refrigerate the jelly and use within 3 to 4 weeks for best quality.
Frequently Asked Questions
Why Didn’t My Jelly Set?
Improper measurements, undercooking, or old pectin can affect the setting process. Allow the jelly 24 hours to fully set before troubleshooting.
Can I Freeze Hot Pepper Jelly?
Yes. Store cooled jelly in freezer-safe containers, leaving room for expansion. Freeze for up to 6 months.
Can I Use Different Peppers?
Absolutely. Experiment with jalapeños, serranos, cayenne peppers, or habaneros to create your desired heat level.
Is Hot Pepper Jelly Very Spicy?
The sweetness balances the heat, making it pleasantly spicy rather than overwhelmingly hot. The spice level depends on the peppers used.
Nutrition Information
Serving Size: 1 tablespoon
Calories: 50
Carbohydrates: 13g
Sugar: 12g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 1mg
Potassium: 10mg
Fiber: 0g
Vitamin C: 4% Daily Value
Calcium: 0% Daily Value
Iron: 0% Daily Value