Make this pepper jelly recipe to spruce up your next piece of toast or peanut butter and jelly sandwich. Or serve with crackers and cream cheese for a delicious party appetizer!
Original post: October 2012 | Updated: February 2023
Why This Recipe Works
I have been making this pepper jelly recipe for years. It serves so many purposes in my delicious life. Read on for some of my favorite ideas for ways to use and serve this recipe, but for now you can take my word for it.
The first time I made this jelly I was at my dad and stepmom’s house. I remember falling in love after taking my first taste of this nectar. It was spicy, peppery heaven in my mouth!
If you are looking for new ways to enjoy jellies and jams, promise me you’ll give this hot pepper jelly recipe a try. It is a great appetizer that is also show-stopping, beautiful and totally delicious.
Recipe Ingredients
Green bell pepper – For a sweeter end result and a burst of color, use orange or red bell peppers instead of green peppers. Yellow bell peppers work, too!
Jalapeño peppers – You may remove jalapeno seeds before adding to the recipe, or leave them in for a spicy jelly. If you are a super spice-lover, replace some of the green jalapeños with hot peppers such as habanero peppers.
To create a red end result, use all red peppers along with red food coloring to create sweet red pepper jelly. Note: Always wear rubber gloves when handling spicy peppers.
Vinegar – Use white vinegar or apple cider vinegar in this recipe.
Fruit pectin powder – Pectin is a gelling agent, derived entirely from plants. It aids the jelly in gelling, so it is an important part of the recipe.
Green food coloring – Adding food coloring creates a beautiful green jelly, but can be skipped if desired.
How To Make Homemade Pepper Jelly
In a large saucepan or Dutch oven, combine the following ingredients. Place peppers in the bowl of a food processor first to easily dice before cooking, if desired. The food processor is not necessary and you may find chopped peppers easier.
- Green bell peppers
- Jalapeno peppers
- Sugar
- White vinegar
- Salt
Bring to a simmer and cook for 10 minutes, stirring occasionally.
Add:
- Fruit pectin powder
Bring to a boil to create a hot water bath. Remove from the heat and add 6 drops of green food coloring. Give the mixture a good stir.
Use a ladle to transfer the pepper mixture into hot, sterilized jars to let the jelly set. Scrape any foam that has accumulated at the top.
Seal mason jars tightly with hot lids and set in a cool place. The lids will pop as they seal. Store at room temperature or in the refrigerator.
Recipe Notes
- Make jalapeño pepper jelly even spicier by adding red pepper flakes or by using serrano peppers.
- Feel free to use different types of peppers depending on sweetness and heat level you desire.
Substitute Powdered Pectin For Liquid Pectin
Liquid pectin can replace powdered pectin in this recipe! Use one packet of liquid pectin (each packet contains 3 ounces) for every 2 tablespoons pectin powder.
Also, add the liquid pectin when the pan is removed from the heat and at the same time as the food coloring (if using).
What To Do With Spicy Pepper Jelly
- Spread the jelly over cream cheese that has been softened. Serve with salty crackers for a super easy appetizer.
- Replace it with grape jelly in your next peanut butter and jelly sandwich.
- Spruce up your next piece of toast with it.
- Use as a glaze for pan fried pork chops!
- Use as a dipping sauce for chicken wings.
- These make such great gifts! Seal in half pint jars and put a fun label on it for holiday gifts.
- Add a dish filled with this jam to a charcuterie board along with a variety of crackers, olives, cheese, salami and pickles.
What To Eat With Pepper Jelly
Pepper jelly is one of the most versatile condiments out there. There are so many tasty things to do with it! Read on for 24 delicious ideas about what to eat with green pepper jelly.
Water Bath Canning Without A Canner – A Step By Step Tutorial
There’s no need to buy a water bath canner if you’re wanting to can a big batch or relish or jam! Use what you already have sitting in your kitchen. This technique works just as well.
Step 1
Carefully place jars (and their lids) into a large pot of cold water in a single layer. Turn the heat to medium high heat and bring to a full rolling boil.
Do not stack jars and ensure they are all immersed in the water (open sides facing up) with approximately 2 inches of water extending up past the top of the jars.
Step 2
When the jelly is prepared and ready for canning, set it out next to the saucepan with the jars. One by one, use a tongs to remove hot jars from the boiling water.
Fill with the hot jelly. Fill to about 1/2 inch from the top, wipe rim of each jar with a clean cloth and screw band on top. Screw as tightly as possible. Use an oven mitt for this step since the jars will be hot.
Step 3
After all jars have been filled and lidded, carefully return them to the boiling water and let boil for 10 minutes. Turn the burner off and remove the jars from the water once it has cooled down a bit.
You may use a jar lifter for this step or carefully use a tongs and large spoon in tandem to pull and lift at the same time.
Step 4
Transfer jars to a flat surface and let sit for a few hours or overnight, or until the lids have sealed. You will hear an audible popping noise when a jar seals.
Store sealed jars in a cool dark place until ready to use. Once the seal has been broken, store in the refrigerator.
FAQ About Bell Peppers
Bell peppers are a good source of vitamin C, vitamin A and fiber. They also contain antioxidants, protecting against cardiovascular and other diseases.
Bell peppers are used for enhancing flavors in dishes and are not a hot or spicy pepper.
Bell peppers are safe for dog consumption. They are a healthy alternative snack to share with your pup.
Bell peppers should be stored in the crisper drawer in your refrigerator. When store properly, they will stay fresh for up to 2 weeks. After they have been cooked and stored, they will stay fresh for up to 5 days.
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Hot Pepper Jelly Recipe
Ingredients
- 1 cup green bell peppers cored and ground
- 3/4 cup jalapeno peppers ground
- 6 cups granulated sugar
- 1 1/2 cups white vinegar
- 1/2 tsp salt
- 1.75 oz fruit pectin powder
- 6 drops green food coloring optional
Instructions
- In a large saucepan, combine the green peppers, jalapeño peppers, sugar, vinegar and salt. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Add the pectin and bring the mixture to a boil. Remove from heat and add the food coloring. Pour the jelly, while hot, into sterilized, hot half-pint mason jars.
- Seal tightly with hot lids and set in a cool place. The lids will pop as they seal. Store at room temperature or in the refrigerator. Serve with cream cheese and crackers.
Notes
What To Do With Spicy Pepper Jelly
- Soften a block of cream cheese and pour the jelly over the top. Serve with crackers for a super easy appetizer.
- Replace it with grape jelly in your next peanut butter and jelly sandwich.
- Spruce up your next piece of toast with it.
- This is such a great gift idea! Seal in jars and put a fun label on it for holiday gifts.
- Add a dish filled with this jam to a charcuterie board along with a variety of crackers, olives, cheese, salami and pickles.
I made the jelly today and it did not set after putting in jars and sealing. Can I opened them up and boil again with more pectin and can them again?
Hi Mary! Yes, you can open your jelly jars, add more pectin, re-boil the jelly, and then re-can it to fix a batch that didn’t set properly.
Can I use white wine vinegar? I thought red bell pepper flakes might add to the look and taste. What do you think? I look forward to making this today!
Hi Jeannie, I haven’t tried that substitute so I’m not sure. Let me know if you try!
I made this and came out a bit twangy. Not sure what was wrong. It is eatable as long as you like twang.
Hi Penny, I’m not sure what twangy is, but thank you for trying the recipe. If you wanted more of a sweet pepper jelly, I recommended you use more bell peppers, specifically red or orange. More spicy, focus on the jalapenos!
You forgot to add the 6 cups of sugar after cooking the pectin for 1 minute. A novice following recipe to the letter will fail with thin vinegary jelly. Ugh!
Hey Jackie, the sugar is included both in the blog post and the recipe card. But you’re right, if it’s missed, you most definitely would not achieve this delicious jelly. Hopefully that doesn’t happen!
How do you measure the peppers? Whole or after you chop in the food processor??
Thank you
Thank you for asking Angel – in the recipe card I reference you need 1 cup green bell peppers cored and ground. In the post of the blog, I explain you can do that with a food processor or they are easy to dice up yourself too if you prefer. Both ways work. The measurements are based on them being diced/ground.
I followed the instructions to a T and even took Mike’s suggestion with the gelatin. it tastes and smells like straight vinegar. My first time making a jam/jelly. What could I have done wrong?
I’m sorry to hear that, Kelsey! So frustrating when you’re looking forward to a recipe. I have made this recipe several times and have never had this outcome so I’m stumped. Beyond the smell of vinegar (is it a new bottle, regular white vinegar?) was the color and consistency what you were expecting?
Love this recipe made some lastnight I will be making more in a day or two…
I make and sell lots of jelly and jams at the farmers markets. Some gel better than others. If it doesn’t set you can save it by dumping it back in your pot, slowly bring it to a boil and add a package of unflavored gelatin and bowl about two minutes and it will usually set.
Thank you for sharing that tip, Mike!
Like other commenters this did not set! I followed the instructions to a t. Definitely something wrong with the recipe. I’ll go to the recipe in the pectin box—those never fail.
Hi Amanda, I’m sorry that you were having trouble with the recipe. That’s frustrating when you are excited to enjoy it. I will tell you that this recipe is not a thick jelly, it’s a thinner type consistency. You definitely could add some more pectin to achieve the consistency you were looking for.
I did everything exact including measurements and i have pepper syrup instead of jelly-.- very disappointed as i make jam all the time but this was a complete waste of time and product . My aunt used to make pepper jelly all the time- just wish i could have found her recipe instead of this one. I do remember she used pectin instead of sure jel but not trying again 😔
A friend gave me some as a gift. I LOVE IT…am going to try to make some on my own.
That’s a thoughtful gift, Sherrie! I hope you enjoy making it yourself and having more of it around!
How many half pints does this recipe make?
Hi Alyssa, I believe it was 4-5 of them!
In order to be sure your jelly will gel, before you start this recipe, place a saucer in the freezer. After you add your pectin, boil at least 3 minutes at a hard boil (one that can’t be stirred down). Remove saucer from freezer, drop about 5 or 6 drops of your jelly onto the saucer. wait about 10 to 15 seconds and run your finger through the jelly. If it is gelled then it is ready to jar up and process in a hot water bath, if not continue to let it boil 1 minute at the time until it gels on the saucer.
My local grocery has jalapeños on sale for 37cents a lb…am going to sisters in Mo first week in June.. Will it be all right to go ahead and clean and ground peppers now, then pack them on ice to take to Mo? Will it change the heat of thr pepper?
Megan I had the same thing happen to me where it didn’t gel right. I read your comment about making sure that it simmered for a full 10 minutes and I even did the water bath for 10 minutes to make sure it would gel. I still have it sitting on my counter and it’s been over 24 hours. I gave some to my brother and he put his in the frig and it still hasn’t jelled. What can I do next time different? I made 12 jars, so I’m good for this year, but next year I’ll plant some more jalapenos and I’ll want to make this again.
Hi Bev! I’d say cook it for a few minutes longer to ensure that it gels. Jellies can gel quickly, so I wouldn’t go too much past the 10-minute mark. Try 12 minutes and see how that goes! I hope this helps. I’ve made this recipe to these exact directions a handful of times and it has turned out perfectly every time. Hoping for the best for your next try! Thanks for reading!
Megan
i would say you have a wonderful syrup now, won’t this be yummy on some waffles or pancakes, i’m ready to do this myself so excited
my mom taught me as a girl and there were times jelly would take up to 2’weeks to set. homemade of course is usually a softer set as well.
Oh no, Bec! So sorry to hear that! Did you make sure the mixture was simmering for a full 10 minutes? If so, try a few minutes longer next time. I promise this recipe is worth it!!!
Megan
Unfortunately mine didn't gel – is there anything I can do? Jars sealed well, but didn't gel overnight. Seems the peppers all rose to the top of the jars too. ?