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.
Hi Donna! The finished product is not syrupy. It does gel nicely. It was slightly warm when I photographed it, so it looks more syrupy than it actually is at room temp.
Hi Pat D! "Hot water bath" refers to the steps for canning food at home, which is typically done by boiling jars and lids. If you want more info on this, google "hot water bath canning."
Hope this helps!
Megan
Sorry…I'm a moron. How do you do a "hot water bath"?
Is the finished product syrupy, as it appears in the picture, or does it jell?
It is delicious with home-made Greek yoghurt on wheat thins. Thanks for the recipe and detailed instructions.
How much jelly does this make? I'd like to make it for my dad for Christmas but I don't want to send him like 15 jars or something crazy like that.
OHMIGOSH! That's so pretty! Pepper jelly is really popular down here but it's always red or orange. I reckon I could blow a few tops if I whipped this out at a gathering :)By the way! You're the winner of my calendar giveaway! Email me your address when you get a chance: jungle_red81@hotmail.com
Whoa!! That looks beautiful! I am not into the hot stuff, but this recipe is going to be forwarded straight to m Mother-in-Law's mailbox… she will love me for it! Nothing like getting brownie points from the MIL ;-)Glad to hear you enjoyed yourselves! I love visiting with family…. too bad my trip to get to them is way across the pond. 🙂
Gorgeous photos! We can't wait to try this!
Hi Jim, Yes, I used green bell pepper in the recipe.
Megan
Looks wonderful!! Do you mean green "Bell Pepper"? NC cooks need to know.
Thanks!!
Candy, do you grind jalapeños to make 3/4 cup as stated in the recipe and then strain the pulp and use whatever that produces? Or do you grind enough jalapeños to make 3/4 cup juice?
We like our jelly hot, so i use all jalapeños (no green pepper) . I put the entire pepper into my food processor and pulse until puréed , then I strain the pulp and use the juice and continue with the recipe. I have family that cant do seeds , so this makes a smooth clear jelly. I can make some very hot jelly, but the sugar balances out the heat. This jelly together with bbq sauce make great cocktail meatballs.
What a beautiful green color! This would be good with geek yogurt instead of cream cheese too. Thanks for the recipe!
I've made pepper jelly afew times. You don't have to peel the peppers. The hot water bath may or may not be necessary, but i prefer to err on the side of caution. I usually use cider vinegar. No matter what pepper you put in to make it hot, if you take the seeds out it won't be too hot. I used scotch bonnets with green peppers from my garden and it's still just mildly spicy. Also made red pepper jelly with jalapenos- tast but mils flavoured. Some recipes call for adding some hot sauce. i have never tried that.
Do you peel the jalapeño peppers? Or leave the skin on?
Isn't it unsafe to seal that way? Shouldn't it be water bath canned?
Yum! Jalapeno Jelly is one of my all time favourite snack items! You must have been reading my mind, because I turned away from this one in the grocery store…too tempting! But NOW I want it sooo bad! Thanks for the great recipe!
Yes, I did use a food processor to grind the peppers, and I also prefer keeping the seeds in for some extra heat. Feel free to remove the seeds, if desired. As far as using a hot water bath, use whatever process you can to ensure that the lids seal. As long as they are sealed, they are storable. Hope this helps!
Megan
I love this recipe and I can eat this on everything or just right out of the jar! I leave my seeds in because I like it HOT. I deal with the heartburn later. A simple and fantastic recipe everyone should make this.
Do you leave the seeds in the Jalapeños? Do you chop them in the food processor? Since you do not process them in a hot water bath, how long can the jars be stores? This does look amazing. I have jalapeños in the fridge right now as I have been looking for a recipe. I will make this once you have answered my questions. Thanks for posting this!