Hot And Sweet Pepper Jelly Recipe


This is a tasty, hot and sweet pepper jelly recipe that you really must try! These flavors just blend together perfectly. They all complement each other so well it’s hard to tell where one flavor ends and another begins. Just think of the intensity of this pepper jelly in your mouth when you take a bite out of a sandwich made with fresh baked bread, or warmed on a cold day, on some homemade vanilla ice cream.

Deliciously Easy Homemade Hot Pepper Jelly Recipe

Beautiful in color & sweet with heat; this homemade hot pepper jelly recipe is perfect for entertaining when served on the top of cream or goat cheese. This recipe makes six 8oz jars.

Course: Jelly, Sauce

Cuisine: American, Southern

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 96 tbs or 6 (8oz jars)

Calories: 44kcal


  • ▢1 ½ cup finely chopped and seeded Red Bell Pepper
  • ▢1 cup finely chopped and seeded Yellow Bell Pepper
  • ▢1 ¼ cup finely chopped and seeded Green Bell pepper
  • ▢¼ cup finely chopped and seeded Jalapeño
  • ▢1 cup Apple Cider Vinegar
  • ▢1.75 oz package powdered pectin
  • ▢5 cups sugar
  • ▢6 8oz canning jars


  • Sterilize six 8oz canning jars and lids in boiling water.
  • Place 1 ½ cup finely chopped and seeded Red Bell Pepper, 1 cup finely chopped and seeded Yellow Bell Pepper, 1 ¼ cup finely chopped and seeded Green Bell pepper, and ¼ cup finely chopped and seeded Jalapeño in a large saucepan over high heat.
  • Mix in 1 cup apple cider vinegar and 1.75 oz powder fruit pectin.
  • Stir constantly. Bring to a rolling boil. Remove from heat.
  • Add 5 cups of sugar and place back on high heat. Return to a rolling boil for one minute.
  • Remove from heat. Skim off any foam from top.
  • Ladle jelly evenly into sterile jars, filling to ¼ inch from top of jar. Cover with flat lids and screw on screw bands tight.
  • Place jars into canner with hot water that is not boiling. Water should completely cover jar. Cook on high heat to reach a boil. Process for 5 minutes,
  • Remove from heat.
  • When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)


Scoop one ladle of pepper jelly in each jar to evenly distribute peppers before completely filling each jar. The peppers rise to the top. If you do not evenly distribute them, you will have no peppers left for the last jars.

Nutrition- Nutrition info is based on estimation only.

Calories: 44kcal | Carbohydrates: 11g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 13mg | Fiber: 0g | Sugar: 10g | Vitamin A: 85IU | Vitamin C: 7.7mg | Calcium: 1mg | Iron: 0.1mg


Cooking Tip: Scoop one ladle of pepper jelly in each jar to evenly distribute peppers before completely filling each jar. The peppers rise to the top. If you do not evenly distribute them, you will have no peppers left for the last jars.

Cooking Tip: If you do not want your Pepper Jelly hot, substitute jalapeños with red bell peppers. If you want a spicier jelly, use a hotter pepper. I used red jalapeños for this batch.


Try the “Plate Test.” Put a plate in a freezer for 15 minutes or more. When you think your jelly is ready, remove it from the heat. Drop a spoonful of the jelly on the plate.

pepper jelly

How to Save a Runny Jelly

You can make a jelly the same exact way and have one batch that is perfect, while another batch is a runny mess.

Different factors can mess up a jelly from the size of a pan, altitude, more liquid in the peppers….

This Pepper jelly will not have the same firmness or texture as a store bought “Welches” jelly. It will be more soft and a little runny. However it should set and firm.


Stored pepper jelly in a cool, dark space such as a pantry will have an 18 month to 2 year shelf life.

Pepper Jelly

cook time: 30 MINUTES 

total time: 45 MINUTES

Pepper jelly is a delicious enigma: the perfect balance of sweetness and spice. Adjust the mix of sweet and hot peppers to your liking.


  • 3-4 sweet bell peppers, seeded and finely chopped (1 cup chopped)
  • 4-6 spicy peppers, seeded and finely chopped (1/2 cup chopped)
  • 1 1/2 cups cider vinegar (5% acidity)
  • 2 1/2 cups (500g) granulated sugar, divided
  • 2 teaspoons Pomona’s Universal Pectin
  • 2 teaspoons calcium water*


  1. Fill a large stock pot or canning pot 2/3 full with water; place a rack of some sort in the bottom and place over medium-high heat. Wash/sterilize your jars and submerge in water bath as it heats. The pot should be just about boiling by the time the jam is ready to go. Keep jars in hot (not boiling) water until ready to use.
  2. To prepare peppers, remove stems and seeds and chop finely. You can vary the proportion of sweet and spicy peppers, or even use entirely sweet peppers, as long as you have a total of 1 1/2 cups of finely chopped pepper.
  3. In a bowl, whisk together 1/2 cup sugar and pectin until evenly incorporated.
  4. Combine peppers and cider vinegar in a heavy saucepan set over medium heat. Cover and simmer, stirring occasionally, for 10 minutes to soften the peppers.
  5. Add calcium water and increase heat to medium-high; bring to a full rolling boil, then whisk in sugar/pectin mixture, stirring vigorously until completely dissolved and mixture returns to a boil.
  6. Stir in remaining 2 cups of sugar and return to a full boil.
  7. Ladle jam into hot jars, leaving 1/4-inch of head space. Wipe jar rims and screw on lids. Process in boiling water for 10 minutes, then transfer to a wire rack to cool completely. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.

homemade hot pepper jelly

  •  Total Time: 20 minutes
  •  Yield: 3 pint jars (about 6 cups) 1x

Get your fix of sugar, spice, and everything nice with this sweet bell pepper-laced jelly spiked with tongue-tingling jalapenos.



  • 3 red bell peppers, seeded and roughly chopped (about 3 cups)
  • 2 small jalapenos with seeds, roughly chopped (about 1/4 cup)
  • 4 cups granulated sugar
  • 1 cup apple cider vinegar
  • 1/2 teaspoon sea salt
  • 1.75-ounce package pectin (3 1/2 tablespoons)


  1. In a food processor, pulse the bell peppers and jalapenos until finely chopped. 
  2. In a large saucepot over high heat, add the pepper mixture, sugar, vinegar, and salt, and stir to combine. Bring the mixture to a vigorous boil over high heat and continue to boil for 5 minutes, stirring frequently.
  3. Slowly add in the pectin, whisking constantly. Cook at a vigorous boil for another 2 minutes, continuing to stir.
  4. Remove the pot from the heat and allow the jelly to cool for 5 minutes. Skim any foam off the top of the jelly using a wide, shallow ladle or spoon.
  5. Fill a separate large pot with water and place it over medium heat to sterilize the jars. Carefully submerge the empty jars (without the lids and rings) right side up in the pot, making sure the water is about 1 inch above the tops of the jars. Bring the water to a boil, and continue to boil the jars for 10 minutes. Remove the pot from the heat, but don’t drain it – you can use the same water to process the filled jars.
  6. Ladle the jelly into the sterile canning jars, leaving about 1/2 inch of room at the top. Tightly screw on the lids, and process the jars in the boiling water bath for 10 minutes. 
  7. Remove the jars from the pot (making sure that the lids have popped) and set them aside to cool completely before storing or refrigerating.

this recipe keeps the peppers colorful and crunchy

But what I love most about this recipe is that there’s no long cooking of the peppers. I just bring the pot to a boil, stir in the pectin, and let it cook for 1 minute. That’s it. All the recipes I researched cooked the peppers for a full 10 minutes before adding the pectin. I took a chance and sidestepped all that. It was perfect. And this way the peppers stay fresh and bright.

cloesup photo of colorful hot pepper jelly

working with jalapeños

It’s not an exact science. Some jalapeños are hot, some are not so much. There’s no real way to tell until you taste. But since the whole point of hot pepper jelly is the heat, I suggest erring on the more is better side. For some serious heat you can substitute habanero  or Serrano peppers.

  • The heat in jalapeños peppers is concentrated in the seeds and inner ‘ribs’. Keep them for a hotter result, and for a milder jelly, remove them and just use the green flesh.
  • Jalapeños get hotter as they get older, so the smoother and glossier the pepper is, the milder it will tend to be. If the pepper is striated (has fine white lines on it) and slightly wrinkled, expect more heat.
  • To test the heat of your peppers, slice one open and touch the tip of your tongue to the exposed area.
  • After working with hot peppers, be sure to wash your hands well; the spicy oils can burn if you touch your hands to sensitive areas like your eyes or nose.
A jar of Hot Pepper Jelly with spoon

tips for making super easy hot pepper jam:

  • IMPORTANT — Make sure you buy the right pectin for this, I used this one which is specifically for lower sugar jams and jellies. It really does make a difference is how reliably this recipe ‘jells’.
  • Use any color sweet peppers you like, all red, all green, or all yellow make a pretty jam, too.
  • If you really like it hot, use Serrano or Habanero peppers in place of the jalapeños.
  • This recipe is formulated as a small batch recipe, I haven’t measured the ph to insure that it’s safe to can.
  • For longer storage you can freeze your jam. For freezing, be sure you leave some empty space at the top when filling your jars to allow to expansion in the freezer.
Super Easy Hot Pepper Jelly

Super Easy Hot Pepper Jelly

This easy small batch refrigerator recipe makes use of both sweet and hot peppers for a colorful, confetti-like look and and an intense spicy kick.  It’s going to be your new favorite appetizer!

CourseAppetizer, Jam, Jelly


Prep Time15 minutes

Cook Time10 minutes

Total Time25 minutes

Yield64 servings


  • 8 jalapeño peppers
  • 12 oz assorted colorful bell peppers weighed after trimming
  • 2 cups white vinegar (or cider vinegar)
  • 3 cups sugar
  • 1.75 ounce box no sugar needed pectin


  • Wash the jalapenos and trim the stem end off. Remove the seeds if you want a milder jelly. I recommend using the whole peppers, seeds and all. Give them a rough chop and then pulse them in the food processor until they are finely minced. Be careful, the fumes will be strong, and make sure to wash your hands well after working with hot peppers. Put the peppers into a heavy bottomed pot.
  • Wash and trim the bell peppers, and remove the inner ribs and seeds. Give them a rough chop and pulse them in a food processor until finely minced. You may want to do this in batches, because I find you get a more even chop if you don’t crowd the bowl. Add the bell peppers to the pot with the jalapenos.
  • Add the vinegar and sugar to the pot and stir to combine. Bring the pot up to a boil, and then add the pectin. Boil, stirring, for one minute.
  • Ladle the hot liquid into clean jars and set aside to cool before capping and refrigerating.
  • If your pepper bits float to the top, you can give the jelly an occasional stir as it cools to distribute them more evenly.
  • When the jelly is cool, cap and refrigerate the jars. They will thicken as they cool, and even more as they chill.
  • Serve with plenty of creamy goat or cream cheese, and crackers or grilled slices of baguette.

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