Hot Pepper Jelly Recipe
Confetti pepper jelly! This hot pepper jelly recipe is a must-make for summer. Enjoy it now, or can it for later.
This summer marks ten years in St. Louis, so what better way to celebrate than with this iconic Midwest recipe– hot pepper jelly! Pepper jelly reminds me of my in-laws and my grandmother and if you love it as much as I do, you’ll want to can this hot pepper jelly for enjoyment all year long.
I love hot pepper jelly. It’s fantastic on sandwiches, mixed into hummus for a sweet and spicy appetizer dip or, as is traditional here in St. Louis– poured over cream cheese and served with crackers! It’s also great as a glaze or for using as a base for a marinade.
If you are new to canning, this is a great recipe to start with, as it’s very easy to make, and you don’t need any special canning equipment. Full details for that are below.
Ingredient Notes
- Peppers: I like the pretty rainbow colors of orange, yellow and red peppers together. You can use one or all three. I don’t recommend adding green as it changes the color.
- Jalapeno Peppers: This is what gives the peppers the spice! You can reduce the amount of jalapeno peppers, but you can’t add any more unless you reduce the amount of other peppers. For a very spicy pepper jelly, you can sub in habanero peppers or serrano peppers.
- Liquid Pectin: Liquid pectin is different than powder pectin as you add it to the end of the jam-making process, instead of the beginning. You’ll use one full pouch of liquid pectin for this recipe, I used the Certo brand.
- Sugar: I know, it’s a lot of sugar. It’s jam. You need the sugar to create the right viscosity of the jam to make sure it sets up well. I tested this with less sugar, and it did not set up correctly. You can use low-sugar pectin as I do in my low-sugar strawberry jam and blackberry jam recipes, but I haven’t tested that method with this hot pepper jelly recipe.
How to Make this Hot Pepper Jelly (Step-by-Step Photos)
Prep the Peppers
Prep the peppers and the jalapeno peppers.
Add to the pot
Add the peppers to the pot along with the vinegar, sugar and salt.
Bring to a boil
Bring to a boil and boil for a full ten minutes. The mixture should reduce and thicken slightly.
Add in the liquid pectin
Slowly add in the liquid pectin and let boil for a full minute. This jam should have thickened some. Let cool for 5 minutes.
Can
Slowly pour the jelly (using a funnel for ease) into the prepared jars and wipe the rim clean. Add the prepared lids and process in a water bath canner for 5 minutes.
Tips for Canning Success
If you have never canned before, rest assured that it’s much easier than you think! You really don’t need special equipment, though canning tongs and a funnel will make it easier.
From there, you’ll need a large pot with a rack. If you plan on canning often, then I recommend grabbing a specific canner, but you can also just put a steamer rack in the bottom of your stock pan. This helps the boiling water to circulate around the jar for a safe canning experience fully.
Your jars need to be cleaned as well, even if you just purchased them from the store. If you are using old mason jars, then you’ll need to purchase new rings and seals. Using old seals is unsafe as it may not provide a tight seal when canning.
Since you are water bath canning, the jars don’t need to be sterilized, but they need to be clean. I do this in my dishwasher using the “sanitizing” setting. Just place the jars and any canning equipment, like your jar lifter and funnel, in the dishwater without soap and hit this setting. I usually do this an hour or so before I start, so the jars are hot and ready to go when I am.
After you pour the pepper jelly into the prepared jars, wipe the seal, then cover with the lid and seal. Bring a large stock pot to a boil, then submerge your jars fully into the boiling water and set the timer for 5 minutes.
Remove (tongs are very helpful here!) and place on a dish towel or a cooling rack. Let sit for 12-24 hours, then check the seal. You will likely hear the jars pop as they cool, this is normal and a good thing. It’s a sign the seal is setting!
For any jars that didn’t seal, you can reprocess them or pop them into the fridge and enjoy them within a few weeks. For any jam that didn’t set up, empty the contents back into a pan, add in more pectin and process again.
Frequently Asked Questions
How do you eat hot red pepper jelly?
Hot pepper jelly pairs great with creamy foods, like cream cheese or cheese. For an easy appetizer, open a block of cream cheese and pour the jelly over. It’s also great on a bagel with cream cheese, mixed into hummus, as a glaze or anywhere you want a little sweet and spicy flavor. I love it on a fried egg sandwich!
Does hot pepper jelly need to be refrigerated?
If you can this jelly, then you don’t need to store it in the fridge. If you don’t want to can it, then you can put it in jars and keep it in the fridge.
How long does jalapeno jelly last after opening?
After opening a jar, it should last in the fridge for about six months.
If you make this hot pepper jelly recipe, make sure to come back to leave a rating and a comment. Seeing you make my recipes makes my day, and your feedback helps other readers.
Hot Pepper Jelly Recipe
Equipment
Ingredients
- 3 cups finely diced bell peppers, I like an assortment of yellow and orange for color
- 1 cup finely diced jalapeno peppers, about 5
- 5 cups sugar
- 1 1/2 cups 5% acidity white vinegar
- 1 teaspoon salt
- 3 ounces liquid pectin
- ~6 sterilized half-pint jars
Instructions
- Finely chop the peppers, then add them to a large pot along with the sugar, vinegar, and salt.
- Bring to a boil and boil for 10 minutes. The mixture should reduce and thicken slightly.
- Slowly add in the liquid pectin and boil hard for 1 minute. Let cool for 5 minutes, then pour using a clean, sterilized funnel into prepared sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims of jars with a dampened clean paper towel. Apply and adjust prepared lids.
- Process in a water bath canner for 5 minutes.* Remove (these tongs are helpful!) and let cool and sit undisturbed for 24 hours. Check for vacuum seals (you can reprocess any that didn't set. If your jelly didn't set, you can reprocess and add 1-3 ounces of more pectin to help.)