Hot Pepper Jelly
Hot Pepper Jelly balances lively heat with a bright, tangy sweetness from bell peppers, jalapeños, and cider vinegar set with pectin. It’s fantastic spooned over cream cheese with crisp crackers or brushed on grilled meats for a glossy, spicy-sweet finish. Serve at gatherings or as a pantry staple to perk up snacks and appetizers.
- Prep30 mins
- Cook15 mins
- Serves48
- DifficultyEasy
- 1
Gather all the ingredients.
- 2
Sterilize six 8-ounce canning jars and lids as directed by the manufacturer. Heat water in a hot water canner.
- 3
Put the bell peppers and jalapeño peppers in a large saucepan over high heat; stir in the vinegar and fruit pectin.
- 4
Bring to a rolling boil, stirring constantly. Stir in the sugar; return to a rolling boil, stirring constantly. Boil for 1 minute, then remove from the heat and skim off any foam from the surface.
- 5
Quickly ladle the jelly into the sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids and screw on the rings tightly.
- 6
Place the jars in the rack and slowly lower them into the canner. The water should fully cover the jars and be hot but not boiling. Bring the water to a boil; cover the canner and process for 5 minutes.
- 7
Serve and enjoy.
- Calories 101.68 kcal Moderate
- Protein 0.6 g Low Source
- Carbs 24.79 g Moderate
- Total Fat 0.73 g Low Source
- Saturated Fat 0.1 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.1 mg Low Source
- Sodium 14.93 mg Low Source
- Fiber 1.56 g Low Source
- Sugar 22.4 g High
- Added Sugar 0.05 g Low Source
- Calcium 5.23 mg Low Source
- Iron 0.28 mg Low Source
- Potassium 112.66 mg Low Source
- Vitamin A 34.62 mcg_rae Low Source
- Vitamin C 12.42 mg Moderate
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.