Hot Pepper Jelly Recipe (for canning)

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Someone always brings cream cheese and hot pepper jelly, and somehow it never gets old.

This is my go-to party move, and I’m not even a little bit sorry about it. A block of cream cheese, a jar of this Hot Pepper Jelly from the pantry (or strawberry jelly and a round of brie if I’m feeling extra), and a pretty platter riding in the back seat. I spoon it over at the party, and the “oooohhh, this is so good!” starts before I’ve even set it down. Some classics never disappoint.

This sweet-tangy-peppery jelly is a water bath canning project, and it’s so worth it. Make one batch and you’ll have jars lined up in your pantry all year, glowing like little stained-glass windows. Promise, you’ll feel a little smug every time you grab one.

That confetti of color shimmering in the jar is half the reason I love it.

The other half? It’s sweet and spicy in the best way. Warm heat from the jalapeños, a little honey sweetness, granulated sugar to help it set, and a bright pop of apple cider vinegar, all in a translucent orange-gold jelly. That’s what makes it soooooo good on something cool and creamy like cream cheese.

Cream cheese is the obvious, but don’t stop there.

I am currently obsessed with using it as a spread on sourdough grilled cheese sandwiches! Gosh, it’s good. I also use it as a quick glaze for sautéed chicken thighs and have swapped it for the hot honey on these smashed sweet potatoes.

Bell peppers and jalapeños are my go-to combo, but you’ve got room to play.

I like a combination of green, red, and yellow bell peppers for all that color, with jalapeños bringing the heat. Want it spicier? You can go all jalapeños, if you like that much spiciness! Readers have made it with hot cherry peppers and with sharp Hungarian peppers, and both loved how it turned out.

Don’t be shy with the boil, it’s key to the jelly setting.

I’m talking big, rolling bubbles that keep going even while you stir. Keep stirring the whole time. If the boil goes away when you stir, it’s not boiling hard enough. Then add the sugar only after the pectin has been activated by that 1 minute hard boil, and skim any foam only once the setting point is reached.

I’ll be bossy about one thing: the pectin.

Added to a jam or jelly recipe, pectin becomes the natural thickening agent when mixed with sugar. But you need to know that every brand of pectin is a bit different, so use only what’s recommended for your recipe. I use Ball® RealFruit™ Low or No-Sugar Needed Pectin in this Hot Pepper Jelly, so don’t swap it with anything else or you risk the jelly not setting.

Here’s what everyone asks me before (and after) their first batch.

Yes, remove the seeds from the peppers. No, you don’t need to add any water. The peppers release their own as they cook! Crushed chili flakes and garlic powder are fine to add, just not fresh garlic, since it changes the pH. If your peppers float to the top, gently shake or flip the jars as the jelly cools and thickens to spread them back out. Using smaller jars? Same processing time.

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Hot Pepper Jelly with Honey (for canning!)

Using the water bath canning method, make your own hot pepper jelly that's just the right amount of sweet and spicy. Powdered pectin helps it set easily. With a combination of colorful, fresh bell peppers and jalapenos, you get wonderful depth of flavor and heat. A classic way to serve hot pepper jelly is on top of cream cheese.

4.80 from 68 votes

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Prep Time :30 minutes minutes

Cook Time :10 minutes minutes

Additional Time :10 minutes minutes

Total Time :50 minutes minutes

Yield: 5 to 6 half pint jars

Author: Amanda Paa

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Equipment

• Half Pint Jars
• Water Bath Canning Pot
• Jar Lifter

Ingredients

• 4 cups finely chopped green, red, or yellow bell peppers (seeds removed). I like to use a combination.
• 1 cup finely chopped jalapeño pepper
• 1 1/4 cups apple cider vinegar
• 3 Tbsp Ball® RealFruit™ Low or No-Sugar Needed Pectin*
• 2 cups granulated sugar
• 1 cup honey
• 1/2 teaspoon fine sea salt

Instructions 

• Prepare boiling water canner. Heat half pint jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. 
• Combine bell peppers, jalapeño peppers and vinegar in a large saucepan. Gradually stir in pectin. (YOU MUST USE THE Ball® RealFruit™ Low or No-Sugar Needed Pectin* or this will not set properly.)

  Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly, for at least 1 minutes. 
• Add sugar and honey. Return mixture to a full rolling boil. Boil HARD for 3 minutes, stirring constantly. Remove from heat. Stir in salt. Skim foam off top if necessary. 
• Ladle hot jelly into hot jars, leaving ¼ headspace. Wipe rim and center lid on jar. Screw band on until fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.        
• Process jars for 10 minutes, adjusting for altitude. Turn off heat; remove canner lid and let jars stand in water for 5 minutes. Remove jars and cool. Check seal after 24 hours. Lid should not flex up and down when center is pressed. 

Notes

*You must use the pectin brand and type called for, Ball® RealFruit™ Low or No-Sugar Needed Pectin, or this will not set properly.

*When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

This recipe was originally created by Ball®.