Hot Pepper Jelly Recipe (for canning)

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Love preserving? You can find more of my canning recipes here.

You’re scrambling, engrossed in a last minute grocery run for an easy appetizer that everyone will love. You grab the fancy jar of hot pepper jelly, and a block of Philadelphia cream cheese. Or maybe the strawberry jelly and a round of brie cheese. A pretty ceramic platter is in the back seat.

All you need to do is arrive at the party and spoon the jelly over the cream cheese. And in an instant, “the oooohhh, this is so good!” start echoing. Some classics never disappoint. Am I right?

And guess what? You can make one batch of this crowd pleasing Hot Pepper Jelly, and have jars stocked in your pantry year-round, right next to the Best Apple Butter and Roasted Salsa.

Why I love Hot Pepper Jelly:

Hot pepper jelly is a delicious condiment that combines the warm, spicy flavors of hot peppers, contrasting sweetness, and subtle brightness of apple cider vinegar. It has a beautiful translucent orange to yellow color.

Not only is it absolutely beautiful with its confetti of colors shimmering in the light, but it’s the perfect mix of sweet and spicy. Exactly why it’s such a good match when paired with cool and creamy accompaniments, like cream cheese.

Watch a tutorial video of how to can hot pepper jelly!

What is real fruit pectin?

Pectin is a naturally occurring liquid that comes from fruit, such as apples or citrus fruits. It is in the cells of the fruit, which is boiled are water and an acid, such as lemon juice, and then extracted. Added to a jam or jelly recipe, it becomes the natural thickening agent when mixed with sugar.

Every brand of pectin is a bit different, so, use only what is recommended per your recipe. I’ve used Ball® RealFruit™; Low or No-Sugar Needed Pectin in this Hot Pepper Jelly. 

Helpful tips for making hot pepper jelly:

• Always use undamaged vegetables/fruits. Too much damage will spoil the result and the jelly is likely to deteriorate quickly.
• ‘Hard boil’ means it’s boiling so hard you can’t stir it down. Keep stirring. If the boil goes away, it’s not boiling hard enough. When it boils even with you stirring, it’s a hard boil.
• Add the sugar only after the Ball® pectin has been activated by the 1 minute hard boil.
• Skim any foam that rises to the surface, only when setting point is reached.

Keep your finished jars of jelly in a cool, dark spot.

Unopened, they will last for up to 16 months if stored properly.
Opened, they will last in the refrigerator for 2 months.

More Ways to Use Hot Pepper Jelly:

• with goat cheese, spread onto Sourdough English Muffins
• as a glaze for chicken thighs
• on roasted sweet potatoes

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Homemade Hot Pepper Jelly (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.

4.79 from 65 votes

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Prep Time :25 minutes minutes

Cook Time :10 minutes minutes

Additional Time :10 minutes minutes

Total Time :45 minutes minutes

Yield: 5 to 6 half pint jars

Author: Amanda Paa

Cook ModePrevent your screen from going dark

Equipment

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

Ingredients

• 4 cups finely chopped green, red, or yellow bell peppers. 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®.