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+ servings
clear jar with hot pepper jelly inside of it, stainless steel lid

Homemade Hot Pepper Jelly

Using the water bath canning method, make your own hot pepper jelly that's just the right amount of sweet and spicy! A classic way to serve hot pepper jelly is on top of cream cheese.
4.62 from 36 votes
Prep Time :25 minutes
Cook Time :10 minutes
Additional Time :10 minutes
Total Time :45 minutes
Yield: 5 to 6 half pint jars
Author: Amanda Paa



  • 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 organic sugar
  • 1 cup honey
  • 1/2 teaspoon fine sea salt


  • 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. 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 lid and let jars stand 5 minutes. Remove jars and cool. Check seal after 24 hours. Lid should not flex up and down when center is pressed. 


When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
This recipe was originally created by Ball®.