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hot pepper jelly

Hot Pepper Jelly

This sweet and spicy jelly is great to serve with cream cheese and crackers.

Course Appetizer
Cuisine American
Keyword canning, hot pepper, jelly
Prep Time 30 minutes
Total Time 1 day 30 minutes
Servings 5 half pints
Calories 606 kcal
Author Cindy Hopper


  • 1 1/2 lb red bell peppers about 4 large, cut into 1-inch pieces (about 6 cups)
  • 2 teaspoons dried hot red-pepper flakes
  • 3 tablespoons Sure-Jell less or no sugar needed pectin from a 1 3/4-oz box
  • 3 1/4 cups sugar divided
  • 1 cup white wine vinegar or apple cider vinegar
  • 1 tablespoon unsalted butter
  • 3/4 teaspoon salt


  1. Sterilize jars and lids. I put them in the dishwasher and pull them out when still hot to use. You can also put Put empty jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot. Keep jars and lids submerged in hot water (not boiling), covered, until ready to use.

  2. Pulse bell peppers with red-pepper flakes in a food processor until finely chopped. Mixture will measure about 2 1/2 cups after being chopped.

  3. Mix together pectin and 1/4 cup sugar in a small bowl.

  4. Stir together pepper mixture, vinegar, butter, salt, and remaining 3 cups sugar in a 5- to 6-quart heavy pot. Bring to a boil over high heat, then continue to boil vigorously, stirring occasionally, 5 minutes. Gradually add pectin mixture, whisking constantly. Return jelly to a boil, stirring constantly, and boil, stirring constantly, 1 to 2 minutes, mixture will thicken slightly. Remove from heat.

  5. Carefully remove jars and lids with canning tongs, drain jars upside down on a clean kitchen towel and quickly dry lids. Invert jars and immediately ladle hot jelly into jars, leaving 1/4 inch of space at the top. I keep a small jelly jar on hand in case I don't have enough to fill the 5th half-pint jar. If needed, run a skewer or plastic spatula between jelly and sides of jars to eliminate any air bubbles. Wipe off rims of filled jars with a damp towel, then screw on lids.

  6. Put sealed jars on rack in canner or pot and add enough hot water to cover lids by at least 1 inch. Do not process the partially full jar if you had one. Cover it with a lid and keep in the refrigerator. Bring water to a full boil then boil jelly, covered, 15 minutes.

    Use canning tongs to carefully transfer jars with canning tongs onto a towel to cool and seal. When you hear a ping, that means that the jar has sealed. Jelly will thicken as it cools.

  7. After jars have cooled, 12 to 24 hours, check center of each lid to see that it's concave. Put any jars that haven't sealed properly in the refrigerator and use them first along with jar that was only partially full.

Recipe Notes

  • Jelly keeps in sealed jars in a cool dark place 5 to 6 months.
  • Do not double the recipe. If you want to make more jelly, make another batch.
Nutrition Facts
Hot Pepper Jelly
Amount Per Serving (1 g)
Calories 606 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 391mg17%
Potassium 321mg9%
Carbohydrates 147g49%
Fiber 4g17%
Sugar 136g151%
Protein 2g4%
Vitamin A 4568IU91%
Vitamin C 174mg211%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.