Hot Pepper Jelly Recipe -
Hot Pepper Jelly Recipe
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How to Make Hot Pepper Jelly
See how to make a spicy red and green bell pepper jelly. See more
  • READY IN hrs

Hot Pepper Jelly

Recipe by  

"Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer."

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Ingredients Edit and Save

Original recipe makes 6 (8 ounce) jars Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    1 hr 45 mins


  1. Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
  2. Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
  3. Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
  4. Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 22, 2006

This is a great recipe, but after making it twice, have found it either has a typo or needs a slight modification. Both times I have made this jelly as the recipe states, it has not set up properly, as others have noted as well. The first time I put it all back into a pan, added 1 more box of powdered pectin, cooked and processed again as stated. After that it set up fine and was absolutely delicious. I just made it again (as written) and am again having the problem with it not setting up. I will add more pectin and re-process as I did before and hope for the same results. For all first time users of this recipe...this is a fantastic flavored jelly...if you want it sauce consistancy follow the recipe as written. If you want jelly consistancy use 2 packets of pectin. And one word of warning...this stuff is addicting!!! I have also played with the type of peppers...substituting hotter peppers for or adding to the jalepenos. My latest batch is actually a 4 pepper jelly...Red, Green, Jalepeno and a touch of hablano...mmmmmm!

Most Helpful Critical Review
Nov 10, 2003

I made 3 batches of this recipe and found that I had 21 jars of jelly that did not set. Very runny and a little disappointing. Tastes good, but a bit vinegary. Is there a way to re-cook it with more pectin to make it more jelly-like? I'd appreciate some feedback to save these batches!

Nov 20, 2006

This recipe is AWESOME! I read all of the reviews and used 3 of the suggestions: 1. I drained the peppers after chopping 2. I boiled 2 minutes instead of 1 and 3. I used the inversion method and it worked great but I had to run the jars under hot water to loosen them so they would settle into the bottom of the jar. I also used 2 cups of red bell peppers, 1 cup of green bell peppers and 1 cup of jalepenos. The jelly turned out GREAT (but could still be hotter for my taste) and it is the first jelly I have ever made. I used Sure-Jell fruit pectin if it helps.

Sep 12, 2005


Oct 31, 2004

This was the best pepper jelly--I made it in 1 evening with great success. I took half of the peppers & half of the vinegar and put the mix into my blender, repeat with the remaining half. After the jars were filled I used the inversion method instead of the hot bath (just turn the jars upside down after filling with hot mixture for 3 hours)

Aug 12, 2007

Divine! I used only green bell, yellow hungarian and jalapeno peppers (no red bells), since that is what we grew in our garden. Following other's suggestions, I drained the excess water from the peppers with cheesecloth before processing. I only used one packet of pectin and boiled for two minutes. These modifications created the perfect jelled consistency. I'm making my second batch right now! Thanks for the super recipe and great tips!

Aug 21, 2009

I have probably made over 20 batches of this recipe and these are my recommendations. Use Sure-Jell pectin if you can, it keeps the peppers suspended throughout the jelly and sets very well. Also, cut the peppers by hand, not in a food process or chopper. Those methods create more liquid and the jelly may not set. Do not turn the jars as that may disrupt the jelling process. If you want it hotter, cut back on the red peppers (1/2 cup) and add more hot peppers-habenero, chili, serano, etc. Just make sure you have a total of 4 cups of chopped peppers.

Dec 05, 2003

The taste is wonderful but my jelly wouldn't jell, I followed the instructions carefully but alas it's more like syrup than jelly. If anyone knows how to "fix" this I would appreciate it as I have 6 more pints of it and I hesitate to throw it out. I will check here weekly. Thanks


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  • Calories
  • 88 kcal
  • 4%
  • Carbohydrates
  • 22.5 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • 3 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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