My easy pepper jelly recipe made with a mix of peppers for the perfect blend of sweet and heat, great as a glaze, spread, or on cream cheese and crackers.
Pepper Jelly Recipe
We're cooking up a big batch of Spicy Pepper Jelly in the Chili Pepper Madness kitchen today. Are you ready for some?
Hot pepper jelly is a great way to enjoy the fruits of your labors when your garden is exploding with chilies. It allows you to preserve them to enjoy all year long.
Plus, pepper jelly is delicious! You can smear it onto your morning toast, use it as a glaze for anything on the grill, spruce up your veggies, even spoon it over ice cream.
There are so many ways to enjoy it.
What I love about this recipe is you can really make it any time of year. If you run out, you can run to the store anytime to grab your favorite peppers and whip up a new batch.
Let's talk about how to make pepper jelly, shall we?
Pepper Jelly Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Chili Peppers. Use a variety of peppers to your flavor and heat preference. Make it mild with bell peppers. I've made mine today with jalapeno peppers, fresno peppers, and habanero peppers.
- Vinegar. I prefer apple cider vinegar, though you can use white vinegar.
- Lime Juice.
- Salt.
- Pectin. Use liquid fruit pectin for this recipe.
- Sugar.
How to Make Pepper Jelly - the Step-by-Step Recipe Method
Chop the Peppers. Finely chop your selected chili peppers, then add them to a large pan or a pot. You can use a food processor to chop them more easily.
The First Boil. Stir in the sugar, vinegar, lime juice, and salt. Cook at a low boil for 10 minutes, stirring often.
Add Pectin. Stir in pectin and boil for 1 minute, stirring constantly, then cool.
NOTE: Pectin brands and types can vary. This method uses pectin added after the sugar mixture boils. If using a different pectin, follow the package directions for when to add it.
Add to Jars and Refrigerate. Pour into jars and let the hot jelly come to room temperature, then refrigerate.
Wait for it to solidify into a jelly. It should jell up by the next morning, though it could take 24 hours, and sometimes a couple days.
Boom! Done! Your pepper jelly is ready to serve. If you'd like to preserve your pepper jelly in a hot water bath for long term storage outside of the refrigerator, see the recipe card.
Recipe Tips & Notes
- Use a food processor to save time chopping up your peppers. Just don't over process them or they'll turn into mush.
- Squeeze Out the Liquid. After you chop the peppers, press them in paper towels to remove excess moisture. Less water helps the jelly set up properly.
- Keep the Peppers from Floating. After the jelly rests for 5 minutes, give it a good stir before you ladle it into jars. This spreads the pepper pieces evenly instead of letting them rise to the top.
- Pepper Jelly Didn’t Set? If your pepper jelly is still too loose after it has fully cooled, you can try remaking it. Pour the jelly into a saucepan and bring it to a full boil. Stir in 1-3 ounces liquid fruit pectin, depending on how loose the jelly is, and boil hard for 1 minute. Remove from heat, cool slightly, then pour into clean jars, cover, and refrigerate.
- Less Sugar. I have made this recipe successfully with only 4 cups of sugar, and it usually sets right, but can sometimes be more runny/loose. If you want to use much less sugar, use a low or no sugar pectin product, like my Sweet Pepper Jam Recipe.
- Jelly or Jam? This recipe is technically a "jam" when it is unstrained, but most people use the words interchangeably. You can strain it if you'd like.
How Can I Use Pepper Jelly?
Pepper jelly is a wonderfully versatile condiment that can be used in many ways. It is hugely popular served with a block of cream cheese or goat cheese and crackers as an appetizer.
Use it as a glaze for grilled chicken, pork, fish or shrimp. Spread some onto your morning toast for a sweet bite and a kick of heat.
Pepper Jelly for the Holidays
Pepper jelly is popular every holiday season. It’s one of the easiest appetizers you can make, and it makes a great homemade gift.
The Classic Appetizer. Set a block of cream cheese on a plate, spoon a generous layer of pepper jelly over the top, and serve it with crackers. That’s it. Everyone digs in, and it disappears fast. Goat cheese or brie works great too. If you love this combo, try my Jezebel Sauce, a Southern specialty that also goes great with cream cheese.
Make It Red and Green. For a festive look, use red bell peppers and red fresnos with green jalapeños. The holiday colors pop in the jar and look great on your appetizer table.
Pepper Jelly Gifts. A jar of homemade pepper jelly makes a fantastic gift for neighbors, teachers and coworkers. I love to do a heat-level gift set: a mild jar made with bell peppers, a medium jar with jalapeños, and a hot jar with habaneros. Label each one with its heat level so everyone knows what they’re in for. Want to go wild? Add a jar of my Ghost Pepper Jelly for the die hard chiliheads on your list.
Gifting Tip. If you plan to give jars that sit at room temperature, process them in a water bath (see the recipe card). Otherwise, keep the jars refrigerated and tell your friends to keep them in the fridge too.
Make It Ahead. Pepper jelly keeps well, so you can make a big batch in early December and have gifts ready to go. You can also freeze it for 6 months or longer.
Storage
This red pepper jelly recipe will last several months in the refrigerator in its sealed jars. For pantry storage, follow the directions for water bath canning and store in a cool, dark place for 1 year or longer.
If you open the jelly, refrigerate after opening it.
You can also freeze it for 6 months or longer.
That's it, my friends. I hope you enjoy my easy pepper jelly recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Get FLAVOR MADNESS - The Cookbook!
Have you seen my new cookbook FLAVOR MADNESS? Big Flavor Recipes! You absolutely can't miss it. Check it out!
More Sweet Heat Condiments to Try
Got any questions? Ask away! I’m happy to help. If you enjoy this hot pepper jelly recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Pepper Jelly Recipe
Ingredients
- 4-5 cups very finely chopped chili peppers use a mix of your favorites for flavor and heat – see recipe notes
- 1 1/4 cup apple cider vinegar
- 1/4 cup lime juice
- 1 teaspoon salt
- 3 oz liquid fruit pectin
- 5 cups sugar
Instructions
- Add the finely chopped peppers to a large pan along with the sugar, vinegar, lime juice, and salt. Bring to a boil then reduce heat to medium and cook at a low boil for 10 minutes, stirring often.
- Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat and cool for 5 minutes.
- Ladle the hot liquid into clean jars, leaving 1/4 inch headspace, and screw on the lids.
- Cool overnight in the refrigerator. The mixture will solidify into jelly.
FOR PRESERVING/JARRING
- First, clean your jars and lids using a steamer rack in a 16-quart pot. Place the jars on the rack and fill the pot with water, enough to cover the jars. Do not let the jars touch the bottom of the pot, as the heat can cause the glass to crack.
- Bring the water to a boil and boil the jars for 10 minutes. Remove the jars with tongs when you’re ready to use them.
- Prepare the pepper jelly per the instructions above.
- When the pepper jelly is ready, scoop it into the jars, leaving ¼ inch head space.
- Clean the lids with soap and hot water, then place them onto the jars. Secure them with cleaned canning rings. Wipe the rims clean.
- Place the filled jars back into the hot water bath, onto the steamer rack, ensuring the jars are covered with 3 inches of water.
- Return the water to a boil and process them for 10 minutes. For higher altitudes, process them for additional time (up to an extra 10 minutes). Remove the jars with tongs and tighten the screw caps.
- The jar lids should make a popping sound as they seal. If a lid doesn’t seal for some reason, you can reprocess it, or store the jar in the refrigerator.
- Invert the jars to test for leaks. Flip them upright after 10 minutes and allow to cool.
- Store the jars in a cool, dry place. They will last a year or longer this way. Once you open them, however, keep the jars in the refrigerator.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 10/30/26 to clarify instructions and add new information. The recipe itself was not changed.
Michael A. Magner says
Wow this is the best I have ever had! Got my wife to can it and it came out perfect. I used chocolate habaneros, Hungarian peppers, Serrano and Jalapenos from my garden in Galveston Texas! They will lap it up at the farmers market.
Thanks Mike
Mike H. says
Happy to hear it, Michael. Thank you for the review!
Bonnie says
I wish i could figure out why it’s so runny even after 24 hours in the fridge after it was processed and hot water bath canned. I’m feeling disappointed because i used our entire crop of hot peppers from this years harvest to make this recipe and i’m not sure any of it is useable. I’m sure a me problem but i have no idea what i did wrong as i followed every direction to the letter.
Mike Hultquist says
Bonnie, I'm sorry to hear, but this does happen. It's a bummer when it doesn't set, but there a few potential factors, like overall heat, pectin used, etc. It still might firm up in the fridge - some take longer. I did include notes with the recipe -- Pepper Jelly Didn’t Set? If your pepper jelly is still too loose after it has fully cooled, you can try remaking it. Pour the jelly into a saucepan and bring it to a full boil. Stir in 1-3 ounces liquid fruit pectin, depending on how loose the jelly is, and boil hard for 1 minute. Remove from heat, cool slightly, then pour into clean jars, cover, and refrigerate.
Anusha A Chhagan says
How long is it good for if not canning?
Mike H. says
It will last several months in the refrigerator in its sealed jars. Enjoy!
Cheryl Smith says
I just made a batch of this yesterday. Made 4 jars , was a little on the thin side, but since you say it may take a bit longer to thicken. I have them in the fridge and very eager to open a jar to test it, but will wait until tomorrow if it thickens,, may have to add more pectin, which kind do you use? I have liquid certo brand.
Mike Hultquist says
Yes, Certo is a good brand. Enjoy, Cheryl.
Jonna O says
My jelly didn’t thicken up either, but it still is an awesome loose-jelly glaze. Not going to reset, just fabulous as is. I used bell, Serrano, fresno, small sweet and jalapeño. I also took care to remove ribs and almost all seeds to see what the heat was going to be like. Wondering how you prep your peppers, Mike? Is it extra unnecessary effort? It had a nice sweet to heat balance and I may add a habanero or two next time for my spicy friends. Delicious and easy! No ‘pepper spray’ issue at all. Thanks, Mike!!!
Mike Hultquist says
Thanks for commenting, Jonna. Bummer when it doesn't set, but there a few potential factors, like overall heat, pectin used, etc. It still might firm up in the fridge - some take longer. But yes, it DOES work GREAT as a glaze, and I use it that way often. You don't have to core the chilies - I usually don't. I like the heat. Glad you're enjoying it!
paul says
I made a half recipe of this recently and got about 3 cups. I wanted it to be as red as yours in the picture, So I used 2 charred red bell peppers,4 large fresno peppers from my garden, and 2 habaneros. It came out the right color and the heat was just right for me. After processing it is not a "tight" jelly. on a cracker it looks just the one in your picture. I recommend it.
Mike Hultquist says
Perfection! Thanks for sharing this, Paul! I love to hear it!
Nancy says
I made this today with red jalepeno peppers and it turned out awesome. Such a beautiful color! And it tastes incredible this recipe is a keeper! thankyou
Mike Hultquist says
Yes! SO GOOD with red jalapenos. I love it! Thanks so much, Nancy! Very happy you're enjoying it.
Tammy says
This is a great recipe! I had a multitude of peppers in my garden, when processed a little over 5 cups of peppers. It set perfectly and I ended up with 7 jars. I would say that it is a medium hot and it is a very nice pale red color. I would make this again for sure!
Mike Hultquist says
Thanks, Tammy! Glad you're enjoying it. Nice batch!
Patty Morrell says
Can you use liquid pectin instead of powdered??
Mike Hultquist says
You can, though check the packaging for the proper amounts/ratios.
Melissa says
Am I understanding you correctly that you are placing in fridge for 24 hours BEFORE water bath canning?
Mike Hultquist says
No, you do not need to wait 24 hours before the water bath.
Helga Winold says
I love this jelly and cannot stop eating it!
Mike Hultquist says
Agreed! It's SO GOOD! Thanks for sharing this, Helga!! I appreciate your comments.