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. You can use either powdered pectin or 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.
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.
- Pepper Jelly Didn’t Set? If your pepper jelly didn’t thicken up, pour the loose jelly into a pan. Bring to a low boil and add ½-1 package pectin and boil for 1 minute. Cool slightly, then pour back into the jars, screw on lids, 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.
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!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Recommended Products
Amazon Affiliate links, my friends!
Try Some of My Other Popular Recipes
- Jalapeno Jelly
- Ghost Pepper Jelly
- Habanero Jelly
- See all of my Pepper Jelly Recipes
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
- 1.75 oz package powdered pectin or use 3 ounces 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
Therese says
Thanks, Mike. I just bought a whole bunch of assorted chilies at the store and ultimately wound up with 1.5 lbs more than I needed! Not a problem as I just removed stems and seeds and put them in the freezer per your instructions. I should have weighed everything I bought in the beginning to answer my own question for future reference (silly me), but I think it was 1.5 lbs at most that I used to get 5 cups. I used jalapenos, Fresnos, habaneros, poblanos, a couple of Anaheims, and half a red bell in case the heat needed toning down (it didn't). Wound up with a spice level I liked, but the jelly didn't set up. I'm wondering if my pectin was too old. I'm trying again tomorrow with more pectin and will reprocessing them in the hot water bath.
Mike Hultquist says
Hi, Therese. You can reprocess the batch with more pectin. It happens. I've had to do this a few times. Just add it back to the pot with heat and more pectin, simmer per the recipe, then jar again. It usually works.
Therese says
It worked! And the jelly is delicious.
Mike Hultquist says
Yay!!
Therese says
Hi Mike. I'd like to use the hot-water preservation method you describe. Can I use RealLime lime juice from concentrate? I remember reading that the from-concentrate juices are safer for canning because the pH levels are more consistent.
Also, it would be helpful if you listed how many pounds of chilies to buy to yield 5-6 cups. Thank you!
Mike Hultquist says
Therese, yes, you should be able to use that. I shoot for a pH of 3.5 or lower for home preserving. I'll have to check on the pounds of the peppers in a future batch. Enjoy!
Therese says
Spoon it over ice cream? You mad genius! Looking forward to trying this one.
Mike H. says
Haha, thank you, Therese - enjoy!
Ellie says
jalapeno peppers, fresno peppers, and habanero peppers. You said that's what you used in the recipe but you didn't give the ratios of each. I'd like to use your ratios please since I bought the peppers already lol thank you!
Mike Hultquist says
Hi, Ellie. Use 4-5 cups of chopped mixed peppers. Be sure to check the Recipe Card at the bottom of the post, which has all of the measurements. You might have missed it. Let me know. Enjoy!
Ellen says
I still do not see your ratios of jalapenos nor habaneros nor fresnos. We just see a mixture. We want your actual ratios please sir. Thank you.
Mike Hultquist says
Ellen, I use half and half. However, habaneros are quite hot, so you may want to use less of them and more jalapeno, to your personal preference. Let me know if you have any more questions. Enjoy!
Donna Novak says
Best pepper jelly ever!
Mike H. says
Thank you very much, Donna!
Denise says
Hi, I was wondering if less apple cider vinegar can be used when canning or does it have to be 1 1/4c.
Mike H. says
Denise, when making pepper jelly, it is important to maintain the correct ratio of apple cider vinegar to ensure the acidity level is safe for canning and prevents bacterial growth.
Star says
Hi Mike,
The first time I made this recipe I used liquid pectin and it turned out great. I have a powder pectin this time and everything I've read on the internet suggests adding the powder immediately rather than at the end (after the 10 minute boil). Any tips about this process? Thanks!
Mike Hultquist says
Star, it's really best to read the instructions and recommendation on the product label. My recipe turns out great as-is with the powdered pectin, but it's something you can test with your brand. Let me know how it goes.
John Loyd says
Hi Mike,
This my the first time making pepper jelly. All went well except the pepper bits and seeds migrated to the top of each jar. Is there way to have the pepper bits evenly distributed throughout the jelly?
John
Mike Hultquist says
This is normal, John. You can mix them back in when you open it, or next time turn the jars a couple times while hardening as they solidify. Enjoy.
Jack Kirchhoff says
Can I use a blend of fresh and dried peppers to make this jelly?
Mike Hultquist says
You sure can, Jack. I use a mix all the time for different heat and flavor combinations. Enjoy!
Robert says
why did the jam sugar become gritty after chiling?
Mike Hultquist says
Hi, Robert. That's strange! It sounds like the sugars have crystalized! Sorry to hear!
Leslie says
Hi. can I make this jelly using cherry peppers alone? Or with a combination of cherry peppers and jalapenos?
Mike Hultquist says
Sure can, Leslie. Enjoy!!
D says
Looks great!! Can I double the recipe if I'm canning? There's a bumper crop of hot peppers I want to use for this.
Mike Hultquist says
Thanks, D! Yep, you can double this pretty easily. Cheers!
Jain says
Best hot pepper jam ever!! I added cloves and ginger, goes very well with pork! Great recipe for all your end of the season peppers!
Mike Hultquist says
Awesome!!! Thanks, Jain!