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Hot pepper jelly is a sweet and spicy treat that’s easy to make at home. You can use a mix of bell peppers and jalapeños to create a colorful, flavorful spread that’s perfect for entertaining. This versatile condiment pairs well with cream cheese on crackers, adds zip to sandwiches, and makes a great glaze for meats.
You’ll love how simple it is to whip up a batch of hot pepper jelly in your own kitchen. With just a few ingredients and some basic canning skills, you can create a tasty homemade gift or a unique addition to your next cheese board. Get ready to spice up your snacks and impress your guests with this zesty recipe!
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need to make hot pepper jelly:
- 2 cups finely chopped bell peppers (red or green)
- 1/4 cup finely chopped hot peppers (jalapeño, habanero, or serrano)
- 1 1/2 cups apple cider vinegar
- 6 cups granulated sugar
- 1 pouch (3 oz) liquid pectin
You can mix and match pepper types to suit your taste. For a milder jelly, use more bell peppers and fewer hot peppers.
Don’t have liquid pectin? You can use powdered pectin instead. Just add it to the peppers before the sugar.
If you’re out of apple cider vinegar, white vinegar works too. It might change the flavor slightly, but your jelly will still set properly.
Want to add some extra flavor? Try mixing in a tablespoon of lemon juice or a pinch of salt.
Remember to wear gloves when handling hot peppers to protect your skin. And be careful not to touch your face or eyes while working with them.
Instructions
Start by chopping your peppers finely. Mix them with vinegar in a large pot. Stir in some pectin gradually.
Bring the mixture to a full rolling boil. This step activates the pectin. Add sugar and honey, then keep boiling for about a minute.
Skim off any foam that forms on top. Quickly pour the hot jelly into clean jars. Leave about 1/4 inch of space at the top.
Put lids on the jars and screw them tight. If you want to can the jelly, place the jars in a water bath canner. Make sure the water covers the jars completely.
Bring the water to a boil and process for 5 minutes. Remove jars and let them cool before storing.
For a simpler version, you can skip the canning step. Just put the filled jars in the fridge after they cool down.
Remember to wear gloves when handling hot peppers. The oils can irritate your skin and eyes.
Tips, Tricks & Storing
Use gloves when handling hot peppers to protect your skin. Chop peppers finely for a smoother jelly texture.
For extra heat, leave some seeds in the peppers. Remove all seeds for a milder flavor.
Stir the mixture constantly while cooking to prevent burning. A wooden spoon works best for this task.
Test the jelly’s consistency by placing a small amount on a cold plate. If it gels, it’s ready.
Store unopened jelly in a cool, dark place for up to a year. Once opened, keep it in the fridge for 1-2 months.
Try different pepper combinations to create unique flavors. Mix sweet and hot peppers for a balanced taste.
Use sterilized jars to ensure your jelly stays fresh. Boil the jars and lids before filling them.
Add a splash of lemon juice to brighten the flavor and help with preservation.
Serve your hot pepper jelly with cream cheese and crackers for a tasty appetizer. It also pairs well with meats and cheeses.