Hot Pepper Jelly (Sweet-Heat, Perfect With Cream Cheese)

What Makes This Recipe Work

Liquid pectin is stirred in after the sugar reaches a full rolling boil, so it sets quickly into a firm gel, while the vinegar provides both flavor and the acidity that makes a short water-bath process safe.

Ingredients for Hot Pepper Jelly (Sweet

• 8 to 10 fresh hot peppers such as jalapeno, serrano, or a mix, stemmed and seeded (about 3/4 cup chopped)
• 1/2 green bell pepper, chopped (about 1/2 cup)
• 1 1/2 cups (360 ml) cider vinegar with 5% acidity
• 6 cups (1.2 kg) granulated sugar
• 2 pouches (3 oz / 85 ml each) liquid pectin
• 1/2 tsp salt
• 1 tsp unsalted butter (optional, reduces foam)
• 1/4 tsp red or green food coloring (optional)

How to Make Hot Pepper Jelly (Sweet

1. Fill a boiling-water canner halfway with water and bring it to a boil, and wash the half-pint jars, lids, and bands; keep the jars hot.
2. Wearing gloves, stem and seed the peppers and chop them finely, then pulse them in a food processor with 2 tbsp of the vinegar until finely minced.
3. Combine the minced peppers, bell pepper, remaining vinegar, sugar, salt, and butter in a large heavy pot and bring to a full rolling boil over high heat, stirring constantly.
4. Boil hard 1 minute, then stir in both pouches of liquid pectin at once and return to a full rolling boil.
5. Boil hard exactly 1 minute, stirring constantly so the jelly does not scorch, then remove from the heat and skim off any foam; stir in the food coloring if using.
6. Ladle the hot jelly into the hot half-pint jars, leaving 1/4 inch of headspace, wipe the rims, and cap with lids and fingertip-tight bands.
7. Process in a boiling-water bath for 10 minutes at 0 to 1,000 ft elevation, adding 5 minutes for every 1,000 ft above that, then turn off the heat and let the jars rest 5 minutes before removing them.
8. Cool the jars undisturbed 12 to 24 hours so the jelly sets, then press the lids to check seals and refrigerate any jar that did not seal.

Tips for the Best Hot Pepper Jelly (Sweet

• Use liquid pectin and follow its timing, because powdered pectin behaves differently and can give a soft set.
• Measure the sugar exactly and do not reduce it, since the sugar is what lets the pectin form a firm gel.
• Do not double the recipe in one pot, because a larger batch often fails to set; make two separate batches instead.
• Wear gloves when handling hot peppers and avoid touching your face, since the oils are irritating.

Variations and Substitutions

• For candied jalapeno slices with a similar sweet heat, make cowboy candy as a different way to put up peppers.
• Add a habanero or two to the jalapenos for a hotter jelly, keeping the total pepper and vinegar amounts the same.
• Serve the jelly over cream cheese with crackers, or pair it with fire cider and pickled red onions on a snack board.
• For a milder, fruitier batch, replace half the hot peppers with additional chopped red or yellow bell pepper.

How to Store and Reheat

• Store sealed jars in a cool, dark place for up to 1 year, and refrigerate after opening for up to 3 weeks.
• The jelly can also be frozen instead of processed, in freezer-safe containers for up to 3 months.

Hot Pepper Jelly (Sweet FAQ