Sweet Hot Pepper Jelly
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Pepper jelly is made with peppers, sugar, and pectin. It is typically sweet and spicy, with a flavor that ranges from mild to very hot depending on the type of peppers used.
Pepper jelly can be made with a variety of peppers, including jalapenos, habaneros, or bell peppers. The heat level of the jelly can be adjusted by using more or less spicy peppers.
Pepper jelly is a popular condiment in the Southern United States and can often be found at farmers’ markets or specialty food stores. It can also be made at home with simple ingredients and equipment.
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Why You Will Love This Recipe
- Unique Flavor – People like pepper jelly for several reasons. First, it provides a unique flavor that combines the sweetness of the jelly with the heat of the peppers. This combination can be very appealing to people who enjoy spicy foods or who are looking for something different than traditional sweet jellies.
- Versatile – Pepper Jelly can be used in many different ways. It can be spread on crackers or toast, used as a glaze for meats, or served with cheese. It can also be added to sauces or dressings to give them a spicy kick. For a real treat, spoon some of the jelly over ice cream.
- Customizable – Pepper jelly can be made with a variety of peppers, allowing people to customize the heat level to their liking. For those who enjoy very spicy foods, using hotter peppers like habaneros can provide a more intense heat. For those who prefer milder flavors, using sweet bell peppers or milder chili peppers can provide a more subtle heat.
- Fun Gift – Pepper jelly can be a fun and unique gift to give to friends or family. It is often packaged in small jars with colorful labels, making it a great gift for food lovers or those who enjoy trying new things.
Equipment Needed for Pepper Jelly
- Water Bath Canner – While you can simply make the pepper jelly and eat it soon, you will want to can some to have anytime you want. This canner comes with the extra tools you will find helpful when canning, such as tongs for lifing the jars, funnel to get all the yummy jelly into the jars and a rack to set the jars on in the pot. Plus some extra goodies.
- Jelly Canning Jars – You will need approximately 8 of the half pint jars.
Ingredients
(Full ingredients and instructions can be found in the recipe card below.)
- Peppers – I like to choose a variety of pepper types and colors for both visual appeal and taste. Try a comination of green, red and yellow sweet pappers, along with a hotter pepper, such as jalapeno to add some heat. If you like more heat use a more of a hotter pepper or if you prefer a sweeter taste, leave out the hotter varieties.
- Pectin – This is the thickener for your pepper jelly. You can use a regular pectin or a pectin that allows you to use less sugar.
- Apple Cider Vinegar
- Granulated Sugar
- Water
How to Sterilize Canning Jars
Place your jar and lids in a canning pot with a rack in the bottom. If you don’t have a canning pot with rack, you can turn a round cake pan or tart pan upside down in the bottom of the pot. It is important to have something for the jars to sit on so they don’t get too hot on the bottom and burst. Cover the jars with hot water, allowing the jars to fill with the water. Water should come to about 1 inch over the top of the jars. Place lid on pot and bring to a simmer and heat for 10 minutes. Remove jars making sure the water is drained out of them. Ideally, you want to time this so you are removing the jars from the pot at about the same time as the jelly is ready to pour in so the jars will be still hot. Otherwise, the hot jelly could cause the jars to break if they are too cold.
Substitutions and Additions
- Add in some diced fruits such as pineapple, peaches or mango.
- Small amounts of chopped pecans or walnuts add some extra texture and crunch.
- Try adding in some finely chopped orange or lemon peel.
How to Make Pepper Jelly
- First, sterilize your jars as instructed above.
- Remove all seeds from the jalapenos. Wear plastic gloves when doing this, as they can burn your skin. Rinse out any remaining seeds under cold water.
- Chop all peppers into very small pieces. (you can use a food processor but be careful to not over chop. Peppers can become liquid very quickly.)
- Place chopped peppers into a large pot. Add ¼c. of the granulated sugar and the pectin to the peppers. Stir. Add in the water and vinegar.
- Bring to a full rolling boil, then add in the remaining sugar and stir. Return to a boil and boil for one minute.
- Ladle into the prepared jars. Clean off any jelly that may have gotten onto the rims. Place lid discs onto the jars and screw on the jar rings. Place jars into a large pot of hot water. Be sure the rack or upside down pan is still in the pot for the jars to sit on. Can use the water you used to sterilize jars. Just may have to remove some of the water before placing jars in. Once jars are in the water, add any additional water needed to cover the jars by at least an inch.
- Cover the pot with a lid and bring to a boil. Boil for 10 minutes, then remove jars to cool on your counter overnight to thicken.
- Can be stored in a cool, dry place for up to one year.
What to Serve With Pepper Jelly
- Homemade Amish White Bread
- Best Moist Honey Jalapeno Cornbread Recipe
- Pepper Jelly Cream Cheese Appetizer
- Homemade Buttermilk Blueberry Biscuits
- Vanilla Ice Cream
How Can Pepper Jelly Be Stored?
Pepper Jelly that has been canned should be stored in a cool dry place for up to one year.
What are the Best Peppers to Use for Pepper Jelly?
The type of peppers to use in pepper jelly is really your choice. Your choice will mainly be dictated by the amount of heat you prefer. It is best to use a combination of colors and types of sweet peppers and then add in your choice and amount of hot peppers such as Jalapeno or Habernero.
Sweet Hot Pepper Relish Jelly
Equipment
- Water Bath Canner
Ingredients
- 2 lg. red bell peppers
- 2 lg. green bell pappers
- 5 jalapeno peppers
- ½ c. apple cider vinegar
- ½ c. water
- 3 c. granulated sugar
- 1 box pectin (low sugar variety) Sure Gel makes one
Instructions
- First, sterilize your jars as instructed below.
- Remove all seeds from the jalapenos. Wear plastic gloves when doing this, as they can burn your skin. Rinse out any remaining seeds under cold water.
- Chop all peppers into very small pieces. (you can use a food processor but be careful to not over chop. Peppers can become liquid very quickly.)
- Place chopped peppers into a large pot. Add ¼c. of the granulated sugar and the pectin to the peppers. Stir. Add in the water and vinegar.
- Bring to a full rolling boil and boil, then add in the remaining sugar and stir. Return to a boil and boil for one minute.
- Ladle into the prepared jars. Clean off any jelly that may have gotten onto the rims. Place lid discs onto the jars and screw on the jar rings. Place jars into a large pot of hot water. Can use the water you used to sterilize jars. Just may have to remove some of the water before placing jars in. Once jars are in the water, add any additional water needed to cover the jars by at least an inch.
- Cover the pot with a lid and bring to a boil. Boil for 10 minutes, then remove jars to cool on your counter overnight to thicken.
- Can be stored in a cool, dry place for up to one year.
Notes
Nutrition
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**If you try this recipe, please come back and let us know how you like it.
