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–+ servings

Hot Pepper Jelly

A sweet and spicy hot pepper jelly that is perfect for spreading on crackers or as a glaze for meats. This jelly is easy to make and adds a delightful kick to any dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 half-pint jars
Course: Appetizer, Condiment
Cuisine: American
Calories: 50
Ingredients Method Nutrition Notes

Ingredients
  

For the Jelly Base
  • 2 cups finely chopped hot peppers Use a mix of jalapeños and habaneros for heat and flavor.
  • 1 cup apple cider vinegar Use raw, unfiltered vinegar for better flavor.
  • 1 cup granulated sugar Adjust to taste if you prefer a sweeter jelly.
  • 1 cup liquid pectin Ensure it is fresh for proper gelling.
For the Canning Process
  • 4 half-pint jars sterilized canning jars Sterilize jars by boiling them for 10 minutes.
  • 4 lids canning lids Ensure they are new and undamaged.

Method
 

Prepare the Pepper Mixture
  1. Wash and finely chop the hot peppers. Use gloves to protect your hands from the heat.
  2. Combine the chopped peppers and apple cider vinegar in a large saucepan.
  3. Bring the mixture to a boil over medium heat, stirring occasionally.
Cook the Jelly
  1. Once boiling, add the granulated sugar to the pepper mixture. Stir continuously until the sugar is completely dissolved.
  2. Bring the mixture back to a rolling boil and cook for 10 minutes, stirring frequently to prevent sticking.
  3. After 10 minutes, add the liquid pectin and stir well. Bring back to a boil and cook for an additional 1-2 minutes.
  4. Use a candy thermometer to ensure the mixture reaches 220°F (104°C), which is the gelling point.
Canning the Jelly
  1. Remove the saucepan from heat and let it sit for 5 minutes to allow bubbles to settle.
  2. Using a ladle and canning funnel, fill each sterilized jar with the hot pepper jelly, leaving about ¼ inch of headspace.
  3. Wipe the rims of the jars with a clean cloth to remove any residue.
  4. Place the sterilized lids on top of the jars and screw on the metal bands until they are fingertip-tight.
  5. Process the jars in a boiling water bath for 5-10 minutes to ensure proper sealing.
  6. Remove jars from the water bath using a jar lifter and let them cool completely on a clean towel.

Nutrition

Serving: 1tablespoonCalories: 50kcalCarbohydrates: 13gSugar: 12gVitamin C: 5mg

Notes

Store the sealed jars in a cool, dark place. Once opened, refrigerate and use within 3 weeks. This jelly pairs wonderfully with cream cheese and crackers or as a glaze for grilled meats.

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