Hot Pepper Jelly Recipe: Homemade Gifts From the Kitchen

Read more: Roasted Carrots with Pepper Jelly, Flavourful Wraps made with Leftovers, Hot Pepper Sauce, Homemade Hot Pepper Flakes

This is not your typical breakfast jam. Hot pepper jelly balances sweet and spicy and works wonderfully with crackers and cheese rather than toast. It’s especially delicious spooned over cream cheese, brie, Camembert, smoked cheddar or goat cheese for a simple appetizer.

Tips for Making Hot Pepper Jelly

This recipe is ideal for canning workshops because it’s quick and forgiving. A few practical tips:

• Cut peppers and apricots into small, even pieces so they look attractive and are less likely to float to the top of the jar.
• Liquid pectin gives smooth, reliable results. If you don’t have it, follow directions for a powdered pectin substitute.
• Choose any hot pepper you have on hand and adjust quantities to suit your heat preference: jalapeños are milder, serranos and cayennes are hotter, and habaneros pack more heat. You can mix types or use dried peppers if needed.
• Most of the heat comes from the white pith (ribs) and seeds. Include more ribs and seeds for spicier jelly; remove them for a milder result.
• You can use white vinegar, apple cider vinegar, or champagne vinegar at 5% acidity. Each will change the flavor slightly.
• Trapped air in pepper and apricot pieces can make them float. To distribute pieces evenly, cut them small, let the cooked jelly cool 3–5 minutes, stir a few times, then pour while still hot.
• Reduced-sugar powdered pectin can work, but the jelly may be less clear and slightly grainy. For this recipe I recommend the full-sugar version with liquid pectin for best texture and clarity.
• A large soup pot, a kitchen cloth or trivet, and a hot water bath are all you need to process jars safely. Cover jars with 1 inch of water and boil for the recommended time.
• The hot water bath ensures a safe, tight seal — don’t skip it, especially if giving jars away.

Using Hot Pepper Jelly

Hot pepper jelly is versatile. Try these serving ideas and explore your own:

• Appetizer: Spoon over cream cheese, goat cheese or brie and serve with crackers.
• Protein glaze: Brush over chicken, turkey, pork or duck while roasting or grilling.
• Sandwich spread: Use as a sweet-spicy spread for ham, turkey or leftover roast meat sandwiches.
• Vegetable glaze: Toss with roasted vegetables for a glossy, flavorful finish.
• Mix-in: Add to ground meat for burgers or meatballs for a sweet-heat twist.
• Dressings and marinades: Stir into vinaigrettes or marinades to add sweet heat.
• Sauces: Use in sweet-and-sour or dipping sauces.

Recipe for Hot Pepper Jelly

Hot Pepper Jelly – Sweet & Spicy Gift From the Kitchen

A sweet and spicy jelly perfect for gift giving or as a quick appetizer. Spoon over a block of cream cheese and serve with crackers. Updated Nov 2024 to make a larger batch using Certo liquid pectin. For powdered pectin follow the instructions above.

Prep : 10 minutes mins

Cook : 15 minutes mins

Total Time: 25 minutes mins

Servings: 12 quarter pint jars

Author: Getty Stewart

Ingredients

• 1 1/2 cups sweet peppers, finely chopped blend of yellow, red and orange
• 1/2 cup dried apricots, finely diced
• 3/4 cup jalapeños (or other hot peppers) 6–8
• 1 1/2 cups white wine vinegar
• 6 1/2 cups sugar
• 1 pouch liquid pectin Certo brand
• No liquid pectin? Use the powdered pectin substitute instructions above.

Instructions

• Dice sweet peppers and apricots finely and evenly so the pieces remain distributed in the jar.
• Cut hot peppers into very small pieces. Include some white pith and seeds if you want more heat. Mix pepper varieties if you like.
• Combine peppers, apricots, vinegar and sugar in a large stainless-steel pot.
• Bring to a full boil, stirring frequently. Boil hard for 1 minute while stirring.
• Read the instructions for your pectin carefully — directions can vary even within the same brand. Some pectins are stirred in off heat; others are added during boiling.
• Remove from heat if required by your pectin instructions. Stir and let the mixture rest 3–7 minutes to help distribute fruit and pepper pieces before filling jars.

Hot Water Bath Canning

• Pour hot jelly into hot jars, leaving a 1/4 inch (6 mm) headspace.
• Wipe rims clean and apply lids and bands, tightening fingertip snug.
• Process jars in a boiling water bath for 10 minutes (adjust times if you sterilized jars first or if regional recommendations differ).
• Remove jars and cool undisturbed for 24 hours, then check seals. Properly sealed jars are safe for long-term storage.
• Store sealed jars in a cool, dark place and use within a year for best quality.

Freezing

• Fill freezer containers or jars leaving at least 1/2 inch headspace.
• Cool completely before sealing and transferring to the freezer.
• Thaw in the refrigerator overnight and stir before serving; the texture may separate slightly but will recombine.

Notes

Based on Certo Jalapeño Jelly. Yield: about 7 half-pint (250 mL) jars or 10–12 quarter-pint (125 mL) jars.

If you sterilize jars by boiling them for 10 minutes before filling, half-pint jars can be processed for 5 minutes instead of 10, per the National Center for Home Food Preservation guidelines.

Read liquid pectin instructions carefully — timing and addition method can vary by brand and product.

Course: Appetizer, Gifts, Preserves

Cuisine: American

Keyword: gifts from the kitchen, hot peppers, pepper jelly, preserves