Go Back
Homemade hot pepper jelly in a jar, surrounded by fresh peppers and served with crackers, showcasing its sweet and spicy flavor.
Alyssa

Irresistible Homemade Hot Pepper Jelly

Make this easy hot pepper jelly in under 30 minutes! Perfect for gifts and zesty cheese platters.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Method

Ingredients
  

  • 1 ½ cup finely chopped and seeded Red Bell Pepper
  • 1 cup finely chopped and seeded Yellow Bell Pepper
  • 1 ¼ cup finely chopped and seeded Green Bell Pepper
  • ¼ cup finely chopped and seeded Jalapeño
  • 1 cup Apple Cider Vinegar
  • 1.75 ounces package powdered pectin
  • 5 cups sugar

Method
 

  1. Sterilize six 8oz canning jars and lids in boiling water.
  2. Mix finely chopped and seeded Red Bell Pepper, Yellow Bell Pepper, Green Bell Pepper, and Jalapeño in a large saucepan over high heat.
  3. Add Apple Cider Vinegar and powdered fruit pectin. Stir constantly and bring to a rolling boil. Remove from heat.
  4. Add sugar and place back on high heat. Return to a rolling boil for one minute.
  5. Remove from heat. Skim off any foam from the top.
  6. Ladle jelly evenly into sterile jars, filling to ¼ inch from the top of the jar. Cover with flat lids and screw on screw bands tight.
  7. Place jars into a canner with hot water that is not boiling. Water should completely cover the jar. Cook on high heat to reach a boil. Process for 5 minutes, then remove from heat.
  8. Cool jars completely. Check seals by pressing centers of lids with your finger. (If the lid springs back, the lid is not sealed and refrigeration is necessary.)