Canning Hot Pepper Jelly + Recipe

Our youngest son has decided that he loves all things spicy.  Spicy peppers, spicy chips, spicy potatoes.  Anything spicy.

Which means he was really pushing for us to plant some spicy peppers the last few years.  We finally caved and he helped us plant a few varieties of peppers.  As you might know, if you plant one plant you'll end up with miles and miles of peppers.  And then you have to figure out what to do with all those peppers.

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No worries.  We found and have tweaked a hot pepper jelly canning recipe that is the perfect addition to our pantry.  Our son loves it.  Our family enjoys it.  And it has been a hit in our farmstand as well.

We use this jelly a lot around the holiday season or when we have company over.  We open a jar, pour it over a block of cream cheese, and snack on it with crackers.  It is gone quickly and everyone enjoys a little spice.

Choosing the Right Peppers

Pepper jelly is only as good as its peppers.  Make sure you choose fresh, crisp peppers.  You'll be using a combination of bell peppers and hot, jalapenos peppers.  Take into account your personal preference for spice and heat in this jelly.  The hotter the peppers, the spicier the jelly.  

If you like to grow your own peppers, try growing a variety of pepper plants so you can experiment with the different colors and flavors until you get just the right amount for your jelly.

What about the spice level?  If you are looking for just a hint of heat, bell peppers or banana peppers might be the perfect choice. On the other hand, if you crave a spicier kick, jalapeno or habanero peppers can bring that desired heat to your jelly.

Flavor is another important aspect to consider. Different peppers have distinct flavors that can add a twist to your jelly. Sweet peppers like bell peppers or pimentos can contribute a subtle, fruity taste, while chili peppers provide a more robust, earthy flavor.

Also, note the color of the peppers you choose. If possible, select a vibrant range of reds and yellows to deep greens which can add some major appeal to the final product. 

Preparing the Peppers

Once you have gathered your peppers, it's time to prepare them for the jelly-making process. Start by washing the peppers thoroughly under cold running water to remove any dirt or debris. Pat them dry with a clean kitchen towel or paper towel.  You can also dip them in a vinegar bath to remove any pesticides or outside wax sprays.

Next, remove the stems, seeds, and membranes from the peppers. I prefer to turn my pepper upside down and cut along the natural groves of the pepper.  This turns it into a bit of a flower shape and you can pop the center seeds/core out easily.

Slice the peppers into smaller pieces for easier processing. They don't have to be uniform because you'll be adding them to the food processor.

Tips for Making Pepper Jelly

Gather all the necessary canning equipment. Make sure you have:

•  water bath canner or a large pot for boiling water
• canning jam jars with lids and bands
• jar lifter for safely removing hot jars
• funnel for easy pouring

Make sure to sterilize your canning jars. Check out our post on How to Prep Jars for Canning.

You'll also need:

• 2 large bell peppers (green or red)
• 10 jalapenos
• 1 1/2 c. vinegar
• 1/2 tsp salt
• 6 c. granulated sugar
• 2 boxes of powdered pectin

You can create any combination of peppers as long as you come out with about 3 cups of peppers. Add more jalapenos for hotter jelly, or substitute other peppers you enjoy the flavors of.

Canning Pepper Jelly

Wash and deseed peppers. Roughly chop. Place peppers in food processor and chop into fine pieces. Drain liquid off the peppers. Add peppers, salt and vinegar to stock pot.

Bring to a roiling boil. Boil for 1 minute. Add Pectin and sugar to pepper mix. Bring to roiling boil where it can't be stirred down. Stir constantly. Boil at a roiling boil for 1 minute. Remove from heat.

Place jelly in prepared hot canning jars. Leave 1/4" headspace. Wipe rims and add lids and rings. Water bath jelly for 10 minutes at a 2000 ft elevation. Add minutes for higher elevations. Remove from water bath and place on countertops for 24 hours. Label and add to pantry.

VIDEO:  Hot Pepper Jelly without Fruit

Creative Ways to Enjoy Pepper Jelly

Now that you've got the perfect pepper jelly, how do you use it all up?  We've got a few ideas.

Try serving pepper jelly on a platter of assorted cheeses. The sweet and spicy jelly complements a variety of cheese types, from mild and creamy to sharp and tangy. We love serving pepper jelly over a block of cream cheese and spreading it on crackers.

Spread a thin layer of pepper jelly on a warm buttered biscuit or toast.  Add a little kick to your morning breakfast.

Use pepper jelly as a glaze for roasted meats, such as chicken or pork, for an enticing caramelized finish. 

Or use it as a dipping sauce for potatoes, tater tots or pizza rolls or calzones.

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