Easiest Hot Pepper Jelly
Get ready to transform your pantry staples into a show-stopping condiment with the *Easiest Hot Pepper Jelly*! This quick and simple recipe balances the fiery kick of jalapeños and habaneros with the natural sweetness of bell peppers and granulated sugar, resulting in a perfectly sweet-and-spicy spread. A splash of apple cider vinegar elevates the tangy flavor, while liquid pectin ensures a glossy, jelly-like consistency. Ready in just over 30 minutes, this versatile jelly is perfect for pairing with cream cheese and crackers, spreading on sandwiches, or using as a glaze for grilled meats. Plus, with options to customize the spice level by adjusting the seeds, it's a crowd-pleaser for any occasion! Whether you're hosting a party or gifting a jar to friends, this homemade hot pepper jelly will easily become your go-to recipe.
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Recipe Information
Ingredients
- 4 medium Hot peppers (jalapeños, habaneros, or a mix)
- 1 large Bell pepper (red or green)
- 3.5 cups Granulated sugar
- 1 cup Apple cider vinegar
- 3 ounces Liquid fruit pectin
- 0.5 teaspoon Salt
Instructions
Wash and dry the hot and bell peppers. Remove the stems and seeds from all peppers for a milder jelly, or leave some seeds intact for extra heat.
Roughly chop the peppers and transfer them to a food processor. Pulse until finely minced but not pureed.
Measure out 1 cup of minced peppers and transfer them to a medium saucepan.
Add granulated sugar, apple cider vinegar, and salt to the saucepan, and stir to combine.
Place the saucepan over medium-high heat and bring the mixture to a boil, stirring constantly to dissolve the sugar.
Boil the mixture for 10 minutes, continuing to stir occasionally to prevent sticking or burning.
Stir in the liquid fruit pectin and return the mixture to a full, rolling boil. Let it boil hard for 1 minute, then remove from heat.
Carefully ladle the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims of the jars clean and seal with lids and bands.
If desired, process the jars in a boiling water bath for an additional 10 minutes to ensure long-term shelf storage.
Let the jars cool completely and allow the jelly to set for 24 hours. Serve with crackers, cream cheese, or as a glaze for meats.
Nutrition Facts
Calories |
92 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 31 mg | 1% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 22.4 g | ||
| Protein | 0.1 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2 mg | 0% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 32 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
