Hot Pepper Jelly
Sweet, spicy, and irresistibly vibrant, this Hot Pepper Jelly recipe strikes the perfect balance of heat and sweetness, making it an instant favorite for snack boards and appetizers. Crafted with a colorful medley of red and green bell peppers, fiery jalapeños, and a touch of tangy white vinegar, this homemade jelly gets its glossy, spreadable texture from liquid pectin. The addition of optional red food coloring gives it a bold, eye-catching hue, perfect for entertaining. Whether slathered over cream cheese and crackers, used as a glaze for meats, or added to sandwiches for a zesty punch, this easy-to-make jelly will quickly become a pantry staple. And with step-by-step instructions for canning, it’s also a fantastic make-ahead gift idea for friends and family.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large Red bell peppers
- 2 large Green bell peppers
- 4 medium Jalapeño peppers
- 1.5 cups White vinegar
- 6 cups Granulated sugar
- 3 ounces Liquid pectin
- 0.5 teaspoons Salt
- 3 drops Red food coloring (optional)
Instructions
Wash the red bell peppers, green bell peppers, and jalapeño peppers thoroughly under running water.
Cut the bell peppers and jalapeños in half and remove seeds and membranes. For a spicier jelly, leave some seeds in the jalapeños.
Using a food processor, finely chop the peppers in batches until they are evenly minced. Be careful not to puree them.
Transfer the minced peppers into a large saucepan and add the white vinegar and salt. Stir the mixture to combine.
Place the saucepan over medium heat and bring the mixture to a boil. Reduce the heat to low and let it simmer for 5 minutes, stirring occasionally.
Add the granulated sugar to the saucepan and stir until completely dissolved. Increase the heat to medium-high and bring the mixture to a rolling boil.
Boil the mixture for 1 minute, then quickly stir in the liquid pectin. If desired, add the red food coloring at this stage.
Return the mixture to a boil and cook for an additional 2-3 minutes while stirring continuously.
Remove the saucepan from heat and skim off any foam that has formed on the surface.
Carefully ladle the hot jelly into sterilized jars, leaving a 1/4-inch headspace. Wipe the rims of the jars clean with a damp paper towel before sealing them with sterilized lids.
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
Remove the jars from the water bath and allow them to cool completely at room temperature. Check the seals once cooled and store the sealed jars in a cool, dark place for up to 1 year.
Refrigerate any opened jars and consume within 1 month.
Nutrition Facts
Calories |
4848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1211 mg | 53% | |
| Total Carbohydrate | 1244.6 g | 453% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 1224.4 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1841 mg | 39% | |
*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.
