Spicy Hot Pepper Jelly
Sweet, spicy, and irresistibly tangy, this Spicy Hot Pepper Jelly is the ultimate condiment to awaken your taste buds! Made with vibrant red bell peppers and fiery hot peppers like jalapeño or habanero, this jelly strikes the perfect balance of heat and sweetness. Apple cider vinegar adds a zippy tang, while powdered pectin ensures the perfect gel-like consistency. Whether you spread it over cream cheese for an easy appetizer, slather it on grilled meats, or use it as a glaze, this homemade pepper jelly is as versatile as it is flavorful. Plus, with a simple water-bath canning method, it’s great for gifting or long-term storage. Perfect for spice lovers, this recipe is quick to make and lasts up to a year when stored properly—ideal for savoring or sharing!
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Recipe Information
Ingredients
- 3 large Red bell peppers
- 2 medium Hot peppers (such as jalapeño or habanero)
- 5 cups Granulated sugar
- 1.25 cups Apple cider vinegar
- 1 packet Powdered pectin
- 0.5 teaspoons Salt
- 0.25 cups Water
Instructions
Wash and dry the red bell peppers and the hot peppers. Remove the stems and seeds from the bell peppers. For the hot peppers, remove the seeds if you want to reduce the heat; otherwise, keep them for an extra kick.
Chop the peppers into small pieces. Place them in a food processor and pulse until finely minced but not pureed.
In a large stainless steel or enamel-coated pot, combine the minced peppers, granulated sugar, apple cider vinegar, salt, and water. Stir to mix evenly.
Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently to dissolve the sugar.
Once boiling, reduce the heat to medium and continue cooking for about 5 minutes, stirring constantly to prevent sticking.
Add the packet of powdered pectin to the pot, stirring well to incorporate. Bring the mixture back to a rolling boil and let it boil for 1 minute while stirring constantly.
Remove the pot from the heat and carefully skim off any foam from the surface using a spoon.
Ladle the hot jelly into sterilized glass jars, leaving 1/4 inch of headspace at the top of each jar.
Seal the jars with sterilized lids and rims, and process them in a boiling water bath for 10 minutes to ensure proper preservation.
Remove the jars from the water bath and let them cool completely on a towel or cooling rack. Check that the lids have sealed properly by pressing on the center of each lid; it should not flex up and down.
Store the jelly in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
4334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1014 mg | 44% | |
| Total Carbohydrate | 1057.7 g | 385% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 1033.2 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1923 mg | 41% | |
*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.
