Pepper jelly, boos. That’s it. That’s the intro. If you’ve had it before, you already know this stuff is the bomb dot com. Sweet, peppery, spicy, and addictive as all get out. I always keep a jar in the fridge during the summer for pouring over cream cheese with crackers. It’s not meant for dry storage, which is great because you don’t have to deal with hot jars and giant boiling pots. So even if you’ve never made jelly before, this one is real easy to pull off!
This post may contain affiliate links. Read our disclosure policy.
How to Make Pepper Jelly
These step-by-step photos show how to make hot pepper jelly, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Easy Pepper Jelly Recipe
1. Boil the peppers, sugar, vinegar, and salt together
Keep the mixture at a steady boil and stir occasionally so the sugar fully dissolves and the peppers soften.
2. Stir in the liquid pectin and boil a little longer
Let it rest briefly and stir again so the peppers stay evenly distributed.
3. Pour your homemade pepper jelly into the prepared jars
Use a funnel to fill the jars, leaving a little space at the top before wiping the rims and sealing with lids.
4. Turn the jars upside down, then flip them back over to cool
Let the jelly sit at room temperature until fully set before serving or storing.
PRO TIP: If you prefer your jelly on the mild side, remove the ribs and seeds from the jalapenos (which is where most of the heat resides). If you like it hot, leave the ribs and seeds, and you can also opt for ½ cup jalapenos and ½ cup serrano peppers in addition to the bell peppers.
Full Pepper Jelly Recipe
Pepper Jelly Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
- Half pint Jars
Ingredients
- 5 cups granulated sugar
- ½ teaspoon kosher salt
- 1 ½ cups apple cider vinegar
- 3 cups finely diced bell peppers any mix of colors (3-4 medium peppers)
- 1 cup finely diced jalapeno peppers (about 6 large or 8 medium peppers)
- 3 ounces liquid fruit pectin
Instructions
- Prepare six half-pint jars with tight-fitting lids and rings by washing with hot water and allowing to air-dry. Place the jars on a layer of parchment or two layers of paper towels.
- Add the sugar, salt, vinegar, and diced peppers to a deep, heavy-bottomed pot and stir together until the sugar is hydrated. Place over medium heat and bring to a boil, stirring occasionally.
- Boil the mixture for 10 minutes. Keep it at a vigorous, but steady boil, and be careful not to let it boil over.
- Stir in the liquid pectin and continue boiling for 2 minutes.
- Remove from the heat and let cool for 10 minutes. Stir the mixture again to evenly distribute the peppers.
- Use a funnel or large glass measuring cup with a spout to pour the jelly. Evenly divide the jelly among the prepared jars, leaving a ½ inch of room. Wipe the rim of each jar with a clean damp towel, then place the lid on top. Screw on the ring until almost tightened.
- Turn the jars over for 20 minutes, then turn them right side up again as they cool. (This ensures the peppers are evenly suspended throughout the jelly and don’t all float to the top.)
- Let the jelly sit at room temperature for 18 hours to completely set. You can enjoy immediately, or store in the refrigerator for up to 3 weeks, or in the freezer for up to 4 months.
Notes
How to Store
- Fridge: Keep the jars in the fridge for up to 3 weeks.
- Freezer: Freeze sealed jars for up to 4 months. Leave a little room at the top so the jelly can expand. Thaw overnight in the fridge before serving.
- Note: This pepper jelly is considered a refrigerator jelly, meaning it’s not preserved through heat canning and is not meant for dry storage. It needs to stay refrigerated or frozen.
Nutrition
Recipe Tips
- Pick firm peppers. You want peppers that feel heavy for their size and have smooth skin without soft spots.
- Throw on some gloves before handling the jalapenos. Trust me y’all, pepper hands are no joke. And if you skip the gloves, wash your hands thoroughly before touching your face.
- Check the pectin before you start. Expired pectin can keep your pepper jelly from setting properly.
- Don’t cut back on the sugar, boos. I know it looks like a lot, but it helps the pectin set the jelly.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Serving Ideas
- Dip Board: Pour this jelly over cream cheese and place it on a board with million-dollar dip, pimiento cheese, spinach dip, Rotel dip, buffalo chicken dip, and a good cheese ball. With plenty of crackers on the side!
- Creamy Cheese Pairings: Pepper jelly was made for creamy cheeses, boos. Spoon it over whipped goat cheese, baked brie, ricotta, or sharp cheddar.
- Southern Supper Upgrade: Brush it over ham, pork chops, salmon, steak, or chicken for a sweet and spicy glaze.
- Bread Basket Favorite: Serve it alongside warm biscuits, cornbread, or dinner rolls. A swipe of butter with this jelly on top? Whew.
Recipe Help
Yep! But keep in mind older peppers can taste sweeter or hotter.
Expired pectin, reducing the sugar, or not boiling the jelly long enough can all keep it from setting right. Also give it the full resting time boos. Refrigerator jelly takes time to firm up.
pinterest 
facebook 
twitter 
email