pepper jelly

Beautiful in color &amp; sweet with heat; this homemade hot pepper jelly recipe is perfect for entertaining when served on the top of cream or goat cheese. This recipe makes six 8oz jars.

Deliciously Easy Homemade Hot Pepper Jelly Recipe

Apple Cider Vinegar

1.75 oz package powdered pectin

sugar

Sterilize six 8oz canning jars and lids in boiling water.

Place 1 ½ cup finely chopped and seeded Red Bell Pepper, 1 cup finely chopped and seeded Yellow Bell Pepper, 1 ¼ cup finely chopped and seeded Green Bell pepper, and ¼ cup finely chopped and seeded Jalapeño in a large saucepan over high heat.

Mix in 1 cup apple cider vinegar and 1.75 oz powder fruit pectin.

Stir constantly. Bring to a rolling boil. Remove from heat.

Add 5 cups of sugar and place back on high heat. Return to a rolling boil for one minute.

Remove from heat. Skim off any foam from top.

Ladle jelly evenly into sterile jars, filling to ¼ inch from top of jar. Cover with flat lids and screw on screw bands tight.

Place jars into canner with hot water that is not boiling. Water should completely cover jar. Cook on high heat to reach a boil. Process for 5 minutes,

Remove from heat.

When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

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Here in the South, Pepper Jelly is a beloved jelly. Beautiful in color, and sweet with a little heat; this classic jelly is perfect for entertaining by serving it on top of cream cheese or goat cheese. It also makes a great glaze for a pork tenderloin, hot wings, or salmon. Follow these steps and to learn how to make your own homemade hot pepper jelly.  Be sure to make extra, this Homemade Hot Pepper Jelly is great for gifts.

Homemade Hot Pepper Jelly

Jalapeño Pepper Jelly is a delicious sweet and spicy spread. This is a great way to preserve all those summer jalapenos and peppers. Enjoy on cheese and crackers, toast, sandwiches, or grilled meats.

Jalapeno Pepper Jelly

jalapeno peppers (half seeded)

red bell pepper (chopped)

green bell pepper (or orange) (chopped)

white vinegar

salt

pouch liquid pectin

Place all peppers in a food processor and pulse until peppers are finely chopped. Empty into a mesh strainer and drain off excess liquid.

Place the chopped vegetables in a large stock pot and add in the sugar, vinegar, and salt. Bring to a boil over medium-high heat and boil for 10 minutes. Add the pectin and boil 1 more minute. Remove from heat

Ladle jam into hot sterile jars using a wide mouth funnel. Leave 1/4 inch headspace. Top the jars with the lids, screwing them on with just your thumb and index finger (this is to ensure that it is on but not too tight that the air can&#x27;t escape).

Place jars back on the rack and lower into the water. Bring to a boil and boil for 10 minutes. (Add 1 more minute for each 1000 ft elevation above 1000 ft.) 

Remove and place on a towel about 1 inch apart. After a few minutes you should start to hear the cans seal with a pop. Leave the jars untouched on the counter for 12 hours.

To check for a proper seal, remove the the ring of the lid and lift the can up off the counter 1-2 inches while holding the edges of the lid. If the lid stays attached the jelly is sealed properly and can be stored on the shelf (screw bands removed).

If a seal did not form or if you opened the lid and broke the seal, jelly can be stored in the fridge.

Let jelly rest 1 day before opening to allow it to fully set up and be thick.

Our favorite Pepper Jelly recipe is sweet and spicy (adjust heat to your preference) and delicious spooned over cream cheese, served with crackers for dipping. I&#039;ve also included instructions for canning and freezing.

Pepper Jelly

½ cups finely diced bell pepper

granulated sugar*

¼ cups white or apple cider vinegar

lime juice

Certo liquid fruit pectin

Use a knife or a food processor to very finely chop the bell pepper. Scoop the diced peppers into paper towels and squeeze out excess liquid (this will help ensure the jelly sets up properly). Measure out 1 ½ cups of diced bell pepper (loose, not packed in the measuring cup).

Dice the jalapeños and squeeze the liquid out, in the same manner (I highly suggest wearing gloves when handling this many).

Add all of the diced peppers to a large, deep pot. Add sugar, vinegar, lime juice, and salt. Bring to a boil, stirring often. Reduce heat, but maintain a boil and boil for 10 minutes.

Stir in the liquid pectin and boil for another minute. Remove from heat and allow to cool for 5 minutes, then give a good stir (to evenly distribute the pepper pieces) and pour jelly into containers. Apply lids securely.

Optional: flip the containers upside down and allow to cool like this for 30 minutes or so (this will help keep the pepper pieces from floating to the top of the jar. Flip right side up and allow to cool at room temperature for 24 hours.

Refrigerate jalapeño jelly and enjoy within 10 days, or freeze for up to 4 months.

To Can Pepper Jelly: Pour jelly into sterilized jars. Wipe the rims of the jars clean and secure with rings and new lids that have been washed in warm soapy water. Process in a water bath canner for 10 minutes (or longer for high altitude—see notes above). Allow to sit at room temperature for 24 hours, then store in a cool dry place for 6-10 months.

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Our favorite Pepper Jelly recipe is sweet and spicy (adjust heat to your preference) and instructions for canning and freezing.

Baked brie with sweet pepper jelly makes for the most melty, cheesy, peppery, sweet appetizer. Serve with your favorite crackers for the perfect appetizer!

Baked Brie with Sweet Pepper Jelly

brie wheel (8-

Preheat oven to 350 degrees. Remove top rind...

Preheat oven to 350 degrees. Remove top rind of cheese; leave rind on sides and bottom. Place brie cut side up in brie baker; top with pepper jelly.

Place brie baker in center of hot oven...

Place brie baker in center of hot oven for 15 minutes. DO NOT place lid on baker while in oven.

Remove from oven and place brie baker cover...

Remove from oven and place brie baker cover on top to keep brie warm and soft until ready to serve.

Freezer Jalapeno Pepper Jelly recipe is so easy to make! This is a 5 ingredient, small batch canning recipe for pepper jelly that doesn&#039;t require processing in a water bath or pressure cooking.

Freezer Jalapeno Pepper Jelly

jalapeno peppers ((enough

red bell pepper ((enough

apple cider vinegar

(1.75-ounce) package powdered Sure-Jell pectin ((not MCP powdered pectin))

water

red OR green food coloring (optional)

Wash 5 half pint jars in soapy water; let them air dry on a clean towel.

Wear gloves when handling jalapeno peppers and do not touch your face or eyes. Cut the peppers in half and remove seeds and white membrane from the jalapeno and bell peppers.

Cut peppers into approximately 1 1/2-inch pieces or in half if peppers are small. This will help the food processor mince the peppers evenly. (You can also just mince the peppers with a chef&#39;s knife and skip the food processor.)

Pulse the pepper pieces 3 or 4 times in the food processor or blender or just until minced. Do not puree!

Add the minced peppers, vinegar and sugar to an 8 quart pot or large saucepan. Stir well and bring to a boil, stirring occasionally.

Meanwhile, combine pectin and water in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil 1 minute.

Gradually add cooked pectin liquid to the pepper mixture in the pot, stirring well. Bring to a boil and boil 3 minutes, without stirring.

Remove the pan from the heat and skim any foam from the top.

Stir in a couple of drops of food coloring, if desired. You can also divide the hot mixture into two pans and put one or two drops of red food coloring in one pan and one or two drops of green in the other to get half red and half green pepper jelly.The red and green peppers in the jelly is pretty as it is without any extra coloring, too.

Using a canning funnel, or very carefully, pour pepper mixture into washed  Mason jars or 1-cup freezer containers.

Cover with the lids and screw on the bands. Let stand at room temperature 24 hours to fully set up. Serve immediately or refrigerate up to 1 month or freeze up to 1 year.

Just as flavorful as your favorite original recipe, this Sugar-Free Pepper Jelly is a great snack for those on a low-carb or keto diet with just 1 net carb per ounce.

Sugar-Free Pepper Jelly

poblano pepper

sweet pepper

monk fruit-allulose blend

tbsp low-sugar SureJell Pectin (pink box)

Cut open the peppers & remove the seeds.

Place the cut peppers in the food processor & pulse until they are minced & nearly a paste. It's okay to have some larger pieces left.

Transfer to a medium saucepan & add the cider vinegar & sugar substitute.

Cook on med-high until it comes to a rolling boil.

Remove from heat & add in the pectin & food coloring. Stir to combine well.

At this point, you can carefully transfer it to sterile jars and allow it to cool to room temperature before serving, refrigerating, or freezing.

Bacon-Wrapped Pork Loin with Pepper Jelly Glaze

(2 pork loin roast ((not pork tenderloin))

bacon

garlic (minced)

pepper

white wine vinegar

Preheat the oven to 400°F and line a rimmed baking sheet with foil for easy clean-up, if desired. Remove the pork loin roast from the packaging and place it on the baking sheet. Use paper towels to dab the surface of the meat dry.

In a small bowl, make a paste with the minced garlic, salt, and pepper. Rub the garlic paste over the entire pork roast. Wrap the bacon around the pork roast, covering it and tucking the ends of the bacon under the pork loin roast.

Place in the oven and roast at 400°F for 15 minutes, then reduce the heat to 350°F and roast for an additional 40 to 50 minutes, or until an instant-read meat thermometer reads 145°F.  Remove from the oven.

Place the pepper jelly in a small bowl and microwave in 10 second intervals until melted. Stir the white wine vinegar into the jelly.

Turn the oven to broil. Liberally brush the pepper jelly glaze over the bacon-wrapped pork loin. Return to the oven and broil until the bacon is crispy and the glaze is bubbly. Remove from the oven and allow the meat to rest for 10 minutes. Slice and serve with leftover glaze, if desired.

Using the water bath canning method, make your own hot pepper jelly that&#039;s just the right amount of sweet and spicy! A classic way to serve hot pepper jelly is on top of cream cheese.

jalapeño pepper

Tbsp Ball® RealFruit™ Low

organic sugar

honey

fine sea salt

Prepare boiling water canner. Heat half pint jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. 

Combine bell peppers, jalapeño peppers and vinegar in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly, for at least 1 minutes. 

Add sugar and honey. Return mixture to a full rolling boil. Boil HARD for 3 minutes, stirring constantly. Remove from heat. Stir in salt. Skim foam off top if necessary. 

Ladle hot jelly into hot jars, leaving ¼ headspace. Wipe rim and center lid on jar. Screw band on until fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.        

Process jars for 10 minutes, adjusting for altitude. Turn off heat; remove canner lid and let jars stand in water for 5 minutes. Remove jars and cool. Check seal after 24 hours. Lid should not flex up and down when center is pressed. 

Delicious! I did 4 ½ c. of bell pepper, and ½ c. of jalapenos like the original Ball recipe calls for, and that was the right spice level for me and my family. I'm excited to bring this to potlucks with crackers and a block of cream cheese.

I used your recipe but only used hot peppers and it is a wonderful jelly

I didn't have Jalapeño peppers from the garden, but I had frozen habanero ones from last year. I thawed and cut up 4 of them and added them. They were not crisp obviously, but they get cooked anyway. They added a nice kick. You could cut them up and drain well I bet.

We made this last night for the first time.  It turned out great, and we followed your recipe to the letter.  We are going to change up the peppers this time around and leave the seeds in the jalapenos, and change up with a bit of serrano peppers. Thank you for the recipe

I made this today and used more hot peppers than bell peppers. I sued a mix of some bell, serrano, jalapeno and siracha peppers. I tasted it from the leftovers in the pan and it is really good! I l like it hot and was able to get that heat with this recipe. Good one! Thank you!

This sweet, spicy Mango Jalapeño Pepper Jelly makes a lovely gift and is a fabulous appetizer served with crackers and spooned over goat or cream cheese. Check out our post for so many other ways to use it!

Mango Jalapeño Pepper Jelly

red bell pepper ((1 large or 2 small))

mango

apple (½ medium size apple (cored))

jalapeno peppers (with the seeds, finely chopped)

butter

lemon juice

liquid pectin (1 packet

Combine the sugar, chopped bell pepper, mango, apple, jalapeño peppers, vinegar and butter in a large, heavy pot. Stir to combine.

Bring the mixture to a boil and boil for 10 minutes, stirring frequently. Towards the end of the 10 minutes, take a spoonful and allow jam to cool a bit. Taste and add additional jalapeño if you desire more heat.

Add the fresh lemon juice and pectin and return to a vigorous boil. Boil for 1 minute, stirring continuously.

Remove from heat and ladle into clean jars.

Cover jars and allow to sit for 24 hours at room temperature. Setting will occur as the jam cools and sits. After 24 hours refrigerate or freeze.

If using the hot water canning method proceed with this after step 4 above but your jars need to be sterilized.

Are the pdf for the labels sent  to my email?

Top 9 pepper jelly recipes from across the web

The most viewed pepper jelly recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Deliciously Easy Homemade Hot Peppe...

Jalapeno Pepper Jelly

Pepper Jelly

Baked Brie with Sweet Pepper Jelly

Freezer Jalapeno Pepper Jelly

Sugar-Free Pepper Jelly

Bacon-Wrapped Pork Loin with Pepper...

Homemade Hot Pepper Jelly

Mango Jalapeño Pepper Jelly

Top 9 pepper jelly recipes from across the web

The most viewed pepper jelly recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Deliciously Easy Homemade Hot Peppe...

Jalapeno Pepper Jelly

Pepper Jelly

Baked Brie with Sweet Pepper Jelly

Freezer Jalapeno Pepper Jelly

Sugar-Free Pepper Jelly

Bacon-Wrapped Pork Loin with Pepper...

Homemade Hot Pepper Jelly

Mango Jalapeño Pepper Jelly

The most viewed pepper jelly recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine