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Hot pepper jelly

I am writing this post from the south! We are celebrating my stepmother's 30th year in the ministry this weekend in North Carolina. Family members have gathered from all around the country to spend time together, and most importantly to let Paula know how loved and special she is. It has been absolutely wonderful spending time with family! My boys have been receiving all sorts of love. Going home tomorrow is going to be a sad day for all of us.

Last week, before the rest of our family arrived from Michigan and Minnesota and Arkansas and Iowa, Paula and I were canning fiends! My favorite thing that emerged from our canning efforts was this hot pepper jelly. I plan to bring a few jars back home with us, and I also plan to coat everything I see with this nectar. DELICIOUS!

In a large saucepan, combine:

1 cup green bell peppers, cored and ground

3/4 cup jalapeno peppers, ground

6 cups sugar

1 1/2 cups white vinegar

1/2 teaspoon salt

Bring to a simmer and cook for 10 minutes, stirring occasionally.


One 1.75-oz. package fruit pectin powder

Bring to a boil. Remove from the heat and add 6 drops of green food coloring.

Pour the hot jelly into hot, sterilized 1/2-pint mason jars. Seal tightly with hot lids and set in a cool place. The lids will pop as they seal. Store at room temperature or in the refrigerator. 

Serve with cream cheese and crackers. Or do like I plan to do this week and put it on everything.

Hot Pepper Jelly

Use this hot pepper jelly on toast, crackers or a sandwich!

Contributed by Megan Porta from

Published Oct 21, 2013

Serves: 6 half-pint mason jars

Total time: 25 min

Hot Pepper Jelly


  • 1 cup green bell peppers, cored and ground
  • 3/4 cup jalapeño peppers, ground
  • 6 cups sugar
  • 1 1/2 cups white vinegar
  • 1/2 teaspoon salt
  • 1.75-oz. package fruit pectin powder
  • 6 drops green food coloring, optional
  1. In a large saucepan, combine the green peppers, jalapeño peppers, sugar, vinegar and salt. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  2. Add the pectin and bring the mixture to a boil. Remove from heat and add the food coloring. Pour the jelly, while hot, into sterilized, hot half-pint mason jars. Seal tightly with hot lids and set in a cool place. The lids will pop as they seal. Store at room temperature or in the refrigerator. Serve with cream cheese and crackers.



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Reader Comments (22)

Do you leave the seeds in the Jalapeños? Do you chop them in the food processor? Since you do not process them in a hot water bath, how long can the jars be stores? This does look amazing. I have jalapeños in the fridge right now as I have been looking for a recipe. I will make this once you have answered my questions. Thanks for posting this!

10.22.2012 | Unregistered CommenterElsie

I love this recipe and I can eat this on everything or just right out of the jar! I leave my seeds in because I like it HOT. I deal with the heartburn later. A simple and fantastic recipe everyone should make this.

10.22.2012 | Unregistered CommenterCindy Brickley

Yes, I did use a food processor to grind the peppers, and I also prefer keeping the seeds in for some extra heat. Feel free to remove the seeds, if desired. As far as using a hot water bath, use whatever process you can to ensure that the lids seal. As long as they are sealed, they are storable. Hope this helps!

10.22.2012 | Registered CommenterMegan Porta

Yum! Jalapeno Jelly is one of my all time favourite snack items! You must have been reading my mind, because I turned away from this one in the grocery store...too tempting! But NOW I want it sooo bad! Thanks for the great recipe!

10.22.2012 | Unregistered CommenterJeff

Isn't it unsafe to seal that way? Shouldn't it be water bath canned?

10.22.2012 | Unregistered CommenterConnie Bussey

Do you peel the jalapeño peppers? Or leave the skin on?

10.22.2012 | Unregistered CommenterSarah

I've made pepper jelly afew times. You don't have to peel the peppers. The hot water bath may or may not be necessary, but i prefer to err on the side of caution. I usually use cider vinegar. No matter what pepper you put in to make it hot, if you take the seeds out it won't be too hot. I used scotch bonnets with green peppers from my garden and it's still just mildly spicy. Also made red pepper jelly with jalapenos- tast but mils flavoured. Some recipes call for adding some hot sauce. i have never tried that.

10.23.2012 | Unregistered CommenterHello

What a beautiful green color! This would be good with geek yogurt instead of cream cheese too. Thanks for the recipe!

We like our jelly hot, so i use all jalapeños (no green pepper) . I put the entire pepper into my food processor and pulse until puréed , then I strain the pulp and use the juice and continue with the recipe. I have family that cant do seeds , so this makes a smooth clear jelly. I can make some very hot jelly, but the sugar balances out the heat. This jelly together with bbq sauce make great cocktail meatballs.

10.23.2012 | Unregistered CommenterCandy

Candy, do you grind jalapeños to make 3/4 cup as stated in the recipe and then strain the pulp and use whatever that produces? Or do you grind enough jalapeños to make 3/4 cup juice?

10.24.2012 | Unregistered CommenterElsie

Looks wonderful!! Do you mean green "Bell Pepper"? NC cooks need to know.

10.24.2012 | Unregistered CommenterJim Sellers

Hi Jim, Yes, I used green bell pepper in the recipe.

10.24.2012 | Registered CommenterMegan Porta

Whoa!! That looks beautiful! I am not into the hot stuff, but this recipe is going to be forwarded straight to m Mother-in-Law's mailbox... she will love me for it! Nothing like getting brownie points from the MIL ;-)

Glad to hear you enjoyed yourselves! I love visiting with family.... too bad my trip to get to them is way across the pond. :)

10.25.2012 | Unregistered CommenterKate@Diethood

Gorgeous photos! We can't wait to try this!

10.25.2012 | Unregistered CommenterAimee & Simon

OHMIGOSH! That's so pretty! Pepper jelly is really popular down here but it's always red or orange. I reckon I could blow a few tops if I whipped this out at a gathering :)

By the way! You're the winner of my calendar giveaway! Email me your address when you get a chance:

10.27.2012 | Unregistered CommenterParsley Sage

How much jelly does this make? I'd like to make it for my dad for Christmas but I don't want to send him like 15 jars or something crazy like that.

11.9.2012 | Unregistered CommenterFord

It is delicious with home-made Greek yoghurt on wheat thins. Thanks for the recipe and detailed instructions.

04.8.2013 | Unregistered CommenterCarol Covin

Is the finished product syrupy, as it appears in the picture, or does it jell?

04.8.2013 | Unregistered CommenterDonna

Sorry...I'm a moron. How do you do a "hot water bath"?

04.8.2013 | Unregistered CommenterPat D

Hi Donna! The finished product is not syrupy. It does gel nicely. It was slightly warm when I photographed it, so it looks more syrupy than it actually is at room temp.
Hi Pat D! "Hot water bath" refers to the steps for canning food at home, which is typically done by boiling jars and lids. If you want more info on this, google "hot water bath canning."
Hope this helps!

04.8.2013 | Registered CommenterMegan Porta

Unfortunately mine didn't gel - is there anything I can do? Jars sealed well, but didn't gel overnight. Seems the peppers all rose to the top of the jars too. 😫

10.7.2014 | Unregistered CommenterBec

Oh no, Bec! So sorry to hear that! Did you make sure the mixture was simmering for a full 10 minutes? If so, try a few minutes longer next time. I promise this recipe is worth it!!!

10.7.2014 | Registered CommenterMegan Porta

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