Sweet & Spicy Pepper Jelly Recipe

Homemade pepper jelly is a great way to use up all those peppers from your summer garden! Use it on meats & vegetables or to make delicious appetizers!

A batch of pepper jelly will keep in the pantry for at least a year.  Can some now to give as holiday gifts.

 Ingredients  ¼ cup hot peppers 1½ cup sweet peppers 6½ cups sugar 1½ cups vinegar  3 ounces liquid pectin

Equipment 6 half-pint jars water bath canner & rack jar lifter funnel ladle large measuring cup food processor gloves & mask large stock pot

Step 1

Sterilize jars, rings and lids.

Step 2

Wash and chop sweet and hot peppers.

Be sure to wear gloves to protect your hands.

Cook's Tip Make the pepper jelly as mild or as spicy as you want, depending on the peppers you use.

Options include: • bell peppers • jalapeño peppers • habanero peppers • banana peppers • cayenne peppers • poblano peppers

Step 3

Grind peppers in a food processor.

You may want to wear a face mask and gloves.

Step 4

Combine peppers, vinegar and sugar in large pan and boil for 3 minutes.

Step 5

Add pectin and boil for 1 minute, stirring so it doesn't boil over.

Step 6

Remove from heat, let set for 5 minutes and then ladle into hot jars. 

Step 7

Leave a half inch of headspace in each jar and remove bubbles.

Step 8

Use a wet cloth or paper towel to wipe down the rims of the jars.

Step 9

Add lids and rings to jars and adjust to fingertip tight.

Step 10

Place jars on a rack in a water bath canner and process (covered) for 10 minutes.

Step 11

Turn off canner, uncover and let jars sit for 5 minutes. Then, use a jar lifter to transfer jars to a cooling rack or a baking sheet lined with paper towels.

Allow jars to set for 24 hours before moving them. Check that lids are properly sealed before storing.

Serve over cream cheese with crackers for a quick & easy appetizer. Or add a spoonful to a serving of cooked vegetables. Pepper jelly also is a delicious glaze for pork and other meats.

Get the printable recipe card for Spicy Pepper Jelly, plus serving and canning tips, via the link below.