How to Make Hot Pepper Jelly


Learn how to make delicious hot pepper jelly, even if you've never canned before!



 ¼ c. chopped hot peppers 1½ c. chopped sweet peppers 6½ cups sugar 1½ cups vinegar  1 3-ounce pack liquid pectin



6 half-pint jars water bath canner with rack jar lifter large measuring cup food processor gloves  large stock pot

Step 1

Sterilize jars, rings and lids.

Step 2

Chop sweet and hot peppers.

Be sure to wear gloves to protect your hands.

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 to make sure it doesn't boil over.

Step 6

Remove the cooked mixture from heat and allow to set for 5 minutes.  

Step 7

Ladle pepper jelly mixture into hot jars.

Step 8

Leave 1/2-inch headspace in each jar.

Step 9

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

Step 10

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

Step 11

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

Step 12

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


Allow jars to set for 24 hours, then check that lids are properly sealed. Canned Pepper Jelly will last for a year in the pantry


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