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Hot Pepper Jelly

Prep Time:

40 Minutes

Serves:

5 × 250 ml (8 oz) jars

Canning Method:

Hot Water Bath

Equipment

  • Large pot (15- 19 Liters or16–20 quart)

  • Water bath canner

  • Food processer or Blender

  • Food mill or jelly strainer

  • Large spoon or ladle

  • Canning funnel

  • Jar lifter

  • Lid lifter

  • Half-pint canning jars with lids and rings

  • Fine sieve or cheesecloth

  • Dishwasher or boiling water for jar sterilization

Ingredients

  • Fresh hot chilies (jalapeño or similar), seeded and ground

    • 120 ml / ½ cup (≈225 g / ½ lb raw)

  • Sweet bell peppers, seeded and ground

    • 120 ml / ½ cup (≈2 medium peppers)

  • Apple cider vinegar

    • 360 ml / 1½ cups

  • Granulated sugar

    • 1 kg / 5 cups

  • Liquid fruit pectin

2 pouches (≈170 ml / 6 oz total)

Preparation

  1. Prepare peppers


    Grind hot chilies and bell peppers until finely minced.

  2. Cook pepper mixture


    Combine peppers and vinegar in a saucepan.


    Bring to a boil, reduce heat, and simmer 15 minutes.

  3. Strain


    Pour mixture into cheesecloth or jelly bag.


    Let drip naturally — do not squeeze — to obtain clear liquid.

  4. Add sugar


    Measure strained liquid back into saucepan. Add sugar.

  5. Boil


    Bring to a full rolling boil over high heat and boil 1 minute, stirring constantly.

  6. Add pectin


    Remove from heat and immediately stir in liquid pectin.

  7. Fill jars


    Skim foam if needed. Pour into hot jars leaving 3 mm / ⅛ inch headspace.

Process


Water bath process 5 minutes. Cool and check seals.

A clear, amber hot pepper jelly with balanced heat and sweetness. Excellent with cheese, meats, or glazing.

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