3.6 from 1,824 votes
Easy Hot Pepper Jelly Recipe
This easy small batch refrigerator recipe makes use of both sweet and hot peppers for a colorful, confetti-like look and and an intense spicy kick. It's going to be your new favorite appetizer!
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 64 servings
Calories: 42 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 8 Jalapeno peppers
- 12 oz assorted colorful bell peppers weighed after trimming
- 2 cups white vinegar (or cider vinegar)
- 3 cups sugar
- 1.75 ounce box no sugar needed pectin
Instructions
- Wash the jalapenos and trim the stem end off. Remove the seeds if you want a milder jelly. I recommend using the whole peppers, seeds and all. Give them a rough chop and then pulse them in the food processor until they are finely minced. Be careful, the fumes will be strong, and make sure to wash your hands well after working with hot peppers. Put the peppers into a heavy bottomed pot.
- Wash and trim the bell peppers, and remove the inner ribs and seeds. Give them a rough chop and pulse them in a food processor until finely minced. You may want to do this in batches, because I find you get a more even chop if you don't crowd the bowl. Add the bell peppers to the pot with the jalapenos.
- Add the vinegar and sugar to the pot and stir to combine. Bring the pot up to a boil, and then add the pectin. Boil, stirring, for one minute.
- Ladle the hot liquid into clean jars and set aside to cool before capping and refrigerating.
- If your pepper bits float to the top, you can give the jelly an occasional stir as it cools to distribute them more evenly.
- When the jelly is cool, cap and refrigerate the jars. They will thicken as they cool, and even more as they chill.
- Serve with plenty of creamy goat or cream cheese, and crackers or grilled slices of baguette.
Cup of Yum
Notes
- This recipe has not been formulated or tested for water bath canning. It will last up to 2 weeks in the refrigerator. For longer storage it can be frozen.
Nutrition Information
Serving
1Tbsp
Calories
42kcal
(2%)
Carbohydrates
10g
(3%)
Protein
0.1g
(0%)
Fat
0.1g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.01g
Monounsaturated Fat
0.001g
Sodium
2mg
(0%)
Potassium
16mg
(0%)
Fiber
0.2g
(1%)
Sugar
10g
(20%)
Vitamin A
185IU
(4%)
Vitamin C
9mg
(10%)
Calcium
1mg
(0%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 64servings
Amount Per Serving
Calories 42
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 42kcal | 2% |
| Carbohydrates | 10g | 3% |
| Protein | 0.1g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.001g | 0% |
| Sodium | 2mg | 0% |
| Potassium | 16mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 9mg | 10% |
| Calcium | 1mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.