Hot Pepper Jelly Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
12 hrs
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Total Time
12 hrs 25 mins
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Servings
20 servings
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Calories
206 kcal
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Cuisine
American
Hot Pepper Jelly Recipe
Description
Hot Pepper Jelly Recipe calls for red bell peppers and habanero chilies, both chopped finely and drained of excess liquid. The pepper mix is cooked with granulated sugar and distilled white vinegar, brought to a vigorous boil before adding liquid pectin. Boiling continues until the mixture reaches 221°F, ensuring proper jelly setting. Foam formed during boiling is skimmed off to maintain clarity and texture. After cooking, the jelly is poured into clean jars, cooled uncovered to room temperature, and then refrigerated for at least 12 to 24 hours to fully set.
The jelly develops a firm yet spreadable consistency, with the sweetness from sugar balancing the heat from habaneros. The vinegar adds a bright acidity, characteristic of pepper jellies.
This jelly is versatile as a condiment—adding a spicy kick to sandwiches, cheeseboards, or as a glaze. It can be stored refrigerated for up to two months and may be canned for longer storage following proper hot water bath canning procedures described.
Practical notes emphasize wear gloves handling habaneros and mention substitutions like using jalapeños for milder heat or different colored bell peppers for variation. Skimming foam is important to avoid jelly separation in jars.
Ingredients
- 3 large bell pepper stems and seeds removed, coarsely chopped (see note 1, red
- 2 habanero chili stems removed, seeded and reserved, and coarsely chopped (see note 2
- 5 cups granulated sugar
- 2 cups white vinegar (distilled)
- 1 (3-ounce) envelope pectin see note 3, liquid
Instructions
- In a food processor, pulse bell peppers, habañeros and habañero seeds (if desired) until finely minced, about 12 to 15 pulses. On a clean kitchen towel or cheesecloth over a bowl, transfer pepper mixture and squeeze to remove excess liquid.
- In a dutch oven over medium heat, combine pepper mixture, sugar, and vinegar. Bring to a vigorous boil. Add pectin and return to vigorous boil and stir frequently until temperature reads 221 degrees, about 10 to 15 minutes. Skim foam from jelly using a large spoon (see note 5).
- Transfer mixture to clean jars with tight-fitting lids. Allow to cool, uncovered, to room temperature then cover and refrigerate. Allow jelly to set, about 12 to 24 hours. Jelly can be refrigerated for up to 2 months (or see note 6 for canning instructions).
Notes
- Wear gloves when handling habanero chilies to avoid skin irritation and avoid touching your face or eyes.
- For milder jelly, substitute habaneros with jalapeño peppers.
- Use liquid pectin and ensure the jelly boils sufficiently to activate its gel setting properties.
- Skim foam during cooking to maintain a clear jelly without separated gelatin layers.
- Refrigerate jelly for up to 2 months or follow canning instructions for longer storage.
- The recipe yields about five 8-ounce jars, depending on pepper size.
- Allow jelly to set at least 12-24 hours before use for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 206kcal | 10% |
| Carbohydrates | 52g | 17% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 2mg | 0% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 51g | 102% |
| Vitamin A | 780IU | 16% |
| Vitamin C | 33mg | 37% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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