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Hot Pepper Jelly

How I made my first jelly (hot pepper). And fixed it when it didn't gel. And turned it in to a delicious hot pepper jelly cream cheese appetizer. Yes!

Prep Time
10 mins
Cook Time
10 mins
Servings: 32
Calories: 79 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 8 Jalapeno peppers or 4 thai hot peppers or combination—I used 4 jalapenos and 2 thai
  • 12 ounces colorful bell peppers assorted colors, weighed after trimming
  • 2 cups white or cider vinegar not homemade, which won’t have a standardized acidity level
  • 3 cups sugar
  • 1.75 oz no/low sugar needed pectin 1 box

Instructions

    Cup of Yum
  1. Wash the hot peppers and trim the stem end off, but do not de-seed. Process in a food processor until finely minced or chop very finely wearing kitchen gloves. (Hot pepper oils can sting, so avoid touching to skin or mucus membranes; fumes can also be irritating to breathe.) Add chopped peppers to a large saucepan.
  2. Wash bell peppers, removing ribs, stem and seeds. Process in batches in a food processor until finely minced. Add the bell peppers to the saucepan and top with the vinegar.
  3. Read the directions on your low or no sugar pectin and add sugar and pectin in the order specified by that brand. Currently for low/no sugar sure-jell: add the sugar to the pot and stir to combine. Bring the pot up to a full rolling boil (so it stays boiling if you stir), and then add the pectin. Boil, stirring, for one more minute. For Ball low/no sugar: add the pectin to the pot and stir to combine. Bring the pot up to a full rolling boil (so it stays boiling if you stir), and then add the sugar. Boil, stirring, for one more minute. And because the formulations are subject to change, always double check your package instructions.
  4. Ladle the hot liquid into clean jars, cap, and process in boiling water bath for 10 minutes (see note) according to standard canning practices. Alternatively let cool, cap and refrigerate, and use up within a week or so.

Notes

  • Makes about 4 cups. I used a 1 ounce (2 Tablespoon) serving size.
  • This assumes that you are already familiar with basic canning techniques. See the earlier links for more information

Nutrition Information

Calories 79kcal (4%) Carbohydrates 20g (7%) Protein 0.1g (0%) Fat 0.1g (0%) Saturated Fat 0.01g (0%) Polyunsaturated Fat 0.02g Monounsaturated Fat 0.002g Sodium 1mg (0%) Potassium 32mg (1%) Fiber 0.3g (1%) Sugar 19g (38%) Vitamin A 371IU (7%) Vitamin C 18mg (20%) Calcium 2mg (0%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 32Serving

Amount Per Serving

Calories 79

% Daily Value*

Calories 79kcal 4%
Carbohydrates 20g 7%
Protein 0.1g 0%
Fat 0.1g 0%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.02g 0%
Monounsaturated Fat 0.002g 0%
Sodium 1mg 0%
Potassium 32mg 1%
Fiber 0.3g 1%
Sugar 19g 38%
Vitamin A 371IU 7%
Vitamin C 18mg 20%
Calcium 2mg 0%
Iron 0.1mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.