Easy Hot Pepper Jelly ~ spicy, hot red cherry peppers and sweet red bell peppers combine in this easy and delicious jelly … perfect for the season!
Easy Hot Pepper Jelly Recipe:
Even if you’ve never made jelly or jam before, you can make this recipe! Super simple, quick and oh so tasty, you’ll be asking yourself why you don’t make it more often. Switch it up and use jalapeño peppers and green bell peppers for another delicious and beautiful combination in gorgeous green!
About Hot Cherry Peppers:
Look for Hot Cherry Peppers in the same aisle that you would find pickles. You’ll find them in a jar. Delallo brand sells a variety of hot red cherry peppers, as well as a few other brands too.
Ways to use Hot Pepper Jelly:
There are so many ways to use Hot Pepper Jelly in your everyday dishes and appetizers. One of my personal favorites is sweet ham and Brie cheese on Hawaiian Sweet Rolls with a big spoonful of Hot Pepper Jelly on top. Warm the rolls, ham and cheese quickly in the microwave, then top with jelly. Finally, all you have to do is sit back and watch these hearty appetizer sliders be gobbled up in a flash!
Don’t forget to make the terrific, classic appetizer everyone loves. Pickup a package of really good hearty crackers, spread with soft cream cheese and a big dollop of Hot Pepper Jelly. That’s it! Great for football parties, after school snacks, appetizers, holiday eats and just because. Another easy way to use this jelly is to warm it in the microwave for just a few seconds, then brush on grilled chicken or skewers minutes before it comes off the grill. You can also add a big spoonful of jelly to pan drippings when making chicken or other meats. The jelly adds a nice sweet bite to just about everything.
We love this chunky style Hot Pepper Jelly with loads of peppers and less sugar than many store-bought brands. If you’re not a ‘canner’ no need to worry. This small batch jelly keeps fresh for up to three weeks stored in airtight jars in the refrigerator. Remember, it won’t last long!
Here are a few more jam and jelly recipes you might enjoy:
- Instant Pot Strawberry Jam
- Peach Freezer Jam
- Holiday Jam
- Classic Crab Apple Jelly
- Blueberry Refrigerator Jam
- Champagne Jelly Recipe
- Blackberry Freezer Jam
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Easy Hot Pepper Jelly
Ingredients
- 2 medium red bell peppers
- 4 red hot cherry peppers
- ¼ cup cider vinegar
- ¼ cup water
- 1½ cups granulated white sugar
- ½ 1.75-ounce box SureJell Low or No Sugar Pectin (2 tablespoons)
Instructions
- Prepare 6 small jars with lids. If canning the jelly, follow your favorite process/directions and sterilize the jars and lids.
- Remove the stems and ribs from the bell peppers and discard. Finely chop the peppers and add them to a deep, medium saucepan. Cut the cherry peppers in half and remove most of the seeds. Chop into a fine dice and add to the pan with the bell peppers. (Take care when cleaning and chopping hot peppers. Wear gloves and/or be sure to wash your hands very well in warm soapy water, a couple of times. Do not touch your eyes!) Add the vinegar and water to the saucepan.
- Place exactly 1½ cups granulated sugar in a small bowl. Remove 2 tablespoons of sugar from the bowl and combine with the fruit pectin in a separate small cup. Pour the sugar/pectin mixture over the peppers and stir to combine.
- Bring the mixture to a full rolling boil that does not stop boiling when stirred on high heat; stir constantly. Add the remaining sugar and return to a full boil and boil for exactly 1 minute, stirring constantly. Be careful it does not boil over. Remove from the heat. Skim off any foam with a metal spoon and discard.
- Immediately ladle the jelly into the prepared jars and fill to within 1/4 inch of the top. Wipe the rims of the jars and add the lids. Process in a hot water bath if canning.
Notes
- Jelly will keep for up to 3 weeks in the refrigerator.
- Recipe is easily doubled. Substitute jalapeños and green bell peppers if desired, to make Green Pepper Jelly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When I ladled my pepper jam into the jars it was still very loose. Will it continue to thicken or should I cook it for longer? Sorry this is my first time and I used hatch peppers
It should thicken!
I would have given this recipe 5 stars, but the amounts were not accurate. I got one 8 oz. jar and two 4 oz. jars of pepper jelly. The recipe says to prepare “6 small jars” but does not specify what size jars. Small jars usually mean 8 oz. jars. I actually prefer small batch jams and jellies because there are just the two of us now, so I wasn’t terribly disappointed. As for appearance and taste – wow! Just spicy enough and it set great. I was a little concerned about the set because every other source says that one package of pectin equals 3 tablespoons, not two. I followed the recipe exactly as written, and outside of getting less than half the jelly I was expecting, I was super happy with the results.
I have made 2 batches and absolutely love this. First batch I made went in one night because I had to share with my neighbors that night and they all loved it. If I had made more they would have eaten it all. Do you know of I can use less sugar or can I sub regular sugar for Monk fruit sweetner? Just trying to not make it so sweet. I plan on making another 4-5 batches, I know everyone will love their Christmas gifts this year 😊.
I’m not sure. Glad you are loving it!
I will be making this jelly this week, sounds so good
Great recipe! so fast comes together very quickly and has great flavor.
How many cups of peppers for this recipe?
I don’t think it needs to be exact- just go with what the ingredients call for…
What a perfect condiment! I love how simple your recipe is too. Thanks so much!