Looking to learn how to make hot pepper jelly? This quick and easy hot pepper jelly recipe will be the hit of the party.
It is a little bit sweet and a little bit spicy. Serve it over brie, goat cheese, or cream cheese on crackers for a simple appetizer that is packed with tons of flavor.
Easy Hot Pepper Jelly Recipe
The best part of this recipe is that you can whip up a batch in no time. Perfect for holiday parties, family gatherings, or game-day snacks. This sweet and spicy Hot Pepper Jelly is one of our favorite appetizer recipes to take to any party.
If you like the flavor of the famous Harry & David’s pepper jelly, you will love our version. Nothing compares to the sweet and spicy deliciousness of the Harry & David’s version, but this recipe is pretty darn close.
WHAT IS HOT PEPPER JELLY?
Hot pepper jelly is a classic sweet jelly spread, that is also a little bit spicy. Rumor has it that this jalapeño jelly originated in Texas in the 1970s. Hot Pepper Jelly is a great source of Vitamin A and Vitamin C.
HOW DO YOU EAT HOT PEPPER JELLY?
Hot pepper jelly is best served with cream cheese on crackers or bread. You can also use the sweet and spicy jelly as a glaze for ham, pork, or fish. You could also add some hot pepper jelly to salad dressings or vinaigrette to kick things up a notch. It is surprisingly versatile.
There are so many different uses for hot pepper jelly. What I personally love about any pepper jelly is that it adds a tad of sweetness to whatever you’re using it for, but since it’s savory, you’re not adding two cups sugar to your jam. Below are a few of my favorite uses for hot pepper jelly:
- Grilled cheese – Before you add your cheese, spread a medium layer of this jelly onto one side of the bread. The savory-sweet taste is to die for. It’s one of my favorite ways to elevate a grilled cheese sandwich.
- Appetizers – In a rush? Did friends come over unannounced? On a Ritz Cracker or Wheat Thin, spread some pepper jelly and add a slice of cheddar. If you have any herbs in the fridge like dill, top with that.
- Rotisserie Chicken Club – Simple, delicious, but also perfect. Had rotisserie chicken last night? Carve up the remaining chicken and make yourself a chicken club with some hot pepper jelly on both sides of the bread.
HOW LONG IS HOT PEPPER JELLY GOOD FOR?
When you properly can Hot Pepper Jelly it can last up to 2 years unopened and about 6 months once it is opened.
In this recipe, we have two approaches to making this jelly (the first without canning, and the other with canning).
Short on time? Even if you don’t can your jelly, your Hot Pepper Jelly should still last for weeks in the refrigerator.
DO I NEED TO KNOW CANNING TECHNIQUES TO MAKE HOT PEPPER JELLY?
No, you don’t need to be a semi-professional canner to make this red pepper jelly. The first time I made this condiment recipe I was blown away by how easy it is.
I am sure there are plenty of delicious “proper” hot pepper jelly recipes out there, but this recipe is a quick and easy version. I use store-bought jelly to sweeten and thicken it. We may take a few shortcuts to make it, but there is no loss of taste I can assure you.
What is also great about this recipe is that you don’t need to add additional fruit pectin, since it leverages a base of Apricot fruit preserves. Pectin is a soluble fiber that is naturally found in fruits. Pectic is often used in cooking and baking as a thickener.
HELPFUL KITCHEN SUPPLIES USED TO MAKE HOT PEPPER JELLY?
How to make HOMEMADE HOT PEPPER JELLY
A printable recipe card is available at the bottom of this post!
Ingredients
- 1 Tablespoon Olive Oil
- 3 Jalapeño Peppers – diced small (For less heat, remove the seeds and the ribs from inside the pepper)
- 1 Cup Diced Bell Peppers – I used Red Bell Pepper and Yellow Bell Pepper for color – Use whatever you have on hand.
- 1 Clove of Garlic – Minced
- 2 Green Onions – sliced thin
- 2 Tablespoons Apple Cider Vinegar (or white vinegar)
- 3 Tablespoons Brown Sugar (you can also use honey, or a honey subsitute)
- 1 16-ounce Jar Apricot Preserves
Directions
prep time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
In a deep skillet on medium-high heat, heat up the olive oil.
Add the peppers to the olive oil, and sauté until they are tender 3 – 5 minutes
Add the garlic and green onions to the cooked pepper mixture. Sauté for a minute or two. Don’t let the garlic burn, this will give it a bitter taste.
Add the vinegar and brown sugar, and cook for another minute or two.
Spoon the apricot preserves into the pepper mixture. Stir thoroughly until everything is melted and combined.
Divide your spicy pepper jelly into clean mason jars. Refrigerate until ready to serve and let the jelly set and isn’t runny. Makes just over 2 cups.
Substitutions:
- If you are a fan of oranges, try this jelly with orange marmalade instead of apricot preserves.
- You can use any hot peppers you like. Just remember, the heat of hot peppers comes mostly from their seeds. So f you leave in the seeds and the ribs of the pepper it will be spicier than if you remove them.
- Substitute 1/4 cup diced scallions for the green onions if needed.
- White sugar can be substituted for brown sugar.
Recipe Notes:
If you want a smoother finish to this jam, start by adding your peppers to a food processor and pulsing until you get your desired consistency.
You can also play around with the chopped peppers you use. If you’re interested in making pepper jelly but not looking for heat, try using green bell peppers or any other sweet peppers of your choice. Along the same vein, if you’re looking to increase the heat, try adding habanero peppers for a definite kick.
Lastly, you can use any apricot preserves you’d like. But I do have a strong recommendation for Bonne Maman Preserves. You can easily buy them on Amazon and are my go-to for all jams.
I have given this Hot Pepper Jelly many times as a gift. Add a festive square of fabric between the mason jar lid, attach a cute gift tag to the jar and you have the perfect personalized gift. Not to mention it tastes like you spent all day in the kitchen preparing this jelly. This secret can stay between us.
How hot are my peppers?
If you didn’t grow up surrounded by a variety of hot peppers (I didn’t), you probably don’t know the first thing about what makes a pepper hot and which ones are the hottest. That’s ok. Let’s break it down.
The heat of peppers is ranked on something called the Scoville Scale. the scale ranges from mild to extra hot: mild, medium, hot, and extra hot.
There is something called Scoville Heat Units (SHU) and depending on how many units a pepper has it falls somewhere on the Scoville Scale. Below is a chart to further break down the heat of peppers for you.
Pepper | Heat |
---|---|
Bell Pepper | 0 Scoville Heat Units (SHU) |
Pepperoncini | 1-500 Scoville Heat Units (SHU) |
Anaheim | 500-2,500 Scoville Heat Units (SHU) |
Poblano | 1,000 – 1,500 Scoville Heat Units (SHU) |
Jalapeno | 2,500 – 8,000 Scoville Heat Units (SHU) |
Hungarian | 5,000 – 10,000 Scoville Heat Units (SHU) |
Serrano | 10,000 – 23,000 Scoville Heat Units (SHU) |
Tabasco | 30,000 – 50,000 Scoville Heat Units (SHU) |
Cayenne | 30,000 – 50,000 Scoville Heat Units (SHU) |
Thai | 50,000 – 100,000 Scoville Heat Units (SHU) |
Scotch Bonnet | 100,000 – 350,000 Scoville Heat Units (SHU) |
Habanero | 100,000 – 350,000 Scoville Heat Units (SHU) |
Fatali | 125,000 – 325,000 Scoville Heat Units (SHU) |
Red Savina Habanero | 350,000 – 577,000 Scoville Heat Units (SHU) |
Chocolate Habanero | 425,000 – 577,000 Scoville Heat Units (SHU) |
Ghost Pepper | 855,000 – 1,041,427 Scoville Heat Units (SHU) |
Trinidad Scorpion | 1,200,000 – 2,000,000 Scoville Heat Units (SHU) |
Carolina Reaper | 1,400,000 – 2,200,000 Scoville Heat Units (SHU) |
But what if I want to can my pepper jelly?
I do love that there’s no processing time or extra time needed to make this jelly. But if you do want to can your pepper jelly, that’s great! It means it will last much longer. Below are the basic steps for canning. I’ve also included an easy-to-follow video created by Lowes. I stumbled on this video on YouTube more than ten years ago. This is the video that got me into canning.
What You’ll Need for Canning
- Canning Jars (Half pint Jars are preferred)
- Lid wand
- Tongs
- Wide-mouth funnel
- Water bath canner with jar rack
Before we dive into the actual steps for canning. It’s good to know how canning works.
When food is stored in a jar or can, the air is also trapped in the container. This air contains bacteria which causes food to spoil. Canning is the process of killing the bacteria that is in the can while simultaneously creating an airtight seal, allowing the food inside to extend its lifespan by months.
Steps for Safely Canning Your Pepper Jelly
While there are many different ways to can your preserves, a simple and safe way to do so at home is the boiling hot water bath method:
- Inspect the jars and lids to ensure that are no nicks or cracks that will prevent a tight seal from being created. It is crucial that the jars have no cracks and that the rubber seals that run around the rim of the jar lids should be fully intact (no chips, crack, dents, etc).
- Wash and dry the jars and lids with hot soapy water to remove any residue from the jars.
- Fill a large pot, heat water the water to 180 degrees F. Then place the jars and lids in the water and keep them there until you are ready to start canning. (Note: Do not boil the lids)
- Fill your boiling water canner so that it is half full with hot water. Place the rack into your canner. Then heat the water to 180 degrees F.
- Pull one of the jars from its water bath. Using a funnel or a large cooking spoon, ladle your fruit jelly into the jar. Leave about 1/4 inch of headspace (headspace is the unused space at the top of the jar) open. Clean any excess jelly that is on the rim or exterior of the jar.
- Place the lid on the jar with the seal side down and screw on the tops tightly with your fingertips.
- Place the jar on the rack in the canner. (Note: the water should still be at 180 degrees F.)
- Once all of you’ve placed all of your filled jars on the rack, lower the rack so that the jars are completely submerged in about 1.5 to 2 inches of water. If needed, you may need to add more hot water from a tea kettle.
- Place the canner with its lid, and bring the water in the canner to a full rolling boil.
- Let the jars boil for 10 mins.
- After 10 mins, turn off the heat and remove the canner’s lid. Let the canner cool for about 5-7 mins before removing any jars.
- Use your tongs to remove the jar. Place jars on a dry towel with about 1 to 2 inches of space between the jars.
- Let the jars cool for more than 12 hours (ideally more than 18 hours).
- Once the jars have cooled, check the jars to ensure that they have a tight seal. First, check whether the top of the lid is not flexing. If it is not, remove the ring lid and gently try to pull the circle lid from the top of the jar. If you can’t easily pull it off, the vacuum seal that you are looking for has been achieved.
Pepper Jelly Recipe
Ingredients
- 1 Tablespoon Olive Oil
- 3 Jalapenos Diced
- 1 Cup Bell Peppers Diced
- 1 Clove of Garlic Minced
- 2 Green Onions Thinly sliced
- 2 tbsp Apple Cider Vinegar
- 3 tbsp Brown Sugar
- 16 ounce Apricot Preserves
Instructions
- In a deep skillet on medium heat, heat up the olive oil.
- Add the peppers to the olive oil, saute until they are tender 3 – 5 minutes
- Add the garlic and green onions to the cooked pepper mixture. saute for a minute or two. Don’t let the garlic burn, this will give it a bitter taste.
- Add the vinegar and brown sugar, and cook for another minute or two.
- Spoon the apricot preserves into the pepper mixture. Stir thoroughly until everything is melted and combined.
- Divide your hot pepper jelly into clean mason jars. Refrigerate until ready to serve. Makes just over 2 cups.
Notes
Nutrition
Additional Jam Recipes and Condiments to Love
If you loved this easy recipe, here are a few additional jam, jelly, and condiment recipes to obsess over.
Copycat Outback Ranch Dressing Recipe
Whether you decide to make red pepper jelly, green pepper jelly, or hot pepper jelly, this recipe is sure to wow.
Have questions or suggestions, leave them in the comments below. Until next time: Stay salty, and sweet 😉
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this was great. i hate canning. thanks!