You ready for our amazing Pepper Jelly Recipe?! Perfect for eating over cream cheese with crackers, or gifting to friends, this easy recipe can’t be beat. Includes instructions for freezing and canning below.
I love homemade jam. Really though, is there anything better? While the traditional raspberry and strawberry recipes are what I make most frequently, I love switching things up with this delicious pepper jelly recipe!
Pepper Jelly
If you have never had pepper jelly before, you are in for a treat. It is typically served over cream cheese with crackers as an appetizer. I love canning it and giving it as gifts to friends and neighbors, or storing in the pantry for when I need a quick party food on the go!
If you like jam be sure to also check out this 30 minute strawberry freezer jam, our incredible raspberry freezer jam, or try our homemade pumpkin butter!
Pepper Jelly Recipe
The great thing about this recipe is that it makes 6 half pint jars! Plenty to share, or you can opt to freeze them or can them and save them for a rainy day. It is also easy to double the recipe.
You ready for the step by step process?
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Top Left and Right – Wash your peppers and finely chop them. I love using this food chopper to chop mine into perfect tiny squares, it is amazing!
Bottom Left – If time allows, once your peppers are chopped lay them on a paper towel to drain excess moisture for 15-20 minutes. While this won’t affect the taste of your jam, it will allow for a prettier more vibrant color.
Bottom Right – Add chopped peppers to a saucepan over medium high heat and mix with vinegar and pectin.
Top Left – Stirring continuously, bring mixture to a rolling boil.
Top Right – Add in sugar, stirring to combine and return mixture to a boil, boiling for one full minute. Be sure to stir the entire time to prevent burning or clumping.
Bottom Left and Right – Remove from heat and using a jar funnel if you have one, ladle the jelly mixture into sterile half pint jars.
Top Left – If process canning be sure you are using brand new jar lids. Add lids on jars and secure with rings. If freezing, you can store in any airtight container at this point in the process.
Top Right and Bottom Left – If you are using a water bath or steam canner, follow the manufacturer’s directions to process your cans.
Bottom Right – Serve over cream cheese and eat with crackers!
If you make this recipe and enjoy it, we would love for you to leave us a positive comment and review. They mean so much to us!
Pepper Jelly
Equipment
- Water Bath Canner, Optional
Ingredients
- 1 Red Bell Pepper Finely Chopped
- 1 Yellow Bell Pepper Finely Chopped
- 1 Green Bell Pepper Finely Chopped
- 1/4 Cup Jalapeno Peppers Finely Chopped
- 1 Cup Apple Cider Vinegar
- 1 1.75 oz. Package Powdered Pectin
- 5 Cups Sugar
- 6 8 oz. Jars Cleaned (Lids must be new if canning.)
Instructions
- Finely chop all your peppers and place them in a saucepan over medium high heat. Sitr in vinegar and pectin. Bring mixture to a boil stirring constantly.
- Once boiling, add in sugar and stir to combine. Continue stirring as mixture returns to a rolling boil. Boil for one minute and remove from heat.
- Use a funnel if you have one to pour jelly into sterile jars. Be sure to leave at least a fingers width of room at the top of jars for expansion. Cover with lids and screw bands on. If canning, the lids must be new, never used.
- Freezer Hot Pepper Jam: If freezing, let jars cool to room temperature and store in the freezer for up to six months. When ready to use thaw in the fridge or in a warm water bath.
- To Can Hot Pepper Jam: Heat water in a water bath or steam bath canner according to manufacturers instructions. Place jars on rack, and cover with lid. Bring water to a boil and begin process timing according to manufacturers directions.
Notes
Nutrition
Pro Tip: If stored in the freezer pepper jelly will last for up to 6 months. If processed, canned jelly will last on pantry shelf for up to 18 months. If opened in the fridge jelly will last for 7-10 days.
As I mentioned, these make great gifts for neighbors and friends. The best part is, if you process them you can make them in advance and have holiday gifts ready to go!
xo,
This is my first time to make pepper jelly. This recipe was so easy to make. Everyone in my family couldn’t wait to try it. It is delicious!
Oh my gosh I’m so glad! Thanks for sharing Alice!
I made today hoping for a success. I enjoy pepper jelly on sandwichs, hogs, burger and fresh greens
It is the best! Hope you love it.
I made this but substituted 1 small Tabasco pepper. Tangy but not overly hot.
Sounds yummy! Glad you liked it :)
Terrific taste. Will make again.
Yay! So glad you loved it, thanks Jane!
Love this recipe I whip cream cheese fold in jelly and add crushed pineapple that has been well drained. Serve with crackers makes a yummy dip.
That sounds amazing! Thanks for sharing Tonya.
How long in the water bath canner? Did I miss this somewhere?
Five minutes in the water bath canner. So sorry this comment got buried and I am just seeing it.
Hello! This recipe is amazing, a friend gave us some for a Christmas gift! I’m going to try and make my own! I was wondering instead of putting all the sugar in it, could I substitute honey or pure maple syrup? Thanks
I’m so glad you like it! You could try that, but we haven’t done it that way so can’t say whether it will work or not. If you do it, let us know how it works!
How long after canning this before I can eat it
You can eat it immediately if you want to. It will be more firmly set after 24 hours.
If you have any left to can after tasting it, immediately.
So many positive comments and request for more! I was wondering if anyone had made this with artifical sweetener?
Made a double batch….only question is why do I have mini bubbles in my jelly? It still tastes so yummy…..1st time canner…
It will help you to get rid of bubbles if you skim foam before filling jars. Also fill your jars quickly to prevent partial gelling before jars are filled! I hope that helps.
I just finished making mine… hope it comes out! I made double batch and added raspberries to it. We are big campers and love it on cream cheese!
Ooh adding raspberries is a great idea, sounds delicious!
I make this all the time. Eat it on cream cheese with crackers. Yum@Ellen
Yay! So glad you like it!
I love this I am making it again
So glad you loved it, thanks Sheila!
When should I notice it to be the consistency of jelly. When hot bath finished it is still liquid .
The next morning it should have firmed up to jelly consistency, if you eat it right away it will typically be a bit runnier.
Hi! Brand new to this! So if I don’t use the water bath, do I have to store unopened jars in the fridge? If not, how long are they shelf-safe? Thanks!
If you don’t use the water bath then you will need to store them in the freezer. Once opened, you store in the fridge. They will stay good in the fridge for 2-3 weeks.
This is exactly what I was looking for to replace my Trader Joe’s pepper jam that’s not “in season” right now. Very good! Thanks!
Yay! I’m so glad you like it!
I have made it twice. I love it
Where do I find the powdered pectin? This sounds SO yummy!!! Thanks.
You can find it in any grocery store! I just got mine at Target pick up.
In my grocery store it it with the sugars. Brand names are Certo or Sure Jell Pectin.
My Daughter’s and I are planning on making it soon. Thanks So Much it Sounds Delicious. Take Care and Stay Safe Yummy
Yay! I’m so glad you like it. Good luck!