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Hot Pepper Jelly

 Hot Pepper Jelly
We enjoy this fiery pepper spread on crackers with cream cheese. It also makes a terrific holiday gift. For a milder flavor and different color, substitute a green bell pepper, jalapeno peppers for the habaneros and green food coloring.
80 ServingsPrep: 15 min. Process: 5 min.


  • 1-1/2 cups white vinegar
  • 1 medium sweet red pepper, cut into wedges
  • 2/3 cup chopped habanero peppers
  • 6 cups sugar, divided
  • 2 pouches (3 ounces each) liquid fruit pectin
  • 1 teaspoon red food coloring, optional
  • Cream cheese and crackers


  • Place vinegar and peppers in a blender; cover and puree. Add 2 cups
  • sugar; blend well. Pour into a saucepan. Stir in the remaining
  • sugar; bring to a boil. Strain mixture and return to pan. Stir in
  • pectin and food coloring if desired. Return to a rolling boil over
  • high heat. Boil for 2 minutes, stirring constantly.
  • Remove from the heat; skim off foam. Carefully ladle hot mixture into
  • hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air
  • bubbles, wipe rims and adjust lids. Process for 5 minutes in a
  • boiling-water canner.
  • Serve with cream cheese on crackers. Yield: 5 half-pints.
Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.