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Hot Pepper Jelly Recipe

Hot Pepper Jelly Recipe

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.
TOTAL TIME: Prep: 15 min. Process: 5 min. YIELD:80 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. Serve with cream cheese on crackers. Yield: 5 half-pints.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe Note

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.

Reviews for Hot Pepper Jelly

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TawneeE User ID: 8545788 233193
Reviewed Sep. 20, 2015

"Just made three pints and 11 half pints. We added carrots and peaches and didn't strain it or add food coloring ."

RC1956 User ID: 5292753 80556
Reviewed Jul. 22, 2013

"We have bought this jelly at our local farmers market. So good. Put in on cream cheese in little phyllo shells topped with jelly. Went really quickly. Also saw a recipe with brie and wrapped in puff pastry. So pretty. Have found several recipes for this any plan to make my own"

dublinlab User ID: 1682119 80553
Reviewed Feb. 17, 2013

"Proportions are al wrong. No need to strain. Instructions are terrible."

JMartin1265 User ID: 5765689 32980
Reviewed Jan. 15, 2011

"I have made this two times now and both times I have requests for more! YUMMY! Wear gloves and a mask though when making. Fumes can be a little over whelming."

gvanreenen User ID: 4928099 37786
Reviewed Dec. 18, 2010

"good recipe, good flavor, the only difference I made was to use only one packet of liquid pectin per recipe. No difference in gelling so will continue to make this but with half as much pectin."

tombren User ID: 3693424 88841
Reviewed Oct. 17, 2009

"Have made this several times, It's Great if you like hot For parties or gatherings I mix it with cream cheese so that it just has a small bite and put it into an Accent decorator. Guests can dispense as much as they like onto a ceacker."

Inez Portlock User ID: 3291216 31107
Reviewed Sep. 16, 2008

"I have the TOH cookbook with this recipe in it. Could you tell me what issue this is in? I can't seem to locate it."

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