Hot Pepper Jelly – Sweet & Spicy Gift From the Kitchen

4.50 from 10 votes

Hot Pepper Jelly – Sweet & Spicy Gift From the Kitchen

A sweet and spicy jelly perfect for gift giving or for a fast and easy appetizer. To serve, cut a block of cream cheese in half, place in center of plate, spoon hot pepper jelly on top with some drizzling down the side. Serve with crackers and enjoy. * Updated Nov 2024 to make a bigger batch using CERTO liquid pectin (Bernardin pectin was discontinued earlier in 2024). For powdered pectin read full article.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Gifts, preserves

Cuisine: American

Keyword: gifts from the kitchen, hot peppers, pepper jelly, preserves

Servings: quarter pint jars

Calories: 467kcal

Author: Getty Stewart

Ingredients

1 1/2 cups sweet peppers finely chopped blend of yellow, red and orange
1/2 cup dried apricots finely diced
3/4 cup jalapenos (or other hot peppers) 6-8
1 1/2 cups white wine vinegar
6 1/2 cups sugar
1 pouch liquid pectin Certo brand
No liquid pectin? Powder Pectin Substitute

Instructions

Dice sweet peppers and apricots finely and evenly. Smaller pieces will look more decorative and will be less likely to float to surface of jar.
Cut hot peppers into very small pieces. Keep some white pith and seeds for added heat. Use a combination of different hot peppers if you wish.
Combine peppers, apricots, vinegar and sugar in stainless steel (not aluminum) pot.
Bring to full boil. Stirring constantly, boil hard for 1 minute.
** Read instruction for your package of pectin - they vary - even within same brand. **
Some say to boil hard for one minute and some say to remove from heat before stirring in pectin and not returning to boil.
Remove from heat. Stir and rest for 5-7 minutes to help evenly distribute peppers in jelly.

Hot Water Bath Canning

Pour into hot jars leaving a ¼ inch (6 mm) headspace.
Wipe rim with clean cloth and seal with sealing lid.
Screw band on top and tighten finger tight.
Process in hot water bath for 10 minutes.
Remove jars. Cool undisturbed for 24 hours and check seal.
Best used within a year, but as long as the seal is tight, it will be safe.

Freezing

Fill freezer containers or glass jars leaving minimum of 1/2 inch space.
Let cool completely before sealing and transferring to freezer.
To thaw place in fridge overnight and stir well as it may seep or separate slightly.

Notes

Based on Certo Jalapeno Jelly

Yield 7 half pint (250 mL) jars or 10-12 quarter pint or (125 mL) jars

Option: According to the National Centre for Home Food Preservation, if you sterilize jars (boil for 10 minutes) before filling, hot water bath process half pint jars for 5 minutes instead of 10 minutes.

*Liquid Pectin- read the instructions carefully, even within brands, there can be variations on when to add the pectin.

Nutrition