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Hot Pepper Jelly ~ spicy, hot red cherry peppers and sweet red bell peppers combine in this easy and delicious jelly … perfect for the season!

This recipe first appear on Recipe Girl where I’m a contributor and occasionally post delicious recipes!

Even if you’ve never made jelly or jam before, you can make this recipe! Super simple, quick and oh so tasty, you’ll be asking yourself why you don’t make it more often. Switch it up and use jalapeño peppers and green bell peppers for another delicious and beautiful combination in gorgeous green!

There are so many ways to use Hot Pepper Jelly in your everyday dishes and appetizers. One of my personal favorites is sweet ham and Brie cheese on Hawaiian Sweet Rolls with a big spoonful of Hot Pepper Jelly on top. Warm the rolls, ham and cheese quickly in the microwave, then top with jelly. Then all you have to do is sit back and watch these hearty appetizer sliders be gobbled up!

Don’t forget the terrific, classic appetizer everyone loves. Pickup a package of really good hearty crackers, spread with soft cream cheese and a big dollop of Hot Pepper Jelly. That’s it! Great for football parties, after school snacks, appetizers, holiday eats and just because. And, warm a little jelly in the microwave for just a few seconds, then brush on grilled chicken or skewers minutes before it’s done. You can also add a big spoonful of jelly to pan drippings when making chicken or other meats. The jelly adds a nice sweet bite to just about anything.

We love this chunky style Hot Pepper Jelly with loads of peppers and less sugar than many store-bought brands. If you’re not a ‘canner’ no need to worry. This small batch jelly keeps fresh for up to three weeks stored in airtight jars in the refrigerator. Remember, it won’t last long!

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Hot Pepper Jelly

Prep Time: 15

Cook Time: 10

Total Time: 25

Yield: Cups

Course: Appetizer, Condiment

Author: Tricia

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5 from 5 votes

Spicy, hot red cherry peppers and sweet red bell peppers combine in this easy and delicious jelly ... perfect for the season!

Ingredients

2 red bell peppers
4 red hot cherry peppers
¼ cup cider vinegar
¼ cup water
1 ½ cups granulated sugar
½ 1.75 oz box of SureJell Low or No Sugar Pectin (2 full tablespoons or 25 grams) Reserve remaining pectin for another use

Instructions

Prepare 6 small jars with lids. If canning the jelly, follow your favorite process/directions and sterilize the jars and lids.
Remove the stems and ribs from the bell peppers and discard. Finely chop the peppers and add them to a deep, medium saucepan. Cut the cherry peppers in half and remove most of the seeds. Chop into a fine dice and add to the pan with the bell peppers. (Take care when cleaning and chopping hot peppers. Wear gloves and/or be sure to wash your hands very well in warm soapy water, a couple of times. Do not touch your eyes!) Add the vinegar and water to the saucepan.
Place exactly 1 ½ cups granulated sugar in a small bowl. Remove 2 tablespoons sugar from the bowl and combine with the fruit pectin in a separate small cup. Pour the sugar/pectin mixture over the peppers and stir to combine.
Bring the mixture to a full rolling boil that does not stop boiling when stirred on high heat; stir constantly. Add the remaining sugar and return to a full boil and boil for exactly 1 minute, stirring constantly. Be careful it does not boil over. Remove from the heat. Skim off any foam with a metal spoon and discard.
Immediately ladle the jelly into the prepared jars and fill to within ¼ inch of the top. Wipe the rims of the jars and add the lids. Process in a hot water bath if canning.
Jelly will keep for up to 3 weeks in the refrigerator. Makes 3 cups of jelly

Recipe Notes

Recipe is easily doubled. Substitute jalapeños and green bell peppers if desired.
Recipe adapted from SureJell Recipes

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Here are a few of our favorite tools used when making this jelly. Click on each photo for more information:

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Jellies, jams and butters are great all year, but especially when made with the season’s best fruits. How about some super easy Slow Cooker Apple Butter from Well Plated? And, I could really get into a jar of this Easy Low Sugar Wine Jelly from The View from Great Island – it must be incredible served with cheese and crackers! I love this blueprint for small batches of Homemade Jam from Pint Sized Baker – absolutely perfect way to use up your ripe fruits and berries. And finally, I’m fascinated with this super creative Peach and Pepper Jam from Seasons and Suppers, and this lovely Fresh Pineapple-Sriracha Freezer Jam from The Cafe Sucre Farine. So many sweet ways to enjoy jellies and jams all year long!

Thanks so much for stopping by! Hope you have a terrific week.

Tricia

18 Comments

Sammy

October 18, 2017 at 8:13 pm

I made this and can’t wait to try it! Nervous though bc my peppers are all settling on top of the liquid

- Tricia Buice
  
  October 19, 2017 at 7:45 am
  
  Hi Sammy – Some of the peppers rise to the top but not all. Hope it turned out okay for you. Mine has peppers throughout. Thanks for trying our recipe!
  
Wendy

September 27, 2017 at 10:19 pm

I’ve never eaten pepper jelly but your gorgeous photos have convinced me to give it a try. There seems to be so many ways to use this jam!

- Tricia Buice
  
  September 28, 2017 at 8:38 am
  
  I hope you will Wendy – it is really delicious and so good on so many things 🙂
  
Susan

September 26, 2017 at 10:42 am

It’s been a long while since I’ve made pepper jelly and I think it’s a good time to make some more! I’ll have to see if I can find those cherry peppers at the farmers’ market. It looks delicious on those ham and cheese sandwiches, Tricia!

- Tricia Buice
  
  September 27, 2017 at 7:38 am
  
  Thanks Susan. Have a terrific week!
  
Larry

September 26, 2017 at 10:35 am

My WV aunt used to grow a garden full of peppers and she must have made gallons of various hot pepper jellies, jalapeno thru habanero and my favorite was just on a cracker with cream cheese. I’ll bet yours was delicious.

- Tricia Buice
  
  September 27, 2017 at 7:37 am
  
  I love food memories Larry. My grandmother was the same way. She canned everything. This is a very good and easy recipe too.
  
Chris Scheuer

September 26, 2017 at 9:15 am

I love the gorgeous color of this jelly and love having stuff like this stashed away for quick appetizers and snacks!

- Tricia Buice
  
  September 27, 2017 at 7:36 am
  
  Thanks Chris! We love having this on hand – it makes a quick and delicious appetizer 🙂
  
Jennifer @ Seasons and Suppers

September 26, 2017 at 8:17 am

Love this jelly, Tricia! Especially loving the heat 🙂 So handy to have around or to use as gifts.

- Tricia Buice
  
  September 26, 2017 at 8:28 am
  
  Thanks Jennifer! Food gifts are perfect during the holidays 🙂
  
Gerlinde

September 25, 2017 at 8:43 pm

I hope I find some time to do this hot pepper jam before the holidays. It looks so beautiful in your weck jars. My mom always used them when she canned in Germany. Pinned!

- Tricia Buice
  
  September 26, 2017 at 8:27 am
  
  I love food memories Gerlinde – and I hope you get to try it too. It’s great to have around for the holidays. Thanks for pinning!
  
sue | theviewfromgreatisland

September 25, 2017 at 12:15 pm

I love that you used hot cherry peppers, I rarely see them, but next time I do, I know what I’m going to make!

- Tricia Buice
  
  September 25, 2017 at 7:09 pm
  
  Thanks Sue – we see them a lot around here – isn’t it funny how different produce is from coast to coast?! Thanks so much!
  
Angie@Angie's Recipes

September 25, 2017 at 6:30 am

I would love to try this, but I guess it won’t work with pectin? That slider looks fabulous!

- Tricia Buice
  
  September 25, 2017 at 6:59 am
  
  Thanks Angie – yes this jelly needs pectin to set up and thicken. Have a terrific week!