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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! 
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer
Servings: 3 Cups
Author: Tricia


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


  • 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 1/2 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 1/4 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 is easily doubled.  Substitute jalapeños and green bell peppers if desired.
Recipe adapted from SureJell Recipes