Sweet and spicy homemade Pepper Jelly is deliciously perfect with cream cheese & crackers for your holiday charcuterie boards!
One of the most surprisingly wonderful foods is this Pepper Jelly recipe, which is so easy to make in your own kitchen! Five simple ingredients—red bell peppers, scotch bonnet peppers, sugar, vinegar, and pectin—make a hot and sweet jam that will tantalize your taste buds!
You Control the Heat!
Some people can’t handle the spice. At all. Others love to “kick it up a notch” until their eyes water! Most likely, your family has people at both ends of that spectrum, which makes this red pepper jelly a great recipe for the holidays!
By limiting the number of seeds and even slightly increasing the sugar, you can create a very mild, flavorful spread that’s beautiful and versatile! By increasing the seeds (but not the sugar), you can create a bright, bold jelly your “hot people” will LOVE! Aside from serving it on a Thanksgiving nibble tray, jars of this pepper jelly make colorful, yummy Christmas stocking stuffer gifts!
Other Recipes to Serve with Red Pepper Jelly
- Use red pepper jelly to make these fantastic Sweet & Spicy Slow Cooker Kielbasa Bites!
- Add a dollop of pepper jelly to Jalapeno Popper Bruschetta for the most amazing appetizer ever!
Ingredients
Peppers: The Pepper Jelly recipe uses chopped red bell peppers and scotch bonnet peppers – a fantastic combination of flavors!
Jam: Granulated sugar makes it sweet, white vinegar balances the flavors and an envelope of liquid pectic makes it jell!
How to Make Sweet Pepper Jelly
STEP ONE: Ensure the mason jars have been sterilized and ready to go! In a large food processor, add the chopped peppers and scotch bonnet peppers, seeds, and stems removed (unless you want to leave more seeds for extra spice!). Pulse the peppers until they are finely minced – a little liquid is fine.
STEP TWO: In a large pot, add the vinegar, minced peppers with any liquid from the processor bowl, and sugar. Bring to a boil over medium heat.
STEP THREE: Add one pouch of liquid pectin, keeping the mixture at a rolling boil. Stir frequently and stay close to ensure the mixture doesn’t boil over. If it makes foam, skim it off.
STEP FOUR: Boil for 15 minutes or until an instant-read thermometer shows 217-222 degrees F.
STEP FIVE: Remove the saucepan from the stove and carefully pour the jelly into 8-ounce mason jars. (You’ll be able to fill about seven jars.) Tighten the lids and allow them to set for 12-24 hours. Now you have jelly!
Tips for Success
- The seeds of the scotch bonnet peppers add more heat. So, more seeds = spicy jelly, and fewer or no seeds = milder jelly.
- The sealed jars will keep for up to 1 year in the pantry. Once opened, jelly jars should be stored in the refrigerator and will last for about three weeks.
- Boiling longer than the instructions will give you a thicker, more jam-like jelly, but be careful not to overcook.
- To sterilize mason jars, soak them in very hot, soapy water and then boil them for about 10 minutes to kill any bacteria.
What is Pepper Jelly Used For?
Red Pepper Jelly is delightful on a holiday charcuterie board with crackers, nuts & cheese! It’s fantastic as a glaze on a Christmas ham…or ribs, bacon or BBQ! It makes a killer spread on sandwhiches instead of mayo or mustard (think spicy Monte Cristo or a leftover Thanksgiving turkey sandwich!). Pepper Jelly is delicious served as a dipping sauce with fried veggies, jalapeno poppers and pigs in a blanket. However you choose to serve it, Pepper Jelly is sweet and spicy perfection that goes with almost everything!
Can I Fix Jam or Jelly That is Too Soft?
Is there a way to save runny jam? Yes! Leave it “as is” and use it as a pancake syrup or cheesecake drizzle. But if you want to firm it up, give the jelly a couple of days to set it up. Sometimes it takes that long. If you are past the 2-day mark, pour all the jam back into a wide pan. For every 2 cups of jam that needs to be redone, add another ⅛ cup of sugar and ½ tablespoon of pectin (powdered). Stir until the sugar and pectin have dissolved. Bring the contents to a boil and stir continuously for 10 minutes until it thickens up. Add the jam back to clean jars and finish the canning process. Voila!
Other Ahhhhh-mazing Holiday Appetizer Recipes!
- Pumpkin Sage Crostini
- Cranberry Meatballs
- Grill Baked Brie
- Apple Chicken Sausage Bites
- Pumpkin Cheesecake Balls
- Sausage Cheese Balls
Ingredients
- 3 large red bell peppers cored, seeded, and roughly chopped
- 2 scotch bonnet peppers stem and seed removed
- 5 cups granulated sugar
- 2 cups white vinegar
- 3 ounces liquid pectin (1 envelope)
Instructions
- Clean the mason jars and set them aside so they are ready to go.
- Add the bell peppers and scotch bonnets to a food processor. Cover and pulse until minced. (You may need to do this in batches depending on the size of your processor.)
- Transfer the minced peppers and any liquid in the processor bowl to a large pot along with the sugar and vinegar. Place over medium heat and bring to a boil.
- Add the liquid pectin and keep the mixture at a rolling boil for about 15 minutes, stirring occasionally. (Stay close to the pot to ensure it doesn't boil over.) Skim off any foam that forms on top.
- When an instant-read thermometer reads 217 to 222 degrees F, remove the jelly from the heat.
- Pour the jelly into the prepared mason jars, leaving a little bit of room at the top. Put on the lids and set rest for 12-24 hours for the jelly to set up. (The heat from the jelly should create a full seal on the jars.)
Notes
- This recipe makes about seven 8-ounce jars.
- Once the jars are sealed, they can be kept at room temperature for up to 1 year. Once a jar is opened, store it in the fridge for up to 3 weeks.
- For hotter jelly, leave in as many scotch bonnet seeds as you like. The more you add, the hotter the jelly will be.
- Habanero peppers can be substituted for scotch bonnet peppers, depending on what’s available at your grocery store.
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