Hot & Sweet Red Pepper Jelly Recipe

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Hot & Sweet Red Pepper Jelly

Annamaria Settanni McDonald


I love eating this with cream cheese and crackers or toasted english muffin with cream cheese. Makes a great appetizer with cream cheese and crackers and a glaze for chicken wings! You can omit the jalapeno peppers if you do not want any heat or to reduce heat, remove seeds and veins of jalapenos. You can also use a food processor to chop peppers, chop in food processor with vinegar.

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6-8 1/2 pint jars


30 Min


15 Min


3 c
red bell peppers finely chopped (washed and stems & seeds removed)
jalapeno peppers finely chopped(washed and stems removed)
1 1/2 c
apple cider vinegar or white vinegar
6 1/2 c
4 oz
liquid pectin
drops of red food coloring (optional)

Directions Step-By-Step

Add the bell pepper, jalapeno pepper, vinegar, and sugar to the sauce pan. Bring to a rolling boil and cook for 6 minutes, stirring constantly.
Stir in the liquid pectin and continue to boil for 3 more minutes, stirring constantly. Skim off the white foam with with the metal spoon, and remove the pan from the heat.
Ladle the jelly into the sterilized jars, leaving a 1/2-inch head space. Insert the plastic spatula next to the glass and run it carefully around the edges to help remove any air bubbles. Wipe the rims clean and seal immediately with new lids.
Place jars in hot boiling water for 10 minutes to ensure sealing of jars and let cool for at least 24 hours. Enjoy jelly after that time.

About this Recipe

Dietary Needs: Vegetarian
Hashtag: #pepper