Hot Pepper Glaze in a Jar!

Ashley Ramsey


This recipe turned out as a mistake in my kitchen. I was attempting to make a jelly but ended up with a wonderful meat glaze instead. My husband ended up eating some of it with a spoon out of the jar!

We plan on grilling with it using different cuts of chicken. I'm sure it would also taste well on other varieties of meat.

★★★★★ 1 vote
5 4 oz jars
40 Min
30 Min


1 lb
of hot peppers
2 c
splenda or other sugar substitute
2 1/2 c
3 pkg
liquid fruit pectin
6 jar(s)
8 oz ball jelly jars or whichever brand you prefer
2 c
apple cider vinegar


1Select the Hot Peppers
*I went to a farmer's market and purchased fresh crisp peppers that were locally grown! I stuck with mainly red and orange to obtain that beautiful color in the picture. No food coloring needed!
2Throughly Wash the Peppers and WEAR GLOVES for the whole process!
3Remove the Stems and Seeds.
*I used my faucet to help me with this part. It's so much easier to have the water flush the seeds out once they are cut open.
4Puree the peppers in a food processor or blender. Use the first cup of apple cider vinegar to assist with the blending.
5Combine the Splenda and Sugar.
*I cut back on the sugar because I try to limit the amount of sweetness I have in my life. If you prefer you can just use 4.5 cups of regular sugar or more according to taste.
6Cook the pepper puree, rest of the apple cider vinegar, and sugar in a preserving pan or pot. Boil for 12 minutes and stir as needed to prevent the mixture from burning.
*I use the most amazing multi-use pan Cuisinart Chef's Classic Stainless Steel 5.5 Quart Multi-Purpose Pot with Glass Cover.
7Add the 3 packets of Liquid Pectin and boil for 1 minute.
*Keep Pectin upright in the box or a glass until this step.
8Skim the foam if you happen to have any.
*Foam is harmless but best left outside of your canning jars.
9Fill your Clean and Sterile jars with the pepper mixture.
*Do not forget to wipe the rims throughly with a clean wash cloth or paper towel.
10Process jars in a waterbath canner for about 15 minutes.
11Remove from waterbath and let the jars cool in a dark cool spot away from drafts overnight!
*You will hear the lovely popping noise as the jars seal. It's music to my ears!
12Test the jars to make sure the seal has properly set. If so, you can store them for up to a year!

About this Recipe