Hot Pepper Jelly

By • October 2, 2009 • 9 Comments



Author Notes: I know these aren't bell peppers, but they key to this recipe is to make it with red jalapenos - I love their flavor, and I set out trying to make a jelly that captured that flavor, with just the right amount of spice that didn't overwhelm it. Not too sweet, not too spicy, SO much peppery goodness. - apartmentcookererinmcdowell

Food52 Review: Having never made jelly of any kind before, this was a new challenge for us. The big surprise was not only how easy it was, but how tasty the results were! After some searching we finally located some red jalapeno peppers (it was a bit early in the season in upstate New York), and found them leaning heavily toward the sweet side, with only a hint of heat. As the difference in the heat of peppers can vary from batch to batch, plant to plant and even pepper to pepper from the same plant, when I do this again I will gather an assortment of red peppers (jalapeno, habanero, red bell) and mix and match, tasting as I go to get just the right amount of kick. The jelly did take overnight to set, rather than right away, and it was a bit liquidy, but that was no doubt due to my inexperience with jellies. To sum it up: Delicious, and it will definitely be made again and again!wssmom

Serves 4 pints

  • 3/4 pounds red jalapenos
  • 2 cups cider vinegar, divided
  • 6 cups sugar
  • a good pinch of salt
  • 1 pouch Certo liquid pectin
  1. Halve the jalapenos. Seed the jalapenos based on how spicy you want the jelly. (Since red jalapenos are sweeter than green jalapenos, I seeded half of the jalapenos, but left the seeds with the other half. It made for a only slightly spicy jelly. Final spice can also be adjusted with red pepper flakes at the end of cooking.)
  2. Transfer the peppers to a food processor or blender, with half of the vinegar. Transfer the mixture to a large pot. Add the remaining vinegar and sugar. Bring to a boil over medium heat. Boil for 10 minutes.
  3. Stir in liquid pectin. Boil for 1 minute, until jelly begins to thicken. Remove from heat, and ladle into sterilized jars. If keeping in the fridge, close the jars and refrigerate. If planning to keep on the shelves, process, covered, in boiling water for 5-7 minutes, or until sealed.

Tags: hot, jam, peppers, spicy, sweet and savory

Comments (9) Questions (2)

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almost 2 years ago Rhonda35

Yesterday, I made 4 batches of this jelly (it's actually a jam since you don't strain out the bits of pepper). Delicious! I had about 3 lbs. of a variety of hot peppers: Scotch bonnets, habaneros, jalapenos, serranos, bird chilies, etc. Wearing rubber gloves, I seeded all of the peppers, then used a mixture of them in each batch. I changed one thing: instead of commercially produced pectin, I added two large navel oranges to the mixture (rind and all). That produced enough natural pectin to thicken the jam and the oranges also offset some of the spiciness of the jelly.

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almost 2 years ago Alison Lee

I've been lurking for years, and this is my first comment, to say thanks! I made the jelly today, and it was perfect: sweet, very hot with the seeds of only 4 peppers (my batch must have been firey), with a strong pepper flavor. I also answered the question about using powdered pectin: I used it today, with HardLikeArmour's conversion recipe for turning powdered into liquid (http://www.food52.com/hotline...), and it set up beautifully: clear, not too loose, and not too pasty/firm, either. We are going to eat it with goat cheese or labneh on corn muffins.

Me

almost 3 years ago TheWimpyVegetarian

This looks so wonderful. I've been wanting to make hot pepper jelly for the longest time - and now I can!!!

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about 3 years ago Sagegreen

Thanks for this recipe! It looks great. Now I don't have to experiment for one.

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almost 4 years ago Gmarkb

I made this using 1/2 pound of red jalapenos and 1/4 pound of red serranos from my garden. I removed the seeds and pith from only the serranos. It turned out wonderful. We're currently eating it on bagels with cream cheese. Thanks for the recipe.

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almost 4 years ago erinmcdowell

Thanks, everyone! I love this recipe - and I'm excited I can now submit it to a contest: red peppers!!

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almost 4 years ago Sagegreen

I just wanted you to know that I referenced your wonderful pepper jelly on my last recipe for meatballs. Although I haven't made this yet, I look forward to it. Meanwhile, I was pleased to find a lovely cranberry pepper jelly commercially that is made in small batches.

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almost 4 years ago Kitchen Butterfly

I brought back some pepper jelly from Barbados and we LOVED it. Perfect with pancakes.....I like the idea of green pepper jelly, with a touch of lime juice!

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almost 4 years ago thirschfeld

I have always wanted to make hot pepper jelly ever since a crazy Irishman gave me a cracker with cream cheese and habanero jelly on it. Love it and I really do need to make it. Thanks for posting this.