Easy Hot Pepper Jelly ~ spicy, hot red cherry peppers and sweet red bell peppers combine in this easy and delicious jelly … perfect for the season!
Even if you’ve never made jelly or jam before, you can make this recipe! Super simple, quick and oh so tasty, you’ll be asking yourself why you don’t make it more often. Switch it up and use jalapeño peppers and green bell peppers for another delicious and beautiful combination in gorgeous green!
There are so many ways to use Hot Pepper Jelly in your everyday dishes and appetizers. One of my personal favorites is sweet ham and Brie cheese on Hawaiian Sweet Rolls with a big spoonful of Hot Pepper Jelly on top. Warm the rolls, ham and cheese quickly in the microwave, then top with jelly. Finally, all you have to do is sit back and watch these hearty appetizer sliders be gobbled up in a flash!
Don’t forget to make the terrific, classic appetizer everyone loves. Pickup a package of really good hearty crackers, spread with soft cream cheese and a big dollop of Hot Pepper Jelly. That’s it! Great for football parties, after school snacks, appetizers, holiday eats and just because. Another easy way to use this jelly is to warm it in the microwave for just a few seconds, then brush on grilled chicken or skewers minutes before it comes off the grill. You can also add a big spoonful of jelly to pan drippings when making chicken or other meats. The jelly adds a nice sweet bite to just about everything.
We love this chunky style Hot Pepper Jelly with loads of peppers and less sugar than many store-bought brands. If you’re not a ‘canner’ no need to worry. This small batch jelly keeps fresh for up to three weeks stored in airtight jars in the refrigerator. Remember, it won’t last long!
Yield: 3 cups
Prep Time: 15 minutes
Cook Time: 10 minutes
Easy Hot Pepper Jelly
- 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.
- Recipe is easily doubled. Substitute jalapeños and green bell peppers if desired.
Here are a few more jam and jelly recipes you might enjoy:
- Holiday Jam – from Saving Room for Dessert
- Classic Crab Apple Jelly – from Seasons & Suppers
- Champagne Jelly Recipe – from Taste of Home
- Blackberry Freezer Jam – from RecipeGirl