Hot Pepper Jelly

This recipe is from Wise Guide Link. I made it for the first time on October 26, 2026

The peppers are from Linda and Tom Pecht,

Equipment

• 1 multi-use waterbath canner

• 1 canning funnel

• 1 jar lifter

• 7 regular mouth lids and rings

• 7 jam jars

Ingredients

• ¼ cup finely diced hot peppers (such as green jalapeños) seeded and stems removed

• 1 cup finely diced sweet bell peppers (mixture of red and green) seeded and stems removed

• 2 cups distilled white vinegar (5%)

• 1 box (1.75 ounces) original Sure-Jell pectin

• 6 cups granulated sugar

Instructions 

1. Cook: In a heavy-bottomed saucepan, combine the hot peppers, bell peppers, vinegar, and Sure-Jell. Stir and set over medium-high heat. Stir and bring the mixture to a rolling boil, which is a boil that does not cease when stirring, 6-8 minutes.

2. Add sugar: Once at a rolling boil, add the sugar. Stir continuously and allow the mixture to return to a rolling boil. Let it boil for exactly 2 minutes.

3. Fill: Remove from the heat and ladle the jelly into sterilized jars. Clean off the rim of each jar to ensure none of the jam will interfere with the jar's sealing. Place a prepared lid and ring on each jar. Tighten to finger-tip tightness.

4. Water bath: Lower the jars into a prepared water bath canner fitted with a rack. Bring to a boil and boil for 10 minutes. Then, remove the jars from the canner and set them on a cooling rack. The jars should seal quickly. Allow to cool for 12 hours before checking the seals.

Nutrition

Serving: 1 tbspCalories: 44 kcal