Homemade Hot Pepper Jelly Water Bath Canning Recipe
Hot pepper jelly is a simple recipe with a delightful blend of sweet and tangy flavors, perfect for adding a little kick to your favorite dishes. Basically my favorite things put together: Homemade jelly and peppers. This recipe holds a special place in my heart as it was passed down from my dad’s coworker years ago and has become a staple in our family’s canning tradition. My parents, avid canners, truly appreciated this gem, and it quickly became a favorite.
Is this pepper jelly a healthy staple? That’s a solid no. But its unique and addicting flavors make it truly special. Last year, I went through jars at an embarrassing rate, and I fully intend to do the same this year. My jalapeno plants always seem to thrive, making this a great way to use up the extras!
Recipe
The original recipe calls for:
- 2 cups chopped green peppers (think banana peppers, green bell pepper, or any other mild pepper)
- 1/4 cup chopped jalapeno peppers
However, I prefer a bit more heat, so I modified it to:
- 1 1/4 cup green peppers of choice
- 1 cup fresh jalapeños
In the end, make this jalapeno pepper jelly in whatever way suits your tastebuds best.
Feel free to make it once the traditional way and then adjust the heat level to your liking.
Ingredients:
- 1 1/4 cup green peppers (combination of bell peppers and other mild peppers)
- 1 cup chopped jalapeño peppers (I keep the jalapeno seeds in the recipe for heat, but for a more mild version remove seeds.)
- 2 tablespoons lemon juice or lime juice
- 1/2 minced onion
- 4 1/2 cups sugar (I use organic from Azure Standard)
- 1 cup apple cider vinegar or white vinegar
- 1 package liquid pectin or powdered pectin
Instructions:
- Use a food processor or immersion blender to blend together the chop peppers, lemon juice, and minced onion until smooth. This pepper puree will be the base of your hot jelly.
- In a large saucepan, add the pepper mixture, sugar, and vinegar.
- Bring to a full rolling boil over medium-high heat and cook for 5 minutes, stirring constantly.
- Add 1 package of liquid pectin and boil for 2 more minutes.
- Pour the hot jelly into hot, sterilized jars, leaving 1/4 inch headspace at the top of the jar. Use a jar lifter to handle the hot jars safely.
- Wipe the rims with a damp paper towel to remove any excess liquid, then place the flat lids and screw bands on the jars.
Canning Methods
Use pint or half pint jars for this recipe. You can also double the batch if wanted.
Traditionally, this recipe suggests using what is known as “rebel canning practices,” which involves flipping the jars to seal them. This used to be a very common practice but is not recommended as much now due to safety concerns. Flipping jars can lead to improper sealing and potential spoilage. (This is a heated debate. Ultimately, you are in charge of what you do in your kitchen, the research you preform, and the end product of what you make.)
Water Bath Canning Instructions:
- After filling the jars with hot jelly, wipe the rims clean, lightly tap to remove air bubbles, and place the lids on.
- Process in a boiling water bath canner or a large pot filled with hot water for 10 minutes.
- Remove the jars and let them cool at room temperature. Check for proper seals before storing in a cool, dry place.
Homemade Hot Pepper Jelly Water Bath Canning Recipe
Ingredients
- 1 1/4 cup green bell peppers
- 1 cup chopped jalapeños
- 2 tablespoons lemon juice or lime juice
- 1/2 minced onion
- 4 1/2 cups sugar
- 1 cup apple cider vinegar or white vinegar
- 1 package liquid pectin
- Tips and Variations
Instructions
- Use a food processor or immersion blender to blend together the chop peppers, lemon juice, and minced onion until smooth. This pepper puree will be the base of your hot jelly.
In a large saucepan, add the pepper mixture, sugar, and vinegar.
Bring to a full rolling boil over medium-high heat and cook for 5 minutes, stirring constantly.
Add 1 package of liquid pectin and boil for 2 more minutes.
Pour the hot jelly into hot, sterilized jars, leaving 1/4 inch headspace at the top of the jar. Use a jar lifter to handle the hot jars safely.
Wipe the rims with a damp paper towel to remove any excess liquid, then place the flat lids and screw bands on the jars.
Notes
Try adding red bell peppers for a colorful twist.
Experiment with different types of hot peppers if you love spicy foods.
Serving Suggestions
This homemade hot pepper jelly is a perfect match for a block of cream cheese or goat cheese, making a delicious spread for crackers and cheese boards. It’s also a fantastic addition to a charcuterie board, adding a sweet and spicy flavor to your selection of meats and cheeses.
Storage and Shelf Life
Store your jars of jelly in a cool, dark place for up to a year. Once opened, keep in the refrigerator and use within a month. This spicy jalapeño jelly also makes a great gift for family members and friends who enjoy spicy flavors.
Nutrient Information
While this spicy spread is not a health food, it’s a treat that can be enjoyed in moderation. For those on a calorie diet or with a medically restrictive diet, please refer to available nutrient data to see how it fits into your personal consumption and daily values.
This hot pepper jelly recipe my favorite way way to use up your bountiful jalapeno harvest and add a special touch to your meals. Whether you stick to the traditional recipe or spice it up with my version, this jalapeno jelly is sure to be a hit! If you’re not, follow along on Instagram for all my recipe releases in real time!
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