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Hot Pepper Jelly

  • Servings:

    Makes 6 cups as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    15 minutes


Be sure to use powdered, not liquid, pectin for this recipe. For less heat, remove some of the jalapeno seeds before chopping.
4 jalapeno peppers, stemmed
3 red bell peppers, stemmed and cored
2 green bell peppers, stemmed and cored
1 cup apple cider vinegar
1 (1.75-oz.) envelope powdered pectin
5 cups sugar
1 tsp. salt
Hot Pepper Jelly


1. Cut peppers into 1" pieces, then transfer to a food processor and pulse until finely chopped, about 15 times. Transfer to a strainer to drain excess liquid. (You should have about 4 1/4 cups peppers.)
2. Transfer peppers to a large saucepan along with vinegar and heat over high. Sprinkle pectin evenly over top, then stir well to combine and bring to a rolling boil, stirring occasionally.
3. Stir in sugar and salt, then return to a rolling boil and cook 2 minutes. Remove from heat and let sit until bubbles subside, then skim off any foam from surface.
4. Carefully transfer mixture to six clean 1-cup jars, then wipe rims and let cool completely. Top with lids and refrigerate up to 2 weeks.
Source: Hannaford fresh Magazine, December 2020


Nutritional Facts
Servings Makes 6 cups
Base Nutrients
Calories 90 kcal (5%)
Calories from Fat 0 kcal (0%)
Total Fat 0 g (0%)
Saturated Fat 0 g (0%)
Cholesterol 0 mg (0%)
Sodium 50 mg (2%)
Total Carbohydrates 23 g (8%)
Dietary Fiber 0 g (0%)
Protein 0 g (0%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a