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A delicious condiment to have in your freezer. Pepper jelly makes a perfect hostess gift or last-minute appetizer.
Pepper jelly again? I know, I know, we already did the whole pepper jelly thing two weeks ago, but this one is different and honestly, this stuff is like money in the bank, at least in a culinary sense, that is you see, you almost can't have enough of this amazing stuff at this time of year. A stash of it tucked away in your freezer or pantry, can keep you out of more than one "predicament" over the next few weeks. What kind of predicaments? I'm so glad you asked!

You know all the "little" gifts you need for the holiday season? Teachers, neighbors, coaches, co-workers, hostesses, bosses, mailmen and on and on the list goes. A sparkling jar of pepper jelly tied with a fun bow is the perfect solution. Need a bit more? Find a pretty basket, add some nice crackers, a log of goat cheese and a tiny jar of fresh pomegranate seeds*** you've got a lovely and practical gift anyone would love. (I'd be most pleased to get a gift like that hint, hint!).

You'll also love having this jelly on hand for a super quick appetizer. If you're spending a lot of time making a nice dinner, sometimes it's enough to throw you over the cliff, having to plan a yummy appetizer too. Now, all you need to do is have a stash of pepper jelly, some crackers** and a few packages of cream cheese. Then, when the doorbell's about to ring with merry holiday guests, throw the cream cheese on a pretty plate, spoon some pepper jelly over the top and add a fan of crackers. Voila! A fantastic appetizer that will receive rave reviews! If you want to really wow your guests, add a handful of fresh pomegranate seeds*** or diced mango, clementines, fresh pineapple or whatever your little heart dreams up you'll be put on the "hostess-with-the-mostest" list for sure!


- Ingredients:
- ¾ cup green bell pepper very finely chopped*
- ¼ cup jalapeño pepper very finely chopped
- 1 ½ cups white wine vinegar
- 6 cups sugar
- 1 packet Certo** If you like your jelly quite thick use another tablespoon or so of Certo. With the one packet, it makes a nice consistency for spooning on cream cheese, muffins, etc. but it is not super thick.
- a few drops of green food coloring optional
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Combine peppers, vinegar, and sugar in a large pot or dutch oven. Bring to a rolling boil and boil for one minute.
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Remove from heat and add Certo and food coloring, if desired. Stir continuously for 1 minute. Skim any foam from surface.
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Pour into jars, cover and allow to sit at room temperature for 24 hours, then freeze. If freezing jam makes sure to leave a ½ inch space at the top of the jar to allow for expansion in the freezer.
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Alternatively, you can use the water bath method; after adding the Certo and stirring, pour your jam into sterilized jars and proceed as directed here.
Emma says
I have made this twice now…delicious!! My family and friends can’t get enough of it. Thanks for posting these wonderful recipes!!
Lindsay @ The Café Sucre Farine says
So happy to hear that, Emma!
Chris Scheuer says
Hi, I use small 1-cup size jars, the recipe makes about 6 cups of jam. I found those fun jars at Walmart.
Anonymous says
Can you tell us what size jars you used and how many this recipe makes? Thank you!
Cathy at Wives with Knives says
I don't think I've seen a prettier, more festive appetizer. This is so perfect for the coming holidays. The combination of spicy jelly, creamy cheese and a good cracker is irresistible. Beautiful photos, Chris.
Lisa {Authentic Suburban Gourmet } says
I love making jellies! Yours looks perfectly supreme. Pinning now!!!
Eri says
It;s just amazing Chris, I love it!
for me would surely be a great gift, I love spicy things and it;s sooo beautiful!
Roz P. says
I just love this hot pepper jelly and need to use your recipe to prepare it! Thanks for stopping by my blog for Liz's guest post, this way I have now found your lovely blog and following you here and on FB. Have a wonderful holiday season and it's nice to meet you!
Food, Fun and Life in the Charente says
Sounds delicious. I never use pectin here only lemon juice, I wonder if it will be enough to make a jelly. I can get pectin sugar, but I have yet to find ordinary pectin. Sure it must be around somewhere though. Keep well Diane