Sweet and Spicy Red Pepper Jelly

4.97 from 26 votes

Got a spare hour? That's all it takes to make a batch of this fabulous Sweet and Spicy Red Pepper Jelly. There are so many things to do with it and it makes a wonderful gourmet gift with the free printable gift labels!

Prep Time30

Cook Time10

Total Time40

Course: Condiments, Jams & Jellies

Cuisine: American, South American

Keyword: Red Pepper Jelly

Servings: servings

Calories: 52kcal

Author: Chris Scheuer

Ingredients

For jelly that will be canned and jelly that will be stored in the refrigerator or freezer (same ingredients):

2 large red bell peppers
1-2 serrano red chili peppers seeds and ribs removed (see Café Tips for other pepper options)
1 cup white vinegar
1.75 ounces powdered pectin (I use 1 package SURE-JELL)
½ teaspoon butter
5 cups granulated sugar

US Customary - Metric

Instructions

For jelly that will be canned with a hot water bath:

Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Place bell peppers and chili peppers in the bowl of a food processor. Pulse on and off 10-20 times or until the peppers are finely chopped but NOT PUREED. You should end up with right around 2 cups of finely chopped peppers.
Place the peppers in a large soup pot or Dutch oven (one that will hold at least 8 quarts). Add the vinegar and pectin. Stir to combine.
Add the butter and bring the mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring frequently.
Add the sugar and return the mixture to full rolling boil. Boil for exactly 1 minute, stirring frequently.
Remove from heat and let the mixture settle for a minute. Taste the jelly. If you would like more heat, add more finely chopped chili peppers at this point. Remove any foam from the surface with a spoon.
Ladle immediately into prepared jars, filling to within ¼ inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly.
Place jars on an elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to a gentle boil. Process 10 min. Remove jars and place them upright on a towel to cool completely. After the jars cool, check the seals by pressing middles of lids with a finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

For jelly that will be stored in the refrigerator or freezer:

Place bell peppers and chili peppers in the bowl of a food processor. Pulse on and off 10-20 times or until the peppers are finely chopped but NOT PUREED. You should end up with right around 2 cups of finely chopped peppers.
Place the peppers in a large soup pot or Dutch oven (one that will hold at least 8 quarts). Add the vinegar and pectin. Stir to combine.
Add the butter and bring the mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring frequently.
Add the sugar and return the mixture to full rolling boil. Boil for exactly 1 minute, stirring frequently.
Remove from heat and let the mixture settle for a minute. Taste the jelly. If you would like more heat, add more finely chopped chili peppers at this point. Remove any foam from the surface with a spoon.
Ladle immediately into prepared jars, filling to within ½ inch of tops. Wipe jar rims and threads. Cover with lids and tighten.
Allow the jars to sit at room temperature until completely cool then refrigerate or freeze.

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Altitude Chart for Cooked Jams and Jellies

At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.

Recipe adapted from My Food and Family

This recipe makes 80 tablespoons or 40 ounces. For example, it would make 5 8-ounce jars of jelly.

Nutrition