I prepared a vibrant batch of Pepper Jelly With Powdered Pectin using apple cider vinegar, finely chopped hot red peppers, granulated sugar and powdered fruit pectin. The balance of spicy and sweet in every spoonful offers an enticing burst of flavors that always surprises me. A true celebration of contrast.

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Ever since I started exploring bold flavors in my kitchen I’ve been drawn to finding unique twists on classic recipes. My latest experiment is the Deliciously Easy Homemade Hot Pepper Jelly recipe that brings together a blend of tangy and spicy flavors.

I used 1 package (1.75 oz) powdered fruit pectin, 1 cup apple cider vinegar, 3/4 cup water, 5 cups granulated sugar, 3 cups finely chopped hot red peppers (remove seeds if u like it less spicy) and 1/2 teaspoon salt. I was inspired by traditional sweet and hot pepper jelly recipes along with hints from jalapeno jelly recipes.

The method is simple and the unexpected kick from the peppers makes it a conversation starter. This recipe is a fun twist on the best hot pepper jelly recipe i’ve come across and i couldnt wait to share it.

Give it a try if you love experimenting. Trust me, you wont be disappointed.

Why I Like this Recipe

I like this recipe because
1. I love how the sweet and spicy flavors mix together in a really unique way.
2. It makes me feel proud that I can create something homemade from scratch.
3. The process is fun and simple, so I never get bored making it.
4. I enjoy playing around with the spice level by adding or removing the seeds.

How to make homemade hot pepper jelly
So first, you take a big pot and mix in your apple cider vinegar, water, and all of your chopped red peppers. Get the pot heated up until it starts boiling over medium-high heat. Once it boils, lower the heat a little bit and let it simmer for about 5 minutes so the peppers can really infuse their flavor in the liquid.

When you think the peppers have done their job, stir in the powdered fruit pectin and salt until everything dissolves completely. Next, bump up the heat again and bring the whole mixture back to a full rolling boil. Now, pour in all of the granulated sugar at once and keep stirring until the sugar is totally gone into the mix.

After that, let the mixture boil hard for another minute, but don’t forget to stir constantly so nothing burns. Take the pot off the heat and skim off any foam that shows up on top. Then, carefully ladle the hot jelly into clean, sterilized jars, making sure you leave a little space at the top. Lastly, seal up the jars tight and if you plan on keeping the jelly for a long time, do a boiling water bath for 10 minutes. Let the jars cool completely on a towel or the counter before you check the seals and store the jelly in a cool, dark place.

Ingredients

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This powdered fruit pectin is a natural thickener that helps the jelly set perfectly each time.
Apple cider vinegar adds tangy sourness and a bit of acidity that balances the sweetness.
Water is the base that melds all the ingredients together without overpowering any flavor.
Granulated sugar provides delicious sweetness and loads of carbs to give the perfect energy boost.
Finely chopped hot red peppers bring a fiery kick and vital vitamins that create an interesting twist.
Salt heightens all the flavors by giving a little extra taste and balance.

Ingredient Quantities

1 package (1.75 oz) powdered fruit pectin

1 cup apple cider vinegar

3/4 cup water

5 cups granulated sugar

3 cups finely chopped hot red peppers (remove seeds if u like it less spicy)

1/2 teaspoon salt

How to Make this

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1. In a large pot, mix the apple cider vinegar, water, and chopped hot peppers. Bring this to a boil over medium-high heat.

2. When the mixture starts boiling, reduce the heat a bit and let it simmer for about 5 minutes so the peppers can infuse their flavor.

3. Stir in the powdered fruit pectin and the salt, making sure they fully dissolve.

4. Increase the heat and bring the mixture back to a full rolling boil.

5. Stir in all of the granulated sugar at once and keep stirring until the sugar is completely dissolved.

6. Once the sugar is dissolved, let the mixture boil hard for another minute while stirring constantly.

7. Remove the pot from the heat and skim off any foam that appears on the top.

8. Carefully ladle the hot jelly into clean, sterilized jars, leaving a little space at the top.

9. Seal the jars tightly and if you plan on storing the jelly long term, process them in a boiling water bath for 10 minutes.

10. Let the jars cool completely on a towel or countertop, then check the seals before storing the jelly in a cool, dark place.

Equipment Needed

1. A large pot for mixing and boiling all the ingredients
2. A stove to bring the pot to a boil and simmer
3. A knife and a cutting board for chopping the hot red peppers
4. Measuring cups and spoons for accurately measuring the liquids, sugar, salt, and pectin
5. A stirring spoon to mix in the pectin, salt, and sugar
6. A ladle or skimmer to remove any foam from the top of the pot
7. Sterilized jars and lids for storing the jelly after cooking
8. A second large pot or boiling water bath canner to process the jars for long-term storage
9. A towel or cooling rack to allow the jars to cool completely after processing

FAQ

How can I control the heat in this recipe?

You can reduce the spice by leaving in fewer of the red peppers, or remove the seeds, which hold most of the heat.

Can I substitute the apple cider vinegar with another type of vinegar?

Yeah, you can swap it with white vinegar if you have to, but it might change the flavor a bit.

How do I know when the jelly is ready to set?

When it reaches a full rolling boil and passes the gel test, its set. Just drop a bit on a cold plate and let it cool, then see if it firms up.

What can I do if the jelly doesn't set properly?

If it's too runny, you might have to add a bit more pectin next time or try boiling a little longer, but be careful do not overcook.

How should I store the hot pepper jelly?

After it's made, you can keep it in clean, sealed jars in a cool, dark place. Once opened, store it in the fridge so it stays fresh.

Deliciously Easy Homemade Hot Pepper Jelly Recipe Substitutions and Variations

If you don’t have apple cider vinegar, you can try using white vinegar or even rice vinegar for a milder tang, but keep in mind it might change the flavor a bit.
Instead of water, you might use unsweetened apple juice to add a subtle fruity note, though you’ll need to adjust the consistency if it turns out too runny.
For granulated sugar, you could swap in honey or maple syrup, but remember these will change the texture and flavor, so you might need to tweak the amounts.
If you’re not a big fan of super spicy peppers, try mixing in some diced bell peppers with a pinch of chili flakes, so you get a nice heat without overwhelming the jelly.

Pro Tips

1. Make sure you have your jars sterilized and use a funnel when ladling in the jelly because the mixture is super hot and you dont want any spills or burns on your countertop
2. Keep a close eye on the boiling after adding the sugar and stir constantly so it doesnt burn or thicken unevenly which can mess up the consistency
3. Test the set by dropping a little bit of jelly on a cold plate; if it firms up in a minute then it means youre good to go and if not, give it another minute of boiling
4. When chopping the peppers, consider wearing gloves especially if you tend to get a sting from them later just to be on the safe side and avoid accidental eye contact

Deliciously Easy Homemade Hot Pepper Jelly Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

130

kcal

Equipment: 1. A large pot for mixing and boiling all the ingredients
2. A stove to bring the pot to a boil and simmer
3. A knife and a cutting board for chopping the hot red peppers
4. Measuring cups and spoons for accurately measuring the liquids, sugar, salt, and pectin
5. A stirring spoon to mix in the pectin, salt, and sugar
6. A ladle or skimmer to remove any foam from the top of the pot
7. Sterilized jars and lids for storing the jelly after cooking
8. A second large pot or boiling water bath canner to process the jars for long-term storage
9. A towel or cooling rack to allow the jars to cool completely after processing

Ingredients

1 package (1.75 oz) powdered fruit pectin
1 cup apple cider vinegar
3/4 cup water
5 cups granulated sugar
3 cups finely chopped hot red peppers (remove seeds if u like it less spicy)
1/2 teaspoon salt

Directions

In a large pot, mix the apple cider vinegar, water, and chopped hot peppers. Bring this to a boil over medium-high heat.
When the mixture starts boiling, reduce the heat a bit and let it simmer for about 5 minutes so the peppers can infuse their flavor.
Stir in the powdered fruit pectin and the salt, making sure they fully dissolve.
Increase the heat and bring the mixture back to a full rolling boil.
Stir in all of the granulated sugar at once and keep stirring until the sugar is completely dissolved.
Once the sugar is dissolved, let the mixture boil hard for another minute while stirring constantly.
Remove the pot from the heat and skim off any foam that appears on the top.
Carefully ladle the hot jelly into clean, sterilized jars, leaving a little space at the top.
Seal the jars tightly and if you plan on storing the jelly long term, process them in a boiling water bath for 10 minutes.
Let the jars cool completely on a towel or countertop, then check the seals before storing the jelly in a cool, dark place.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.