Homemade Hot Pepper Jelly

Using the water bath canning method, make your own hot pepper jelly that's just the right
amount of sweet and spicy! A classic way to serve hot pepper jelly is on top of cream cheese.

4.57 from 32 votes

R AT E S AV E

PREP TIME : 2 5 M I N U T E S

COOK TIME : 1 0 M I N U T E S

ADDITIONAL TIME : 1 0 M I N U T E S

TOTAL TIME : 4 5 M I N U T E S

YIELD: 5 TO 6 H A L F P I N T J A R S

AUTHOR:

A d P
 Amanda Paa
SCALE:

Ingredients
4 cups finely chopped green, red, or yellow bell peppers. I like to use a
combination.
1 cup finely chopped jalapeño pepper
1 1/4 cups apple cider vinegar
3 Tbsp Ball® RealFruit™; Low or No-Sugar Needed Pectin
2 cups organic sugar
1 cup honey
1/2 teaspoon fine sea salt

Instructions
1. Prepare boiling water canner. Heat half pint jars in simmering water until ready for
use. Do not boil. Wash lids in warm soapy water and set bands aside. 

2. Combine bell peppers, jalapeño peppers and vinegar in a large saucepan. Gradually
stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down over high
heat, stirring constantly, for at least 1 minutes. 

3. Add sugar and honey. Return mixture to a full rolling boil. Boil HARD for 3 minutes,
stirring constantly. Remove from heat. Stir in salt. Skim foam off top if necessary. 

4. Ladle hot jelly into hot jars, leaving ¼ headspace. Wipe rim and center lid on jar.
Screw band on until fingertip-tight. Place jar in boiling water canner. Repeat until all
jars are filled.        
5. Process jars for 10 minutes, adjusting for altitude. Turn off heat; remove lid and let
jars stand 5 minutes. Remove jars and cool. Check seal after 24 hours. Lid should not
flex up and down when center is pressed. 

Notes
When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being
burned.

This recipe was originally created by Ball®.