Food & Drink

Hot Pepper Jelly

Hot Pepper Jelly

I had my first pumpkin latte of the season yesterday! Wahoo! I can’t even tell you how excited I was to find out there is already pumpkin. In August. Normally I’m all about savoring the last bit of Summer, and I will definitely have one last beach day, but yesterday was a PERFECT Fall day, so bring it on baby! I’m totally ready for the apple picking, pumpkin, chunky sweaters, boots, crisp air, leaves changing color, delicious desserts, and all the wonderfulness that comes with it! Maybe its being pregnant, but I am fully over Summer! Which brings me to this Hot Pepper Jelly! My most favorite jelly ever!

We made this for ourselves last year, and it was so amazing we made more, canned it up, and gifted it to everyone as part of their Christmas gifts! This past weekend, we finally ran out of our canned stash and immediately went out and purchased some spicy peppers to make another batch! Its just SO GOOD!

I continuously eat mine with cheese & crackers, all the time. It holds up for a really long time in the fridge once its opened. We love it on pork, Ive been told to try it spread on bagels with cream cheese..there are so many uses for it and its so.stinkin.awesome. This batch is the puurrfect combination of sweet and spicy! The best part of homemade jelly is you can alter the spiciness to your preference. Last Fall we made it sweeter, this time we made it a little spicier, to kick it up a notch, still not unbearably spicy, but a little more heat than sweet!

You MUST try it! And don’t be afraid of canning if you’ve never done it before, it couldn’t be easier! Ill link up a good step by step instructions for it in the directions. (FYI..currently I don’t have a canner, we just throw a dish towel in the bottom of the boiling water so the jars don’t touch the bottom and it works perfectly!)

Hot Pepper Jelly

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 6 Pints


  • 5 Habanero Peppers, stems removed
  • 2 Serrano peppers, stems removed
  • 3 large jalapeno peppers, stems removed
  • 1 1/2 cups white vinegar
  • 5 cups sugar
  • 6 ounces liquid Certo
  • *Note: We left all the seeds in our peppers for a spicier jelly, feel free to remove some based on your taste preference!


  1. Toss Peppers in the food processor until chunky, not pureed.
  2. Add vinegar and pulse a few times until just mixed. Pour into a large pot.
  3. Add sugar and mix well.
  4. Bring to a rolling boil, and allow to boil for 1-2 minutes.
  5. Remove from heat, strain through a sieve, pour back into pot, and bring the liquid back to a boil. (Here, you can spoon back in some of the strained peppers for added texture or spiciness!)
  6. Boil for 5 minutes and remove from heat.
  7. Add liquid Certo immediately.
  8. Pour into warmed jars, and seal.


Water Bath Canning Step by Step Instructions Don't be intimidated! 😉

Adapted from: The Jelly Queen

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