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small jelly jar of pepper jelly with crackers, fresh pepper slices and jelly jars in the background
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5 from 1 vote

Pepper Jelly

Homemade pepper jelly, a mixture of sweetness and heat, is easy to make and perfect served as an appetizer for entertaining or as a glaze for roasted meats.
Course Sauces and Seasonings
Cuisine American, Southern
Cook Time 1 minute
Resting done 10 minutes
Servings 24 ounces
Calories 50kcal
Author Lisa B.


  • 1 cup minced bell peppers (1-2 whole peppers, seeded)
  • 1 tablespoon hot sauce
  • 1 ½ cups apple cider vinegar
  • 3 cups white granulated sugar
  • 2 ounces (3 ounces each) liquid pectin such as Certo


  • Place peppers, hot sauce and cider vinegar in a blender or food processor. Blend until peppers are liquified.
  • Pour pepper mixture into a medium saucepan. Whisk in the sugar. Heat the mixture over medium high heat until it reaches a hard-rolling boil, meaning it does not stop boiling after it is stirred. Keep boiling for one minute.
  • Remove the pan from the heat and allow it to set for 10 minutes. Skim off any foam.
  • Stir in the liquid pectin. Bring the mixture back to a boil for one minute.
  • Pour the jelly into clean, sterilized jars. Jelly will continue to thicken for 24 hours.


Serving: 1tablespoon | Calories: 50kcal | Carbohydrates: 13g | Sodium: 55mg | Sugar: 13g | Vitamin C: 5.8mg