sure jell hot pepper jelly recipe

Written BySheba G Updated On
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The Best sure jell hot pepper jelly recipe

This recipe is a staple in our household, and I’m so excited to share it with you. My family and I love this Sure Jell hot pepper jelly recipe for its sweet and spicy flavor. It’s a perfect condiment for any occasion, whether we’re having a backyard barbecue or just need a quick addition to our breakfast toast.

I’ve been making this recipe for years, and it’s always a hit with my kids and husband. The best part? It’s incredibly easy to make and requires minimal ingredients.

I’ve even used it as a topping for crackers or as a dip for veggies. The possibilities are endless! One of the reasons I adore this recipe is that it’s incredibly versatile.

We can use it as a topping for meatloaf, as a glaze for pork chops, or even as a side dish on its own. My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with because it’s so simple yet rewarding. When we’re feeling fancy, we like to serve it alongside some crusty bread or crackers.

But honestly, we’re just as happy enjoying it on its own as a snack. This recipe has been passed down through generations in my family, and I’m so glad I can share it with you now.

Sure Jell Hot Pepper Jelly

4.8 from 984 votes

This sweet and spicy hot pepper jelly uses Sure Jell pectin for a reliable set. It is perfect for spreading on crackers with cream cheese or serving as a glaze for meats.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 64Cuisine: InternationalCalories: 50 kcal

🥘Ingredients

For the Jelly

1/2 cup finely chopped jalapeno peppers (seeds and membranes removed for less heat)
1/4 cup finely chopped green bell pepper
1 1/2 cups apple cider vinegar (5% acidity)
6 cups granulated sugar
1 box (1.75 oz) Sure Jell powdered pectin
1/2 teaspoon butter (optional, to reduce foaming)
5 drops green food coloring (optional)

👨‍🍳Directions

1Prepare your canning jars by washing them in hot soapy water and rinsing well.
2Place the jars in a water bath canner filled with water and bring to a simmer.
3Keep the jars hot until ready to fill.
4In a large heavy-bottomed pot, combine the chopped jalapeno peppers, green bell pepper, and 1 cup of the apple cider vinegar.
5Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 10 minutes, stirring occasionally.
6Remove the pot from the heat and stir in the Sure Jell pectin powder until fully dissolved.
7Add the remaining 1/2 cup of apple cider vinegar and the butter, if using, to help reduce foaming.
8Return the pot to high heat and bring the mixture to a full rolling boil that cannot be stirred down.
9Stir in the sugar all at once and continue stirring constantly.
10Bring the mixture back to a full rolling boil and boil for exactly 1 minute, stirring constantly.
11Remove the pot from the heat and skim off any foam with a metal spoon.
12Stir in the green food coloring, if using, until evenly distributed.
13Ladle the hot jelly into the prepared jars, leaving 1/4 inch headspace.
14Wipe the jar rims clean with a damp towel, place the lids on, and screw on the bands until fingertip tight.
15Process the jars in a boiling water bath canner for 10 minutes.
16Remove the jars with a jar lifter and place them on a towel to cool undisturbed for 12 to 24 hours.
17Check that the lids have sealed by pressing down on the center; it should not flex.

🔧Equipment

Large heavy-bottomed pot
Measuring cups and spoons
Sharp knife and cutting board
Canning jars with lids and bands (8 half-pint jars)
Water bath canner
Jar lifter
Clean kitchen towels
Ladle
Wide-mouth funnel

📊Nutrition Facts (per serving)

🔥Calories: 50 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 0mg🌾Total Carbs: 13g🥦Dietary Fiber: 0g🍬Sugars: 13g🥩Protein: 0g

📝Notes

For a milder jelly, remove all seeds and membranes from the jalapenos. For a spicier jelly, include some seeds. The butter helps reduce foaming but is optional. Store sealed jars in a cool, dark place for up to one year. Refrigerate after opening.

Watch Video Of How Sure Jell Hot Pepper Jelly Works

This hot pepper jelly is one of those recipes I keep coming back to because it works for just about any occasion, from a holiday spread to a last minute get together.

It is simple to make, it keeps well, and it gives family gatherings something a little different to pass around with cream cheese and crackers.

Once you make a batch, you will probably want a few jars on hand for the next time people show up.

❓ Frequently Asked Questions About Sure Jell Hot Pepper Jelly

1. How hot is hot pepper jelly made with Sure-Jell?

Heat level depends almost entirely on the peppers you choose and how much of the pith and seeds you leave in. Jalapeños give a mild, grassy warmth that most people can handle, while habaneros or serranos push it much hotter. Removing the seeds and white membranes tames the burn considerably; leaving them in keeps the jelly assertive. Because sugar and acid round out the bite, even a batch made with hot peppers tastes sweeter and gentler than the raw pepper would suggest.

2. Why did my pepper jelly fail to set?

The usual culprits are imprecise measuring, insufficient boiling, or doubling the batch. Sugar and pepper puree need to be measured exactly as written, since pectin gels only within a narrow sugar-to-liquid ratio. Once the full rolling boil starts, it has to be maintained for the time the recipe specifies, stirring constantly, or the pectin will not activate. Making a double batch in one pot is the most common cause of soft jelly, because the mixture does not reach a hard enough boil before the pectin breaks down. If your jelly is still runny after cooling, you can reprocess it with a fresh box of pectin or use it as a glaze for pork, chicken, or cream cheese.

3. Can I use a different type of pectin or swap in frozen peppers?

Sure-Jell comes in powdered and liquid forms, and they are not interchangeable in the same recipe. Powdered pectin is added with the sugar and boiled hard for a full minute; liquid pectin goes in after the sugar boil and is stirred in off the heat. Follow whichever version your box directs rather than substituting one for the other. Frozen or thawed peppers work fine, but drain off any excess liquid first so the extra water does not dilute the set.

4. How long does hot pepper jelly last, and does it need to be canned?

Sealed jars processed in a boiling water bath will keep for up to a year in a cool, dark pantry; once opened, refrigerate and use within about three weeks. If you skip the water bath, store the jars in the refrigerator and plan to finish them within a month. Always check the seal before opening, and discard any jar with a bulging lid, cloudy contents, or an off smell.

5. What do you serve hot pepper jelly with?

The classic pairing is a block of cream cheese or a wedge of soft cheese with crackers, but the jelly also works as a glaze for grilled chicken, pork chops, or salmon, brushed on during the last few minutes of cooking. Stir a spoonful into a vinaigrette, spread it on a biscuit with ham, or spoon it over baked brie before serving. Keep a jar on hand for a fast appetizer that takes less than a minute to plate.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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