Hot Pepper Jelly

 When Trader Joe’s decided to discontinue their Hot Pepper Jelly for the season (or maybe forever, who knows), I started going through hot pepper jelly withdrawals.

I had been dipping veggies into it, making cream cheese dips with it, using it in conjunction with salad dressings to give my salads a blast of heat and extra flavor.  You name it, things were hot pepper jelly-licious around here.

And then as quickly as it came into the stores, hot pepper jelly vanished from the stores.

Sort of like Cookie Butter.  Sniff.

And so I did something I never thought I was going to do in my whole life: I canned.

Necessity is the mother of invention.  Take that, Trader.  You traitor.   You had me hooked, and then you left me high and dry and without a pepper to cling to.

So I picked up some peppers, did more reading about canning and jelly-making in a 24 hour period than I had in an entire lifetime preceding it, and I got to work.

I admit I was beyond intimidated about this project and had been putting off canning anything, for oh about, thirty years.  As a little girl, I watched my mother and grandmother can, and there were a few rules when mom was canning: Leave her alone.  Do not talk to her, do not go into the kitchen, do not bother her in any way, shape, or form.  Unless you have lost a limb, do not bother her.  She’s BUSY!

The memories of boiling pots of water, a mother who was stressed out to the max a bit frazzled are ingrained forever and after the canning and hard kitchen labor with boiling cauldrons was over, waiting for those jars to seal was it’s own feat.

My sister and I literally tip-toed through the kitchen like mice for the next 24 hours while those precious jars of jelly and jam sealed.  Waiting for jars to seal is like putting a colicky baby to bed.  Once you set them down, make no noise, walk so quietly that you could be mistaken for a burglar; do not move any extra muscles, do not make jerky motions, or do anything that could cause what you just settled to unsettle.  Basically, hold your breath and don’t move.

Hearing the popping sound of a sealing jar meant my sister and I were one step closer, and one jar closer, to being able to move freely through the house.  And breathe again.

But I promise you, this project was not anywhere as bad or as hard as I thought it was.  I used no “special” equipment and nothing fancy.

This is what you will need for this project:

Peppers, Sugar, Vinegar, Sure-Jell pectin (get the pink boxes not the yellow boxes, and get two boxes)

4 glass jars that are two-cups each, or 8 one-cup jars.  I got mine from the grocery store in the baking aisle and I chose regular-mouth (not wide-mouth) jars.  Make sure each jar has a ring and a lid as sometimes they are sold separately.

1 big stock pot (something that you’d make a huge pot of chili in) and 1 medium-sized stockpot (6 to 8 quarts)

Something to take the jars out of water with (tongs are nice but I make-shifted with two spatulas that you’d flip eggs with) and rubber gloves

That’s it.

And this, my friends, is so worth it.  Gentleman, start your engines.  Ladies, start canning.

 This is long, but it’s thorough, in case you really want to try your hand at jelly-making and I hope you do.

[print_this]

Hot Pepper Jelly (inspired by the Kraft recipe, and All Recipes; Gluten-Free and Vegan)

Makes 7 to 8 cups of jelly (I used 3 two-cup jars that I filled entirely, and one two-cup jar that was just over halfway full = just over 7 cups of jelly)

1 3/4 cups red peppers, de-seeded and finely diced (1 very large red pepper, the biggest I could find)

1 1/2 cups green peppers, de-seeded and finely diced (1 large green pepper, the biggest I could find)

3/4 cup jalepeno peppers, de-seeded and finely diced (7 jalepeno peppers that were about thumb-sized, each)**

1 cup apple cider vinegar (I used Bragg’s)

Two 1.75-ounce packets Sure-Jell pectin (use the Pink “For Less or No Sugar Needed” Recipes box; not the Yellow box)

5 cups white sugar

Prepare the glass jars by sterilizing them.  Do this by washing jars and bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let jars stand in hot water until ready to use. Drain well before filling.

Fill a very large stockpot with water and allow it to nearly boil on the stovetop.  This may take 15+ minutes given the size of the pot and amount of water, and while waiting, complete the rest of the steps.

Put on a pair of rubber kitchen gloves and finely chop the peppers by hand (or pulse using a food processor) and add them to a medium-sized 6 to 8-quart stock pot, taking care to avoid adding the seeds of the pepper to the mixture, being especially cautious with the jalepeno pepper seeds (I sliced each jalepeno in half, down the middle, and removed 80% of the seeds by hand, before finely chopping them). To the peppers, add the vinegar and Sure-Gell pectin (two packets). Place stockpot on the stovetop and bring to a full rolling boil (a boil that doesn’t stop bubbling when stirred) and stir constantly. After a full rolling boil is reached, add the sugar. It will foam and bubble up, and if foam is intense, skim it off with a spoon. Return to a full rolling boil and once full rolling boil is reached (it may take a minute or two to reach it) boil for exactly 1 minute, stirring constantly. Remove pan from heat.

Quickly ladle jelly into the sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly. Place the jars loosely into the nearly boiling water using tongs or carefully using two spatulas guiding them into the water (or if you have a canning rack, use it and slowly lower jars into pot). The water should cover the jars completely, and should be hot but not boiling when place the jars in. Bring water to a boil, and after it’s boiling, process for 10 to 12 minutes, partially dependent on altitude (the higher you are, the longer you process. San Diego is at sea level and I processed 10 minutes. If you live on a mountain-top, go with 12 minutes).

After processing, remove jars and place upright on towel to cool completely, and do not disturb them. Choose their resting place wisely, because where ever they are placed, they need to remain undisturbed and untouched until they seal. You may begin to hear loud pops immediately, or within 24 hours and that means the jar has sealed. If you are uncertain if they’ve sealed, after the jars cool, check seals by pressing middle of lid with finger. If the lid is sunken and does not spring back, it’s sealed (success!) If lid springs back, jar is not sealed and refrigeration is necessary. I prefer my pepper jelly chilled and store it in the refrigerator. Unsealed or opened pepper jelly will likely keep for weeks in the refrigerator; and sealed jars of jelly will keep for one year or longer, if stored in a cool, dry place.

Notes: **Chopped peppers should reach 4 cups in total and the Kraft recipe called for 1 1/2 cups of red and green peppers, each, and 1 cup of jalepeno peppers. The Allrecipes recipe calls for 1/4 cup of jalepeno peppers.  I used 3/4 cup jalepeno peppers and found this jelly to be very hot. It’s at least twice as hot as the Trader Joe’s Pepper Jelly. I like spicy food and can handle lots of heat and this is even on the edge of my limits. If you are a person who likes things “mild” or do not want your sinuses cleared instantly, go with 1/4 cup jalepenos. The next time I make this I will likely reduce my jalepeno peppers to about 1/2 cup, or about 4-5 peppers, not 7; and I will take care to add fewer seeds.

You could also add yellow or orange peppers, and add all peppers in ratios and quantity to personal taste.

Highly recommended to wear gloves. Chopping peppers in this amount and quantity will irritate or burn your hands and with all the boiling water, keep gloves on.

The whole process from start to finish was done in less than an hour. Canning happens fast and once you begin, things go very fast and so have everything organized: 1 extra large stockpot of nearly boiling water ready and waiting; 1 other large stockpot with peppers, vinegar, pectin; and have the 5 cups of sugar measured out in a bowl and ready to go so that when the full rolling boil is reached, the sugar goes in right away. Then, it all goes into jars and then the jars go into the large stockpot to process. Make sure you know your steps, what you’re doing next, and you’ll be fine. It’s really easy, but be organized.

Disclaimer: I am not a canning expert. This is what I did based on comparing the two recipes linked above, as well as countless other forums. I wrote out the directions and what I did in plain English and as simply as possibly in an attempt to demystify a complicated process but I am not a canning expert and if you have specific questions, Google things and do your own research before you start. Use common sense when canning, such as no small children in the kitchen with all the boiling water. As with any other type of cooking or food handling practice, it is your responsibility to make sure your food is ultimately safe to ingest.

According to my research, Sure-Jell is gluten free and vegan (Sure-Jell contains pectin instead of gelatin), making this jelly gluten free and vegan.

[/print_this]

Nothing like putting your deodorant to the test while eating your jelly as your core body temperature raises about ten degrees.

As I stated in the recipe section, the jalepeno peppers provided some serious heat to this jelly.  So much so that I probably will never need to use Afrin again and will keep Kleenex stock soaring high as long as this batch of pepper jelly is around.

Of course, as I also mentioned, scale back the amount of jalepenos if you don’t like as much ka-pow or brow-wiping with your jelly as I do.  The funny thing about hot and spicy food is the more I eat, the more I want.  That, Hurts So Good thing.

I am so glad I made it and got over my canning intimidation.

And I cannot wait to make it again.  I started making it on Saturday night at 10:17pm and by 11:15pm it was done and the dishes were done.  Canning on a Saturday night is one way parenthood has changed me and is the new form of hot and heavy Saturday night fun.

I’ve been putting the jelly on crackers, dipping carrots and red pepper spears into it, mixing it with cream cheese for a classic hot pepper jelly and cream cheese dip.

I’ve dipped my spoon into it and cherry picked out those crunchy red pepper pieces that are just begging me to eat them, while my nose is dripping and I’m beginning to sweat, but I can’t stop eating this stuff.

Minutes after this was broken down on Sunday morning, I set off a three alarm fire in my mouth and I’ve been loving every last bite since.

 Have you ever canned anything?

This was a first for me but I’d like to try my hand at canning peach, apricot, or strawberry jam this summer.

If you’re still intimidated by canning, you could try “freezer jam”, which requires no vats of boiling water.  Simply cook the fruit or berries with sugar, add the pectin, place into freezer-safe containers or baggies, and un-thaw as needed.  It’s easy and will make quick use of strawberries, blueberries, or other seasonal fruit.  Google “strawberry freezer jam” for umpteen recipes and ideas and it’s a good “gateway” jam-making process if you don’t want to try full-out canning.

And if you’re more into blending + condiment making, try Chocolate Coconut Cashew Butter.  Just get those earplugs ready.

Do you like hot pepper jelly?

I love it and now I don’t have to wait for TJ’s to re-stock it (possibly) in November or December prior to the holidays.

In terms of taste, my jelly is bolder and hotter for one, but the tangy is tangier, the sweet is sweeter, the sour is more pronounced.  It’s just all around, more.  More intense, more flavorful.

It’s the difference of a quality vanilla extract versus a cheap imitation vanilla flavoring.  Night and day once you’ve had both.  Don’t get me wrong, I love the TJ pepper jelly and will buy it if they bring it back, because for price and work involved (i.e. cheap and none), you can’t beat theirs.

Excuse me while I go raise my core body temperature.

   

130 Responses to “Hot Pepper Jelly”

  1. #
    51
    kevin — August 19, 2012 at 9:40 am

    Maybe its because i’m a guy, but i don’t see where it says how much water to use.

    Reply

    • Averie @ Averie Cooks replied: — August 19th, 2012 at 10:41 am

      You don’t add water when you’re canning or making jam/jelly. Fruits & vegs are full of water and when they are cooked and heated, they release it; thus that’s why you have to simmer jellies for hour(s) on the stovetop – to cook off all the water they release. You definitely don’t add any to begin with. Vinegar and sugar and in this jam and that’s it. Good luck!

      Reply

  2. #
    52
    Lisa — August 31, 2012 at 12:31 am

    I had never tried hot pepper jelly before I made it tonight, and all I can say is – WOW was I missing out! Normally I can’t handle more than an average spice level, so I figured the box of various peppers gifted from my neighbor’s garden would go to waste on me so I might as well use it in something I could give to the family for Christmas. Now, I’m not sure how much will be around come the holidays because this stuff is delicious. The sweet counters some of the spice so it wasn’t as bad as the peppers on their own. Thanks!

    Reply

    • Averie @ Averie Cooks replied: — August 31st, 2012 at 1:18 am

      I try to convey to folks just how good hot pepper jelly is but I think it’s lost in translation a bit and I am so glad you made it, tried it, and love it! Sweet ‘n spicy is always a great hit. If you like cheese, take a wheel of brie, put it in an oven safe baking dish, bake at 400F for 15-20 mins or so until it softens and begins to melt, then douse the whole thing with the hot pepper jelly and dig into it with some crackers. It’s heavenly!!!

      Reply

  3. #
    53
    Lynn — September 5, 2012 at 7:27 pm

    Great sounding hot pepper jelly and it looks lovely, too! Had some fabulous hot pepper jelly we got in San Antonio, Texas, but on a subsequent trip could not find it again. Being an experienced canner of more than 45 years, experimented with different recipes, but none were good enough. Yours sounds wonderful, tho’ I personally would take the heat down a couple of notches. Thanks for sharing!

    Reply

    • Averie @ Averie Cooks replied: — September 5th, 2012 at 9:47 pm

      You’ve been canning so long – that’s amazing!! It would be an honor if you tried this recipe or tweaked it to your liking. If you end up making it, please LMK what you think!

      Reply

  4. #
    54
    Patty — September 20, 2012 at 9:11 pm

    I used your receipe to a T, but for some reason my peppers all floated to the top and stayed there, my pectin jelled, but there is no peppers in it, I opened one jar after the 24 hrs and it tasted ok after stirring around, but they do not look good, do you think I could open them all stir them around and then re-seal with the hot water method, this is my first batch ever of a jam or jelly or anything and I thought they would make nice gifts, but not like this thanks

    Reply

    • Averie @ Averie Cooks replied: — September 20th, 2012 at 9:18 pm

      Canning is not something to mess around with or taking any chances in my opinion. There’s no telling what went wrong, or didn’t go right. You can google this and post in various online canning forums and post your question there. I don’t consider myself to be an expert and don’t feel qualified to steer you in one direction or the other. Best of luck with it!

      Reply

    • Cathy replied: — August 7th, 2014 at 12:47 pm

      Hi Patty, to keep the peppers from floating to the top, allow the jelly to sit for 5 minutes before filling the jars. This is the advice I have found on many fruit jam recipes that have chunks of fruit in them.

      Reply

  5. #
    55
    cowlady — September 22, 2012 at 5:03 pm

    Your jelly looks so pretty in the jars. I think it would make great gifts. I know exactly how you felt as a kid and my Mom was canning, stay out of the kitchen and be quiet ’til those precious jars are sealed. Canning to me was as itimidating as using the pressure cooker. Those were the days!

    Reply

    • Averie @ Averie Cooks replied: — September 22nd, 2012 at 6:50 pm

      They would make great gifts if I could stop eating it and save some to give away! ha! And glad to know your mom was the same – unless you live through that, you just don’t quite know just HOW MUCH they mean business when they say that when they’re canning!

      Reply

  6. #
    56
    Nicole — September 26, 2012 at 5:20 pm

    I recently found your recipe & made a batch last night. Upon tasting it today, I think that I would go with less sugar & more hot peppers. I added over 1/2 cup, but it wasn’t that spicy. I think the sugar took over. Did anyone else find that it was too sweet? On my pectin, it says to use up to 1/2 cup of sugar per two 8 ounce jars. (Wish i’d read that before starting.) The whole point of using “low/no sugar” pectin is to use less sugar. I ended up with about 7 & a half jars. It did set very nicely though, and the peppers were evenly distributed. I might try again this weekend using around 2 cups of sugar. Thanks for the starting point!

    Reply

    • Averie @ Averie Cooks replied: — September 26th, 2012 at 5:24 pm

      It all depends on the kind of peppers you used. I came to find out that I was using an incredibly hot type, serrano I believe. Someone wrote to me telling me the name and I forget but basically my grocery store mis-labeled the peppers so I thought I was buying average intensity but was buying little firecrackers so for me, the jelly was not too sweet. You may need to add spicier peppers and/or cut back on the sugar; this is all to taste and a bit trial and error.

      Reply

  7. #
    57
    Tiara — October 16, 2012 at 9:14 pm

    I love this recipe thank you so much for posting. I have made this recipe twice now and the only issue I have had is both times while boiling the sugar I have gotten a little but of burnt sugar. I am stirring constantly, just wondering if I should pour in my sugar slower or lower my temperature?

    Reply

    • Averie @ Averie Cooks replied: — October 16th, 2012 at 10:57 pm

      If your sugar is burning, it means the temperature is too hot. Just lower the temperature a bit. There’s a difference between getting gooey and stuck to the pan (that happens inevitably with this recipe vs. out and out burning). Just lower the temp – no biggie!

      Reply

  8. #
    58
    Stacey — October 24, 2012 at 9:09 pm

    I make pepper jelly about once a year when I have an abundance of jalapeños. I just made some tonight. I use the Sure Jell recipe that is in the box and follow it pretty close at least in terms of total quantities and proportions. I use more jalapeños and less bell peppers and usually add some fruit for fun- kiwi, mango, peach or pear. I also sometimes add onion. Just make sure the total adds up to 4 cups per Sure Jell recipe. I only eat it with cream cheese and crackers but looking to expand my horizons.

    Reply

  9. #
    59
    Carolyn — December 31, 2012 at 9:13 pm

    I made your hot pepper jelly with 3/4 cup jalepenos and 10 % seeds for Christmas present for my daughter. The jelly did not look like yours and the flavor was great but very mild. Did you by chance use jarred jalepenos? I am an experienced canner so not sure what went wrong. Oh well, I’ll try again.

    Reply

    • Averie @ Averie Cooks replied: — December 31st, 2012 at 9:16 pm

      No I used fresh peppers – I live in San Diego, just 10 miles from the Mexican border, and I think that sometimes my grocery store gets some really hot peppers/jalepenos and mis-labels them mis-places them in certain bins and I end up getting VERY spicy peppers accidentally. The ones I used here were VERY hot. I mean – hot hot hot. I would say try again with peppers you *know* to be stronger, or to whatever heat level you prefer.

      Reply

  10. #
    60
    wendi — April 7, 2013 at 4:53 pm

    I have to say I made your pepper jelly today and it is Awesome!!!!!! Your recipe is fantastic, I am telling all of my friends. Thanks (:

    Reply

    • Averie @ Averie Cooks replied: — April 7th, 2013 at 5:33 pm

      Thanks for LMK, Wendi! I am so glad you loved it! I love it when people actually try my 1.canning recipes or my 2. bread making recipes b/c they take some time to post and be detailed so I love hearing that people make them! Also have you seen the stovetop method for this recipe?
      http://www.loveveggiesandyoga.com/2012/02/stovetop-hot-pepper-jelly.html

      Cuts a few corners but similar net result if you don’t need to actually store if for year(s) like you would with canned jam. Thanks for the comment & making this!

      Reply

  11. #
    61
    tree68 — May 23, 2013 at 4:48 pm

    As of May 2013 Trader Joe does carry the hot pepper jelly in Atlanta Metro area.

    Reply

    • Averie Sunshine replied: — May 23rd, 2013 at 8:06 pm

      They carry it now too in San Diego as a year-round item as well; however for most of 2011/early 2012 they had stopped carrying it yearround but brought it back in the fall of 2012 and it’s been available all year so far 2013. They are finnicky though and things come and go. And vary from store to store. Like my stores here in CA don’t get white choc chips yearround but I’ve been told Southern stores do!

      Reply

  12. #
    62
    patrick lawson — August 8, 2013 at 5:05 am

    I’ve been making different verities of pepper jelly and jams for years. Yours is the most colorful I’ve jelly I’ve seen. My jellies are not for the faint of heart, I use habanero’s and Bhut Jolokia’s. These will not only raise your body temp they’ll cause your head to burst into flame. Christmas is my Apple Cinnamon Ghost Pepper season. Wish I could send you a jar.

    Reply

    • Averie Sunshine replied: — August 8th, 2013 at 7:10 am

      These will not only raise your body temp they’ll cause your head to burst into flame. <— I LOVE THAT! I would love your jelly and these jellies in the pics, I’ve since figured out that I used some realllllly hot peppers for (accidentally) but did my research after the fact and no wonder I was about to burn up or blow up after eating them, but in a hurts so good way!

      Reply

  13. #
    63
    KATHY JOHNSON — August 19, 2013 at 1:32 pm

    hot pepper jelly is good on ham slices; dipping cheese and pretzels;on top of pizza… i started canning this years ago!!!!!!

    Reply

  14. #
    64
    Jen mcE — August 22, 2013 at 12:10 am

    In order to keep your pepper pieces from floating to the top, bring your pepper/vinegar/suga mixture to a boil and then take it off the heat and let it cool. Once cooled bring it back to a boil before adding pectin and starting the canning process. also two boxes of pectin seems like over kill but I’m not familiar with that brand! Don’t forget that a bit of lemon juice helps pectin set up nicely as well as adds great flavor!

    Reply

  15. #
    65
    CEILLIE — September 1, 2013 at 2:11 am

    I just stumbled on this post and found it to be quite entertaining and precise…very nice instructions for novices. Thanks for a great recipe.

    Reply

  16. #
    66
    SadiaB — September 20, 2013 at 6:02 am

    Hello. I came across your post while searching how to fix the pepper jelly. I made a batch of pepper jelly yesterday, it was my first attempt, and it turned out really good. Only problem is that I didnt do enough research and ended up using about 10-11 herbanero pepper+3 long green chilli for 12/ 250ml jars, I strianed the peppers bc I found it really hot. Any suggestions how can I fix it? they were all de-seeded but the jelly is quite hot for me. Please suggest other uses for jelly too. Thanks

    Reply

  17. #
    67
    L Harden — October 3, 2013 at 8:12 am

    We live close to a amish community been enjoying hot pepper jelly for some time, Retired this year , thought i’d try my hand at making jelly. We use hot pepper jelly on egg sandwiches, with some mustard on grilled hot dogs. I also add a couple heaping tablespoons to BBQ sauce, bottled or home made.

    Reply

    • Averie Sunshine replied: — October 3rd, 2013 at 9:43 am

      Glad to hear you’re a big fan of hot pepper jelly, too! And now you’re trying your hand at it – wonderful!

      Reply

  18. #
    68
    rosalva — January 26, 2014 at 2:37 pm

    I noticed your recipe states to use jalapenos, but the pictures show serrano peppers which are generally hotter than jalapenos, so just wondered if you used serranos instead of jalapenos

    Reply

    • Averie Sunshine replied: — January 26th, 2014 at 3:46 pm

      I used a variety of peppers, both serranos & jalapenos but the average person may be a little shocked by the serranos :)

      Reply

Leave a Comment