Stovetop Hot Pepper Jelly


This post may contain affiliate links.

After I posted my Hot Pepper Jelly and adventures-in-canning post a couple weeks ago, I made and canned another batch of hot pepper jelly. I love the stuff but canning isn’t one of those spur-of-the-moment little events. It does take some planning and there’s lots of boiling liquid.

stovetop hot pepper jelly in jar

When longtime reader and blogger, J of SemplicementeJ, wrote to tell me she makes Venezuelan Red Pepper Jelly but doesn’t bother with canning, I got very excited.

I asked her permission to share her recipe because it’s not on her site. She combines 1 red pepper, 1/2 cup of vinegar, and 1 cup of sugar on the stovetop and lets it simmer until it’s reduced by half.

stovetop hot pepper jelly in jar

Jelly, without canning? I was sold and tried the stovetop method and I’m so glad I did.

The resulting jelly was delicious. Sweet with some heat, and very thick. I was initially worried it wouldn’t get thick enough without using pectin or by processing it and actually canning it. However, I underestimated the power of simmering and time. The reduction in overall liquid volume thickened the jelly tremendously. It got almost too thick and next time I will not boil it quite as long, which is simply a fabulous excuse to try my hand at making more.

stovetop hot pepper jelly in jar



Stovetop Hot Pepper Jelly (Vegan, Gluten-Free, Soy-Free, Nut-Free)

Makes about 1 1/2 cups jelly, depending on cooking time and how much volume you choose to reduce

1 red pepper, diced

1 green pepper, diced

2 small jalepeno peppers, diced

1 cup apple cider vinegar

2 cups sugar

Combine all ingredients in a large saucepan and cook mixture over medium-low heat until the mixture has reduced by half. (This took about 25 minutes for me, but in the future, I will stop cooking after about 20 minutes, since the jelly is quite thick. It’s hard to tell when it’s boiling and bubbling how thick it will be after it has been jarred and has cooled). Carefully pour the mixture into a glass jar or suitable container with a lid. I store my jelly in the refrigerator and surmise it will last for many weeks; use common sense.

Notes: J’s recipe Venezuelan Red Pepper Jelly calls for 1 red pepper, 1/2 cup vinegar, 1 cup sugar. Cut peppers as desired (julienne, small cubes, diced). Cook until reduced by half. Since I doubled the quantity of peppers, I doubled the vinegar and sugar amounts. I also used red, green, and jalepeno and her recipe calls just for red peppers.


 This is a fast recipe that came together in under a half hour and it’s also small batch recipe, and made just this one jar of jelly, which I’ve been savoring. The peppers are really chewy, the sugar-vinegar mixture reduced and became an almost honey-like substance, complete with a tartness from the vinegar and a kick from the peppers.

stovetop hot pepper jelly in jar

In many ways, the principle at play with this jelly is similar to the Cranberry & Orange Ginger Mango Chutney. If you boil fruit and sugar long enough on the stovetop, and it will reduce and you’ll make jelly or chutney.

Cranberry & Orange Ginger Mango Chutney

I’m excited to play around with the pepper jelly recipe and test out different varieties of peppers and maybe include some fruit like mango, pineapple, or oranges. There are so many ways to go with it and I love that I don’t actually have to can, not that I’m trying to discourage you from canning.

 Check out this post; canning isn’t as hard as you think.

homemade hot pepper jelly in can

But no lies, the stovetop method is easier and yielded a very similar-tasting result with less time and much less effort involved, which is a win-win.

Stovetop hot pepper jelly in jar

It’s been very spicy and peppery and hot around here. Where’s the water?

Szechuan shrimp stir fry in pan

Have you ever made jam, jelly, preserves or something similar?

If you’re intimidated by canning, you could try “freezer jam” which is made by simply cooking the fruit or berries with sugar, adding pectin, placing 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. It’s a good “gateway” jam-making process if you don’t want to try full-out canning.

And the method I used for the stovetop hot pepper jelly was incredibly easy, and no pectin required, similar to the Cranberry & Orange Ginger Mango Chutney method.

What’s your favorite kind of jam or jelly?

I love strawberry jam that’s really thick and chunky with big pieces and bits of fruit. I also love the smoothness of a good grape or apple jelly. The flavor of peach jam or jelly, or a mango chutney, they’re all favorites of mine. When it comes to jam, jelly, preserves, I’m not picky other than to say that homemade is always better than storebought.

Thanks for the Marshmallow Madness Cookbook Giveaway entries

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

Get the latest recipes via email!

Leave a Comment

Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.


    1. Easily 2-4 weeks in the fridge, for me personally. But because there are no preservatives, of course use your judgment.

  1. Have searched & searched Google and through a number of “vintage” and modern canning recipe books fruitlessly (no pun intended!!) for a pepper jelly recipe that did not use commercial pectin but instead apple pectin (made from cooking apple peels and cores and straining for the presumably pectin-laden juice). Have 3 pints of apple juice/pectin canned & waiting, but my sticking point is the proportions… I know I need the vinegar/sugar ratio to be just so for safety’s sake since peppers are non-acid, and so don’t know how much adding any of the apple pectin would change (dilute) the vinegar. I need the help of a qualified home economist!!!
    Also, since I hate wasting any part of my homegrown organic peppers, when I make pepper relish, I sometimes use my grandma’s heavy old vegetable grinder for the peppers instead of my food processor so I can catch the juice that drains out of the thing as I turn the crank. (Gram’s recipe also calls for onions, but I do those separately since, of course, I don’t want onion juice in my pepper jelly!! When grinding the peppers & onions together, the mix gets salted & then has to stand for about an hour, before draining well and discarding.) So now I have about a quart of pepper juice (bell + fish peppers) in my freezer along with about a pint of ground peppers until I can find the sort of recipe I want… Anyone?? Thanks for any suggestions.

  2. Hi, I love this recipe, have read all of the posts, and decided to give this a try. I would like to know if the jam should be immediately be refrigerated, and how long it will last in the refrigerator? I would like to put that info on the gift tags for friends this Christmas.

    1. I have stored it for many weeks in the fridge. I would suggest putting it in the fridge as soon as possible to maximize its longevity.

  3. I made this hot pepper jelly today. Whenever I want to make something but don’t have all the ingredients, I substitute just so I can make it! As usual, I used more peppers than the recipe called for. Not sure how many cups I had, but the chopped peppers weighed one pound. Didn’t have jalapeños so I used two small hot green pointy peppers, seeds included. Everything else was the same as in the recipe. After cooking it for 20 minutes on medium low, it wasn’t anywhere near the jelly stage, so I increased the temperature to medium high and seven minutes later, it was ready. I did the cold plate from the freezer check and it was ready. The jelly tasted great now so I’m looking forward to trying it out tomorrow on some goat cheese!!

    1. Hot pepper jelly and goat cheese is so good together – enjoy! And glad this worked out great for you based on what you had on hand.

  4. I tried this recipe today.
    I used
    1 green pepper
    1 yellow pepper
    2 red hot pepper,
    2 small jalapeno
    all diced up and de-seeded
    1 cup of sugar
    1 cup of Stevia
    1 cup of Apple Cider vinegar
    followed the instructions
    boiled til it reached 220 (good ol” candy thermometer)
    took it off the heat
    poured in a plastic container
    it boiled down real good and was a “light honey syrup”
    Taste awesome !!!!!
    definitely going to be making this for Christmas gifts

  5. I made three batches of this doubled the jalapeno and tripled the jalapeno peppers in two of the batches added orange and yellow peppers. Love it hotter!. One batch I doubled. Which I think was a mistake took too long and waiting to see if it is thick enough once cool. The plate in the freezer from a post is a great idea! I put some on top of a bacon wrapped meatloaf last night and Holy Cow! The taste was outstanding and it looked beautiful! I never reply to recipes but this idea of no pectin is wonderful!

    1. Thanks for trying the recipe and I’m glad it came out great for you! I love all the variations you did to it – sounds fabulous!

  6. I place a plate and spoon in freezer when I start my jelly. I place a small amount on the plate to see if it is thick enough before I take it of the heat. If it cools on the cold plate and I run my finger through it and it stays separated and does not run when I tip the plate it’s done. I do that with all my jams jelly and butters.

  7. I use a thermometer to determine when jelly has cooked to perfect texture. As soon as it reaches 220 F (and not a moment longer) I pull off heat and jar. I always get perfectly textured jelly. Has anyone else used this method?

  8. I just realized I used sweet red peppers. Were we supposed to use hot peppers ?

    Today, following my great mid-week success I’m going to make hot sauce, using this same recipe as a base.  I’ve bought some Scotch bonnet peppers to add, as I live in Caribbean and everyone likes their hot sauce HOT.

    1. I use red bell peppers (which I guess some people may call ‘sweet’) and sometimes I’ll throw in some small red chili peppers (i.e. ‘hot’ peppers) but it’s really up to you with what you like, how hot you want to make it, what you have available, etc. Go with what you like!

      I once made the error of grabbing Scotch bonnet peppers when I was in the Caribbean traveling and making salsa, thinking it was just an ‘average’ pepper, and let’s just say that was the hottest salsa I’ve ever tasted :)

  9. I’ve just put mine on to cook, and after reading the comments I’m expecting a complete disaster. Let’s see how it goes.

    1. UPDATE.

      It was almost perfect. The taste is great but it’s just not quite think enough. I’ve cooked it gently for a few more minutes and I’m going to let it cool again.

      Do you have an idea how much time there is between not quite there, and candy which I think is the next stage. How long in the window where it is right. Are we talking one or two minutes or longer.

      The taste is excellent. I did the small recipe for my first try, on red pepper and some jalapeno. I’m not very good at cutting so my cubes were too big, so part why through the cooking I put it into the blender for a quick wiz and it came out just perfectly.

      Now I’ve just got to hit the perfect window of cooking for the texture.

      It’s pretty easy to see how to make hot source from this recipe. Less cooking and put it into a hot sauce bottle.

      Thanks for the recipe and guidance.

      1. So glad it’s ‘almost there’! Yes, with any kind of canning/jam/jelly-making there’s that slight bit of variance between too much and not quite enough cooking time. If it was pretty runny, I’d give it 3-5 minutes more. It’s so…variable! based on the peppers, the heat of the stove, the pot you’re using, all these little nuances and it’s hard to give a solid time, but I’d go for 3-5 more and see what happens. Keep me posted!

  10. I’m excited about the simplicity of this recipe!  My one question is, if I were to make more and want to preserve it, can they still be canned and have a shelf life or is this a refrigerator/freezer jelly only?

  11. Thanks for the recipe! I don’t have the time or space for canning, so it’s great to get a chance to make this jam without that process. I used 2 jalepenos, seeded and a bell pepper, also seeded., and only 3/4 cup of acv (that’s all I had). It took a long time to thicken- I burned my first batch (oops! Now I know jam can burn!), so I kept the heat low, so that was probably why it took so long. I did let it cook too long- it was very very thick, but next time I will know to take it off the heat sooner. I don’t think my jalepenos were very spicy, so I got almost no spice in the jelly. This is a great recipe- definitely using it again!

    1. Jam-making with the thickness level of things based on in the pot, and then after it’s cooled, it’s a bit of trial and error, isn’t it. And so are jalepenos and peppers in general. Some are super hot and I don’t expect it, and others I expect to be crazy hot, and they’re pretty mild. It’s sometimes a bit of ‘pot luck’ but glad the recipe will come in handy for future experiments!

  12. Thanks for this recipe! I have pickled tons of jalapeños that my plants have produced, but also have a load of hungarian wax peppers that need to be used. I’m not a fan of pectin, so I appreciate your reassurance that making jelly without pectin is OK!

    Just a little side note for you; you were talking about using other fruits like mango or pineapple, and my suggestion is not to use pineapple. There is an enzyme called bromelain in pineapple (the reason eating pineapple tingles the tongue!) that will prevent the jelly from setting. :)

  13. I tried making this with Splenda. It did NOT work. I cooked it for over 2 hours and it’s still liquid. I’ll try it again this weekend with sugar.

  14. Didn’t taste yet but looks awesome. Took a little longer to reduce. Guess this all depends on size of pot used and other variables. Had about 1 lb of peppers. My neighbor games me a bag of multi-colored mini peppers which I used along with a big jalapeno I had. Thanks lots. This might be a start of a new obsession for me :)

  15. Want to make this today. Stuck in the house due to snowstorm and have everything required EXCEPT enough white sugar. Was debating using the one cup of white sugar I have and one cup of light brown sugar. Pondering!!!
    Looks great

    1. It’s a judgment call. It may or may not set up; and it may or may not have the right flavor balance. With the peppers/heat level mine are, I do need the full amount for proper flavor balance, and have no idea what it does to the recipe in terms of turning out if you omit it and/or using brown sugar. I think using a combo is safer than omitting it.

      1. I was thinking of possibly using the combo BUT decided instead to risk my life :) and go out to get the sugar. Was able to get it in my local Duane Reade (right on corner). Now I am ready to rock! Thanks for the prompt reply. Will let you know how it turns out

  16. Can’t wait to use the no pectin hot pepper jelly recipe. Have one that is flavored with cranberries and apricots, but wanted one that is rather clear with bits of pepper. Will try this one. Many thanks for offering it.

  17. Thank you for the inspiration! I started out this evening to make roasted pineapple hot pepper jelly, only to discover too far into the process that my pectin was out of date. Ahhh! So upon reading your post, decided to just do the stove top method. It is a good sized batch (pineapple, orange & red pepper, 3 jalapeños) along with 1 + 1/4 cup vinegar and 3 cups of sugar. I also added 1 tsp paprika and 1 tsp ginger, trying to get some depth of flavour happening. Smells spicy and tastes yummy! I’m going to consider this jam. Am excited to add it to a stir fry or use as a dipping sauce. Thanks again! Angela

    1. Gosh that sounds amazing! Happy accidents like expired pectin need to happen more often :)

      I would love it! Pineapple, orange, red pepper, with the vinegar, mmmm, so good!

      If you’re into those flavors – I have 2 different recipes that are worlds apart in final taste but you may enjoy

  18. Just used your recipe as a base for a habanero cranberry jelly. Cooked it forever (I used about 20 lbs of habs, filled up a huge stock pot) Still quite runny, but it is really good (and very hot!). Going to be giving them out, and spreading it on cream cheese and crackers through the holidays.

    1. TWENTY pounds!!! Holy Moly! No wonder it took forever to cook/simmer down but batch-cooking in quantity in the end saves time! And what lucky friends/fam you have to be receive it! Thanks for LMK you made it!

  19. Went to the Whistler Farmer’s Market today (which is amazing!!!) and bought a bag of peppers for $5. I mean a big bag – they say stuff as many in the bag as you can and then fill the bag with mini peppers! Needless to say I have a lot of peppers. Googled easy red pepper recipes and yours came up. My first batch was a bit if a disaster as I cooked it to candy -(well past the 20 min u recommend). Learned my lesson, have read the posted comments and am now on my second batch. Will take it off after 20 minutes even it if seems runny. Runny is better than candy anyway! Thanks for the recipe!

    1. Margaret yes it’s a bit of an art and because the exact amount of peppers, the size people dice them, the moisture content in said peppers, the speed at which I call a rolling boil a rolling boil and yours, stirring, etc there’s going to be some gray area. I say take it off sooner rather than later. Wait a half hour or so and look at it. And if you think you need to bring it back up to a boil, you can, for another few minutes. It does thicken up with time, yes. It won’t go from runny like thin mustard to thick like peanut butter or anything, but it does thicken. It’s a bi art and with trial & error you’ll find that middle ground :)

      1. 2nd batch was successful – I did have to put it back on the stove and cook it a bit but it turned out great! I’m wondering if I could cut the sugar a bit (seems so much!) Would this affect the “jellying” process?

      2. Glad there was success! I think cutting back on the sugar by a tiny bit *may* be okay…but it will effect taste AND setting up properties. So unless you have really good reason, I personally wouldn’t. It’s not like you’re eating this stuff by the 1-cup amount at a sitting :)

  20. Unfortunately, mine turned to candy! I guess there’s a need to reduce the heat from med lo to lo? The liquid had only reduced by 25%, and then the candying started.

    1. Yes you need to keep an eye on it based on how fast the boil is, how much liquid there was to begin with, what medium heat on your stove vs. my medium heat, how thick is thick for your batch vs. mine – lots of variables but just play around with the duration, heat levels, etc. and you’ll get there. Sounds like your mixture was drier to begin with than mine and/or your heat hotter than mine. You’ll get there!

  21. Unfortunately after letting it sit over night in the fridge it hasn’t set like a typical jelly – still a bit runny. I did cook it on medium heat for 30 minutes. I was worried about cooking it too long after reading the posts. Maybe I can use it anyway in other dishes……any ideas?

    1. You didn’t cook it long enough. Your choices are to either re-cook it OR eat it as is – runny jelly is still fine! Use it as a marinade for something or use it as a component of a sauce. See my tofu recipes or my sauces/dips for ideas.

  22. I made this jelly today but I’m unsure if I should put the lid on as soon as I put the hot jelly in the jar or not. The recipe doesn’t mention this. What would be the best practice here?

    1. You can or you can wait – either way. If you put the lid on, the jar may “seal” and you’ll hear it pop if you put the lid on and then don’t disturb it. Thanks for trying the recipe.

    1. I am so excited it was a hit – thank you so much for trying it out and blogging about it, too!

  23. I just LOVE hot pepper jelly and always wanted to try it, but I know nothing about canning! Thanks for showing us this method…I will definitely be trying it….and I’ll probably blog about it also! =)

    1. Please keep me posted! I worked really hard to make the process as user-friendly as possible and would love to know if you end up trying it, how things go for you!

      1. Yes, I will definitely let you know…and I will link my blog to this recipe!

  24. Averie, hello and love your site…so many great recipes. Ok, when I saw this, I was so excited that I went out right then and there to get the peppers. I doubled your recipe to make a total of 3 cups worth. Now, it took about an hour to start to thicken and slightly start to reduce, as well as the peppers to start to soften. It took a total of 1.25 hours to look like yours did and then I poured it in the little cute jars and let it cool over night in my fairly cool pantry. The next day it was as hard as a rock and I had to microwave it to get any out of the jar. Then, it was sooooooo sticky, gooey and stringy that it was nearly impossible to remove it from anything it came into contact with. The taste was awesome but very annoying to try to smear on anything. Do you have any suggestions or comments as to what I may have done wrong…I want to make this again and have it more like a thick jam/jelly that is not sticky and easy to spread and eat.

    1. 1.25 hours was about 3x as long as you probably should have boiled it…I would say to wayyyyy reduce your cooking time. Like maybe a half hour, total. It’s really going to depend on the size of your pepper dices, what you consider a medium boil and what I consider a medium boil, the moisture content in the peppers, how much stirring you do or don’t do…all these little nuances are going to effect it but yes, my jar was borderline what you describe (thick, honey-like, and hard-ish to work with…) and I felt I was over-time at about 25 minutes so definitely you pretty much cooked the daylife outta yours and took all the water out and made it turn into…glue :) So just stop cooking much sooner than you did and realize that it will also harden & thicken upon cooling, too. This is all part art, part science. Keep me posted on the next batch!

      1. Averie,
        Thank you for all of the suggestions…I’m going to make a very small batch this weekend and follow the exact times and see what happens. Even though it won’t be reduced by half at the 20 minute mark, I will take it off then and see if it thickens to the correct consistency after it cools.
        Thanks again and keep up the great work with all of the awesome and healthy recipes.

      2. I mean, you could probably go 25 or 30 mins, but it’s dependent on batch size, pepper’s water content, how vigorous or not the mixture is really boiling and reducing…20-30 mins is a guideline but just watch it and use your judgment…but definitely not 90 mins!! :)

  25. We’ve seen hot pepper jelly all over Pikes Place Market in Seattle and have always wondered how they make it !

  26. i love this jelly and no canning! i am in!:) i can imagine this over some fresh whole grain bread every morning with some sweet tea!

  27. This looks amazing! Is it really hot though? I tried to make pickled jal once and my heat loving husband couldn’t even eat them!

    1. You can control the heat level by using as many jalepeno or hot/hotter peppers as you desire. I don’t consider red peppers or green peppers “hot” which is why I added jalepeno but you don’t have to…

  28. This hot pepper jelly sounds amazing, awesome job. I love the idea of hot jelly with a slight sweetness, so this sounds perfect. I’ve never canned, but want to.

  29. oh my gosh girl!
    can it be any easier?
    i love this stuff. and yep, i use it on stir fry too.
    just like you.
    do you like corn relish?

    1. Corn relish…gosh, I don’t think I’ve ever had it?! It sounds wonderful… My grandma used to make something with corn in it that was sort of like a dip but it’s just a vague memory…I think I could really get into what you’re talking about. If you have any recipes you love, send ’em over! :) Or better yet, we need to live closer so we can cook and bake and recipe trial together!

    1. Thanks for all your comments this morning…and for pinning so many things of mine. YOU are a doll! And your pinboards are like a walking drool-fest. Every.single.thing on every single board…looks…amazing. You have done a wonderful job with truly finding some gems on Pinterest! And I’m going to try harder to repay the favor with pinning your things because they deserve love and attention :)

  30. Mmm I love a good hot pepper jelly and I especially love how easy this recipe is. Thanks for linking up to my pepper blog hop! Pinned :-)

  31. Averie! I am here at the Mexico City airport I finally have some time to catch up … I went straight to you my go to blog :) and I say you did the Jelly … looks fantastic and delicious … I am so glad you liked the recipe … hope to be back to some regular blogging and reading … but still have much of my business travel ahead!

    All my best … semplicemente … J

    1. Thanks so much for the recipe help and I LOVED the jelly and my jar is gone and tomorrow I need to hit the grocery store and set aside some time to make more. It’s wonderful, easy, and will replace the canning method for me, for sure.

      And I hope you had fun in Mexico City! I was there last summer! And I have a recipe partially inspired by it hitting my blog this week…it’s been Latin/Mexican vibe here on my blog lately :)

      Safte travels home!

  32. Oh I love this pepper jelly recipe! Sweet and hot in the same jar just can’t be beat. Your pictures are beautiful but with such a great looking jar of jelly, I’m sure that made them easy. I’ve been making single jar stovetop jams and jellies for quite a while now. Spent years doing the canning, pectin thing making 20 plus jars in a day. If you are interested, you should visit my blog and check out the Quick and Easy Strawberry Jam. A pint of jam in less than 30 minutes and no pectin! Enjoyed your post!

    1. Glad to hear you’re a stovetop fan, too. Seriously so easy and I’d rather make smaller amounts and refrigerate than worry about canning, in general, I think. Thanks for the compliments on my pics, post, and the link to yours!

  33. I loved your original canning recipe but with a five month old, I just do not have the time or the mental sanity to can right now. But this recipe solves my problem. Guess we will be making a trip in the stroller this afternoon to pick up the ingredients :-) Thanks so much!

  34. I use to buy the red pepper jelly from a local market all the time, your looks really good, I love that its hot :)

  35. I am a huge fan if blackberry jam and cherry preserves.
    This is neither here nor there but I finally tried the cafe bustela and it is GREAT!

  36. I once canned when I was younger with my grandma, All I recall is that it took too long and I got bored. I was not very good at helping out in the kitchen I suppose. What is amusing, is that I use this feeling towards canning now as an adult…not really sure the mindset of a 9-10 year old is very comparable to an adult. I have secretly put it on my ‘to do list’ recently in the desire to not waste produce. Plus opening something up that you made is so much better then the can from the grocery store.

    My favorite kind of jam is blueberry. Wild blueberry! With PJ or almond butter YUMMMMMM

  37. Now this is more up my alley! Gotta admit, I was a little intimidated by the canning. I’m excited about this!

  38. I have never made jam or jelly (that I can remember), but hot pepper jelly is definitely my favourite. I am not a fan of fruit jams/jellies.

  39. Great recipe! I love pepper jelly and now that Trader’s doesn’t carry I will have to make my own and your recipe sounds perfect!! Can’t wait to try it!

    1. this is so EASY, too. You and I both love our TJs pepper jelly but necessity is the mother of invention.

  40. As a spicy food addict, this sounds sooooo good! I made a fig-rosemary jam this winter using a stove top method and was pleasantly surprised at how quick it was. I’ll have to try this next. I bet it would be heavenly on some jalapeno biscuits.

  41. When my boys were little guys, every year we would drive up to my friend’s apple orchard and pick as many apples as we could gather. Then, together we would peel them and core them and slice them up and I would make homemade apple butter – like 50 jars of it! Then, we would cut out cloth circles with fun scissors that made different cut shapes and put them on top and pass out for Christmas gifts. Such fun memories and the apple butter was to die for!

    I love jam. LOVE it. My favorite jam is either concord grape or a really sweet strawberry jam that also has chunks of fruit in it. I have fond memories of eating that on crispy sourdough toast with lots of butter, extra jam and hot coffee with cream when I was in college. That was my favorite thing to eat for a mid-afternoon snack. YUM!

  42. That looks amazing and would be perfect for a dinner party! I really like pumpkin jam, but I think thats because I am a pumpkin addict lol :)

  43. Never in my life have I seen Hot Pepper Jelly made this way in the South. All of that should not be visible in the jelly in my recipes. But you are not from the South so if there are other recipes, would love to see.

    1. Well the recipe is from the woman, J, who I linked to in the post…it’s from her Venezeulan heritage and that’s how she emailed me the recipe…so it was new to me, also. It’s so EASY…try it this way some time.

  44. I like apricot and strawberry jam or preserves, but I’ve only made canned jelly in the traditional way once (your recipe). I have a packet of instant pectin so no cooking is required and the jam sets up in 30 min. I haven’t tried it yet but it looks super easy and I believe the jam can also then be frozen. I should get on that and try it out!

    1. Report back with what you end up doing…and canning…well, it’s not impossible but this was sure easier :)

  45. Oh cool. Love how fast and easy it is. When I think of jam or jelly I do typically think sweet – like strawberry, which is my fave.

  46. That’s so pretty! Reminds me of Christmas. :) I bet it would taste amazing on a cheese + veggie sandwich. Yummy.

  47. Averie, you are a Jelly Quin with all those recipes you’ve tried! I like this recipe better than previous. My personal favorite is cherry (with whole cherries in it) and an apricot, long 3 days process, but tastes great!

  48. yes, this is exactly how I make jelly too!! I have never canned, ever. ugh, too much work ;) I just make small batches and keep it refrigerated.

    this sounds good!

  49. I love blackberry jam with thick hearty toast. I canned some last year and will try to convert it into a pie filling this weekend to use it up. Wish me luck. Your pepper jelly is something I need to try myself since the only thing we eat more of than sweet is super spicy. Your first batch was a little prettier but hey if it saves time, I’m all for today’s stove top version. Thanks!

    1. this one would have been as “pretty” had I not reduced the liquid down soooo much. Then you could have seen the red/green flecks but there was little volume left, so it appears more muddled/crowded in the jar and the light can’t bounce as easily but the taste was sure good :)

  50. wow that’s incredibly simple! Would this method work for sweet jams too do you think or does the vinegar lends a more savory flavor to it? I’ve never had a pepper jelly before but I’m curious about it!

    1. Read the link that I gave in the post with the cranberry mango orange chutney. That reduced beautifully, became jam-like, no pectin needed, no vinegar, and try that overall method with other fruit…I bet you’ll be a-okay.