Hot Pepper Jelly

Soooooo hot! Kind of.

Hot Pepper Jelly / Bev Cooks

Before we start talking about garden pepper jelly, can I just tell you real quick that I just put a dead fly in my mouth? On accident, you weirdo! In my sleepy haze, I refilled the empty water glass on my nightstand, and just started gulping away in the dark. It’s okay though, I didn’t actually swallow the fly like the old lady in the book.

I know an old lady who swallowed a fly. I don’t know why she swallowed a fly. I guess she’ll die. 


You guys, I read that book to my toddlers and watch the horror unfold on their faces. She’s swallowing dogs and cats and a baby goat and cows and SPIDERS and a horse! So I guess a little dead fly in my water is okay. I spit it out all over the table. Then kind of screamed. Then cleaned it up.

What was I saying?

Hot Pepper Jelly / Bev Cooks

Oh yeah, pepper jelly!

Our garden is busting at the seams with peppers right now. Jalapenos, serranos, scotch bonnets, Thai, you name it! But don’t name anything outside of that list I just said, because that’s all we have. And you’d be wrong.

Have you ever made pepper jelly before? Do you know of this spicy pleasure I speak of? Just look at this:

Hot Pepper Jelly / Bev Cooks

Maybe wear gloves.

We stuck to a mix of mostly jalapeno and a little serrano, simply because our soul fairies guided our hearts to this decision. But you could stick to one type of pepper all the way, or mix it up! I’ve even seen recipes with a bell pepper in it, which would be lovely.

The last time we made pepper jelly (last summer I think. I can’t accurately remember because I’m gargling bleach right now after my morning trauma.) we didn’t strain the peppers after boiling. So it was beautifully flecked with bits and pieces of pepper and seeds. But I think the end result of this method is elegant, too. Its champagne hue is easy on the eyes.

Let’s start a band called Champagne Hue! I’ll play bass.

Hot Pepper Jelly / Bev Cooks

Clearly I’m not the best at the photographing cream cheese. Looks like a freaking disaster. But! It’s okay because I’m still a good person. With a dead fly in my mouth.

Oh! Try this pepper jelly over some warm brie. Holy gah.

And I’ll tell you, since it’s strained, it’s really not that hot. We left the seeds in for most of the peppers, maybe 3/4ths, and were mildly surprised at how pleasant the flavor is. Doesn’t burn your face off, but a background creep up after a few bites. It’s perfect! Do it.

Hot Pepper Jelly / Bev Cooks

But not the dead fly part.

Hot Pepper Jelly:

What it took for about 5 half-pint jars:

* 2 cups chopped jalapeno peppers (from 3-4 cups peppers), stemmed and seeded if you prefer
* 1 1/2 cups apple cider vinegar
* 6 cups cane sugar
* (2) 3 oz pouches liquid Certo pectin

Place the chopped peppers in a large food processor and pulse until finely minced.

In a large pot, add the sugar, apple cider vinegar and peppers. Bring to a good boil for one minute. At this point, strain the mix and return it to the pot. Bring it back to a boil, for about five minutes. Add the pectin pouches and stir for about a minute.

Then just pour the mix into 4-5 sterilized half-pint jars and seal! Done. Boom.

Hot Pepper Jelly / Bev Cooks

Sooooo hot! Kind of.

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20 Responses to Hot Pepper Jelly

  1. Julie @ Table for Two July 23, 2015 at 8:54 am #
    Gahhhhh I didn't realize how easy this was to make. I always have red pepper jelly at restaurants and I'm always like NEED TO MAKE but then I get lazy. Well, maybeeeeee I need to make this jelly of yours. I don't think you're ready for this jelly. Name that song!
    • Tom @ Raise Your Garden July 24, 2015 at 6:22 am #
      Ha. I agree Julie. I've had it out but never homemade. THANK YOU. I love things with a little spice and this will fill my need.
    • Patricia kirby July 14, 2017 at 11:49 pm #
      When you make hot jellie when it comes to thr part where you strain the mixture in the pan it says return to pan and boil 1 min are you sopposed to add the liquid you strained from them? I know sounds silly ive made more jellies thsn i can count but was wondering how its hoing to boil with no liquid. Hope this is going go right person im new yo this pat
  2. Kelly July 23, 2015 at 9:03 am #
    how long will this keep?
    • Bev Weidner July 23, 2015 at 10:13 am #
      They say an unopened jar will last a year! But once opened, I've heard 6-8 months. In my house? 6-8 minutes.
  3. Tillie Convery July 23, 2015 at 9:06 am #
    I make hot pepper jelly every year, sometimes with just bell peppers (any color) and hot pepper flakes but haven't ever strained it. I'm going to have to try this. I make on with the addition of dried apricots that devine and one that i do strain with red raspberries.
  4. Mo @Luckyrhino July 23, 2015 at 10:02 am #
    One of my favorite appetizers. Thanks for the recipe. Side note: Do you remember where where you bought that "perfect for a block of cream cheese with pepper jelly" sized tray?
    • Bev Weidner July 23, 2015 at 10:10 am #
      I thrifted it a long time ago! So basically I'm zero help. :(
  5. Debbie July 23, 2015 at 11:23 am #
    How funny, about the fly I mean. I laughed throughout the post. Thank you, I needed it today. Anyway, about the jelly, this looks amazing. I love the color and can not wait to try your recipe. I am growing jalapenos and will be making this soon.
  6. Melinda July 23, 2015 at 11:38 am #
    I would rather be in your band called Hot Pepper Jelly. I'll play drums.
  7. Brian July 23, 2015 at 10:00 pm #
    This is my jam!!! I mean, my jelly!!!!! Ok, couldn't help myself. But, seriously, dead fly? Yeah... I'd die.
  8. Hannah @ Hannah Ever After July 23, 2015 at 10:12 pm #
    Never had spicy jelly before, but it looks divine! Especially with cheese, because what isn't good with cheese?
  9. danielle July 24, 2015 at 10:24 am #
    Pinned this and plan on making it soon.
  10. Miranda Shaw August 5, 2015 at 9:10 am #
    Hot pepper jelly... hmm, sounds interesting...
  11. Angie October 11, 2015 at 11:24 am #
    Just made this! Any advice for the strained out pepper pieces? A good relish? Toss it into something?
  12. PJ June 25, 2020 at 2:21 pm #
    The strained out part, I call Pepper Relish and it's a little hotter than the jelly. I add the relish to hamburgers, eat it with peas, beans or whatever.
  13. Dawn February 18, 2024 at 1:04 pm #
    Where do you store the jars .. frig ? Kitchen cabinet ? Kitchen counter ?


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