Sweet & Spicy Pepper Jelly

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Sweet & Spicy Pepper Jelly Super Hungry? Jump to the Recipe

The last few weeks I’ve been featuring recipes made from the veggies I grew in my garden. This week, I’m drowning in peppers so I decided to make my all-time favorite: sweet and spicy pepper jelly.

I try to make pepper jelly every year. I’m a sucker for all things sweet and spicy and I LOVE to eat pepper jelly on a bagel with a schmear of cream cheese.

It’s also excellent served as an appetizer with crackers or used in some recipes to add a flair of sweet AND heat.

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Sweet & Spicy Pepper Jelly

  • Number of Servings: 10
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 30 minutes
Sweet & Spicy Pepper Jelly

Ingredients

  • 7 cups sweet bell peppers, varying colors, diced
  • 1 cup jalapenos, varying colors, diced
  • 4 cups sugar
  • ½ cup apple cider vinegar
  • ¼ cup white wine vinegar
  • 1 tsp salt
  • 2 tbsp butter
  • 3 tbsp red pepper flakes, optional

Mouth Feel

Salty
Savory
Sour
Bitter
Sweet
Spicy

Tried it? Loved it? Share it!

Instructions

  1. Finely dice the sweet and hot peppers. In a large pot over medium high heat, add the peppers, butter, apple cider vinegar, white wine vinegar, sea salt and red pepper flakes. Stir to combine.
  2. Add in the sugar - it should be in a 2:1 ratio with the peppers. Stir the sugar into the pepper mix until it has completely dissolved. Turn the heat up and bring the mixture to a rapid boil.
  3. Use a thermometer to monitor the temperature. When the mix reaches 220 F, let it simmer until most of the moisture has evaporated - about 15-20 minutes.
  4. While the pepper mixture cooks, sterilize the mason jars and lids. Leave the jars in the water until ready to fill. Keep the jars at a hot temperature so that they don't crack when the hot pepper mix is ladled in.
  5. Remove the pepper mixture from the heat. Use a wide mouth funnel and ladle to fill the mason jars. Place the lid on top of each jar and tightly screw on the metal ring.
  6. Place the jars in the water bath. Bring to a rolling boil - about 140 - 150 F - and simmer for about 15-20 minutes, until the lids have sealed. Remove from the water bath and place upside down to cool - this will help the peppers disperse evenly throughout the liquid as it cools.
  7. Store the cooled jars upright - if sealed properly, the jars should last indefinitely, but I recommend consuming the jelly within a year. Serve with soft cheeses, like a cream cheese bagels; as an appetizer with crackers; or as a sauce base for sweet and sour chicken. Enjoy!
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