Spicy Pepper Jelly Recipe & Serving Ideas

Homemade pepper jelly combines sweet and spicy flavors and is simple to make. It’s perfect as an appetizer for guests or as a glaze for roasted meats.

small jelly jar of pepper jelly with crackers, fresh pepper slices and jelly jars in the background

If you’ve never tasted pepper jelly, you might expect a savory spread — but it’s actually sweet with a pleasant heat. Once you try it, its versatility becomes obvious: lovely with cream cheese and crackers, or brushed over meats as a glossy, flavorful glaze.

What is Certo?

Pectin is the thickening agent used in most jam and jelly recipes. Today, many home cooks use powdered pectin, but older recipes often call for liquid pectin, originally sold in bottles. Modern liquid pectin comes in pouches; two pouches equal one older-style bottle.

Another practical difference is when to add pectin: powdered pectin is mixed in at the start of cooking, while liquid pectin is added at the end. There’s no clear advantage to one type over the other, so follow the pectin type your recipe specifies to ensure consistent results.

Certo liquid pectin laying on a marble surface surrounded by pepper slices, vinegar, and sugar

How to Make Pepper Jelly

I plant green bell peppers each summer, but you can use any color bell pepper you prefer. For this recipe you’ll need about 1 to 2 peppers, depending on size, to yield 1 cup of minced peppers.

Core and seed the peppers, then dice and place them in a blender or food processor with 1 ½ cups apple cider vinegar and 1 tablespoon hot sauce. Pulse until the peppers are liquefied. If you like some texture, blend briefly and leave small chunks; for a smooth jelly, puree thoroughly. Taste and add more hot sauce if you want extra heat.

on the left, diced peppers, hot sauce and vinegar in a food processor. In the right pureed pepper mixture in a food processor.

Pour the pepper mixture into a medium saucepan and whisk in 3 cups white granulated sugar. Heat over medium-high until it reaches a hard rolling boil — a boil that does not stop when stirred. Once at a hard boil, remove from heat and let the pan rest for 10 minutes.

Skim off any foam that forms on the surface to keep the jelly clear. Stir in liquid pectin (such as Certo), return the pan to the heat, and boil for one more minute. This final boil activates the pectin and helps the jelly set properly.

How to Store Pepper Jelly

If you plan to jar your jelly, pour it into clean, sterilized jars while hot, leaving about ½ inch headspace. The jelly will thicken as it cools and should be left undisturbed for at least 24 hours to fully set.

Stored in the refrigerator with a tight lid, pepper jelly will keep for up to three months. For longer storage, freeze the jelly for up to a year.

You can also preserve pepper jelly using the water bath canning method for shelf-stable storage. Process sealed jars in a water bath for 10 minutes following standard canning guidelines.

What to Serve with Pepper Jelly

One of the most common Southern uses for pepper jelly is as an appetizer: pour it over a block of cream cheese and serve with crackers. It also works wonderfully in these ways:

Warm briefly and brush over chicken, pork chops, or ham as a glaze.
Use warmed pepper jelly as a sweet-and-spicy glaze for meatballs.
Swap mayo for pepper jelly on turkey or ham sandwiches for a bright, flavorful twist.
Spread it on bagels with cream cheese for an elevated breakfast or snack.

Try homemade pepper jelly on these recipes:

Southern Skillet Cornbread
Buttermilk Biscuits

Pepper Jelly

Homemade pepper jelly blends sweet and heat and is ideal for appetizers or as a glaze for roasted meats.

Course: Sauces and Seasonings

Cuisine: American, Southern

Cook Time: 1 minute

Resting done: 10 minutes

Servings: 24 ounces

Calories: 50kcal

Author: Lisa Bynum

Ingredients

1 cup minced bell peppers (1–2 whole peppers, seeded)
1 tablespoon hot sauce
1 ½ cups apple cider vinegar
3 cups white granulated sugar
2 ounces liquid pectin (such as Certo; two 3 oz pouches equal one bottle)

Instructions

Place peppers, hot sauce, and cider vinegar in a blender or food processor. Blend until the peppers are liquified or reach your desired texture.
Pour the pepper mixture into a medium saucepan and whisk in the sugar. Heat over medium-high until it reaches a hard rolling boil — it should not stop boiling when stirred. Keep at a hard boil for one minute.
Remove from heat and let the mixture rest for 10 minutes. Skim off any foam to keep the jelly clear.
Stir in the liquid pectin, return to a boil, and cook for one more minute.
Ladle the hot jelly into clean, sterilized jars, leaving ½-inch headspace. Allow jars to sit undisturbed for 24 hours as the jelly finishes setting.

Nutrition

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