Sweet & Spicy Pepper Jelly

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pinterest pepper jelly

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.

rainbow pepper jelly

Sweet & Spicy Pepper Jelly

The Starving Chef
Pepper jelly is also excellent served as an appetizer with crackers or used in some recipes to add a flair of sweet AND heat.
Prep Time 45 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Course Garden, Jams & Jelly
Cuisine Canning, Summer
Servings 4 jars



  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!


Keyword jelly, peppers, spicy, sweet & spicy
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