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Got a spare hour? That's all it takes to make a batch of this fabulous Sweet and Spicy Red Pepper Jelly. There are so many things to do with it and it makes a wonderful gourmet gift with the free printable gift labels!
This Sweet and Spicy Red Pepper Jelly reminds me of the first time Scott and I ever tried pepper jelly. Growing up in the Midwest, it wasn't something we were familiar with. But when we moved to North Carolina back in the early 80s, pepper jelly was one of the Southern specialty foods we started hearing about.
Jelly made from peppers? That sounded pretty strange to me but, being an avid jam and jelly maker, I was intrigued by the rave reviews from my Southern co-workers, neighbors, etc. and, over time, worked up the courage to make a batch myself. The recipe was super easy and it wasn't long before I had a row of beautiful, jewel-hued jelly ars lining my kitchen counter.
That evening, before dinner, I spread a few crackers with cream cheese (as I learned from my Southern friends), topped each with a dollop of pepper jelly and sat down with Scott to try this new creation. The first state of the sweet and spicy condiment had us hooked! In fact, I'm a little embarrassed to tell you... pepper jelly and cream cheese on crackers was our dinner that evening!
That was the beginning of our love affair with the sweet and spicy condiment and this Red Pepper Jelly is simply the newest member of our ever-growing pepper jelly collection. We got varieties including pineapple, mango, clementines, plums, strawberries and cranberries. This Red Pepper Jelly may be the simplest with just red bell peppers and spicy red peppers as the star ingredients but there's no lack of fabulous flavor!
How to make this Red Pepper Jelly
If you've never made pepper jelly, you might think it's complicated and tricky. Not so! Chopping a couple of bell peppers and one or two spicy red peppers is about all the skill you need. And if you have a food processor, the whole thing gets even easier. This is how it works:
- Finely chop 2 large bell peppers and one or two spicy red peppers.
- Combine the chopped peppers with a box of powdered pectin in a large pot. Bring the mixture to a boil.
- Add the sugar and stir. Bring this mixture back to a full boil and cook for 1 minute.
- Ladle into jars.
- Enjoy or give away!
See what I mean? Super easy!
But don't you need to can this jelly with a hot water bath?
Nope! You can easily make this Sweet and Spicy Red Pepper Jelly with absolutely no canning skills. That's because this delicious condiment can safely be stored in the refrigerator or freezer.
It can also be canned for a shelf-stable product. It's your choice and we give instructions for both options below in the recipe.
What to do with this Red Pepper Jelly?
I get excited about having a stash of pepper jelly in my pantry, refrigerator or freezer because there are so many things you can do with it. Here are a few ideas:
- The traditional way of serving pepper jelly is to spoon it over a block of cream cheese and serve it with crackers or crostini.
- It's also delicious spooned over goat cheese.
- Serve it with our Ridiculously Easy Buttermilk Biscuits for a classic Southern breakfast/brunch treat.
- While we're on the cheese topic, this pepper jelly is wonderful to serve on a charcuterie board as a topping for sliced cheese. Some of our favorite cheeses to pair it with are Gouda, Havarti, Manchego, Irish Cheddar, Brie, Bleu and Fontina.
- Spread a spoonful on the bread when making grilled ham and cheese - SO good!
- Use it as a sandwich spread on paninis.
- Use it to make cocktail meatballs.
- Serve over ice cream for a unique, gourmet treat!
- Make a fancy peanut butter and jelly sandwich with a delicious, sweet and spicy twist!
- Use it as a glaze for shrimp, pork, chicken or salmon.
- Make Red Pepper Jelly Salad Dressing (pictured below)! It will add fabulous pizzazz to any salad!
Give it as a gift!
Yes, one of our favorite things to do with this Sweet and Spicy Red Pepper Jelly is to give it away to friends, neighbors, co-workers, service people, etc. Everyone seems to love it but just a little warning - expect requests for refills!
You can gift a jar of this jewel-toned jelly on its own or find a pretty gift bag and add a log of goat cheese and some gourmet crackers for a really special treat.
I'm adding a suggestion from a reader. She said she would pair it with the printed recipe for the Red Pepper Jelly Dressing... brilliant idea!
Because this jelly makes such a fun, delicious gift, we've created labels (pictured above and below) to make your jars really pretty. The labels also help keep the jelly organized and identifiable on the pantry shelf or in the freezer.
If you'd like to receive these free, printable labels, simply leave us a comment in the comment section below this post and we'll email you a PDF so you can print them up at home. We'll include instructions on how to use them and links for the jars pictured in the post.
Let's get jammin'
Whether you're Southern or Northern or Midwestern or from a far corner of the globe, I think you're going to LOVE this Sweet and Spicy Red Pepper Jelly!
Café Tips for making this Sweet and Spicy Red Pepper Jelly
- I use serrano peppers for my red pepper jelly. Serranos are a very spicy red pepper so I remove the seeds and ribs and only used 1½ for a moderately spicy jelly. If you like things spicier, feel free to use more or less if you prefer a milder jelly.
- If you can't find serrano chili peppers you could use also habanero peppers for this recipe. Habaneros are also quite spicy so start out with less than you think you'd like. You can always add more but the heat can't be removed.
- If you have access to other red or orange chili peppers, feel free to use them but pay attention to their heat level to determine how much to add. Here's a great chart that shares the heat level of different types of peppers: The Scoville Scale.
- If you can't find any red or orange peppers, feel free to use jalapeños. Your jam will have little green bits but it will still be pretty and delicious.
- This recipe calls for powdered pectin. I use Sure Jell which is available at most larger grocery stores as well as online. Powdered and liquid pectin are NOT interchangeable. If you only have liquid pectin, it would be better (to ensure success) to go with a recipe that has been created for this type of pectin.
- The recipe instructs that you need to bring the fruit/sugar mixture to a "full rolling boil". What does that mean? It just means that the mixture should be boiling hard enough that it doesn't stop when you stir it.
- It's a good idea to use gloves when handling any hot peppers as they can burn your skin.
- Why is there butter in a pepper jelly recipe? A small amount of butter will help keep the mixture from foaming a lot when the jelly mixture simmers.
- I often get asked the question, "Can I use less sugar in this jelly?". I don't recommend decreasing the sugar in this recipe. There are two reasons for this:
- Jam/jelly making is an exact science when using pectin as a thickener. I love to improvise in the kitchen but not with jam and jelly unless I'm creating a new recipe and then it might take me 3 or 4 tries before I get it right. It's important to measure carefully and accurately for good results. If you need to reduce your sugar intake, it would be better to follow a low-sugar recipe than to try to adapt this one and end up with runny jelly.
- In addition to sweetening, sugar also acts as a preservative in jams and jellies by stabilizing the color, texture and flavor and, even more important, it helps to inhibit microbial activity. So, to ensure success, it's best to not alter the recipe.
- It's important to measure the sugar for this recipe accurately. The best way to do this is to spoon the sugar into dry metal or plastic measuring cup, then scrape off any excess with a straight-edged knife.
- Timing is another important aspect of making jams and jellies, particularly those that call for pectin. It's not difficult, just follow the directions and timing and you'll be sure to have success. Setting a timer for the 1-minute cooking time (after the pectin is added) will ensure that the consistency of your jam is correct.
- As mentioned above there are two ways to store this Sweet and Spicy Red Pepper Jelly. You can make the recipe and store the jelly in the refrigerator for 3-4 weeks OR in the freezer for up to a year. You can also use the hot water bath technique which makes this jelly stable at room temperature.
- If you decide to can this jelly, it's best to stick with regular white vinegar or apple cider vinegar. They both have a good acetic percentage which is an important safety factor when preserving with a hot water bath.
- Use your biggest pot when making this Sweet and Spicy Red Pepper Jelly. It's important to let the fruit and sugar boil vigorously and you don't want a big mess on the stovetop.
Thought for the day:
I lift up my eyes to the mountains,
where does my help come from?
My help comes from the Lord,
the Maker of heaven and earth.
Psalm 121:1-2
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations, and ideas for variations.
Sweet and Spicy Red Pepper Jelly
Ingredients
For jelly that will be canned and jelly that will be stored in the refrigerator or freezer (same ingredients):
- 2 large red bell peppers
- 1-2 serrano red chili peppers, seeds and ribs removed (see Café Tips for other pepper options)
- 1 cup white vinegar
- 1.75 ounces powdered pectin (I use 1 package SURE-JELL)
- ½ teaspoon butter
- 5 cups granulated sugar
Instructions
For jelly that will be canned with a hot water bath:
- Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Place bell peppers and chili peppers in the bowl of a food processor. Pulse on and off 10-20 times or until the peppers are finely chopped but NOT PUREED. You should end up with right around 2 cups of finely chopped peppers.
- Place the peppers in a large soup pot or Dutch oven (one that will hold at least 8 quarts). Add the vinegar and pectin. Stir to combine.
- Add the butter and bring the mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring frequently.
- Add the sugar and return the mixture to full rolling boil. Boil for exactly 1 minute, stirring frequently.
- Remove from heat and let the mixture settle for a minute. Taste the jelly. If you would like more heat, add more finely chopped chili peppers at this point. Remove any foam from the surface with a spoon.
- Ladle immediately into prepared jars, filling to within ¼ inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly.
- Place jars on an elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to a gentle boil. Process 10 min. Remove jars and place them upright on a towel to cool completely. After the jars cool, check the seals by pressing middles of lids with a finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
For jelly that will be stored in the refrigerator or freezer:
- Place bell peppers and chili peppers in the bowl of a food processor. Pulse on and off 10-20 times or until the peppers are finely chopped but NOT PUREED. You should end up with right around 2 cups of finely chopped peppers.
- Place the peppers in a large soup pot or Dutch oven (one that will hold at least 8 quarts). Add the vinegar and pectin. Stir to combine.
- Add the butter and bring the mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring frequently.
- Add the sugar and return the mixture to full rolling boil. Boil for exactly 1 minute, stirring frequently.
- Remove from heat and let the mixture settle for a minute. Taste the jelly. If you would like more heat, add more finely chopped chili peppers at this point. Remove any foam from the surface with a spoon.
- Ladle immediately into prepared jars, filling to within ½ inch of tops. Wipe jar rims and threads. Cover with lids and tighten.
- Allow the jars to sit at room temperature until completely cool then refrigerate or freeze.
Notes
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Nutrition
Carolyn says
I am hoping to try this recipe and your plum ginger pepper jelly recipe. I’ve made pepper jelly before so I will compare with the few jars I have left. My family loves this sweet spicy jelly! I would like the off of your labels to use on this batch!
Lindsay @ The Café Sucre Farine says
Sending them your way, Carolyn!
Karen Peck says
Please send me a pdf of the Free Printable labels.
Lindsay @ The Café Sucre Farine says
Sure, Karen!
Palette says
I'm going to the farmer's market tomorrow morning to get peppers to make this jelly. Your recipes are always tasty and we enjoy all that I've made! Will you please send labels for this one? Thanks!
Lindsay @ The Café Sucre Farine says
Happy to send them, Palette!
Lynn says
Can’t wait to make your recipe. Please send me the label pdf file.
Thank you.
Lindsay @ The Café Sucre Farine says
Sending them your way, Lynn!
Marsha G Watson-Hufford says
Just printed this recipe and can't wait to make it. Please send me the Free Printable Labels, and thank you so much!
Marsha W-H
Lindsay @ The Café Sucre Farine says
Sure, Marsha!
Julie Puckett says
Would love labels!
Lindsay @ The Café Sucre Farine says
Happy to send them, Julie!
Chandra Clark says
I am going to attemp to make this jelly. I have tried a couple other recipes. I have had failure due to runny jelly. I would love to have some of the jar labels and this recipe seems very simple.
Thanks for sharing!
Lindsay @ The Café Sucre Farine says
Hi Chandra, we are happy to send the labels. Let us know how it goes!
Linda Atkinson says
Would you please send me the Free printable labels for your red chiil jelly.
Thanks so much, Linda L
Lindsay @ The Café Sucre Farine says
Sure, Linda!
Barbara Tomie says
Love love love this jelly. I have made this recipe twice and am about to make another couple of batches today. I can't seem to keep the jars in my pantry, everyone loves this jelly including me. Thank you for sharing it with us. Oh and can you please send me the printable labels? Thank you
Lindsay @ The Café Sucre Farine says
That's great, Barbara! Sending the labels your way.
Kathy says
I am trying this recipe today! Please send link for free printable labels! Thanks!
Lindsay @ The Café Sucre Farine says
Sending them your way, Kathy!
Diane says
I would love the PDF file for your pepper jelly. TY
Lindsay @ The Café Sucre Farine says
Sending them your way, Diane!
Wendy says
Wow - would love the labels please.
Lindsay @ The Café Sucre Farine says
Sending them your way, Wendy!
Audrey says
I would love to receive some labels for this delicious jelly. Thank you.
Audrey says
I ground the peppers today to make jelly tomorrow. Look forward to receiving labels. Thank you so much
Lindsay @ The Café Sucre Farine says
Sending them your way, Audrey!
Deina says
I would love the printable labels please!
Lindsay @ The Café Sucre Farine says
Sure, Deina!
Mary Ellen says
Would love your printable labels
Lindsay @ The Café Sucre Farine says
Sure, Mary Ellen!
Margie DeFilippis says
Hi!!! I am very excited to try this receipe! I have never made Jam before but this sounds like my type of fun!
Could you please send me the pdf so incase I succeed , I can share!! Thanks!
Lindsay @ The Café Sucre Farine says
Sending them your way, Margie! Let us know how it goes!
Michelle moss says
Hi - am def trying out your recipe - please can I have the PDF for the labels as they are pretty.
Lindsay @ The Café Sucre Farine says
Sending them your way, Michelle!
Kay says
Excited to make this jelly. Would appreciate pdf for labels.
Thanks so much!
Lindsay @ The Café Sucre Farine says
Sending them your way, Kay!
Colleen M Asmus says
Please send labels for red pepper jelly. thanks you so much!
Lindsay @ The Café Sucre Farine says
Sure, Colleen!
Gina says
I would love the printed labels please. I am definitely going to try this recipe. Looks delicious!
Lindsay @ The Café Sucre Farine says
Sending them your way, Gina!
gayle eales says
I would love the label for the red pepper jelly.....thank you
Shandongayle says
I would love the labels for red pepper jelly!!! I am excited to make it as I couldn't find it in our local markets!!! Thank you!!
Lindsay @ The Café Sucre Farine says
Just sent them!
Tanya Todd says
Made this recipe - turned out great!! Ty!
Tanya
Lindsay @ The Café Sucre Farine says
Thanks, Tanya! So glad you enjoyed it.
Shayna says
Hi! I’m excited to try this recipe. Every year I crank out 100+ jars of jam to share with our wonderful neighbors and friends. This sounds like a perfect addition to my variety which includes various berry jams, stone fruit, kiwi, slow cooked apple butter and marmalades plus a coveted cranberry chutney. I would love to have a pdf for the labels if you would be so kind! Thank you and Happy Jamming!
Lindsay @ The Café Sucre Farine says
That's great, Shayna! Sending the labels your way.
Caroline says
Could I please receive the labels. Thank you
Lindsay @ The Café Sucre Farine says
Of course, Caroline!
Teri says
Thank you again for a great recipe and beautiful end product! Please send the beautiful labels! Thank you Teri
Lindsay @ The Café Sucre Farine says
Sure, Teri!
Kimberly A Davis says
I would love to make the Red pepper jelly, and I love to receive some pretty lsbels for ny jars. I ask if would kindly send me a PDF file for the labels. I alo want to ask if both recipes require Vinegar or just the last recipe requiring a hot bath. Thank you very much for your consideration.
Sincerely,
Kimberly,
Lindsay @ The Café Sucre Farine says
Hi Kimberly, they both require vinegar. We are happy to send the labels!