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In Step 5, it states to adjust for altitude, but I did not see a chart. How long do I process for an altitude of 3650? Thanks

Hello! 3 tablespoons is the correct amount of pectin. You will need to use the Ball low or no-sugar needed pectin, as pectins differ by brand.

Hello….I have a question more than a comment for those of you who have made this recipe. That is, what is the approximate length of time that the peppers are cooked in the vinegar and pectin, before adding the other ingredients. My end result seems a little chunky, as the peppers kinda floated to the top. Thnkyou!

Not only is it absolutely beautiful with its confetti of colors shimmering in the light, but it’s the perfect mix of sweet and spicy. Exactly why it’s such a good match when paired with cool and creamy accompaniments, like cream cheese.

Zalando

Hello! I remove about 1/2 of the seeds, as I like a medium heat to mine. But you can remove all or none, depending on how spicy you like things. It’s a little bit of trial and error, as even the same variety of peppers can differ in heat depending on the harvest.

Hi Diane! I’m not sure how that would work with the additional water content that frozen vegetables have. But it should? Let me know if you try it.

All you need to do is arrive at the party and spoon the jelly over the cream cheese. And in an instant, “the oooohhh, this is so good!” start echoing. Some classics never disappoint. Am I right?

Pectin is a naturally occurring liquid that comes from fruit, such as apples or citrus fruits. It is in the cells of the fruit, which is boiled are water and an acid, such as lemon juice, and then extracted. Added to a jam or jelly recipe, it becomes the natural thickening agent when mixed with sugar.

I had a garden for the first time in years , my table runneth over with cucumbers and peppers. Before this week I’ve never made pickles or jelly, I watched my grandmother in the past. Followed the directions I got 5 1/2 pints. Some of the peppers raised towards the top, I’d say the bottom 1/3 of The jars are a little void of peppers. Took a sample of the 1/2 jar tasted pretty good. It’s in the fridge it will be going on toast and other items 👌

This pepper jelly was easy to make and truly delicious! The honey addition made it really special and it was exactly the right amount of jalapenos for the perfect heat.

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And guess what? You can make one batch of this crowd pleasing Hot Pepper Jelly, and have jars stocked in your pantry year-round, right next to the Best Apple Butter and Roasted Salsa.

PepperLunch

Just put these in to process and super excited! I noticed that the peppers all floated to the top in my jars when I was putting them in the water bath, do you know what caused this? Sure it will still be delicious but want to make sure I know what to fix next time.

Hi Diane! You can do so at your own risk; generally it is not recommended to double jelly recipes because you’d have to increase the cooking time which would weaken the pectin, thus affecting the set.

Well I made this this morning. It was lovely, I couldn’t wait to try it. I had a little left over soooo, I ate some. It was fantastic. I will be giving some out today. This is a winner recipe!!!!!

Allegro

I cannot keep this in the pantry. Everyone who tries it wants a jar and the recipe! I have made 8 times, and will continue until peppers are gone.

Unopened, they will last for up to 16 months if stored properly. Opened, they will last in the refrigerator for 2 months.

Hi Connie! It’s not recommended to double jelly recipes because you’d have to increase the cooking time which would weaken the pectin, thus affecting the set.

I look forward to your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings help people discover my recipes. Your support means a lot; thank you for being a part of the Heartbeet Kitchen community.

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HI there, I want to try this recipe but I’m wondering if I have to use honey and sugar, or can I use just sugar? If honey is recommended does it matter what type of honey (solid or liquid).

Hi Kaitlyn! The jelly will still be delicious, and sometimes the peppers do rise to the top – same thing if you are making something like strawberry jam. Float can simply happen because of the difference in density between the liquid phase and the pieces of vegetable, which contain entrained air and liquid which may also differ in density.

I don’t enjoy the taste of honey. So, if I omit the honey, how much extra sugar should I substitute for it? Or do I need to at all? Thanks!

HI there! I just make this Pepper Jelly recipe and I’m concerned. My jelly looks more red than the light color demonstrated in this blog post. Is that right?

Pepperspray

Hello! I haven’t doubled this recipe, instead making two separate batches. Ball Canning instructs to prepare only a single batch at a time; doubling the recipe can cause your spread to have a soft set or not gel. But you could certainly try, it will not affect the safety.

I’m excited to make this jelly, it will make cute gifts. I love the name confetti pepper jelly. With a name like that who would not want to try it?

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I just made this and used 4 cups of jalapeños and 1 cup of bell peppers. Otherwise, I followed the recipe and it is so so good! My husband was scoffing the whole time that you can’t make jelly from jalapeños but I just gave him some, still very warm, on Ritz crackers and he isn’t making fun anymore! My 5 cups of chopped peppers yielded 5 half pints and a one cup Tupperware container. I am very impressed with this! Thank you for the great recipe 😀

We made this last night for the first time. It turned out great, and we followed your recipe to the letter. We are going to change up the peppers this time around and leave the seeds in the jalapenos, and change up with a bit of serrano peppers. Thank you for the recipe

I didn’t have Jalapeño peppers from the garden, but I had frozen habanero ones from last year. I thawed and cut up 4 of them and added them. They were not crisp obviously, but they get cooked anyway. They added a nice kick. You could cut them up and drain well I bet.

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Delicious! I did 4 ½ c. of bell pepper, and ½ c. of jalapenos like the original Ball recipe calls for, and that was the right spice level for me and my family. I’m excited to bring this to potlucks with crackers and a block of cream cheese.

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You’re scrambling, engrossed in a last minute grocery run for an easy appetizer that everyone will love. You grab the fancy jar of hot pepper jelly, and a block of Philadelphia cream cheese. Or maybe the strawberry jelly and a round of brie cheese. A pretty ceramic platter is in the back seat.

This is the best way to put up garden grown bell’s and jalapeños! 🥳 we grow habs too so my hubby chopped those up too. We even doubled it. I used 12 T. Organic Anthony’s brand pectin. I had it so I just used it. Which with organic pectin u have to use more. It’s perfect!! Thank you AMANDA!!! You are a true artist!!!!

Amanda, This recipe looks wonderful. I would love to try it as one of my daughters loves pepper jellies for cheese. Have you ever experimented with putting fruit into the jelly? If I were to do that, would I do a cup for cup trade for the peppers? I cannot wait to try to make this! Thank you!

I'm Amanda, founder and creator of Heartbeet Kitchen. I'm a home cook, just like you, who particularly loves baking sourdough bread and dishing up modern, gluten-free food. Full Bio

In the future when making this, when you take the jars out of the water bath, leave them for about an hour to start cooling and seal. Then come back and check to make sure they are all sealed. If you see that you have fruit float, turn the jars upside down to force the pulp to redistribute through the jar. Come back in about 45 minutes and turn the jars right side up to once again force the pulp to redistribute through the jar. Check again in another 45 minutes and if you have a distinct dividing line, turn the jars upside down again. Turn the jars right side up again in about 30 minutes. You always want the jars to end up right side up. By keeping the pulp well distributed throughout the jars, there will not be a dividing line when the jell finally starts and locks everything into place.

Every brand of pectin is a bit different, so, use only what is recommended per your recipe. I’ve used Ball® RealFruit™; Low or No-Sugar Needed Pectin in this Hot Pepper Jelly.

PepperPlace Events

Hello! You’ve done nothing wrong, you just have float. You can simply stir the jelly when you open in to redistribute the peppers. When the jars of jelly are very hot and there is no jell yet, the pulp, which is lighter than the juice, is able to float to the top of the jar. However, if you want to discourage fruit float from happening, you want your pepper pieces to chopped very fine.

Can you use can you roast the bell peppers and jalapeño for som roasted flavor have you ever put roasted garlic in the recipe

Hi Kathy! You should use Ball Real Fruit Low Sugar Pectin to have the recipe set and come out as developed, or you can use Sure Jell low sugar but will likely need to add more pectin to get it to set. That is what others have reported who have tried that. You could order Ball Real Fruit Low Sugar Pectin from Amazon, too.

Hot pepper jelly is a delicious condiment that combines the warm, spicy flavors of hot peppers, contrasting sweetness, and subtle brightness of apple cider vinegar. It has a beautiful translucent orange to yellow color.

Yes! Make as written, after filling the jars leave them cool on the counter uncovered. Then cover and refrigerate for up to two months. They will fully set once refrigerated.

Pepperbra

I love this recipe, but when I filled my 1/2 pint canning jars the peppers floated to the top of the jar, is this normal ?

Hi Jennifer! Doubling jelly recipes is not recommended for this reason; cooking time will have to greatly increase because there’s so much more in the pot that needs to be cooked down and the gelling ability of the pectin decreases. This can lead to rubbery batches and jam that doesn’t set. You can continue trying to boil it down to get to the consistency you’re hoping for, and it should stiffen a bit in the fridge too.

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This was PERFECT! ❤️ I found that if you if you turn the jars every 15 minutes or so while they are cooling, that will evenly disburse the peppers in the jam. Thank you Amanda!

Peppervegetable

I’m in the process of making a double batch and it smells and tastes wonderful….but I can’t get it to set. My peppers where very “juicy”. Can I boil it down or do you have another recommendation.

Hi Pascale! Substituting fruit would change the PH of the recipe, so the safety would be in question. You may want to look for a validated canning recipe for a spicy strawberry or spicy raspberry jelly? That may get you what you are looking for.

hello! i haven’t tested this recipe with sugar. it does not have the same chemical makeup as honey so i wouldn’t suggest substituting sugar.

Learn how to make homemade hot pepper jelly, with this water bath canning recipe. Made with a combination of bell peppers and jalapeños, the sweet and spicy flavors pair perfectly together. Serve this colorful jelly over cream cheese or goat cheese for a holiday appetizer, or any time of year!

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Hi Marcy! If it didn’t set, that’s due to either undercooking or overcooking. Too little heat will cause the pectin not to set and too much heat will break down the pectin also causing it not to jell. This article will show you how to fix a jelly that has not set.

Hello! That just means your red pepper had more pigment than mine, and the juices turned it more red. Nothing to worry about! ❤️

If the peppers floated to the top it might be something called “fruit float” which has a couple different reasons why it might happen

I made this today and used more hot peppers than bell peppers. I sued a mix of some bell, serrano, jalapeno and siracha peppers. I tasted it from the leftovers in the pan and it is really good! I l like it hot and was able to get that heat with this recipe. Good one! Thank you!

Hi Erin! I’m not sure what adjustments you’d need to make for it to be just jalapenos, since it would be much spicier. I’d google jalapeno jelly and see what you find!

How would I add a flavoring juice to this? I would like to make this into a Satsuma Pepper Jelly, just not sure on the quantity or when the juice would go in, or if the ratios of other ingredients would need to be altered.

Blackpepper

Hello! I remove about 1/2 of the seeds, as I like a medium heat to mine. But you can remove all or none, depending on how spicy you like things. It’s a little bit of trial and error, as even the same variety of peppers can differ in heat depending on the harvest. And yes, you can substitute hot wax peppers!

Hi Jennie! You won’t taste the honey – the flavor will be cooked off in the boiling process. Honey is needed in this recipe to create the proper texture, in combination with the pectin.

Amanda, could I use frozen peppers? I just found this recipe now and have a lot of jalapeño and red and green peppers frozen from last fall.