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Easy Homemade Hot Pepper Jelly

Prep Time 5 mins
Cook Time 5 mins
Canning Time 10 mins
Total Time 20 mins
Course Appetizer
Servings 6 jars


  • jelly jars, lids, rings
  • water bath canner or large pot


  • 1 tsp calcium powder
  • 1/2 cup water
  • 1 cup finely chopped jalapeno peppers (I removed the stems and used a food processor to chop) *Remove seeds in half of the peppers if you don't want the jelly to be as hot.
  • 1/3 cup bell (or in my case banana) peppers
  • 1 1/3 cup apple cider vinegar
  • 1/2 tsp butter
  • 1 1/2 tsp pectin I use Pamona's
  • 2 1/2 cup raw cane sugar Or 2 cups honey


Prepare the Jars

  • Wash jars, lids, and bands in hot water.
  • Place jars, lids, and bands in 175° degree oven while you cook the jelly (at least 10 minutes). This is the way my great-grandma does it to ensure a good seal, and I think I'll just stick with her methods.

Calcium Water

  • Combine 1/2 tsp calcium powder (included in Pamona's pectin box) with 1/2 c water
  • Place in jar with lid & shake until dissolved
  • *keeps in refridgerator for several weeks, or can be frozen for long-term storage.*

Cook the Jelly

  • Combine the peppers, vinegar, and 2 tsp of calcium water in a large pot, and bring to a boil.
  • Add 1/2 tsp butter to the pepper mixture to stop foaming
  • Combine 1 1/2 tsp pectin with 2 1/2 cups of sugar (or 2 cups honey).
  • Add the sugar/pectin mixture to the peppers and stir vigorously for 1-2 minutes to dissolve. Bring to a full boil, then remove from heat.

Water Bath Canning

  • Remove the jars from the oven and fill to 1/4" from the top.
    (Using a funnel makes this part much easier)
  • Screw on 2-piece lids
  • Place filled jars in boiling water to cover and boil for 10 minutes.
  • Remove jars from water and allow to cool. You'll know you have a good seal when the lids are sucked down and don't pop when you push on them.