12 Ways to Use Hot Pepper Jelly: Versatile Recipes and Tips

Hot pepper jelly is a fun and versatile way to make the most of your pepper harvests. I am a big fan of peppers. The plants are compact in size and relatively disease-free, they can be spaced pretty close together (as close as 12 inches apart), and there are over 4,000 different varieties that come in hot, sweet, and everything in between.

My favorite thing about hot pepper jelly (other than the taste) - it is customizable to whatever type of peppers you have on hand. You can also control the spice level by altering the amounts of hot or sweet peppers. Just be sure to not change the total volume of peppers that you use in the recipe. Always use 4 cups of peppers total.

Pectin is a soluble fiber that is typically found in both the skin and core of raw fruits. It’s natural function as a cell well “glue” enable it to form thick, gel-like solutions which is why it is commonly used in the preparation of jams and jellies. In order for pectin to work properly, it must be used in combination with the correct amount of acid (vinegar) and sugar. So, never alter the amount of vinegar or sugar that a recipe calls for.

Another thing to be aware of - there are both powdered and liquid versions of pectin. This particular recipe uses powdered pectin.

Below you will find the recipe and a list of 12 different ways to use hot pepper jelly. Some of my favorites include using it on cheese and crackers or as a glaze for pretty much any meat or fish. In the recipe, I made some pepper variety suggestions, but don’t be afraid to get creative!

1. With cheese and crackers

2. As a sauce for chicken wings

3. Glaze on vegetables

4. To make cocktail meatballs

5. Spread on sandwiches

6. On toast or a bagel with cream cheese

7. To make a vinaigrette dressing

8. As a dip or stir fry sauce

9. Glaze on ham or pork chops

10. For a peanut butter and pepper jelly sandwich

11. Brush on watermelon or pineapple and grill

12. To make candied bacon

Hot Pepper Jelly Recipe

Makes six 8 oz. jars

Ingredients:

• 2 cups hot peppers (jalapeno or serrano peppers)

• 2 cups sweet peppers (bell or banana peppers)

• 1 cup apple cider vinegar

• 5 cups white sugar

• 1 box powdered pectin (1.75 oz.)

Recipe:

1. Chop peppers by hand OR use a blender to chop using the pulse function.

2. Add the chopped peppers, vinegar, and pectin to a large saucepan. Bring to a boil and add sugar (Note: do not reduce amount of sugar or the jelly will not set).

3. Bring to a rolling boil (doesn’t stop when stirred) and cook for 1 minute.

4. Ladle jelly into sterilized jars and wipe rims with a towel.

5. Place lids on jars and tighten “fingertip” tight (just until there is some resistance when using only your fingertips). Process jars in water bath for 10 minutes.

6. Remove jars from water bath and let sit overnight to completely cool and set. Check the lids in the morning to make sure they have a good seal.

If you want to learn more about safely preserving fresh produce at home, how to sterilize and process jars, and more then read the USDA’s FREE Guide to Home Canning.

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