Spicy Hot Pepper Jelly

Total Time
Prep 10 mins
Cook 40 mins

I made this for my Husband John. Made it with no food coloring just orange peppers.By all means go ahead and use your favorite peppers and chilies. This makes almost 8 cups. Use any size of jars you like. I make in smaller jars to give away for gifts during the holidays.

Ingredients Nutrition

  • 1 lb holland orange pepper, chopped
  • 1 (6 ounce) onions, chopped
  • 2 cups vinegar
  • 7 habaneros, including seeds if you like heat
  • 12 teaspoon chili pepper flakes, ground fine (optional)
  • 7 cups sugar
  • 6 fluid ounces liquid pectin


  1. In a blender add 1 cup vinegar and peppers and onions.
  2. Blend till pureed.
  3. In a large pot add all except pectin.
  4. Bring to a rolling boil while stirring constantly.
  5. Rolling boil for 15 minutes.
  6. Stir in pectin.
  7. Bring to boil and stir for 1 more minute.
  8. Ladle into hot sterle jars leaving 1/4 inch head space.
  9. Adjust caps onto jars that rims are wiped clean of jelly.
  10. Process in a water canner for 10 minutes.
Most Helpful

What a little gem this is !! Made it last night and the colours are lovely and the taste is outstanding...... I made it with what I had on hand....jalepenos and red peppers and onions.....WOW !! took pepper jelly to a whole new level !! Thanks so much for sharing this recipe. You never disappoint !!

cfletcher November 21, 2015

Holy Cheeewaawaa, Rita. thes es mucho spiceee. So I mixed it with some Orange Marmalade and use as a baste for salmon fillets. NIIIICCCCEEEE!

Caroline Cooks January 22, 2010

I did a spicy jelly marathon today and this was the last one I made so I made some changes to use up what I had already chopped and didn't use from other recipes. I used a red bell pepper and 1/2 cup jalapenos & 1/2 cup serranos because I couldn't find any habaneros. I also added 1/4 cup garlic because I already had it chopped. I tasted some before I canned the rest and it was very good. Thanks!

salzer August 02, 2009