SURE.JELL Hot Pepper Jelly

(42) 36 Reviews
Prep Time
Total Time

About 6 (1-cup) jars or 80 servings, 1 Tbsp. each

Jalapeño and bell peppers, sugar, vinegar and fruit pectin are cooked briefly then processed in a canner to produce gleaming jars of homemade jelly.

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What You Need

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Make It

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  • 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 peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on 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 gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Handling Jalapeno Peppers

For hotter taste, leave in some of the jalapeno seeds. Protect hands with rubber gloves while preparing jalapeno peppers.


  • About 6 (1-cup) jars or 80 servings, 1 Tbsp. each

Nutritional Information

Serving Size About 6 (1-cup) jars or 80 servings, 1 Tbsp. each
Calories 50
% Daily Value
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 13g
Dietary fiber 0g
Sugars 13g
Protein 0g
Vitamin A 2 %DV
Vitamin C 10 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • jennfior | Tue, Sep 30 2014 8:18 PM

    This is the first thing I ever canned. It was very sweet, not warm/hot at all, but my husband said it tasted like it should (I had never tried it). I will add more jalapenos in the 2nd batch I'm doing. I had trouble getting it to set, but I didn't boil it long enough in round one. Read up on how to tell if it's going to set/consistency to watch for. I re-processed with sugar-free Sure-Jell, and it worked like a charm. All lids sealed 1st AND 2nd processing (YAY!). Excellent beginner's recipe for people like me whose hubby planted too many jalapeno plants!

  • peglyf | Sun, Sep 21 2014 12:27 PM

    This is my first time making pepper jelly. It set up wonderfully! I didn't have green or red sweet peppers, so I used mostly jalapenos and a few banana peppers I had. Didn't seed the jalapenos (which would have been prettier), but my husband (who will be the main consumer of this) thought it tasted great!

  • ohhhdonna | Tue, Sep 16 2014 4:03 PM

    Very good flavor and easy to make, however, having trouble with it not setting. I've made 2 batches, the first batch I did the re-make and it set after sitting overnight (approx. 12hrs). My second batch has been sitting almost 24hrs, it's set a little bit, not enough to use as jelly (sandwich, toast, etc). I'm sure it will be perfect for dips and/or glaze. I'm thinking about the re-make again, just not in the mood and doing so adds more sugar to the recipe. I drained my peppers and squished out the water, I had probably 5 cups of peppers, maybe that's the problem?? I'm determined to perfect the process now :)

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