Hot Pepper Jelly, Y’all

 This Southern hot pepper jelly has the perfect balance of sweet and spicy, and is great enjoyed on freshly baked biscuits!
Course Side Dish
Cuisine American
Keyword hot pepper jelly, pepper jelly recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 20 (makes 5 cups)
Calories 162kcal


  • 3 bell peppers one yellow, one red, one orange, all chopped up
  • 1/2 cup chopped jalapenos
  • 2 habaneros minced
  • 1.75 oz package fruit pectin
  • 3/4 cup white wine vinegar
  • 4 cups sugar


  • Put the peppers, fruit pectin, and white vinegar in a saucepan, and heat on medium high to bring the mixture to a full boil. Boil for 5 minutes, stirring frequently. Add the sugar and bring the mixture back to a boil, and let it boil for 2 minutes until foamy and bubbly.
  • Remove the pan from the heat and pour into containers. Keep in mind the jelly will not set (gel up) until it’s completely cooled. Enjoy!


Note: It’s tempting, but don’t reduce the sugar in this recipe, or else your pectin won’t be able to set the jelly.


Calories: 162kcal | Carbohydrates: 41g | Sodium: 1mg | Potassium: 44mg | Sugar: 40g | Vitamin A: 570IU | Vitamin C: 24.3mg | Calcium: 2mg | Iron: 0.1mg