Homemade pepper jelly blends sweetness and heat and is simple to make—ideal as an appetizer for guests or as a glaze for roasted meats.
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If you’ve never tried pepper jelly, it may sound odd at first—jelly that’s sweet but has a peppery kick. Once you taste it, though, it makes perfect sense. It’s surprisingly versatile and delicious.
What is Certo?
Pectin is a natural soluble fiber used to thicken jams and jellies. Modern home recipes usually use powdered pectin, but early commercial pectin was liquid and sold in bottles. Older recipes may call for a “bottle of Certo” or liquid pectin; today liquid pectin is typically sold in pouches, with two pouches equaling one old-style bottle.
Powdered and liquid pectin are added at different times in the cooking process: powdered pectin goes in at the start, while liquid pectin is stirred in at the end. There’s no major advantage to one over the other, but follow the type your recipe specifies—substituting can change the final texture.
How to Make Pepper Jelly
I plant bell peppers every summer and reserve a couple for pepper jelly, but you can use any bell pepper color you prefer. You’ll need about 1 to 2 peppers to yield one cup of diced pepper.
Dice the peppers, removing seeds, until you have one cup. Place the diced peppers in a blender or food processor along with 1 ½ cups apple cider vinegar and 1 tablespoon hot sauce. Pulse until mostly blended. You can leave some small chunks for texture or puree until smooth if you prefer. Taste and add more hot sauce if you want extra heat.
Pour the pepper mixture into a medium saucepan and whisk in 3 cups of granulated sugar. Heat over medium-high until it reaches a hard rolling boil—meaning it continues to boil even when stirred. Once at a hard boil, remove from heat and let the mixture sit for 10 minutes.
If foam forms on the surface, skim it off with a spoon; removing foam helps keep the jelly clear. Stir in the liquid pectin (such as Certo), return the pot to the heat, and boil for one more minute.
How to Store Pepper Jelly
For jar storage, fill clean jars immediately, leaving ½ inch headspace. Allow the jelly to set for at least 24 hours to thicken fully.
Store opened jars in the refrigerator for up to three months. Pepper jelly also freezes well for up to a year.
If you want long-term shelf stability, process the filled jars using a water bath canner for 10 minutes. Properly canned jars will store safely at room temperature—follow standard water bath canning procedures and guidelines for best results.
What to Eat Pepper Jelly With
In the South, the most common way to serve pepper jelly is as an appetizer: pour it over a block of cream cheese and serve with crackers. Other ideas:
- Warm it briefly and use as a glaze for chicken, pork chops, or ham.
- Use warmed pepper jelly as a glaze for meatballs.
- Skip traditional condiments and spread pepper jelly on turkey or ham sandwiches.
- Spread it on bagels with cream cheese for a sweet-and-spicy twist.
Try homemade pepper jelly on these recipes:
- Southern Skillet Cornbread
- Buttermilk Biscuits
You Might Also Enjoy:
- The Basics Of Water Bath Canning
- Homemade Plum Jelly
- Southern Jezebel Sauce
Pepper Jelly
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Ingredients
- 1 cup minced bell peppers (1–2 whole peppers, seeded)
- 1 tablespoon hot sauce
- 1 ½ cups apple cider vinegar
- 3 cups white granulated sugar
- 2 ounces (3 ounces each) liquid pectin such as Certo
Instructions
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Place peppers, hot sauce, and cider vinegar in a blender or food processor. Blend until peppers are liquified.
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Pour pepper mixture into a medium saucepan. Whisk in the sugar. Heat over medium-high until it reaches a hard rolling boil, then keep boiling for one minute.
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Remove the pan from the heat and allow it to set for 10 minutes. Skim off any foam.
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Stir in the liquid pectin and bring the mixture back to a boil for one minute.
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Pour the jelly into clean, sterilized jars, leaving ½ inch headspace. The jelly will continue to thicken over the next 24 hours.
Nutrition
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