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Hot Pepper Jelly

Hot Pepper Jelly

This fiery jelly is perfect for a cheese plate, but also makes a cheeseburger or a grilled cheese sandwich sing.

Makes about 6 cups


  • 3 red bell peppers stems and seeds removed
  • 3 to 4 hot peppers such as jalapeño or serrano, stems and seeds removed
  • 3 cups apple cider vinegar
  • 5 tablespoons fruit pectin
  • 6 cups granulated sugar
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons cayenne optional


  • Combine sweet and hot peppers, vinegar, and pectin in a blender and process until mixture is a chunky puree.
  • Transfer pepper mixture to a large, heavy-bottom pot over medium heat and stir in sugar, salt, and cayenne (if using) until combined. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until mixture is thickened and shiny, about 25 to 35 minutes.
  • Transfer to heatproof jars and cool completely before serving.

Photographed by Brian Samuels

Barry Maiden

Barry Maiden is the former chef and proprietor of Hungry Mother and State Park. He's looking ahead to his next venture.