Hot Pepper Jelly

Preparation info

  • Difficulty


  • Yield:

    8 to 10 Pints


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

I am persuaded that Southerners (including those of the Southwest) have a much greater addiction to hot or spicy foods than those of any other region. This is true of other nations; the hotter the climate, the greater the craving for foods that enliven the tongue and stomach—India, Mexico, China, or wherever. This is true even for certain sweet foods such as Hot Pepper Jelly, which is made with hot red or green chilies cooked with sugar and vinegar. It is a delectable “snack” food when spooned onto crackers spread with a relatively soft Brie cheese.


  • 1 cup cored and ground sweet red or green peppers, with the seeds
  • ½ cup cored and ground long hot red or green peppers
  • cups sugar
  • cups white vinegar
  • ¼ teaspoon salt, if desired
  • 1 bottle (6 ounces) fruit pectin
  • Red or green food coloring, optional


  • Combine the sweet peppers, hot peppers, sugar, vinegar, and salt in a saucepan. Simmer about 10 minutes, stirring occasionally.
  • Strain or not, as desired, and return mixture to the saucepan. If strained, the solids are good as a relish. Pour in the pectin and bring to the boil. Stir in the food coloring. Pour into sterilized half-pint jars and seal with paraffin. Store in a cool place.