This easy to make Christmas Pepper Jam Recipe combines bell peppers, jalapeños and red pepper flakes with cider vinegar and sugar. Resulting in a sweet and spicy jam that is so delicious!
Homemade Jam is easier to make than you think and it makes a great gift! Make it today, you'll love this jam!
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What makes this recipe irresistible
The jam combines red, green & yellow bell peppers, jalapenos peppers, and red pepper flakes - along with cider vinegar and sugar. It's sweet and spicy!
Pepper jelly is delicious on a bagel with cream cheese and terrific over a block of cream cheese for an appetizer. You can even use it as a glaze over bbq chicken or pork, this is a great recipe!
Ingredients you'll need
This is an overview of the instructions. For the complete directions just scroll down to the bottom! It's a combination of spicy and sweet peppers.
- green bell peppers
- sweet red peppers
- yellow bell pepper
- jalepeno peppers, fresno peppers, really any hot peppers
- red pepper flakes
- teaspoon salt
- apple cider vinegar
- pure cane sugar
- low sugar Sure-Jell pectin pink package
Variations
Some people use just green peppers and add green food coloring to the jam, but I prefer to use different types of peppers and omit food coloring.
Step-by-step instructions
Even if this is the first time you've made jam, as long as you follow the instructions, you can do this!
- Step one - Most of the work is done by the food processor. Chop peppers, remove the membranes and seeds and put into your food processor and pulse to chop thoroughly. You may have to do this in a couple of batches.
When you're finished you'll want the peppers completely chopped. If there are any large pieces, remove them and save for a salad or chop them by hand and toss them back in the pot.
- Step two - Then add the cider vinegar and sugar to the pepper mixture, (check the recipe for complete directions). Stir and to bring to a boil.
- Step three - Boil hard for exactly one minute and then remove from the stove.
- Step four - Immediately ladle it into jars within a ¼ inch of the top.
Before putting the lids on the jars wipe the top of the jars. This will ensure you get a good seal and takes just a moment.
- Step five - Place the sealed jars in a hot water bath for 10 minutes. When you are finished, carefully remove the jars from the water and allow them to cool.
With this jam, I go a step further and every 20-30 minutes or so, flip the jars. This ensures the pieces of pepper will distribute evenly thru-out the jam. If you don't, they will all float to the top. Now there's nothing wrong with that, it's just an extra step that makes the jam look a little prettier when it's done.
This recipe makes six 8 ounce jars of pepper jam.
Be sure to check out this post - How to make Jam. It contains all my best tips and tricks to make homemade jam. Think of it as everything you wanted to know.... but we're afraid to ask!
Canning supplies you'll need
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- Canning Essentials Kit - this contains the basic thing you'll need to make this jelly!
- 4 or 8 ounce canning jars with lids and rings
Frequently asked questions (FAQ's)
Don't be over-anxious, this jam can take up to a week to set completely, be patient. If it doesn't set (after a week), remove it from the jars, pour it back in a pan and boil it again, adding another packet of pectin and bring it back to a boil, boiling for exactly one minute. And again, ladle it into jars and seal.
If you leave the seeds in, it will be spicer. If you prefer a more mild flavor, remove the seeds. You do YOU!
After opening/unsealing the jam it should be refrigerated. If the jam is properly sealed it does not need to be refrigerated. Store in a cool dry place like your pantry.
The flakes of peppers will automatically float to the top as the jam cools and jells. Though controversial I will flip the jam every half hour or so while it cools - upside-down, then right-side up.
This is controversial because some people say it will affect how the lids seal the jar. Frankly you can easily test if the jars are sealed by pressing on the lid.
I like how looks, plus the flavor is evenly distrusted thru the whole jar, which makes it that much better!
After all that work the jars didn't seal! Why not? Because you didn't clean the tops of the jars well. If the jars aren't clean and the lids aren't hot it will not seal.
Sealed jars properly stored in the pantry will last up to a year.
High altitude processing times
- 1,001 to 3,000 feet - increase processing time by 5 minutes
- 3,001 to 6,000 feet - increase processing time by 10 minutes
- 6,001 to 8,000 feet - increase processing time by 15 minutes
- 8,001 to 10,000 feet - increase processing time by 20 minutes
It's important to check your altitude and adjust accordingly. Especially for thicker jams or fruit spreads that may need extra time to ensure proper sealing and consistency. For best results, follow the recipe exactly.
Deb's tips for the perfect jam
- This is not a terribly spicy jam, but fair warning, the last thing you'll want to do as this is stick your face into all of that steam! Especially if you're wearing contacts. The contacts can easily absorb heat and spices and will make your eyes really sting!
- Don't use less sugar than the recipe calls for.
- Don't use less fruit than the recipe calls for.
- Use the brand of pectin the recipe calls for.
- When it says boil exactly one minute, set a timer and boil exactly one minute!
I know.... lots of do's and don't's but follow the recipe and you'll be set (and the jam will set too! 😋)
More excellent jam recipes
Here are a couple more homemade jam recipes I think you'll enjoy. Just click on the photo to take you right to the recipe.
Click through for the most amazing Gourmet Jam Recipes!
Serve with
- As an appetizer on a charcuterie board - spoon the hot pepper jelly recipe over a block of cream cheese and serve with crackers.
- Breakfast - toasted bagels topped with cream cheese, smoked salmon and pepper jelly.
- A spoonful in homemade salad dressing adds so much flavor!
- Use as a glaze for grilled pork, chicken - this is a terrific glaze on shrimp or salmon also!!
My two cents on making jam
Don't let all the instructions keep you from making this jam - you will love it I promise!
The best time is now to start making jams and jellies! They are such terrific gifts during the holidays - who wouldn't love some homemade jam?
Got any questions? Ask away! Just leave a comment below. I'd love to hear from you!
Jalapeno Jelly Recipe
Ingredients
- 2 green peppers
- 2 red bell peppers
- 1 yellow bell pepper
- 4 jalapeño peppers or use a combination of fresno and jalapeno pepper.
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt
- ½ cup water
- ½ cup cider vinegar
- 3 cups sugar
- 1 package low sugar Sure-Jell pectin PINK PACKAGE
Instructions
- Measure 3 cups sugar into a large bowl. Remove ¼ cup sugar and in a separate bowl, mix it with the powered Sure-Jell. Set aside both mixtures; the sugar and Sure-Jell/sugar.
- Roughly chop all of the peppers. Carefully remove seeds and membranes. Add them all to the food processor and pulse until they are well chopped, not pulp, but chopped. You may need to do this in a couple of batches.
- Place the chopped peppers, red pepper flakes and salt in a heavy bottom pan. Add cider vinegar and water. Add the Sure-Jell/sugar mixture and stir thoroughly. Place mixture over high heat and bring to a boil stirring constantly. When it comes to a full rolling boil (one that you can't stir down add the remaining sugar and return to a boil, again stirring constantly.
- Bring to a hard boil and boil hard for exactly one minute and remove from heat. Using a ladle and while it is hot, pour jelly into hot sterile jars.
- Clean the tops of the jars carefully (so you get a good seal). Place lids on jars and screw bands on jars.
- Place jars in boiling water bath for 10 minutes - this will help seal the jars. Make sure the entire jar is submerged.
- Remove from heat and place them on a heatproof surface (I usually use a heavy cutting board. You'll hear the jars make a popping noise as they seal. You can check to see if the jars have sealed by pressing down in the center of each jar. If it is sealed, it will not move. If it didn't seal the "button" on the top will pop up & down.
- If desired, you may want to flip the jars over ever 20 minutes or so for the first hour. This ensures the pieces of pepper will distribute evenly thru-out the jam. If you don't, they will all float to the top. Now there's nothing wrong with that, it's just an extra step that makes the jam look a little prettier when it's done.
Notes
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Nutrition
Recipe backstory
In 2015 the theme for our family reunion was Christmas in July. It was held in a little town near the Oregon Coast called Siletz. My Uncle Bill and Aunt June hosted and we had about 35 in attendance!
They did it up right too with a Christmas Tree - filled with presents - two wrapped presents for everyone, Christmas cookies and tons and tons of GREAT food!
There were plenty of laughs, giggles and stories, lots of laughter and fun to share. Family is the best, wouldn't you agree?
We got into a bit of a Facebook exchange before the reunion. We were all supposed to dress up in Christmas attire (unfortunately I forgot mine...) One of the suggestions was that I was supposed to make eggnog.
Well knowing the forecast, I was pretty sure the weather was going to be hot, hot, hot and so instead I decided to make something at home that I could bring.
And since the theme was Christmas....I decided to bring a rainbow of jams for everyone - Peach Jam, Homemade Strawberry Jam, Orange Jelly; Sunshine in a Jar! and my newest Sweet and Spicy Christmas Pepper Jam!
Amy Ursenbach says
Excellent recipe I have been making this for years now and it is a family and neighborhood favorite. *Note don’t mix up the pectin. I thought I could make it work by increasing the sugar but ended up having to reprocess. My fault!
Stick with the original recipe using low sugar pectin and you will not be disappointed!
Debra Clark says
Thanks awesome, thanks so much for leaving your feedback, I appreciate it! I'm glad you're enjoying the recipe!
Marie Busch says
This is nice recipe. BUT I feel it is misprinted.
Think the chef meant to double the recipe.
You cannot get 6 half pints using only 3 c. sugar
Debra Clark says
Nope, the recipe is right. You're not allowing for the peppers, water or cider vinegar. Enjoy the jam Marie!
Ashton DeKoning says
What if I just have regular liquid pectin, how does the recipe change then?
Debra Clark says
I haven't made it with regular pectin Ashton, but I would imagine you'd need to increase the sugar to at least 5 cups. Enjoy the jam, let me know how it turns out for you!
Carol says
Hi there - just printed this pepper jam recipe to make as peppers ripen in the garden. What size peppers did you use or do you have an approximate number of cups for bell and jalapeño peppers?
Debra Clark says
I wish I had a better answer, Carol, but I used store-bought, average-sized peppers. Next time I make this jam I will measure the amount of peppers I use. That is a great question and a very good point.
Crissy says
I've made this before (different recipe) and it came out really watery and didn't set. Should the peppers be drained after the food processor step? Also, I don't have sure jell available in my area, can I use regular pectin? How much? 🤔
Also, you call for cider vinegar, do you mean apple cider vinegar? Or something else?
Your recipes sound fantastic, I'll be making all of the jams this weekend, can't wait to try your recipes!
Bowl Me Over says
Hi Crissy, there is no need to drain the peppers. Cider vinegar is apple cider vinegar, yes. Unfortunately, I've only used low sugar sure jell (affiliate link) for this recipe. I'm not sure if by using regular pectin if it set properly. Your best bet would be to order correct pectin. I'm sorry I know that's making it tougher on you!
Ray says
I thought I made a comment a few minutes ago, but I don't see it so I am reposting it.
My wife bought me the "original Sure-Jell", how much do I reduce the sugar in your recipe since you are calling for low sugar Sure-Jell?
Bowl Me Over says
Hi Ray, since you have the original sure-jell, you'll actually need to increase the sugar (not decrease). Use 5 cups of sugar instead of three. Enjoy the jam!
Lynda says
Mine would not set….what did I do wtong
Bowl Me Over says
Hey Lynda, perhaps nothing. It can take up to a week for the jam to set. How long ago did you make it?
Vicki says
Love this pepper jelly! I’m curious about one thing. Every recipe that I see for pepper jelly calls for red & green and sometimes, like your recipe, yellow bell peppers. I’ve never seen a recipe that includes orange bell peppers. I usually buy my peppers from Sam’s Club and they have 2 red, 2 yellow, & 2 orange in the bag. I always just use the orange along with the others. Is there a reason why orange peppers are not used in pepper jelly?
Bowl Me Over says
Hey Vicki! I'm so glad you love this jelly! We do too! There's absolutely no reason you can't use those pretty orange bell peppers - they will make it sweet and pretty. Enjoy the jam!
Lisa Lawrence says
Hello from Florida!
Thank you for sharing your recipe! This recipe is right on point! I followed each step of your directions and my jam turned out perfect! The jam is beautiful and tastes divine.
Bowl Me Over says
That's awesome Lisa! I love this jam, it's just the right amount of sweet and heat! If you like this one maybe give the Pomegranate Jam a try - it has such nice sweet heat too!
Casey says
If I use the yellow package of surejell instead of the pink, will it still set? I used the yellow, it’s been overnight since I made it, and they are still watery. I know you said it could take up to a week though...
Bowl Me Over says
Hey Casey - It should set and as you'd mentioned, this jam can take up to a week to set so keep an eye on it. What I'd also watch for is mold. The yellow box uses more sugar than the pink that's called for in the recipe. Having said that I doubt it, but I want you to keep an eye on it. Another option is to refrigerate it, which will extend the shelf life. This jam is excellent!! Good chance it won't last that long to begin with. Enjoy the jam, it's one of our favorites!!
JMM says
Oh! This is a winner! I will be adding this to my gift list for homemade Christmas goodies.
Bowl Me Over says
I know you'll really love it! It's really a GREAT jam!! Another one that's perfect for the holiday is my Pomegranate Jam Recipe - https://bowl-me-over.com/bam-bam-pomegranate-jam/
Marian Junkman says
Hi Debra,
I have a question. I made this last year in October. I thought I checked that the jars were sealed but pulled one out today and the lid pops some meaning not sealed. Since i have not done jelly before, I didn't know if it is ok to ear or if I should throw it away. Would you know?
Thanks, Marian
Bowl Me Over says
Hey Marian - I'm glad you've been enjoying that jam!! I'd love to tell you if there isn't any mold, it's ok to eat, but I don't think you should eat it. Sadly, I would discard the jar. 🙁 Here's a good article to reference. https://www.littlehouseliving.com/testing-jar-seals-and-reprocessing-jars-safe-home-canning.html
Thank you so much for checking back I have some new Jam and Jelly recipes you can find on the blog here! https://bowl-me-over.com/category/jam/
Sandra says
Hi.....I can’t find the type of certo you are describing, can we use liquid certified, and how would that change the directions? Thank you.
Bowl Me Over says
Hey Sandra - I haven't made this with liquid certa. I think it would set up, but I don't know for sure if it would preserve the product. Here's a recipe link that uses liquid certa that has great reviews - if yo can't find it I'd be more comfortable sending you here - https://www.melskitchencafe.com/jalapeno-jelly-and-a-canning-tutorial/
Maria Junkman says
I tried this, don’t think it is set. It has been about 3 hours and still runny. I didn’t drain the peppers and added a poblano so maybe why.? Will have to see if I can redo.
Bowl Me Over says
Maria I emailed you back right away last night, I hope you received it! It can take 24-48 hours for the jam to set up completely. How is the jam this morning?
Marian Junkman says
I didn't get an email but it is much thicker today so I think it might be ok! Will let you know at 48 hours. Hoping so, can't wait to try it! It is Marian but the email only had m so should have crossed. I'll look again. Thank you for responding.
Bowl Me Over says
Oooh I'm so glad I replied here too this morning. Give it another day, it will thicken up even more. YAY!! You'll love this jam Marian!!!
Marian Junkman says
Debra,
I let this sit for 48 hours and it did set correctly. Put a jar in the frig and we tried today over cream cheese with crackers! Oh my gosh! It is awesome! My husband said perfect amount of heat! Thank you soooooo much! Going to make some more - my first time making jam.
Marian
Bowl Me Over says
Truly the BEST jam huh? I love this jam and I'm so glad you made it and shared!! Be sure to try the Bam Bam Pomegranate Jam and Ja Makin' Me Crazy Mango Jam, those are so fabulous!
Brittany says
Is the cider vinegar like apple cider vinegar or can I use regular vinegar?
Bowl Me Over says
Hey Brittany! Apple Cider is what you'll use for this recipe. I've never used regular vinegar and I believe it would really change the flavor. Not saying it would be bad, but definitely different flavor.