Hot Red Pepper Jelly Recipe

Hot pepper jelly

  • makes 2 x 250ml
  • A little effort

Perk up any dish with this sweet and fiery condiment. Unopened in a cool, dark place, these pretty jars will keep for six months – making them an ideal make-ahead Christmas stocking filler


Make a batch of hot pepper jelly, then check out our hot pepper jamtomato chutney and apple jelly. Also discover more homemade foodie gift ideas.



  • jam sugar 1kg
  • cider vinegar 300ml
  • red peppers 2, halved, deseeded and roughly chopped
  • scotch bonnet chillies 3, halved, deseeded and chopped


  • Step 1

    To sterilise the jars, wash in very hot soapy water then rinse in clean hot water. Put on a baking tray in a 130C/fan 110C/gas 1/2 oven to dry completely. Put a couple of saucers in the freezer to test the jelly later.

  • Step 2

    To make the jelly, put the jam sugar and vinegar into a large pan and heat gently, stirring until the sugar dissolves. Put the peppers and chillies in a food processor and pulse until finely chopped. Tip into the vinegar mixture and bring to the boil. 

  • Step 3

    Keep boiling for 15 minutes, stirring constantly, then take out a teaspoonful and spoon it onto one of the plates from the freezer. Leave for a minute then run your finger through – it should wrinkle a little and look softly set. If not, simmer it for another 5 minutes and try again.

  • Step 4

    Pour into the sterilised jars and seal. Once opened the jelly will keep for a month in the fridge.