How to Can Pepper Jelly
Sweet and spicy pepper jelly from sweet and hot peppers.
The Short Answer
Pepper jelly is water bath canned. Process half-pints for 10 minutes. The vinegar provides acidity.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Water Bath Canning Pepper Jelly
Vinegar provides acidity. Use tested recipe.
Headspace: 0.25 inches
Step-by-Step: Canning Pepper Jelly
- Wear gloves for hot peppers. Remove stems and seeds.
- Finely chop peppers.
- Combine peppers, vinegar, sugar. Bring to boil.
- Add pectin. Boil 1 minute.
- Skim foam. Ladle into hot jars. Wipe rims, apply lids.
Pepper jelly poured over cream cheese is the easiest, most impressive appetizer you can make. Keep jars on hand for unexpected guests.
Safety Notes
Important: Use tested recipe. Vinegar and sugar are critical for safe acidity.
The Bottom Line
Pepper Jelly can be safely canned in a boiling water bath. Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
Adjust hot-to-sweet ratio for heat preference, but use total amount of peppers in recipe. Do not change vinegar or sugar.