Pioneer Woman Hot Pepper Jelly Recipe

Okay, Pioneer Woman Hot Pepper Jelly. It’s that thing you didn’t know you needed until someone dumped it over cream cheese at a party and handed you a cracker and now here you are googling it. Sweet, spicy, weirdly addictive. Looks fancy, takes like 30 minutes. Also makes a cute gift if you remember to buy ribbon.

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Ingredients Needed

• 2½ cups finely chopped red bell peppers: sweet and bright. don’t skip.
• 1¼ cups finely chopped green bell peppers: for that earthy balance.
• ¼ cup finely chopped jalapeño peppers: leave the seeds for heat. or don’t.
• 1 cup apple cider vinegar: gives it the tang. makes your kitchen smell like pickles.
• 1 (1.75 oz) package powdered pectin: helps it set. like jelly, not syrup.
• 5 cups white sugar: I know. it’s a lot. but it works. don’t reduce it. jelly science is fragile.

How To Make Pioneer Woman Hot Pepper Jelly

Sterilize the Jars:

Do this first or you’ll forget. Six 8-oz jars, lids too. Use a canner if you have one. Or a big pot of water. It’s annoying, I know, but necessary.

Make the Mixture:

Throw all the chopped peppers (red, green, jalapeño), the vinegar, and the pectin into a big saucepan. Stir over high heat. It’ll smell strong. That’s fine. Means it’s working.

Add Sugar + Boil:

When it hits a boil, stir in the sugar. Keep stirring. Once it’s dissolved, let it boil hard for exactly one minute. Not a lazy bubble — a rolling boil. Then take it off the heat.

Skim That Foam:

There’ll be foamy stuff on top. Skim it off with a spoon. You don’t have to, but your jelly will look cloudy. Up to you.

Fill the Jars:

Ladle the jelly into your hot jars. Leave ¼ inch space at the top. Wipe the rims clean. Screw the lids on tight, but not Hulk-tight.

Process the Jars:

Drop them into the canner. Water should cover them fully. Bring it all to a boil. Once it’s rolling, set a timer for 5 minutes. Done.

Let Cool:

Carefully lift the jars out. Set them on a towel. Let them cool completely. You’ll hear little pops. That’s the seals working. If one didn’t seal, just fridge it and eat first.

Recipe Tips

• Fresh peppers only — old ones go soft and weird.
• If you want mild, take the jalapeño seeds out. If you want fire, add more.
• Boil time = one full minute. Don’t eyeball it. Set a timer.
• Don’t skip the canning process if you want to shelf-store it.
• Makes a great gift. Add a tag. People love homemade jelly. Feels fancy.

How to Store & Reheat

• Room Temperature: Only sealed jars. Use within 1 year.
• Fridge: Open jars last 2–3 weeks.
• Freezer: Yes — up to 6 months. Leave room at the top.
• Reheat: Microwave 20–30 secs or warm slowly in a pan. Stir often.

Nutrition Facts (Approx. per serving – 1 tbsp)

• Calories: 18
• Sodium: 0mg
• Protein: 0g
• Fat: 0g
• Carbs: 4g
• Fibre: 0g
• Sugar: 4g

FAQs