Spicy Red Pepper Jam

Here’s a quick and easy spicy red pepper jam recipe from our community member WMB that’s totally flexible on the spiciness. The recipe as it stands calls for three sweet peppers and four red chili peppers – dealer’s choice on the latter. You can opt for a mild red pepper or lean into the standard red jalapeño.

Spicy Red Pepper Jam

You can also turn it up a notch (or three) with the use of Fresno (a touch hotter) or red serrano peppers (often double the heat of the jalapeño). From there – go as high up the scale as you prefer, though warning – it can get mighty spicy. Keep the peppers red, though, as you need the sweetness those mature chilies provide.

Try your spicy red pepper jam atop toast, with cheese and crackers, or as a side to cream cheese (or even mixed together) for dipping. It’s also delicious as a side sauce for grilled pork or salmon. We also love spicy red pepper jellies and jams as the perfect alternative condiment for turkey burgers. Skip that ketchup and mustard and go for something a little extra sweet and fiery. You won’t be disappointed.

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Spicy Red Pepper Jam

Spicy Red Pepper Jam

A delicious sweet and fiery condiment
4.38 from 8 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Condiment
Servings 64 servings
Calories 59 kcal


  • 4 red chili peppers chopped, each chili approximately 2/12 inches long
  • 3 sweet red peppers approximately 1 lb, washed, seeded, and chopped coarse
  • 1 onion chopped coarse
  • 4 1/2 cups sugar
  • 1 1/2 cups distilled white vinegar
  • 1/2 cup fresh lemon juice
  • 1 tablespoon salt
  • 6 whole cloves
  • 6 ounces liquid pectin 6 ounce bottle


  • In a food processor fitted with the steel blade, grind coarse the red peppers, onion, and chili peppers. Transfer the mixture to a cheesecloth lined colander.
  • Toss the vegetables with 1-1/2 teaspoons of salt. Let them drain for three hours then squeeze them gently dry.
  • In a heavy stainless steel pot combine the vegetables with the sugar, vinegar, lemon juice, cloves, and the rest of the salt. Bring to a boil over high heat, stirring and boiling constantly for 10 minutes.
  • Add the pectin and boil the mixture for 1 minute more.
  • Pour the jelly into sterilized glasses and seal with paraffin. Store in a cool dark place.


The heat of this red pepper jam is dependent on the red chili peppers used. A good starting point would be a fresh red jalapeño. For something with a bit more kick, try a fresno pepper (just slightly spicier) or a red serrano


Calories: 59kcalCarbohydrates: 15gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 110mgPotassium: 17mgFiber: 1gSugar: 14gVitamin A: 183IUVitamin C: 8mgCalcium: 1mgIron: 1mg
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on January 20, 2023 to include new content.
4.38 from 8 votes (4 ratings without comment)
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I just discovered your site and now I’m literally obsessed. If I don’t want to use pectin, is there a substitute or another way of making the jam? I can use pectin, but it’s super expensive to get it where I live.


4 stars
Only 4 chillies!! I’ve just made chilli jam and I used 5 big red Scotch bonnets and 2 dozen ripe Apaches and it’s not too hot at all.