Pepper Jelly Recipe

Pepper Jelly

Our favorite Pepper Jelly recipe is sweet and spicy (adjust heat to your preference) and delicious spooned over cream cheese, served with crackers for dipping. I’ve also included instructions for canning and freezing.

Prep: 20min

Total: 40min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 689 kcal, Carbohydrate 175 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Sodium 395 mg, Fiber 3 g, Sugar 171 g, servingSize 1 serving

Ingredients:

• 1 ½ cups finely diced bell pepper (, I use a combination of colors)
• 1 lb jalapeños (about 10) (, remove seeds and veins from half for mild jelly, or leave them all, for hot jelly)
• 5 cups granulated sugar*
• 1 ¼ cups white or apple cider vinegar
• ¼ cup lime juice
• 1 teaspoon salt
• 3 ounces Certo liquid fruit pectin

Instruction:

1. Use a knife or a food processor to very finely chop the bell pepper. Scoop the diced peppers into paper towels and squeeze out excess liquid (this will help ensure the jelly sets up properly). Measure out 1 ½ cups of diced bell pepper (loose, not packed in the measuring cup).
2. Dice the jalapeños and squeeze the liquid out, in the same manner (I highly suggest wearing gloves when handling this many).
3. Add all of the diced peppers to a large, deep pot. Add sugar, vinegar, lime juice, and salt. Bring to a boil, stirring often. Reduce heat, but maintain a boil and boil for 10 minutes.
4. Stir in the liquid pectin and boil for another minute. Remove from heat and allow to cool for 5 minutes, then give a good stir (to evenly distribute the pepper pieces) and pour jelly into containers. Apply lids securely.
5. Optional: flip the containers upside down and allow to cool like this for 30 minutes or so (this will help keep the pepper pieces from floating to the top of the jar. Flip right side up and allow to cool at room temperature for 24 hours.
6. Refrigerate jalapeño jelly and enjoy within 10 days, or freeze for up to 4 months.
7. To Can Pepper Jelly: Pour jelly into sterilized jars. Wipe the rims of the jars clean and secure with rings and new lids that have been washed in warm soapy water. Process in a water bath canner for 10 minutes (or longer for high altitude—see notes above). Allow to sit at room temperature for 24 hours, then store in a cool dry place for 6-10 months.

Red Pepper Jelly

This Red Pepper Jelly makes a delicious holiday appetizer served over cream cheese with crackers. It also makes a gift idea. Learn how to make it with this simple recipe.

Prep: 20min

Total: 50min

Serving Size: 1 serving

Nutrition Facts: Carbohydrate 50 g, Protein 2 g, Fat 6 g, Saturated Fat 2 g, Trans Fat 0.1 g, Cholesterol 10 mg, Sodium 114 mg, Fiber 1 g, Sugar 44 g, calories 248 kcal, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 3 cups finely chopped red bell pepper
• 1 cup finely chopped green bell pepper
• 1/4 cup finely chopped jalapeño pepper
• 1 cup apple cider vinegar
• 1 1/2 (1.75 ounce each) packages SURE-JELL powder pectin* ((This means one full package plus one half pacakge of pectin.) )
• 5 cups white sugar
• 8 ounces cream cheese
• 1 box crackers

Instruction:

1. Begin by sterilizing six 8-ounce canning jars and lids according to the manufacturer’s instructions. Begin heating your water in a hot water canner for processing.
2. Place the red bell peppers, green bell peppers, and jalapeño peppers into a large saucepan over high heat. Mix in the apple cider vinegar and Sure-Jell pectin. Bring the mixture to a rolling boil while stirring constantly. Then, quickly stir in the sugar. Return to a rolling boil and boil for 2-3 minutes. Remove from the heat and skim off any foam.
3. Then, quickly ladle the jelly into your prepared jars, filling each to 1/4 inch from the top. Cover with flat lids; then screw on the bands tightly.
4. Place the jars into the canning rack, and slowly lower the jars into the canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil and process for five minutes.
5. Remove the jars and allow them to cool completely.
6. To serve the Red Pepper Jelly Appetizer Simply, place the block of Cream Cheese on a plate. Then, spoon the red pepper jelly on top of the cream cheese. Serve with crackers.

Hot Pepper Jelly Recipe

Make this pepper jelly recipe to spruce up your next piece of toast or peanut butter and jelly sandwich. Or serve with crackers and cream cheese for a delicious party appetizer

Prep: 15min

Serving Size: 1 serving

Nutrition Facts: calories 154 kcal, Carbohydrate 39 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Sodium 40 mg, Fiber 1 g, Sugar 38 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 1 cup green bell peppers (cored and ground)
• 3/4 cup jalapeno peppers (ground)
• 6 cups granulated sugar
• 1 1/2 cups white vinegar
• 1/2 tsp salt
• 1.75 oz fruit pectin powder
• 6 drops green food coloring (optional)

Instruction:

1. In a large saucepan, combine the green peppers, jalapeño peppers, sugar, vinegar and salt. Bring to a simmer and cook for 10 minutes, stirring occasionally.
2. Add the pectin and bring the mixture to a boil. Remove from heat and add the food coloring. Pour the jelly, while hot, into sterilized, hot half-pint mason jars.
3. Seal tightly with hot lids and set in a cool place. The lids will pop as they seal. Store at room temperature or in the refrigerator. Serve with cream cheese and crackers.

Pepper Jelly

Pepper Jelly is so yummy over cream cheese with crackers, and makes the perfect gift to can and give away to friends and neighbors!

Prep: 15min

Total: 45min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 670 kcal, Carbohydrate 171 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Sodium 6 mg, Fiber 1 g, Sugar 168 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 1 Red Bell Pepper (Finely Chopped)
• 1 Yellow Bell Pepper (Finely Chopped)
• 1 Green Bell Pepper (Finely Chopped)
• 1/4 Cup Jalapeno Peppers (Finely Chopped)
• 1 Cup Apple Cider Vinegar
• 1 1.75 oz. Package Powdered Pectin
• 5 Cups Sugar
• 6 8 oz. Jars (Cleaned (Lids must be new if canning.))

Instruction:

1. Finely chop all your peppers and place them in a saucepan over medium high heat. Sitr in vinegar and pectin. Bring mixture to a boil stirring constantly.
2. Once boiling, add in sugar and stir to combine. Continue stirring as mixture returns to a rolling boil. Boil for one minute and remove from heat.
3. Use a funnel if you have one to pour jelly into sterile jars. Be sure to leave at least a fingers width of room at the top of jars for expansion. Cover with lids and screw bands on. If canning, the lids must be new, never used.
4. Freezer Hot Pepper Jam: If freezing, let jars cool to room temperature and store in the freezer for up to six months. When ready to use thaw in the fridge or in a warm water bath.
5. To Can Hot Pepper Jam: Heat water in a water bath or steam bath canner according to manufacturers instructions. Place jars on rack, and cover with lid. Bring water to a boil and begin process timing according to manufacturers directions.

How To Make Jalapeno Pepper Jelly – It’s Easy And Delicious

FAQ

What is pepper jelly made of?

Does homemade pepper jelly go bad?

Why do you put vinegar in pepper jelly?

What is the best kind of pepper jelly?