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Pepper Jelly


A spicy jelly - great with cream cheese and crackers.

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Rate this recipe 4.8/5 (11 Votes)


  • 4 or 5 Jalapeno or other hot peppers ( I wanted it hot so used 14 oz. of jalapeno peppers and 2 cayenne peppers)
  • 4 medium green or red bell peppers ( I used 11 oz bell peppers)
  • 1 cup white vinegar (5%)
  • 5 cups sugar
  • 1 pouch liquid pectin (Must be liquid)
  • 1-2 drops green food coloring


Servings 5


Step 1

1. Put half the peppers and half the vinegar into a blender: cover and process until peppers are liquified. Repeat with remaining peppers and vinegar.

2. Combine the pepper and vinegar mixture with the sugar in a large saucepan and boil slowly for 10 minutes. Remove from heat.

3. Add liquid pectin and boil hard for 1 minutes

4. Skim foam off the top of the jelly and add a few drops of green food coloring. Pour jelly immediately into canning jars, leaving 1/4 inch of head space.

5. Wipe jar rims with a clean, damp cloth and secure lids.

6. Process the jars of jelly in a boiling water bath for 10 min.


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