Total Time
Prep 25 mins
Cook 15 mins

This recipe is from "Company's Coming" Canning book. It is an easy excellent recipe. I double the jalapeno asked for and I like to leave wee flakes of peppers floating in the jelly. If I use red peppers I use a drop of red food dye and if green well, what else, green

Ingredients Nutrition


  1. Combine peppers& vinegar in a food processor, blend until smooth& pour into a large pot.
  2. Add sugar, Heat on medium-high heat, stir until sugar has dissolved.
  3. Bring to a boil and boil 3 minutes.
  4. Stir in the pectin return to full boil and boil hard for 1 minute, remove from heat& skim off the foam.
  5. Add a drop or so of food coloring if desired.
  6. Pour into hot sterilized half pint jats, Fill to 1/4" of top.
Most Helpful

5 5

Bergy,We love this pepper jelly. I have made it three times now. two with the green bell peppers & one with red bell peppers. Very good with cream cheese on crackers. My husband also likes it on meat, Pork & Chicken.Thanks for the recipe.

5 5

This is a GREAT recipe I doubled the jalapeno (like you said you did) and used red bell peppers and added the green food coloring. it looked really pretty and festive for christmas!! its a keeper for sure!!

5 5

This was fabulous bergy!!! I made two batchs as my garden is chock full of jalepenos of all different varieties-anyhoo the first was the recipe to a t- the last was with a little wasabi powder to each jar-both tasted great going into processing so i'm sure in a month or so they will be just as good!! Thanks bery!!!!