1/2 Photos of Pepper Jelly
I love pepper jelly. This recipe is a mix of sweet and heat. My favorite way to use it is: Pour some pepper jelly over a block of cream cheese and serve with crackers. You can't get any easier than that for an appetizer and it has always been a crowd pleaser. I like to have both items on hand, just in case I have unexpected guests. This recipe makes 3 cups of pepper jelly and it will keep in the refrigerator for up to 3 months. It also makes a great hostess or neighborly gift!
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Units: US | Metric
- 1/2 cup red bell pepper, very finely chopped
- 1/2 cup green bell pepper, very finely chopped
- 1/4 cup jalapeno pepper, very finely chopped (seeds and ribs left in if you like it hot, or seeds and ribs removed if you like it milder)
- 3 cups sugar
- 3/4 cup cider vinegar
- 1 (3 ounce) package certo liquid pectin
- 1Stir together the peppers, sugar and vinegar in a saucepan over medium-high heat.
- 2Bring to a boil, stirring, until the sugar is dissolved.
- 3Stir in the pectin and cook for another 1 to 2 minutes.
- 4Remove from the heat.
- 5Let cool until slightly thickened.
- 6Ladle into sterilized jars (peppers will float to the top, so stir the mixture before transferring to the jars).
- 7Keep covered in the refrigerator for up to 3 months.
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Nutritional Facts for Pepper Jelly
Serving Size: 1 (1034 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 804.5
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 6.9 mg
- Total Carbohydrate 204.2 g
- Dietary Fiber 1.7 g
- Sugars 201.7 g
- Protein 0.5 g