Red or Green Pepper Jelly

READY IN: 35mins
Recipe by bert2421

I first had this recipe after buying it at our school fundraiser. It was so good that I went through the trouble of finding out who made it and got the recipe. Since then I have made it numerous times and given away lots of little jars at Christmas. It is delicious served with cream cheese and crackers. I am not absolutely sure of the yield, it could be more.

Top Review by StarvinLor

My 1st time making jelly and I used this recipe TWICE ! First time followed directions precisely - perfectly delicious sweet jelly! I was so impressed with the ease and texture of this recipe I modified it with some items from another recipe for Rasp-Habanero Jelly on this site. So..2nd time I mixed it up by using one bag of frozen raspberries, thawed and squashed, and 5 Habanero peppers (veins/seeds removed), and then added to that red peppers to add up to the 2 cups required in this recipe. It worked WONDERFULLY and is super spicy and yummy! It's beautiful in a jar - looks just like deep raspberry jam. These'll be Christmas presents for sure! Both times it made 12- 4oz jars, with a bit left over for me to snack on. Thanks so much -! !! !

Ingredients Nutrition

Directions

  1. Chop peppers finely (It's faster to use a food blender to do this.) In a large saucepan, combine sugar, red or green peppers and vinegar.
  2. Stir and bring to a full rolling boil.
  3. Boil over medium-high heat for 15 minutes, skimming off foam.
  4. Remove from heat; blend in pectin and stir for 2 minutes.
  5. Pour into sterilized jars.
  6. Keep in your refrigerator or freeze when cooled down.

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