Total Time
Prep 20 mins
Cook 20 mins

Recipe posted per request for recipes using peppers. Although I haven't made this jelly -- I think this would make a nice addition to holiday baskets or gifts. It uses summer garden peppers (both sweet and hot). Recipe source: Martha Stewart's Entertaining.

Ingredients Nutrition


  1. In a large saucepan combine peppers with vinegar over med low heat. Simmer for 15 minutes. Strain juice through jelly bag. DO NOT SQUEEZE BAG.
  2. Put juice back into saucepan and bring to a boil over medium high heat.
  3. Add salt and sugar to pan and bring back to a full boil. Boil for 1 minute. Remove from heat.
  4. Stir in pectin and skim off foam.
  5. Ladle into hot, sterilized jars and seal with screw on caps.
Most Helpful

Like the previous reviewers, I am too, a first time canner. The directions were easy to follow and the end product great. Waiting for the jelly to set was my only concern. I had to look back in the "Cooking" questions and after reading all the setting up concerns, I relaxed and the jelly did set up. Patience. Have tested it and flavor was great and will make more for gifts. Thank you for the recipe.

Riggeroni September 04, 2007

It was my first time with red pepper jelly and when I introduced it to family it was a big hit. If you are used to the hotter version do not seed your chilies as the heat is in the seeds and ribs. Also, you may wish you cut down on the amount of sugar. In order to get the red colour seen in store bought versions, food colouring needs to be added.

tlparsons August 18, 2007

This was my first attempt at making a jelly. This was a lot easier than I thought it would be, and the jelly came out great. I didn't change a thing, except I increased the amount of chili. Thanks for posting.

Pokey in San Antonio, TX February 19, 2006