Pepper Jelly

Pepper Jelly created by gailanng

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!

Ready In:
20mins
Yields:
Units:

ingredients

  • 12 cup red bell pepper, very finely chopped
  • 12 cup green bell pepper, very finely chopped
  • 14 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
  • 34 cup cider vinegar
  • 1 (3 ounce) package certo liquid pectin

directions

  • Stir together the peppers, sugar and vinegar in a saucepan over medium-high heat.
  • Bring to a boil, stirring, until the sugar is dissolved.
  • Stir in the pectin and cook for another 1 to 2 minutes.
  • Remove from the heat.
  • Let cool until slightly thickened.
  • Ladle into sterilized jars (peppers will float to the top, so stir the mixture before transferring to the jars).
  • Keep covered in the refrigerator for up to 3 months.
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RECIPE MADE WITH LOVE BY

@LifeIsGood
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@LifeIsGood
Contributor
"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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  1. Lynn B.
    IF cooled appropriately the peppers should suspend NOT float to the top. Cool the mixture 3 minutes before adding pectin. Cool an additional 5 then pour into sterilized jars.
    • Review photo by Lynn B.
  2. Gary F.
    I haven't made the pepper jelly yet but I definitely will. I love spicy foods!
  3. gailanng
    I like extremes very much...padded bras, implants, botox, high heels, tanning booths, having multiple kids. I know, that last one...getting pregnant is just so over-hyped. Oh, and nectarous jelly made with blistering hot peppers. Made for A-NZ #51 recipe tag.
  4. gailanng
    Pepper Jelly Created by gailanng
  5. weekend cooker
    Made as an appetizer for the football games today, and glad that I have some more leftover. Great GREAT dip. I took your advice with the cream cheese, and this worked out perfectly. I did cut back on the green pepper, and added a little more red pepper. Other than that recipe was made as posted. Served these with some ritz crackers, and some triscuits. Made for Recipe Swap #44..
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