Pepper Jelly

Recipe by LifeIsGood
READY IN: 20mins
YIELD: 3 cups


  • 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
  • 1
    (3 ounce) package certo liquid pectin


  • 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.