Pepper Jelly

Pepper Jelly is a wonderful treat that can be eaten on crackers with cream cheese. Below is a basic recipe but can be adapted to different flavor profiles and degrees of spice.

Makes: 7 8oz jars

Total time: 90 min
Prep time: 15-30 min


  • 4 1/2 cups finely chopped bell peppers (3 red 1 orange bell peppers*)
  • 1/2 cups finely chopped hot peppers (4 habaneros)
  • 1 1/4 cups cider vinegar
  • 3 cups sugar
  • 3tbsp low sugar pectin


  1. Chop peppers. (We used a food processor.)
  2. Add the peppers and vinegar, bring to a boil.
  3. Gradually add pectin.
  4. After pectin has been added, add sugar.
  5. Once sugar is dissolved and the liquid has started to thicken it can be canned.
  6. Canning

* Bell peppers can be used to control the color of the jelly by selecting more red peppers you will get a more vibrant orange color. If using green peppers the color will be darker and stay more of a green color. The use of green peppers may require 1/2tsbp extra pectin due to the additional moisture.

Supplemental Recipes:

More jellies and jams (PDF).

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