Pepper Jelly

Pepper Jelly


"This family favorite makes a great gift, too! Excellent served with cream cheese and crackers as an appetizer."


servings 182 cals
Serving size has been adjusted!

Original recipe yields 28 servings



  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. In a large, stainless steel saucepan, combine green pepper, white vinegar, and white sugar. Bring to a boil, and cook for 6 minutes, stirring constantly.
  2. Stir in liquid pectin, and continue to boil for 3 more minutes, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat
  3. Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal, and process in a boiling-water canner for 5 minutes.
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  1. 26 Ratings


I've been making this for years and it's wonderful BUT use equal amounts sweet green and red peppers - the colour of the jelly will be a wonderful amber hue. Also, do use your food processor th...

The flavor of this jelly is wonderful. I did increase the number of peppers to 3 cups as suggested above. However, it only gelled to a honey-like consistency. I think the addition of more pec...

I had a recipe for Pepper jelly that I lost and this one is the closest to come to the great flavor my old recipe offered. This recipe is easy, quick and the taste is wonderful. Thanks for of...

Excellent product. I accidently discovered that if you only add 1/2 the sugar at first, then add the rest after the pectin. Add a couple of minutes boiling and you get a wonderful honeylike text...

Although this recipe has a great taste I would suggest you use 3 cups of chopped red peppers or a combination of red and green. The 1 1/2 cups of peppers the recipe calls for is not nearly enou...

The recipe was easy to follow and gelled quite nicely, but the jelly was far too sweet. You could barely taste the peppers!

The amount of vinegar in this recipe overwhems everything! I reccomend using mostly lemon juice, a bit of lemon zest, and just a fraction on the vinegar (apple cider is much more palatable, by ...

I make this for Christmas gifts each year. I use red bell peppers instead of green to give it a festive reddish hue, and add jalapeno and/or habanero peppers to give it more kick.

This makes a good jelly, but, if you have any problems with peppers, be careful! Putting peppers thru the food processor then removing the lid can cause breathing problems for people w/allergie...