Pepper Jelly

Pepper Jelly


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


{{adjustedServings}} servings 182 cals
Serving size has been adjusted!

Original recipe yields 28 servings



Amount per serving ({{servings}} total)

  • 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...