Pepper Jelly

Pepper Jelly

23 Reviews 2 Pics
Laura Rhodes
Recipe by  Laura Rhodes

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

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Adjust Servings

Original recipe yields 3.5 cups



  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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Reviews (23)

Rate This Recipe


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 that's what those blades are for! By the way, this jelly is a wonderful accompaniment for roast pork! Kay



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 pectin would give it the proper boost.



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 offering such an easy recipe.

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Amount Per Serving (28 total)

  • Calories
  • 182 cal
  • 9%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 46.9 g
  • 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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Habanero Pepper Jelly


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Pepper Jelly Pork