Pepper Jelly Recipe - Allrecipes.com
Pepper Jelly Recipe

Pepper Jelly

Recipe by  

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

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Directions

  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 More Reviews

Most Helpful Positive Review
Oct 10, 2002

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

 
Most Helpful Critical Review
Apr 30, 2003

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 enough.

 
Dec 23, 2003

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.

 
Aug 29, 2003

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.

 
Nov 03, 2005

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 texture and sweetness that is out of this world. Add food color for Christmas cheer.

 
Sep 20, 2003

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

 
Dec 23, 2006

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 the way).

 
Aug 26, 2008

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.

 

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Nutrition

  • Calories
  • 182 kcal
  • 9%
  • Carbohydrates
  • 46.9 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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