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Pepper Jelly

Read Reviews (19)

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

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 3.5 cups Change Servings

1 1/2 cups finely chopped green bell pepper
1 1/2 cups distilled white vinegar

6 1/2 cups white sugar
3 ounces liquid pectin

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Directions

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.
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
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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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.

—BERRYCOLLECTOR

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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.

—NORA LEASE

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20 Ratings

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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

—KAY ALDGATE

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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.

—DECEMBER4

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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.

—1CLANCY

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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!

—AMARYLLISS1

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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).

—slicktoria

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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.

—Marty

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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.

Nutritional Information

Pepper Jelly

Serving Size: 1/28 of a recipe
Servings Per Recipe: 28
Amount Per Serving
Calories: 182
Calories from Fat: < 1

% Daily Value *
Total Fat 0g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium < 1mg < 1 %
** Potassium 22mg < 1 %
Total Carbohydrates 46.9g 15 %
Dietary Fiber 0.2g < 1 %
Protein 0.1g < 1 %
Sugars 46.6g
Vitamin A < 1 %
Vitamin C 11 %
Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.