“I love pepper jelly. This recipe is a mix of sweet and heat. My favorite way to use it is: Pour some pepper jelly over a block of cream cheese and serve with crackers. You can't get any easier than that for an appetizer and it has always been a crowd pleaser. I like to have both items on hand, just in case I have unexpected guests. This recipe makes 3 cups of pepper jelly and it will keep in the refrigerator for up to 3 months. It also makes a great hostess or neighborly gift!”
READY IN:
20mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

  • 12 cup red bell pepper, very finely chopped
  • 12 cup green bell pepper, very finely chopped
  • 14 cup jalapeno pepper, very finely chopped (seeds and ribs left in if you like it hot, or seeds and ribs removed if you like it milder)
  • 3 cups sugar
  • 34 cup cider vinegar
  • 1 (3 ounce) packagecerto liquid pectin

Directions

  1. Stir together the peppers, sugar and vinegar in a saucepan over medium-high heat.
  2. Bring to a boil, stirring, until the sugar is dissolved.
  3. Stir in the pectin and cook for another 1 to 2 minutes.
  4. Remove from the heat.
  5. Let cool until slightly thickened.
  6. Ladle into sterilized jars (peppers will float to the top, so stir the mixture before transferring to the jars).
  7. Keep covered in the refrigerator for up to 3 months.

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