This spicy, peppery Green Pepper Jelly tastes so delicious served with cream cheese and crackers, on a sandwich or as a glaze on meat.

Green Pepper Jelly

For this recipe, I used green peppers and capsicums, though for a sweeter jelly, red, orange and yellow capsicums can be used.

This delicious jelly can be stored in cute little jelly jams and use as gifts if you want as well.

Ingredients for Pepper Jelly

10 large assorted mild to hot peppers such as, jalapeño, banana, Anaheim, Serrano, Thai chilli
2 poblano peppers
2 green bell peppers / capsicums
1 cup apple cider vinegar
5 cups sugar
3 tsp salt
1 box pectin (1.75 oz or 50g)

Supplies that you will need

Large soup pot – for making the jelly
Large saucepan – to heat the jars and lids in
Canning jars with new lids
Canning equipment – Canner for water bathing, tongs, and funnel
Blender or food processor
Candy thermometer
Vinyl gloves for de-seeding peppers

Making Pepper Jelly

The first thing you need to do when making pepper jelly is to fill the canner with water. Turn heat to high and allow this to heat up while prepping the peppers and capsicums. When the water it starts to boil, cover, and reduce heat until ready to add sealed jars.

Prepare the canning jars and lids, making sure they are clean.

Green Pepper Jelly cutting peppers and capsicum

Remove the seeds from the peppers and capsicums.

Roughly chop the peppers and capsicums and place half of them in the blender or food process.

Add half of the apple cider vinegar to the blender and puree.

Pour this pepper puree into the large soup pot that you will be cooking the jelly in.

Place the other half of the peppers/capsicums into the blender with the rest of the apple cider vinegar and puree.

Add this puree to the other puree in the pot.

Add the salt and sugar to the pot and stir to combine.

Boil the pepper puree mixture until the sugar dissolves – approximately five minutes.

Reduce the heat until the candy thermometer shows 220˚F (105˚C).

Sprinkle the pectin over the pepper mixture and stir continuously for 1-2 minutes so that it doesn’t clump.

Turn off the heat.

Prepare the clean jelly jars, by filling the large saucepan half full with water. Add the jars upside down and the the lids and heat. Make sure the lids are in the water. Watch the jars as water can get sucked up inside them. Use the tongs to tip the jars and release the water.

Carefully, remove the hot jars and lids and place them on paper towel to dry.

When dry, place the canning funnel over the jelly jars and fill the jars with the pepper jelly mixture, leaving ½” space.

Wipe the rim of the jars to remove any liquid or debris. Secure the lids, but do not over tighten.

Using the tongs, place the jars in the canner, making sure they are completely covered with water.

Bring the canner to the boil again, cover and boil the jars for 10 minutes.

Green Pepper Jelly removing jars from canner

When done, remove the jars from the canner with the tongs and place on a cooling rack. Let sit overnight.

Listen for the pings that let you know that the jars have sealed. If you are unsure, gently press on the lids. There shouldn’t be any bounce or give if they have sealed properly. Typically though, jars should seal just fine when directions are followed, though there have been reports of not-so-great lids that bend and won’t seal properly.

Remove the outer rings from the jars and write the dates on the jars.

Place in a cool, dry storage area.

Serve with cream cheese and crackers or use as a dip with tortilla chips.

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