Green Pepper Jelly

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

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Servings 8 oz jars

Calories 15 kcal

Course Condiment

Prep Time 1 30

Total Time 1 30

Ingredients

▢ 10 Large Assorted milk to hot peppers, such as jalapeño, banana, Anaheim, Serrano, Thai chilli
▢ 2 Poblano peppers
▢ 2 Green Bell Peppers / Capsicum
▢ 1 cup Apple Cider Vinegar
▢ 5 cups Sugar
▢ 3 tsp Salt
▢ 1 box (1.75 oz or 50g) Pectin

Instructions

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 capsicum.
When the water starts to boil, cover, and reduce heat until ready to add sealed jars.
Prepare the canning jars and lids, making sure they are clean.
Remove the seeds from the peppers and capsicum. Roughly chop the peppers 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 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.
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.

Nutrition

Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.

Keyword Capsicum, Jellies, Jelly, Pepper

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