Canning Pepper Jelly

Pepper jelly is a unique blend of sweet and spicy flavors that instantly elevates any dish. It’s perfect for spreading on crackers with cream cheese, glazing grilled meats, or even adding a fiery kick to sandwiches. Best of all, when canned properly, this jelly can be enjoyed year-round.

Canning pepper jelly not only preserves its delicious taste but also ensures you have a homemade gift ready for holidays or special occasions. A brightly colored jar of pepper jelly never fails to impress family and friends.

This recipe is beginner-friendly and uses simple canning techniques. Whether you’re new to home preservation or an experienced canner, you’ll find this recipe approachable and rewarding.

Cooking Time and Serving

• Prep time: 20 minutes

• Cook time: 15 minutes

• Processing time (canning): 10 minutes

• Total time: ~45 minutes

• Yield: About 6 half-pint jars

Ingredients

• 1 cup finely chopped red bell pepper (about 1 large)

• 1 cup finely chopped green bell pepper (about 1 large)

• ¼ cup finely chopped jalapeño peppers (seeds removed for less heat)

• 1 ¼ cups apple cider vinegar

• 5 cups granulated sugar

• 1 (3-ounce) pouch liquid pectin

• Optional: 1–2 drops of red or green food coloring for a festive look

How to Make Pepper Jelly

Step 1 – Prepare the Jars

1. Wash 6 half-pint jars, lids, and bands with hot soapy water.

2. Sterilize jars in boiling water for 10 minutes and keep them hot until ready to fill.

Step 2 – Cook the Jelly

1. In a large pot, combine chopped peppers, jalapeños, and apple cider vinegar. Bring to a boil over medium-high heat.

2. Add sugar all at once, stirring until completely dissolved.

3. Return to a rolling boil and cook for 1 minute.

4. Stir in liquid pectin and boil hard for 1 additional minute, stirring constantly.

5. Remove from heat and skim off foam if necessary. Add food coloring if using.

Step 3 – Fill and Process

1. Ladle hot jelly into prepared jars, leaving ¼-inch headspace.

2. Wipe rims clean, place lids on, and screw bands fingertip-tight.

3. Process jars in a boiling water bath for 10 minutes.

4. Remove jars and let them cool for 12–24 hours. Check seals before storing.

Notes

• For a hotter jelly, keep some jalapeño seeds in the mix.

• Always use proper canning techniques to prevent spoilage.

• Pepper jelly pairs beautifully with cream cheese and crackers, or as a glaze for chicken and pork.

• Jelly may take up to 24 hours to fully set.

FAQs

Q: Can I use powdered pectin instead of liquid?
A: Yes, but follow package instructions for substitution since measurements vary.

Q: How long does canned pepper jelly last?
A: Properly sealed jars can last up to 12 months in a cool, dark place.

Q: What if my jelly doesn’t set?
A: You can reprocess it with additional pectin or use it as a glaze or sauce.

Q: Can I reduce the sugar?
A: Standard pectin recipes require full sugar for proper setting. To reduce sugar, use low-sugar pectin.

Nutrition Information (per serving, about 1 tablespoon)

Values are approximate and may vary depending on ingredients used.

Disclaimer

This pepper jelly recipe is meant to be enjoyed in moderation, as it is high in sugar. Individuals with pepper allergies, sensitivity to capsaicin (the compound that makes peppers hot), or dietary restrictions should exercise caution before consuming. Always follow safe canning practices to avoid foodborne illness.