NEXT RECIPE >

Pepper Jelly Recipe
Pepper Jelly Recipe photo by Taste of Home
Next Recipe

Pepper Jelly Recipe

Read Reviews
4 2 1
Publisher Photo
This spicy-sweet jelly is colored for Christmas...and flavored right for year-round use. Our test kitchen staff recommends spreading it on crackers with cream cheese for a snack or serving it as an accompaniment to pork roast.—Taste of Home Test Kitchen
Featured In: Food Gifts for Dad
TOTAL TIME: "Prep: 30 min. Process: 5 min.
MAKES:48 servings
TOTAL TIME: "Prep: 30 min. Process: 5 min.
MAKES: 48 servings

Ingredients

  • 1 jalapeno pepper, seeded and chopped
  • 7 medium green peppers, cut into 1-inch pieces
  • 1-1/2 cups white vinegar
  • 1-1/2 cups apple juice
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 1/2 teaspoon canning salt
  • 5 cups sugar
  • About 8 drops green food coloring, optional

Directions

  1. Place the jalapeno, half of the green peppers and half of the vinegar in a blender or food processor; puree. Pour into a large bowl. Puree remaining green peppers and vinegar; add to the bowl. Add apple juice; mix well. Cover and chill overnight. Strain through several layers of damp cheesecloth. Measure 4 cups juice into a Dutch oven (add water if needed to make 4 cups). Stir in pectin and salt; bring to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil. Boil for 1 minute, stirring constantly.
  2. Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: about 6 half-pints.
Originally published as Pepper Jelly in Country Woman July/August 1995, p61


Reviews for Pepper Jelly

AVERAGE RATING
(1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Genosgirl User ID: 7390662 15171
Reviewed Aug. 29, 2013

"Great recipe. Was wondering if I could use this same recipe with red peppers???"

MY REVIEW
poohbeardot User ID: 3631192 42863
Reviewed Aug. 28, 2010

"I used my juicer and apple cider 'flavored' vinegar and about 1/4 teaspoon butter to settle the foam and this jam set up wonderfully. Made two batches right away and the first batch was set by the time I finished with the second one! Next time will try more jalapeno for a bit more hot flavor for our taste. Will make again and often. Think it will be great with a red jelly at Christmas as gifts!"

Loading Image