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Pepper Jelly

 Pepper Jelly
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
48 Servings"Prep: 30 min. Process: 5 min.


  • 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


  • 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.
  • 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.

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Pepper Jelly (continued)

Nutritional Facts:Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.