You ready for our amazing Pepper Jelly Recipe?! Perfect for eating over cream cheese with crackers, or gifting to friends, this easy recipe can’t be beat. Includes instructions for freezing and canning below.
I love homemade jam. Really though, is there anything better? While the traditional raspberry and strawberry recipes are what I make most frequently, I love switching things up with this delicious pepper jelly recipe!
If you have never had pepper jelly before, you are in for a treat. It is typically served over cream cheese with crackers as an appetizer. I love canning it and giving it as gifts to friends and neighbors, or storing in the pantry for when I need a quick party food on the go!
Pepper Jelly Recipe
The great thing about this recipe is that it makes 6 half pint jars! Plenty to share, or you can opt to freeze them or can them and save them for a rainy day. It is also easy to double the recipe.
You ready for the step by step process?
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Top Left and Right – Wash your peppers and finely chop them. I love using this food chopper to chop mine into perfect tiny squares, it is amazing!
Bottom Left – If time allows, once your peppers are chopped lay them on a paper towel to drain excess moisture for 15-20 minutes. While this won’t affect the taste of your jam, it will allow for a prettier more vibrant color.
Bottom Right – Add chopped peppers to a saucepan over medium high heat and mix with vinegar and pectin.
Top Left – Stirring continuously, bring mixture to a rolling boil.
Top Right – Add in sugar, stirring to combine and return mixture to a boil, boiling for one full minute. Be sure to stir the entire time to prevent burning or clumping.
Bottom Left and Right – Remove from heat and using a jar funnel if you have one, ladle the jelly mixture into sterile half pint jars.
Top Left – If process canning be sure you are using brand new jar lids. Add lids on jars and secure with rings. If freezing, you can store in any airtight container at this point in the process.
Bottom Right – Serve over cream cheese and eat with crackers!
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- Water Bath Canner, Optional
- 1 Red Bell Pepper Finely Chopped
- 1 Yellow Bell Pepper Finely Chopped
- 1 Green Bell Pepper Finely Chopped
- 1/4 Cup Jalapeno Peppers Finely Chopped
- 1 Cup Apple Cider Vinegar
- 1 1.75 oz. Package Powdered Pectin
- 5 Cups Sugar
- 6 8 oz. Jars Cleaned (Lids must be new if canning.)
- Finely chop all your peppers and place them in a saucepan over medium high heat. Sitr in vinegar and pectin. Bring mixture to a boil stirring constantly.
- Once boiling, add in sugar and stir to combine. Continue stirring as mixture returns to a rolling boil. Boil for one minute and remove from heat.
- Use a funnel if you have one to pour jelly into sterile jars. Be sure to leave at least a fingers width of room at the top of jars for expansion. Cover with lids and screw bands on. If canning, the lids must be new, never used.
- Freezer Hot Pepper Jam: If freezing, let jars cool to room temperature and store in the freezer for up to six months. When ready to use thaw in the fridge or in a warm water bath.
- To Can Hot Pepper Jam: Heat water in a water bath or steam bath canner according to manufacturers instructions. Place jars on rack, and cover with lid. Bring water to a boil and begin process timing according to manufacturers directions.
Pro Tip: If stored in the freezer pepper jelly will last for up to 6 months. If processed, canned jelly will last on pantry shelf for up to 18 months. If opened in the fridge jelly will last for 7-10 days.
As I mentioned, these make great gifts for neighbors and friends. The best part is, if you process them you can make them in advance and have holiday gifts ready to go!