This Pepper Jelly recipe is extremely easy to make and it's great to have in the pantry.
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What Kind of Peppers Should you Use for Pepper Jelly?
For this Pepper Jelly recipe, I used a hodgepodge of sweet peppers harvested from my garden. There are red and green shishito peppers, yellow banana peppers, and cute little red and orange mad hatters.
The result of all the colours are very pretty, confetti-like jelly. It looks sparkly and festive, perfect for holiday gift-giving.
What's the Difference Between Jelly and Jam?
Jelly and Jam are both made with fruit. However, they are different products. Jelly is made with the juice of the fruit, while jam is made with the whole fruit. Although jams are thick, they aren't as firm as jellies. Some examples of jelly recipes: Pear Jelly or Homemade Grape Jelly. And some jam recipes: Spiced Plum Jam With Cardamom and Cinnamon or Rhubarb Jam
This pepper jelly is a little different from other fruit jellies because it does contain little pieces of the peppers.
Pectin: Liquid or Powdered?
I used liquid pectin in this jelly recipe. Simply because it's how I learned to make it and it's a very easy way to make jams & jellies. But if you are following a recipe for jam or jelly, always use the form of pectin that the recipe specifies.
The cooking methods used are different for the two different forms of pectin, so they are not interchangeable. Here's more info on that: Liquid Pectin vs Powdered Pectin
Can You Reduce the Amount of Sugar in this Jelly?
I don't recommend reducing the amount of sugar in this recipe. For jellies and jams, sugar is more than just a sweetener. The sugar works with the pectin and fruit acids to form the gel, and it also acts as a preservative.
If you reduce the amount of sugar, you take the risk of your jelly not setting up. And there is nothing worse than putting in the effort, only to have un-jelled jelly. And besides, aren't jams and jellies supposed to be sweet?
Do You Like It Hot?
I often make hot pepper jelly, too. If you would like your jelly to pack some heat, simply replace some of the peppers with jalapeno or other hot peppers, depending on your desired heat level. And if you don't have hot peppers, you can add a pinch or two of dried red pepper flakes in the cooking process.
I like to make this sweet pepper jelly for gift giving because not everyone likes spice, but everyone does love this jelly.
How to Use Your Pepper Jelly
As I mentioned, these pretty jars make excellent homemade gifts, for holiday gifts or hostess gifts. This jelly is delicious on crackers with creamy cheese, such as brie, and a perfect addition to a charcuterie board. It's great to have on hand for impromptu entertaining. Cheese and crackers get an instant upgrade when you add some pepper jelly.
Some other ways to use Pepper Jelly:
- Glaze for grilling salmon, pork, or chicken
- Glaze for baked ham
- Topping for baked brie
- Sauce for chicken wings or meatballs (toss the hot wings or meatballs in jelly for a restaurant-style appetizer)
- Spread on a turkey sandwich (so good!)
- Dip for egg rolls or spring rolls (Just heat in the microwave)
- Spread on toast or biscuits
- Topping for pancakes or waffles
- Shake with a little vinegar for a delicious, tangy salad dressing
Recipe
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Pepper Jelly Recipe
Equipment
- Jars, lids, & screw bands
Ingredients
- 1.5 cups sweet peppers preferably three colours, finely diced
- 3 cups sugar
- ¾ cups apple cider vinegar
- 1 pouch liquid pectin 85 ml
Instructions
- In a large stainless steel or enamel pot, combine diced peppers, sugar and vinegar
- Over high heat, bring to a boil, stirring constantly, and boil for one full minute
- Stir in liquid pectin, bring back to a boil, and boil hard for one full minute.
- Remove from heat and ladle into hot, sterilized jars.
- Put on lids and twist screw bands just finger tight
- Process in boiling water bath 10 minutes
- Allow to cool, in which time you should hear the pop of the sealing jars, and your jelly will thicken
Notes
Nutrition
M says
Thank you for this recipe, I doubled it with a pile of home grown yellow banana and green bell peppers, adding 1 store bought red bell pepper and some Arbol dried chiles. Yummy and colorful. To me this is a great way to use odd sized and imperfect peppers.
Colleen says
Hi M. Thanks for sharing! I agree that pepper jelly is a perfect use for odd or imperfect peppers. I'm so happy to hear that you enjoy this recipe!
Janice says
Is your recipe 1.5 cups each of the 3 peppers or 1.5 combined?
Colleen says
Thanks for this question, Janice. It should be 1.5 cups combined.
Faye Santos says
Is it ok to double or triple the recipe, or should i make it in batches?
Colleen says
Hi Faye, Thanks for this question. I would definitely make the pepper jelly in batches. Doubling the recipe will lead to longer cooking time and could affect whether the jelly sets properly.
Robert Gregorski says
Just had a heart procedure, a week after I made dozen jars! Diet has now changed. Is there a substitute for the sugar? Stevia maybe?
Colleen says
Hi Robert. I've never tried to make this recipe without sugar, but you do usually need sugar to work with the pectin so the jelly will set. However, you can try using no sugar needed pectin, along with the Stevia. I (and other readers) would love to hear how it goes if you do. Wishing you a speedy recovery!
Robert Gregorski says
I tried using the low sugar/no sugar pectin and stevia. Thank goodness I only made 2 jars. Sadly it did not set. I am going to make it following your recipe again. This will be part of my cheat day! Thank you !
Colleen says
You're welcome, Robert! Thanks so much for sharing your result!
Rachel says
Making my first batch now. The flavor taste great and I hope they set up correctly. I’m curious why I only got 3 x 8oz jars when it says it makes approximately 6. I was a little short on my peppers but not enough to stretch the recipe to fill 6 jars. I want to make another batch once I have more peppers but I would love to get more jars than just 3.
Colleen says
Hi Rachel. Thank you for this question. This recipe was updated and the quantities did not get changed. Your yield is correct and I have corrected the recipe notes. I really appreciate your bringing this to my attention. Happy jelly making!
Janet says
I love the simplicity of this recipe! Not a ton of ingredients but wonderful flavour! I did run into one snag & I am totally mystified. Not all of the jars set up…some set up perfectly & some not. How can this be?
Colleen says
Hi Janet! I'm so glad you liked the jelly, but I'm sorry to hear that some of your jars didn't set. I'm mystified as well. If you followed the recipe exactly and didn't try to double it, it's very strange that some jars set up fine and some did not. I wish I could be of more help on this!
Gigi says
Hi, I’m new to canning and this came out wonderful! Thank you for the simple and thorough instructions! One question, how long will these remain shelf stable? Thank you, again!!
Colleen says
Hi Gigi! I'm so happy to hear that your pepper jelly turned out well for you. I'm glad you found the instructions helpful. Thanks for this question. I usually use these jars up within a year. (Just in time to make a new batch with the pepper harvest). But you can probably keep them for up to 18 months. After that, the seal isn't guaranteed. Enjoy your jelly and happy canning!
Celia says
Can you please give an approximate time table for turning the jelly upside down to disperse peppers ? My first batch is just not gift-able with all the peppers clumped at top.
Colleen says
Hi Celia, turn the jars as needed to achieve particle suspension. You need to do it several times as the jelly cools and it would depend on how fast it cools and sets. The particles will stay suspended once the jelly is set. Sorry, I don't have a time table, you just need to keep checking. Good luck with your next batch!
Robin says
I don't know what i am doing wrong. The flavour is fabulous but my jelly wont set and I have done everything exactly as the recipe states. Also, I didn't get 6 half pint jars from a recipe. i got 3.5. Any help would be appreciated, as I have spent two days at this going into my third trying to trouble shoot after making 8 batches for gifts. Phew!
Colleen says
Hi Robin, I'm so sorry that your jelly didn't set. There are many variables that come into play for homemade jelly to set. The recipe should always be followed exactly, a timer should be used, and the pectin used should not be expired. But sometimes, it isn't about anything that you did wrong. Sometimes, it's about the fruit itself, its water content, its ripeness, the growing conditions, and the variety. Sometimes, in spite of doing everything right, it just doesn't set. It happens to us all. However, You can reprocess jelly that failed to set. You can find instructions to do it here: http://www.pickyourown.org/how_to_fix_runny_jam.htm. Keep going, wishing you jelly success!❤
Lisa says
Hi. I too made my moms recipe for sweet jalapeño jelly. I made 4doz jars for holiday gifting. One cooked batch did not set. Made the same. I traced back my steps. I had unknowingly purchased and used an expired box of liquid pectin purchased at a local mom and pop grocery store in town. So furious !!
Kathy says
I’m so thankful my garden produced a Big Bunch of peppers ! This jelly recipe is so GOOD ! I’ve already used it for such a variety of foods , even put some in a p-nut butter sandwich. I added some jalapeños to spice it up . My family loves it , so I’m making 2 more batches today ! Thank you !
Colleen says
Hi Kathy. You're very welcome. This is wonderful to hear! My family loves this pepper jelly too, and I've been busy making batch after bath with our garden peppers. Must try on a PB sandwich, that sounds yummy.
Jude says
Although I've made pickles and other preserves before, this was my first time making jelly and I admit I was a bit apprehensive about it. I followed this recipe adding in some of our spicy garden peppers and am so pleased how it turned out. It is both beautiful and delicious! This recipe will definitely be a regular in our kitchen!
Colleen says
Hi Jude! I'm so happy that you overcame you apprehensions and the jelly was a success! This recipe is a regular in our kitchen, too. Thank you so much for letting me know how it turned out. Enjoy!
Emma says
Do I have to use apple cider vinegar for preserving purposes? I just made grape juice and plan to use that.
Colleen says
Hi Emma, you could use juice, but it would be an entirely different recipe and wouldn't taste at all the same. The vinegar brings a tang to the pepper jelly that balances the hot and sweet peppers.
Bonnnie says
Do you turn jars upside down after they seal?
Colleen says
Hi Bonnie, yes, wait until they seal before turning the jars.
Pat says
How long does it take for the jelly to turn thick into actual jelly. Mine is still alittle watery after cooking it and in the water bath?
Btw, I used mostly jalapeños and some sweet peppers and it tastes sooooo good.
Colleen says
Hi Pat, your jelly will "gel" or thicken as it cools. I'm glad it tastes great!
Pat says
My jelly has already cooled and it’s still watery. Do I start over?
Colleen says
Hi Pat. First I would check the date on your pectin to be sure it hasn't expired. Also be sure that you used the correct amount of sugar. There are a lot of reasons for the jelly not to set. But you can recook it. Check this article for instructions for that as well as other ways to save it. https://www.homestead-acres.com/how-to-fix-jam-or-jelly-that-didnt-set/#Reasons_Why_Jam_Or_Jelly_Doesnt_Set
Kris says
Would it still be shelf stable if it is like syrup but sealed?
Colleen says
Hi Kris! So disappointing that your jelly didn't set! But yes, the syrup will still be shelf stable if you properly follow safe canning proceedures and your jars did seal!
Kathi says
What if i dont have liquid pectin but the powder kind? How/can i substitute?
Colleen says
Hi Kathi! There is a link that answers this question in the recipe post. Good luck with your jelly!
Katie Morgan says
Hey there! I know this isn’t a brand new recipe but I’m giving it a go! Any reason I came up with only 4 1/2 8oz jars? Will the half filled jar be okay only having half of the jelly in it?
Also when I put one of my tops on, it popped almost immediately. Will that make a difference as far as the deal process goes?
Colleen says
Hi Katie, I'm so glad you're giving it a go because it's an awesome recipe! I'm thinking the difference in quantity may be that your peppers contained less water than mine. This recipe was written for freshly picked peppers, and when I have made it with peppers that have been in the fridge for a few days they are less "juicy". For the half jar, you won't be able to seal it, and you should keep it in the fridge and use it within a few weeks. And it's a good sign if your lids pop right away. Exactly what you want to happen. I hope it works out well for you and I would love to hear back. Cheers!
Katie Morgan says
We tried the half jar last night and it was GREAT! I did use peppers straight off of the pepper bush. So that’s interesting that i got less than ones that would have had more water. But I’m making another batch now and I will see how my quantities vary! I got the 4oz jars to put some up for teachers gifts!
My husband even called me the pepper queen last night so I’ll take what I can get!
Colleen says
Yay! So happy it worked out. THANK YOU for letting me know! You rock, Pepper Queen! 👑
Andrea McAvoy says
Same exact things here