Pepper Jelly

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Servings: 6 (1/2-pint) jars
Cook Time: 8 min
Difficulty: Easy

Ingredients Add to grocery list

3/4 cup chopped green bell pepper
1/4 cup chopped fresh hot green pepper, such as jalapeno or serrano
1 1/2 cups apple cider vinegar
6 cups sugar
4 ounces pectin (recommended: Certo)
4 drops green food coloring
Special Equipment: 6 (1/2-pint) canning jars with lids


 

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Directions

Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal*.

*Cook’s Note: Follow USDA guidelines for proper sterilization and canning procedures.

Show: Paula's Home Cooking/Savannah Country cookbook
          Watch Paula on Food Network


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Leave a Comment

Reader Comments:

54321

IM SO EXCITED to try this recipe. I've heard of this jelly for years. Going to be part of myChristmas gifts! God bless you and yours!

By Patsy on December 11, 2013

54321

Can you use frozen peppers to make jelly?? Have a bunch left from last year!

By Sandy Davis on July 14, 2013

54321

PAULA: I MADE YOUR HOT PEPPER JELLY RECIPE. IT IS PERFECT AND I GOT THE EXACT AMOUNT OF JELLY. I HAD MADE IT BEFORE, MY RECIPE CALLED FOR STRAINING THE JELLY. I PREFER THE LOOK OF THE PEPPERS. THANKS FOR ALL YOURRECIPES, SHOWS AND LOVE YOUR SON'S SHOWS ALSO. DORIS

By Doris Harper on November 28, 2012

54321

Why does my pepper jelly come out running.i did every thing right LOL Thanks for any help I can get.and how long do I let it boil Kim

By Kim on August 26, 2012

54321

I decided I wanted to make pepper jelly, never had, so I searched web for an easy recipe & decided on this one, figured I would not go wrong . GREAT CHOICE . I have made it over/over & given to many friends & they rave about it constantly. IT IS THE BEST !! Each spring make sure I plant plenty bell/jalepeno peppers, my boys take it back to college also. Try-- U won't be sorry . Thanks PAULA !!!

By Marilyn Price on August 09, 2012

54321

I saw Paula use this on her show and I want to make it. How long should I process the jars after making the jelly?? Thanks : )

By Connie Hester on August 04, 2012

54321

My did not set either, but it taste wonderful! Next time I think I will cook it longer.

By Lisa on July 14, 2012

54321

I just made 6 batches of this, after canning homemade salsa, I had lots of serrano peppers left. I've always wanted to make pepper jelly, so I did today to use up the peppers. I used the liquid certo, cooked about 5 minutes after adding it, and put about a half of a teaspoon of butter in to cut down on the bubbles. I made both red and green (food coloring). I tasted, and can tell you, this is gonna be a great hostess gift or Christmas present for all my friends. I'm originally from TX and first time I had pepper jelly was 20 years ago from one of my patient's. I'm a RN; This pepper jelly is 'true to taste'. Great going, Paula. If you have never had it, serve with cream cheese; pour next to the cream cheese on the tray with crackers...it is great; your guests will get the idea. Great for parties.

By Anonymous on September 13, 2010

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