Skip to main content Share
& Save

Pepper Jelly

By Paula Deen


Difficulty: Medium

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 3/4 cup chopped green bell pepper
  • 6 (1/2 pint) canning jars and lids
  • 1/4 cup chopped or serrano pepper jalapeños
  • 1 1/2 cups apple cider vinegar
  • 6 cups sugar
  • 4 oz pectin
  • 4 drops green food coloring


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*. Makes 6 (1/2-pint) jars.

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