Canning Pepper Jelly

Pepper jelly is the perfect balance of sweet and spicy, making it a versatile addition to your pantry. Whether you spread it over cream cheese with crackers, use it as a glaze for meats, or add it to sandwiches, this jelly adds a burst of flavor to everyday meals.

Canning pepper jelly allows you to preserve that delicious flavor for months, ensuring you have a jar ready for entertaining, gifting, or personal indulgence. With a few simple ingredients and proper canning techniques, you can safely prepare a batch at home.

If you’ve never canned before, don’t worry—this recipe walks you through the process step by step. With a bit of patience and attention to detail, you’ll end up with vibrant jars of homemade pepper jelly that will impress family and friends.

Cooking Time & Serving

• Prep Time: 20 minutes

• Cook Time: 25 minutes

• Canning/Processing Time: 10 minutes

• Total Time: ~55 minutes

• Yield: 5–6 half-pint jars

• Serving Size: 1 tablespoon

Ingredients

• 1 cup finely chopped red bell peppers (about 2 medium)

• 1 cup finely chopped green bell peppers (about 2 medium)

• ¼ cup finely chopped jalapeño peppers (seeds removed for mild, kept for extra heat)

• 1 ½ cups apple cider vinegar

• 6 cups granulated sugar

• 1 (3-ounce) pouch liquid pectin

• ½ teaspoon salt

How to Make Pepper Jelly (Step-by-Step)

1. Prepare Canning Jars:
   Wash jars, lids, and bands in hot soapy water. Place jars in a boiling-water canner filled with simmering water until ready to use. Keep lids warm, not boiling.

2. Cook the Peppers:
   In a large pot, combine bell peppers, jalapeños, apple cider vinegar, and salt. Bring mixture to a boil over medium-high heat.

3. Add Sugar:
   Stir in all the sugar at once, and return to a rolling boil. Stir constantly until sugar dissolves completely.

4. Add Pectin:
   Stir in the liquid pectin. Return to a full rolling boil for 1–2 minutes, stirring constantly. Remove from heat and skim off foam if necessary.

5. Fill the Jars:
   Carefully ladle hot jelly into prepared jars, leaving ¼-inch headspace. Wipe rims clean with a damp cloth. Place lids and screw on bands until fingertip tight.

6. Process in Water Bath:
   Place jars in boiling-water canner. Ensure they are covered by at least 1 inch of water. Process for 10 minutes (adjust for altitude if needed).

7. Cool and Store:
   Remove jars and let them cool undisturbed for 12–24 hours. Check lids for proper seal. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.

Notes

• For a milder jelly, use fewer jalapeños and remove all seeds.

• For a hotter jelly, keep some seeds or add more jalapeños.

• You can swap red or green bell peppers with yellow or orange for a colorful variety.

• Always follow safe canning practices to avoid spoilage.

FAQs

Q: Can I use powdered pectin instead of liquid?
A: Yes, but follow the conversion on the package, as the process may slightly differ.

Q: How do I know if my jars sealed properly?
A: After cooling, the lids should not flex up and down when pressed in the center.

Q: Can I reduce the sugar?
A: Standard pepper jelly requires the full sugar amount for proper setting and preservation. Use low-sugar pectin if you want a reduced-sugar version.

Q: How long does canned pepper jelly last?
A: Properly sealed jars can last up to 12 months in a cool, dark pantry.

Nutrition (per 1 tablespoon serving)

Disclaimer

This recipe is intended for general home canning purposes. Always eat pepper jelly in moderation, as it contains a high sugar content. Individuals with pepper allergies or sensitivities should avoid this recipe. When in doubt, consult reliable canning safety guidelines before preserving foods.