This Green Pepper Jelly recipe is super easy to make and goes great over a block of cream cheese with some wheat thin crackers.
I don’t know about you, but I love jelly jars. I think they are so cute and some of my favorites are the ones with the gingham tops on them. I set out to make my own jelly this past year and with the help of a certain book — I was able to accomplish that goal with my first ever attempt at making Green Pepper Jelly.
As a little girl, I used to stand in the kitchen and watch my mom every year as she canned. She would make green beans, tomato juice, diced tomatoes, homemade pickles, jellies and more. Most of my summer as a little girl was spent helping my mom ready the jars for canning.
A couple of years ago, I was given a Ball Preserving and Canning book and let me tell you — if you are planning on trying to can, then you need to have a copy of this book. It is the bible of canning– no joke.
For me, I like canning recipes that don’t require a pressure cooker for canning, but if you are going to make things like green beans and such you will need one. However, this recipe uses the other method of canning — the water bath.
I picked up these really cute jelly jars on Amazon. They always make them with the cutest designs from quilted to plain and sometimes you can get them in the prettiest blue color. They look great when you pass them on as gifts.
Also, if you are going to can, you don’t need these items, but they are very helpful — Ball Jar Lifter and a Ball Collapsible Jar Funnel. Trust me when I say you will want these two items because it will make your life so much easier when you make your jelly.
How to Make Green Pepper Jelly
What makes this green pepper jelly “green” is the bell pepper and jalapeno that you use. You use more bell pepper than you do jalapeno so that it has less heat.
You are going to start by processing the bell peppers and jalapeno peppers in a food processor until finely minced.
I use my Ninja processor because it does such a fabulous job. It eliminates me having to use both blender and food processor. It does the job of both.
Once you get the peppers minced, you are going to combine the pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil.
Now, once it has done that step, you are going to remove the jelly from the heat and add in the liquid pectin and if you want it to be a vibrant green, you can add a bit of food coloring.
Here is how to sterilize the jars —
To sterilize jars before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Use tongs when handling hot sterilized jars, to move them from boiling water. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands.
After the jars are sterilized, you can preserve the food.
Looking for other jam and jelly recipes? Check these out!
- Red Pepper Jelly
- 20 Minute Pumpkin Butter
- Pear Vanilla Jam
- Blackberry Jam
- Jalapeno Pepper Jelly
- Freezer Strawberry Jam
- Peach Jam
- Spiced Christmas Jam
- Bacon Jam
- 3 small green bell peppers
- 2 jalapeno peppers, seeded
- 1 cup of apple cider vinegar
- 6 cups sugar
- 4 ounces pectin, recommended: Certo
- 4 drops green food coloring
- Process bell pepper and jalapeno pepper in a food processor with 1/2 cup of the vinegar until finely minced.
- Combine pepper mixture, remaining vinegar, and sugar in a saucepan and bring to a rolling boil. Let cook for 1-2 minutes at a rolling boil.
- Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal.
Amount Per Serving: Calories: 52Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 13gFiber: 0gSugar: 12gProtein: 0g