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. The jars 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!
This post was originally published on January 17, 2017, and has been updated with new photos.
It helped me 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 can. 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 a blender and a 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, when this first starts cooking, it is going to smell very peppery, but don't worry. That smell soon goes away and pretty soon the sugar takes over and the smell is amazing — trust me.
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.
You can use any brand you like, but the one I trust more than any other is Certo. It's pretty inexpensive and goes a long way.
Now, while your jelly is boiling away on the stove or even after you have removed it from the heat, you need to sterilize your jars.
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.
Once your jars are sterilized, you can fill with your jelly and seal. Be sure to leave about 1/4″ of headspace at the top of the jar so that it can seal properly.
Place the lids and seals on your jars and screw down tightly. Now, from this point, you fill a pot with enough water to cover the jars. Be sure to add some kind of rack to the bottom. I found one online at Amazon that works great for any size pot.
Then place the jars in the pot with the rack and water and heat for about 10 minutes. This will ensure that the seals properly seal as they should.
Remove from the water bath and place on a towel on the counter and allow it to rest and cool. You will eventually hear a “pop” sound come from each of your jars as they are sealing.
A few hours later, be sure to press on the top of each jar and make sure that the center has sunk down. That means it has been sealed. Then store the jelly in either the refrigerator or give it to someone to enjoy.
I like to eat mine on top of cream cheese with wheat crackers — it is SO darn good!
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
Green Pepper Jelly
This green pepper jelly is the easiest and most delicious homemade jelly you can make
- 3 small green bell peppers
- 2 jalapeno peppers, seeded
- 1 cup of apple cider vinegar
- 6 cups sugar
- 4 tablespoons of pectin
- 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
Brenda Leigh Yates
Thursday 10th of November 2022
I did make the pepper jelly using red bell peppers , I used three large and two small jalapeno's , removing the seed from one . There so many recipes on line , I may have cooked the juice with the liquid pectin a little too long. The jelly is delicious .
Wednesday 16th of November 2022
Glad to hear you liked it! I do have the red pepper jelly recipe on the blog too. It is a bit different.
Thursday 10th of November 2022
I love pepper jelly, but we eat it with cream cheese and the lg scoop corn chips. The combination of tastes is amazing!!
Wednesday 16th of November 2022
That is my favorite way to eat it!
Sunday 23rd of October 2022
So, if I water-bath this recipe how long to I put them in for?
Monday 24th of October 2022
10-15 minutes is all you need for a water bath
Monday 19th of September 2022
Love pepper jam and this seems perfect. I have the last of the peppers in my garden coming to an end for this season. Because they are such varied sizes, how many cups should I have after processing ? Thanks so much.
Thursday 22nd of September 2022
Tuesday 20th of September 2022
Hi Nanette. I am not really sure how many cups you should have after processing. I never really measured that out.
Thursday 18th of August 2022
Hi! I was excited to try this recipe today. All was going well until I assumed that "4 oz Certo" was one pouch. There is nothing on the package or the pouch to say how much is in the pouch. Research says there's 3.5 oz in one pouch. I filled the jars and all of them sealed, but they're not setting up. Looks like ice cream topping. Sad!!
Friday 19th of August 2022
I am sorry. It should have said 4 tablespoons. I have fixed it. You can place it back on the flame and add some lemon juice from one lemon and let it cook a little longer and it should set up just fine.