Green Pepper Jelly is one of those timeless Southern staples that quietly steals the show at any gathering.
Sweet, tangy, and just a little savory, this vibrant jelly brings bold flavor to everything it touches—from creamy blocks of cream cheese to glazes for meats and spreads for warm biscuits.
If you’ve ever spotted a jar of jewel-green jelly on a holiday appetizer table and wondered what makes it so special, you’re in the right place. Let’s talk about what green pepper jelly is, how it’s used, and why it deserves a spot in your pantry year-round.
What Is Green Pepper Jelly?
Green Pepper Jelly is a smooth, glossy jelly made primarily from green bell peppers, sugar, vinegar, and pectin. Despite the word “pepper,” this version is not spicy. Instead, it delivers a fresh, slightly grassy pepper flavor balanced with sweetness and acidity.
Unlike hot pepper jelly made with jalapeños or chili peppers, green pepper jelly is mild and family-friendly, making it perfect for all ages and occasions.
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. This was my first time doing a water bath can, and it was so easy.
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 holiday gifts.
Why You’ll Love Green Pepper Jelly
There’s a reason this jelly has stood the test of time:
- Beautiful presentation – That bright green color pops on appetizer boards
- Versatile flavor – Sweet enough for snacks, savory enough for meals
- Easy to use – Instantly elevates simple dishes
- Make-ahead friendly – Perfect for gifting and entertaining
It’s one of those recipes that feels nostalgic and modern all at once.
Also, if you are going to can, you don't need these items, but they are very helpful -- a Ball Jar Lifter and a Ball Collapsible Jar Funnel.
Trust me when I say you will want these two items because they will make your life so much easier when you make your jelly.
How to Make Hot Pepper Jelly
What makes this spicy jelly "green" is the green bell peppers and jalapeno that you use. Use more bell peppers than you do jalapeno peppers so that it has less heat.
Start by processing the green peppers and hot peppers in a food processor until finely minced. These minced peppers are really what make the pepper jam. Pour them into a large bowl and set aside until ready to use.
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 the peppers are minced, combine the pepper mixture, regular white vinegar or apple cider vinegar, and sugar in a large pot and bring to a rolling boil over medium-high heat.
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.
I cook this down until it is thick and coats the back of the spoon. I don't like using pectin in my jams and jellies if I can help it. And, a lot of my customers love the fact that I keep that out of my jams and jellies.
Instead of pectin, I use the bottled lemon juice. I add about ¼ of a cup to the mixture, and it acts as a natural pectin.
While the jelly is on a full rolling boil on the stove, it's time to sterilize the jars.
Here is how to sterilize the jars for Green Pepper Jelly
To sterilize jars before filling them 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 them with your jelly and seal them. Be sure to leave about ¼" of headspace at the top of the jar so that it can seal properly.
Place the lids and seals on the top of the jars, and screw them down tightly. Now, 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.
Place the mason jars in the pot with the rack and water, and heat for about 10 minutes.
Remove from the water bath, place jars on a towel on the counter, and allow them to rest and cool. You will eventually hear a "pop" sound come from each of your jars as they seal.
A few hours later, be sure to press on the top of each jar and make sure that the center has sunk. That means it has been sealed. Then store the jelly in either the refrigerator or give it to someone to enjoy. You can also store them on the shelf since they are shelf-stable.
You can also make this jelly with red peppers and make a red pepper jelly. This one is my favorite pepper jelly recipe. You could even make it extra spicy by using habanero peppers.
These make great hostess gifts. I like adding it to a basket with a loaf of fresh homemade sourdough bread and a cookbook. This is a great way to give a heartfelt gift to someone.
I like to eat mine on top of cream cheese with wheat crackers -- it is SO darn good! This would look great on a Christmas Charcuterie board. I use cream cheese, but you can use goat cheese or whatever kind of creamy cheese you want. This makes for an easy appetizer served with lots of crackers.
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
Ingredients
- 3 small green bell peppers
- 2 jalapeno peppers, seeded
- 1 cup of apple cider vinegar
- 6 cups sugar
- ¼ cup of bottled lemon juice
- 4 drops green food coloring (optional)
Instructions
- Process bell pepper and jalapeno pepper in a food processor with ½ cup of the vinegar until finely minced.
- Combine pepper mixture, remaining vinegar, lemon juice, and sugar in a saucepan and bring to a rolling boil. Let it cook for 1-2 minutes at a rolling boil.
- Turn the heat down to medium and let it cook for about 15 minutes. You will know when it is ready when you run your finger down the back of the spoon, and the jelly holds its shape without running together.
- Pour into sterilized jars and seal. Water bath can for 15 minutes to make the jelly shelf stable, otherwise store in the fridge for up to 3 weeks.
Nutrition Information:
Yield:
100Serving Size:
1Amount Per Serving: Calories: 52Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 13gFiber: 0gSugar: 12gProtein: 0g
This jelly looks so yummy. I can't wait to make this, I have never made my own jelly.
The color of this jam is perfect for St. Patrick's day! I am sure this would go great with some cream cheese on a bagel.
I have never made my own jelly before. I love red pepper jelly but have not tried green pepper yet. I will have to give this a recipe a try.
I need to get the ingredients I need to make some green pepper jelly this weekend. It looks so delicious and easy to make. I am sure it will be a big hit.
When it comes to canning, I always mess it up! This looks easy though. I never had green pepper jelly before!
This looks so easy to make and my son would love it. Pinned!
I have never heard of a green pepper jelly before. This looks really interesting and tasty!
I was so intrigued by this I looked up what to use this on and the idea of topping meats with it sounds awesome. I am definitely going to have to give this a whirl.
Wow, I have seen this on cooking shows but nice to know how to make it! 🙂
These are gorgeous! They'd make great gifts. I love making jams and jellies but I haven't made pepper jelly yet. I really should. Thanks for sharing!
How much does it make?
I think we made 6 jelly jars full.
@Jennifer Sikora,
Do you taste the jalapeño, and is there any heat?
There is a slight hint of spice, but not enough to bother you. The sugar in the jelly helps balance out any heat that might be there. If you want it spicy, just leave the seeds in. I take all the seeds out so there is no spice in my jelly.
Going to try, just made blackberry jelly and I have a lot of peppers, and I agree I think those little jars are a bomb
I made the pepper jelly today for my very first time. I feel like I made progress with the jellies and I'm a happy person..yes! I toke a step of faith and also tried adding pineapple..tasty! Thanks for sharing
I am so glad you like it and the addition of pineapple sounds amazing!
Thanks for sharing. Is there anyway to make this without pectin? I appreciate your time.
Yes. Just omit the pectin and use 1 lemon instead. Boil it until some of the liquid is reduced and it should thicken just fine like jelly.
Hi there
Just wondering is the bell peppers capsicum or chilli.. I have green and pale yellow chilli is it going to effect the greenness.
Wanting to know if the bell peppers are capsicum and if making the jelly with green and pale yellow chillies would spoil the colour
If you are worried about the color, you can add a drop or two of green food coloring to get it the bright green color you are used to seeing. The bell peppers I used are capsicum -- yes.
're bell peppers are they capsicums
This recipe looks amazing! I have always been interested in canning and will check out the book you recommended on Amazon. Thank you!
What a great idea for preserving green peppers/capsicums! I can't wait to try it!
I've got to try making this jelly at home! Looks delicious!
I love red pepper jelly now I need to try this green pepper jelly!!
I think I messed it up ,don’t like so much sugar.. 🤔
Keep trying. You will get it!
No water bath afterwards??
Love pepper jelly , looks yummy.
I don't do a water bath but you can. That usually is just to ensure that the jars seal properly.
My family will love it. the process of making this pepper jelly is super easy. love its color, flavor and ingredients. also like the addition of pineapple. I will try it soon in lunch. thanks for sharing the lovely stuff.
Hi
I assume I have to remove the seeds before mincing the peppers.
You can if you want, or you can totally leave them in. That will determine how spicy your jelly is.
Great recipe! Gonna for sure try this one. Just curious how many jelly jars the 8oz does this complete recipe make?
I think it was like 3?
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!!
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.
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.
Hi Nanette. I am not really sure how many cups you should have after processing. I never really measured that out.
👍
So, if I water-bath this recipe how long to I put them in for?
10-15 minutes is all you need for a water bath
I love pepper jelly, but we eat it with cream cheese and the lg scoop corn chips. The combination of tastes is amazing!!
That is my favorite way to eat it!
@Jennifer Sikora, does this have to be refrigerated after canning or can it be shelved?
It can be shelved if you water bath can it and it seals properly.
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 .
Glad to hear you liked it! I do have the red pepper jelly recipe on the blog too. It is a bit different.
Is it better to use apple cider vinegar in the green pepper relish? Thanks
You can use what works for you. I always have white distilled vinegar on hand which is what I use.
I used surejell but my pepper jelly did not get firm, it's runny like syrup and I used a whole box of surejell more than recipe called for.
Did you let the jelly cook down some as I said in the recipe?
You should state that you have to use liquid pectin in your recipe. I used powdered did not turn out
It does state that in the directions
I wish canners would use amounts like in cups as stating 3 peppers is not a great count
For the average person making this.
3 peppers would be what in cups?
Thank You
I don't know Laurie. I used 3 peppers and cut them up. I am not an avid canner. I am learning just like everyone else. So try 3 peppers and see what happens.
If I don’t have any jars for canning, would this recipe freeze well?
Yes it freezes well. I do that sometimes also.
How can I cut this recipe in half? I only need enough to use with my red pepper jelly and cream cheese for crackers. And I want to use lemon instead of pectin so please tell me how to properly cut it in half. Thanks
I have just updated the recipe to use lemon juice and not pectin. I would take the ingredients and just divide by 2 and then you will have half the recipe you need. Just make sure to cook the jelly down until it coats the back of the spoon and when you run your finger down the back the jelly stays seperated. That is how you know it is done.