Green Pepper Jelly

6-8 half-pint jars servings Prep: 20 m Cook: 10 m Total: 30 m Intermediate
5.0/5 (2)
Green Pepper Jelly
The color of this jelly lends itself to the Christmas season. Put a ribbon around the mason jar and a pretty label and you have yourself a unique Christmas gift idea. This sweet and spicy pepper jelly is made with bell peppers, hot peppers, sugar, vinegar, and Certo pectin - perfect for serving with cream cheese and crackers or as a glaze for meats.

Ingredients

6-8 half-pint jars servings
  • 14 red or green bell peppers, cleaned and cored
  • 1/2 cup hot peppers
  • 6 1/2 cups sugar
  • 1 1/2 cups apple cider vinegar
  • 1 package of Certo pectin
  • Red or green food coloring

Step-by-Step Instructions

  1. In a blender or food processor grind peppers until smooth.
  2. Pour the blended peppers into a large pot. Add sugar and apple cider vinegar. Bring to a boil and let boil for 5 minutes, stirring occasionally to prevent sticking.
  3. Remove from heat and add the Certo pectin, stirring well to combine. Return to low heat for one more minute. Add a few drops of the food coloring of your choice. Cool slightly.
  4. Pour liquid into cleaned cool glass jars. Screw on the lids and turn jars upside down to cool. The jelly will set and the jars will seal. Not only is this nice to keep handy for entertaining, but it makes a lovely gift.

Common Problems and Solutions

Q: Why didn't my jelly set properly?

A: Make sure you boil the sugar mixture for the full 5 minutes before adding the pectin. The jelly will continue to set as it cools completely, so give it at least 24 hours before judging consistency. Also ensure you're using liquid Certo pectin, not the powder form, as the recipe is formulated for liquid.

Q: Can I use only green or only red peppers?

A: Absolutely! Use all green for traditional green pepper jelly or all red for a festive red version. The flavor will be essentially the same - the color is mainly for presentation.

Q: How do I know if my jars sealed properly?

A: After the jars cool completely, press the center of each lid. If it doesn't pop back, it's sealed. You can also check that the lid is curved slightly downward. Unsealed jars should be refrigerated and used within 3 weeks.

Tips and Techniques

For the best flavor, use a mix of sweet bell peppers and your favorite hot peppers - jalapeños work great. Adjust the heat level by using more or fewer hot peppers. The inverted jar method works well for these small batches, but for proper canning safety with longer shelf life, consider water bath canning for 10 minutes.

Ingredient Substitutions

  • apple cider vinegar: white vinegar or white wine vinegar
  • Certo liquid pectin: Sure-Jell liquid pectin
  • hot peppers: jalapeños, serranos, or cayenne peppers

Equipment Needed

  • blender or food processor
  • large heavy-bottomed pot
  • glass jars with lids (half-pint mason jars work best)
  • wooden spoon
  • ladle

Historical Context

Pepper jelly became popular across the South in the mid-20th century and has been a Louisiana holiday staple ever since. It’s often given as homemade Christmas gifts and is a fixture at holiday parties served over cream cheese with crackers.