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Pepper Jelly Recipes

Category Jam & Jelly
Make your own pepper jelly to mix with cream cheese for a dip or to serve with meat. This page contains pepper jelly recipes.
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Solutions

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By 2 found this helpful
February 12, 2010

Ingredients:

  • 3 jalapeno peppers
  • 4 bell peppers
  • 1 cup white vinegar
  • 5 cups sugar
  • 1 bottle liquid pectin

Directions:

Remove seeds and run peppers through food grinder using a fine blade. Use all juice. Slowly boil all ingredients for 10 minutes. Remove from heat. Add liquid pectin and boil hard 1 minute. Pour into sterilized half-pint jars to within 1/2 inch of top. Place cap on jars screwing firmly. Process in boiling water bath 5 minutes. Makes 5 eight oz. jars.

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By Sandy from Graettinger, IA

Comment Was this helpful? 2

April 18, 2005

Great gift for the holidays or serve with cream cheese and Ritz crackers.

Ingredients

Directions

Puree half of peppers and vineger in a blender. Repeat with the other half. Put this in a large saucepan. Bring to a boil over medium heat. Add CERTO and cook about 25 minutes. Pour into jars. Refrigerate until used.

By Sharon

Comment Was this helpful? Yes

By 0 found this helpful
October 18, 2007

Ingredients

  • 4 1/2 cups sugar
  • 1 cup white wine vinegar
  • 1/2 cup finely chopped hot red pepper
  • 2/3 cup ground green bell peppers
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  • 4-4 1/2 oz. liquid fruit pectin

Directions

Mix sugar, vinegar and peppers and boil 1 minute. Cool 5 minutes. Add fruit pectin. Pour in jars and seal while hot. This makes a pretty jelly for gifts!

By Robin from Washington, IA

Comment Was this helpful? Yes

February 17, 20060 found this helpful
Ingredients
  • 1 cup chopped green pepper
  • 1/2 cup dried hot red pepper flakes
  • 1 1/2 cup cider vinegar
  • 6 cups sugar
  • 1 bottle Certo (2 foil packages.)
  • green food coloring, opt.

Directions

Place green pepper, red pepper, and vinegar into a blender container and blend until smooth. Pour into a large kettle; add sugar. Bring to a boil that can not be stirred down. Remove from heat and cool for 10 minutes. Skim off foam. Stir in Certo and green food coloring. Pour into hot sterilized jars. Makes about 6 cups.

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By Robin from Washington, IA

Comment Was this helpful? Yes

December 16, 20040 found this helpful

Ingredients:

  • 1 cup chopped red bell pepper
  • 1/2 cup chopped jalapeño pepper
  • 5 cups white sugar
  • 1 1/2 cups apple cider vinegar
  • 1 (6 fluid oz.) container liquid pectin

Directions:

Remove stems, veins and most of the seeds of the bell and jalapeño peppers. Mince peppers in a food processor. In a 5-quart pot over high heat, combine bell peppers, jalapeño, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.

Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.

Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.

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By Anna

Comment Was this helpful? Yes

Questions

Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

August 12, 20040 found this helpful

I make lots of pepper jellies but would like a chunkier version like Harry and David's pepper onion relish to serve over cream cheese and crackers. Anyone have a recipe?

Nettie from Canada

Answers

By guest (Guest Post)
August 14, 20040 found this helpful

Hi Nettie,
I don't have a recipe for you but I would love to have some of the pepper jelly recipes that you have. I just recently tried some for the first time and I loved it. If you have them on your computer you can email them to me at lchilds48@yahoo.com.

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Thanks,
Linda

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By guest (Guest Post)
August 19, 20040 found this helpful

I am about to embark on a jelly making frenzy so as to start a business. Anyone have any advise? Is there a way to make really large batches at a time?

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By guest (Guest Post)
August 23, 20050 found this helpful

I was searching for a recipe similiar to the Harry and David's onion and pepper relish also but didn't find one so made my own. I think it is similiar and good.

3 jalapeno peppers, seeded and diced
1 medium onion, diced
2 1/2 lbs. tomatoes. peeled and chopped
1 tsp. lemon rind
1 tsp. salt
1/3 cup vinegar
1 box pectin
1/4 red or green pepper
1/2 hot chili pepper
4 1/2 cups sugar

Mix peppers, onion, tomatoes, lemon rind, salt vinegar and pectin. Bring to a boil and boil 10 minutes. Add sugar and bring back to a boil. Boil hard 3 to 4 minutes. Put in sterile jars and seal. Turn unside down for 5 minutes. After 5 invert.

Reply Was this helpful? Yes
By guest (Guest Post)
August 1, 20060 found this helpful

Your recipe tastes very much like Harry and David's Pepper Relish, however I have tried it twice and I cannot get it to jell up as thick as theirs. Mine is syrupy. Is that how yours does? Please respond.

Thanks,
Dawn Randall
Clemmons NC
drandallx2 AT yahoo.com

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By guest (Guest Post)
October 7, 20070 found this helpful

I am looking for this pepper jelly too.

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By 0 found this helpful
July 10, 2010

I have a lot of peppers that I want to make into jelly, but not right now. Can I freeze them and make jelly later? If so, what would be the best way to freeze the peppers?

By Lazateda from Boise, ID

Answers

July 11, 20100 found this helpful

I've frozen peppers myself in air tight containers after dicing but they tend to clump together and sometimes get icy crystals around them. This said they are easy to break apart. The difficult thing is to defrost without then letting the peppers go soggy. Best achieved if they can be drained straight through a sieve as they defrost I believe. Peppers cooked straight from frozen in my opinion are too soggy so better again to defrost first. As regards using to make jelly to be frank I've no idea, but good luck with it anyway!

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July 11, 20100 found this helpful

No idea about the jelly part, but peppers freeze well. The main thing is that they be air tight and very dry when they are frozen. Cut the tops off, and remove seeds. Wash and dry completely. They sometimes seem mushy when defrosted, but the taste is fine.

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July 11, 20100 found this helpful

No idea about the jelly part, but peppers freeze well. The main thing is that they be air tight and very dry when they are frozen. Cut the tops off, and remove seeds. Wash and dry completely. They sometimes seem mushy when defrosted, but the taste is fine.

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Anonymous
July 13, 20100 found this helpful

Definitely make sure all the moisture has been washed off of them and then place in an airtight container and you should have no problem. The water crystals and clumping will occur if all the moisture hasn't been dried off.

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By 0 found this helpful
May 12, 2016

I lost my recipe for jalapeno jelly. It was like the one in the Ball Liquid Pectin folder, but it also called for concentrated apple juice. Can I use the same amount of juice as the vinegar?

Answers

August 7, 20170 found this helpful

I have searched on Ball website and also on the Pectin site to find the recipe you are referring to. So far all recipes to make hot pepper or jalapeno pepper jelly call for white vinegar or apple cider vinegar.

I can't find any recipes that use concentrated apple juice. I would suggest that you don't use the vinegar and only use the apple juice. Try a small batch and see how it tastes.

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December 5, 20100 found this helpful

My red pepper jelly comes out gummy and sticky. What to do?

Dee

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