Pepper Jelly

Published on Aug 10, 2013
Updated on Oct 29, 2018

Pepper Jelly // Spread this delicious pepper jelly over some cream cheese and serve with crackers.  It's a great appetizer! | Tried and TastyI was introduced to pepper jelly a couple of years ago when my friend Zo brought it to work for a potluck. I wasn’t quite sure what to expect but I was willing to give it a try. One bite and I KNEW. I knew I needed a stockpile of jars in my pantry. Where in the world has pepper jelly been all of my life?? Seriously. It’s so yummy. I’ve always had it served over cream cheese with crackers. I’m sure you could have it other ways, but that’s how I like to have it. Of course, this recipe has its fair share of sugar… no wonder it’s so good right? Maybe I also love it so much because it’s green. I love green. I love pepper jelly. If you’ve got an over abundance of peppers in your garden, here’s a great recipe that will use a good bit of them for you. Enjoy!

Pepper Jelly

Course: Appetizer
Cuisine: American
Keyword: Pepper Jelly
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 20
Calories: 240 kcal
Author: Yvonne

Pepper Jelly is an addictive treat that is great for get-togethers!



  • 4 c. finely chopped peppers any type of pepper: bell, Anaheim, jalapeno, etc.
  • 1 c. vinegar
  • 5 c. sugar
  • 1 tsp. lemon juice
  • 1 box 1.75 oz pectin


  1. Mix everything together in a saucepan. Bring to a rolling boil, then reduce heat.
  2. Keep boiling for 15 minutes stirring occasionally.
  3. Pour hot jelly into clean, hot jars; leaving 1/4" head space.
  4. Seal jars and adjust caps.

Recipe Notes

[My 2 cents]
You can process them in a water bath if you like for 10 minutes. I just let them cool on the tabletop. You will know they are sealed when you hear the pop! The jelly can be stored for several years.

Adapted from My friend, Zoey P.

Nutrition Facts
Pepper Jelly
Amount Per Serving
Calories 240
% Daily Value*
Sodium 2mg0%
Potassium 82mg2%
Carbohydrates 61g20%
Sugar 60g67%
Vitamin A 175IU4%
Vitamin C 38.1mg46%
Calcium 6mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Pepper Jelly // Spread this delicious pepper jelly over some cream cheese and serve with crackers.  It's a great appetizer! | Tried and Tasty

Pepper Jelly // Spread this delicious pepper jelly over some cream cheese and serve with crackers.  It's a great appetizer! | Tried and Tasty

Pepper Jelly // Spread this delicious pepper jelly over some cream cheese and serve with crackers.  It's a great appetizer! | Tried and TastyPepper Jelly // TriedandTasty

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63 comments about “Pepper Jelly

  1. Holly

    Wish I could post picture, because I tried your recipe, then got brave ( at age 70 ) and entered a jar of my jam in the county fair . . . I GOT A BLUE RIBBON!!!!

  2. Erik

    You don’t boil to seal, you boil to kill botulism and other bacteria! The jelly, jars, lids and rings all get steralized one last time in the water bath and if 10m is the correct time it’s because it was determined through testing that it was the right amount of time to protect you from poisoning! Please DO NOT just sit them on the counter. Be safe!

  3. Keith Laubinger

    My mom has made this forever. This is my first attempt. I used pasilla, Anaheim and jalapeños from a coworkers garden. Just finished pouring the jars! I’ll let you know how it turns out!

  4. ann-mcclurg@live. com

    Hello , my jam doesn’t look pretty. Your’s has a nice green color .So I put green food coloring in it…Now it looks like brown pieces of wood with green… I should have know better if you cook vegetables too long they turn dark…but has a GREAT taste

    1. carole l Upton

      Add a bit of red pepper 🌶 for color and a bit more lemon juice. It preserves the color. I always add food coloring for a nice color.

    1. Tina Swain

      usually any safe canning recipe that calls for lemon means bottled lemon juice because the PH is constant. the PH of a real lemon varies too much to consider it safe.

    1. Yvonne

      Oh really? Hmm… I’m not sure? Was your pectin fresh? I can’t imagine why it wouldn’t set up – I’m so sorry!

  5. Vaughn

    Hi! My name is Vaughn . . . I have your recipe cooking right now . . . I substituted 3 1/2 tablespoons of Ball Classic pectin for the package .. . I hope I got it right. I also used 1 cup of jalapeños and 3 cups of red/orange/yellow bell peppers .. . it appears that the color is cooking out somewhat . . . I also threw in a cup of crazins . .. if I goofed up and it doesn’t set . . . it will make great barbeque sauce! I’ll let you know . . . thanks for a great recipe!

  6. Melissa

    Can you leave the seeds in all of your peppers if you like it hot? Also my jelly is not setting up, any suggestions?

    1. Yvonne

      I bet you could, but I still don’t think it would be spicy because of the sugar – but you could certainly try! Doesn’t hurt :)

  7. Phyllis jansen

    I’ve made jams & jellies for many years but I’ve never made pepper jelly! I’m excited to try your recipe just wondering if you take all the seeds out?

    1. Yvonne

      I’m sorry I’m getting back to you so late. I used a variety of any pepper that was green – anaheim, bell, jalapeno, gypsy.. etc! I loved mixing up the different peppers! Hope you enjoy!

    1. Yvonne

      I actually have never used liquid pectin, so I’m not quite sure what the replacement would be. I’d hate to tell you and have it be wrong – try googling it or maybe on the liquid bottle it will say what the substitution measurements are??

  8. Rmyjn Lawrence Towers

    the color is so beautiful!!! i saved this and will probably make it soon for Christmas gifts! thank you for sharing!

    1. Yvonne

      I LOVE the color!! I may be a little partial, because green is my favorite color. You will have to add green food coloring to get it this vibrant. Since making this, I don’t necessarily believe in using food coloring anymore.. but if you want it to be this bright – you will have to :) Thanks for stopping by!

  9. Scott Buckmiller

    I’ve made this stuff for years and love it! Yes, with cream cheese and crackers it is divine. But a couple other uses I’ve tried are 1) warm a jar till the jelly liquifies and then use it for a brush-on marinade for chicken or pork the final few minutes of cooking (no longer or sugars will char), and 2) add one jar to two bottles of chili sauce in a crock-pot, whisk till combined, then add a package of frozen meatballs and cook till heated through…great for parties!

    1. Yvonne

      Thank you so much for the extra suggestions! Just when all I thought the jelly was good for was cream cheese and crackers, I’ve gotten a handful of really fabulous recipes from my readers. I appreciate you taking the time to stop by. Thank you!! In case you missed it, here’s yet another way I’ve used the pepper jelly that you may be interested in: Sweet Pepper Jelly & Walnut Brie en Croute… so delicious!

  10. Sally

    After placing the jelly in the jars and letting it set is it finished or to you need to process it still in a water bath. I just wasn’t quite clear about the directions…

    1. Yvonne

      You can process them in a water bath if you like for 10 minutes. I just let them cool on the tabletop. You will know they are sealed when you hear the pop!

    1. Yvonne

      Hi Carol – you can keep your jars a few years pending they have a really good seal on them. Once opened, I would probably try to eat it within a week or two. It may even last a little longer. Or course keep it refrigerated once opened.

  11. Jessica

    We make ours very similar. Other than over cream cheese, try mixing the cream cheese till it’s soft and creamy, then add some sour cream and blend till creamy, then add the jar of pepper jelly. It’s heavenly!!! Just another dip with crackers, I think not!

    1. Yvonne

      Ok. I am LOVING that suggestion. I had a question on FB as to what to do with this.. and at the time I only had the cheese and cracker idea. Since, I’ve gotten so many great ideas. This one sounds just as wonderful. I need to learn how to think out of the box – thank you so much for sharing :)

    1. Yvonne

      Decisions.. decisions… I would be torn too – although, I am partial to this recipe.. it is SO delicious! So maybe, if I had to choose.. I would chose pepper jelly!

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