Sweet Pepper Jelly

If there is one thing that I look forward to every Holiday Season, it has to be this Sweet Pepper Jelly.

Sweet Pepper Jelly

It’s a family tradition that has been around since before I can remember. My grandma would make several jars of it and we would always, always, always have it at Thanksgiving as a little appetizer. This Sweet Pepper Jelly makes an appearance at nearly every family gathering during the Holidays.

Sweet Pepper Jelly

The jelly is made with red and green bell peppers that are diced into a very small pieces then stirred into a slightly tart and sweet jelly.

Since I am not going to be with my family this year to indulge in traditions, I decided to make my own batch of Sweet Pepper Jelly, and share the recipe with everyone.

And more importantly… the proper way of serving it.

Sweet Pepper Jelly

Place a brick of cream cheese on a plate or small serving platter.

Pour Sweet Pepper Jelly on top.

Spread on crackers.

Eat said crackers.

Mind blowing, I know.

Sweet Pepper Jelly

But seriously. This stuff is mega-addictive.

You wont be able to stay away from it.

Plus as an added bonus, it makes one heck of a homemade gift. It’s beautiful amber color with little flecks of red and green peppers make it a gorgeous seasonal gift that everyone will enjoy. Just wrap a pretty ribbon around it and you’re golden!

Sweet Pepper Jelly

I hope you enjoy this family tradition as much as we do.

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5 from 3 votes

Sweet Pepper Jelly

Serve this Sweet Pepper Jelly over a brick of cream cheese with crackers on the side. It makes a beautiful appetizer and gift for the Holiday Season!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer
Cuisine: American
Servings: 7
Calories: 114 kcal
Author: Shawn


  • 3/4 cup finely chopped red bell pepper
  • 3/4 cup finely chopped green bell pepper
  • 1 1/2 cup white vinegar
  • 6 1/2 cups white sugar
  • 2 packets liquid pectin, 6 tablespoons
  • 3 Pint Sized canning jars - sterilized, or 6-7 Half Pint Sized canning jars


  • Combine the first 4 ingredients in a large stainless steel sauce pan (make sure to use one with high sides because it will rise and you don't want it to boil over).
  • Bring mixture to a boil, and boil for 6 minutes, stirring constantly.
  • Add the pectin and continue boiling and stirring for an additional 3 minutes.
  • Remove from heat and skim off (and discard) and foam on top with a spoon. Ladle the jelly into the prepared jars. Wipe off the rims and apply the lids.
  • Place the jars in a large pot of water and bring to a boil for 5-10 minutes. Carefully remove from water and let cool. Jars can be stored at room temperature. Once opened, store in refrigerator.


Calories: 114kcal | Carbohydrates: 29.1g | Sodium: 4.7mg | Sugar: 27.1g | Vitamin C: 5mg
Keywords: Dip, jelly, sweet pepper
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About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
37 Responses
  1. Julieanne

    I don’t have mason bell jars, I have kilner. ( I’m from /in U.K.) jars with 2 part lids, will these be okay for boiling during canning process..and is it a very sweet jelly..?

  2. Bonnie

    I want to try using your recipe with an alternative sweetener so I need to use “the pink box” pectin. In looking at the recipe, you state 2 pouches of liquid pectin to equal 6 tbs. My pouches are 3 oz each which is 6 Tbs each. Are the pouches you use smaller? From my conversions, I think I’ll only need one box of powdered (1.75 oz) as it is usually used for 3 quarts of fruit and the peppers should measure less than 3 quarts (so I may need less). I’m wondering if this is why the one commenter said it was too thick?

    1. Shawn

      You’ll just need 6 tbsp total of the liquid pectin. My pouches were smaller at just 3 tbsp each. I’ve played around with the powdered and found that I prefer the liquid for this recipe better.

  3. Karen

    I happened to eat in a restaurant this weekend where they put sweet pepper jelly over their pimento cheese appetizer. It was divine!! Thank you for the recipe, this looks just like it and I will be making my own! 🙂

  4. Jackie

    Thanks for sharing. I made this and was delicious. I’m not sure what I did but I have one question: After putting it on top of cream cheese it got real watery, did i not coke it long enough or cooked it too long. Thanks

  5. le lenny face

    I thought it was a ornament because this jelly jar is very pretty. Thank you for sharing the recipe! I have never try this sweet pepper jelly, gonna make it soon.

  6. Colin


    In the final stage, do you tighten the lids on the jars before boiling them for 5-10 minutes?
    If so, do they have to be a certain type of jar?
    Or do you leave the lids a little loose and tighten after boiling?
    (I was worried about pressure building in a sealed jar).

  7. Nita Spaur

    We always waited till the jars popped to assure they were sealed then turned them upside down to finish cooling, this usually ensured even distribution of the peppers, but you may have to flip it again before it finishes cooling if the peppers appear to all be going to the other end now. Thanks for the idea of over cream cheese, missed that, we have always just used it on meat. But recently I have used it mixed with stir fried chicken and veggies and served over rice.

  8. Amanda R

    Could you add a spicy pepper in to this without it messing up the recipe? Just to kick it up a little. Either way I’ll be making this for my mother, she loves pepper jelly! Thanks for sharing!

    1. Shawn

      I’m sure you could throw in a small diced jalapeño, but I’m not sure how the flavor would be. If you try it, please let me know!

    1. Shawn

      I would just try to gently shake the jars every once in awhile while they are cooling to keep the peppers suspended. You should still be able to stir the jelly after it’s cooled to disperse the peppers if they did sink to the bottom. Hope that helps! 🙂

    1. Shawn

      Hi Chrissy, it’s important to do the water bath because it will seal the jars and you can store the jelly for a longer period of time. If you’re planning on just consuming all the jelly right away, then you could possibly just pour it into the jars and be done with it. 🙂 I hope you enjoy it as much as we do! 🙂

  9. Amy J

    I just came across this recipe after drooling over your Nanaimo Cheesecake recipe…mmmm….definitely pinned it! And this one as well.

    I love sweet pepper jelly, but have never made it (and can’t find the one I like at the store anymore). While I use jars all.the.time, I’ve never officially ‘canned’ anything (always seemed a little intimidating) – but your recipe looks so easy that I think I am finally going to try it! Not only will I get to can for the first time, I will also get to enjoy and share a delicious holiday gift with some of my family that also loves sweet pepper jelly!

    Thank you for sharing!

  10. Shelby

    I always keep pepper jelly! I love it with roast beef and on turkey sandwiches. Please try it with meat if you haven’t. It’s delicious.

  11. Amy

    This looks really good!!!! We have tried several different pepper jellies like this and have been pleased with them! However, my family prefers it mixed in to the cream cheese rather than poured over the block. The amounts are the same, you just soften the cream cheese and mix the jelly into it.

  12. Jocelyn @BruCrew Life

    Oh my goodness…I haven’t had that jelly in so many years. I remember eating that on cream cheese at my grandpa’s house years ago! What a fun flashback!!!

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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