If there is one thing that I look forward to every Holiday Season, it has to be this 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.
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.
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.
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!
I hope you enjoy this family tradition as much as we do.
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Sweet Pepper Jelly
Ingredients
- 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
Instructions
- 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.
Things I’m Obsessing Over
M. Cap
I just made this, cut the peppers into small pieces, seemed like too much syrup for the amount
of peppers. Used pint jars, looks like the amount of peppers is 20% compared to the syrup.
What can I do to increase the amount of peppers, especially since I water bathed them for
5-10 minutes already?
Thank you in advance for your advice.
Carrie C
I’ve been making this for a few years and started growing my own sweet red peppers which I found took the flavour up a few notches. 1 1/2 cups sweet peppers and 1/4 cup of seeded hot peppers. The combination is out of this world and is surprisingly not that spicy. I do a pork tenderloin roast glaze where I use 1/4 c pepper jelly, 1 Tbsp Dijon mustard and 1 Tsp curry. Everyone asks for a jar at Christmas.
Tara
It’s great over a log of goat cheese, too! And, for dipping egg rolls instead of using a sweet & sour sauce!
diana
Made this and it is absolutely delicious….It is very thick and cannot be poured, so I have melted it and used it on chicken and pork. Wonderful, but wondering why it got so thick…..did I cook it too long?
Tamie
What is the shelf life on this once sealed? Also after opening and refrigerating? Thank you.
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..?
Lisa
Is the jelly suppose to be thin or thick? Can it be used as a jelly on toast or is it meant for a dip over cream cheese?
Shawn
The jelly is more on the thin side. I use it with crackers and cheese, meats, or over cream cheese.
Leslie
This sounds delicious! Can this jelly be canned? I’d like to make several small jars.
Shawn
Hi Leslie, the recipe is for canning the jelly! If you follow the directions they will be shelf stable. 🙂
Dawn
Can I use sweet pepper
Thank you
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?
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.
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! 🙂
Shawn
Yay! I’m so glad you found the recipe! Hope you enjoy it!
Gidget Covillo
Anyway to alter to create a sugar-free version? Of so, could you kindly assist? Thank you
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
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.
Cindy
can I use powdered pectin instead of liquid?
I owe
My jelly tastes good but is too then Cl to our out of jar. What can be do. Thx. Rose
Shawn
I’m not sure what you’re asking here. Can you rephrase?
I owe
The con
Rose
The consistency is very thick. Should it be thin enough to poor over cream cheese. Thx
Colin
Hi,
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).
Shawn
Hi Colin, I tighten the lids before boiling them. I would just use your typical Mason Jar. Glass jar with metal screw top lid. 🙂
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.
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!
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!
Jean
Why did all of the peppers stay at the top of the jar. I’ve never canned before. What did I do wrong?
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! 🙂
Chrissy
Do you have to can this?? Or can you just put it in jars??
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! 🙂
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!
Carla
Ohh I love pepper jelly! My coworker makes it and serves it with cream cheese. Can’t wait to give this a try.
Kathy @ Olives & Garlic
I have to admit I was very excited to see this recipe. I love pepper jelly. It’s time I make my own.
Emily
Pepper jelly on top of cream cheese is my most favorite appetizer!
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.
Carol I.
I love this jelly and have been looking for the recipe! Thank you for posting!
Rachel @ Baked by Rachel
So pretty!! What a fun holiday gift.
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.
Shawn
Ohhh! That’s a great idea Amy! Thanks! 🙂
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!!!
Shawn
It’s a classic that never gets old! 🙂