I’ve been making bell pepper jelly for years, and it’s a staple in our household. It’s a sweet and tangy condiment that’s perfect for topping toast, using as a glaze for meats, or as a filling for cakes and pastries.
I love how it brings a burst of flavor to any dish, and it’s so easy to make at home. The key to making great bell pepper jelly is to use the right combination of peppers – I like to use a mix of red, yellow, and green peppers for the best flavor.
Once you’ve got your peppers chopped up, it’s just a matter of cooking them down with some sugar and pectin to create the perfect jelly consistency. I’ve experimented with different recipes over the years, but this one remains my favorite – it’s simple, delicious, and always turns out perfectly.
My family loves when I make this jelly because they know they’ll be getting a special treat that’s both healthy and tasty.
Bell Pepper Jelly
4.7 from 1714 votes
A sweet and tangy jelly made from fresh bell peppers, perfect for spreading on crackers or serving with cheese. This vibrant red jelly has a mild heat and a smooth texture that pairs well with savory dishes.
Servings: 4 half-pint jarsCuisine: InternationalCalories: 50 kcal per tablespoon
🥘Ingredients
For the Jelly
1 1/2 cups finely chopped red bell peppers (about 2 medium)
1/2 cup finely chopped green bell peppers (about 1 small)
1/4 cup finely chopped jalapeno pepper (optional, for heat)
1 1/2 cups apple cider vinegar
5 cups granulated sugar
1 packet (1.75 oz) powdered pectin
1/2 teaspoon butter (to reduce foaming)
👨🍳Directions
1Prepare the bell peppers by washing them and removing stems, seeds, and membranes.
2Finely chop the red and green bell peppers and the jalapeno if using, then place them in a large heavy-bottomed pot.
3Add the apple cider vinegar to the pot and bring the mixture to a boil over high heat.
4Once boiling, reduce the heat to medium and let it simmer for 5 minutes, stirring occasionally, until the peppers are tender.
5Stir in the powdered pectin and the butter to reduce foaming.
6Bring the mixture to a full rolling boil over high heat, stirring constantly, then add the sugar all at once and continue stirring until the sugar is fully dissolved.
7Return the mixture to a full rolling boil and boil for exactly 1 minute, stirring constantly.
8Remove the pot from heat and skim off any foam with a metal spoon.
9Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace.
10Wipe the jar rims clean, place the lids on, and screw on the bands fingertip-tight.
11Process the jars in a boiling water bath for 10 minutes.
12Remove the jars with a jar lifter and let them cool undisturbed on a clean kitchen towel for 12 to 24 hours, then check the seals by pressing the center of each lid.
For a milder jelly, omit the jalapeno pepper. Store unopened jars in a cool, dark place for up to one year. Once opened, refrigerate and use within 3 weeks.
Watch Video Of How Bell Pepper Jelly Works
This bell pepper jelly is always a good idea for any occasion. It works perfectly for family gatherings because it pairs well with so many foods and is a conversation starter.
I love having a few jars in the pantry for last minute appetizers or gifts. The sweet and tangy flavor never fails to please, and it is a great way to preserve the taste of summer peppers all year round.
I hope you give this recipe a try and enjoy it as much as my family does.
❓ Frequently Asked Questions About Bell Pepper Jelly
Q5: Can I give bell pepper jelly as a gift?
Yes! Bell pepper jelly makes a wonderful gift for friends and family – simply package it in decorative jars or containers and add a personalized label or card with instructions on how to use it.
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