Is this not one of your favorite appetizers?!! I just adore Red and Green Pepper Jelly over cream cheese. Christmas is coming if you like it or not and I have to tell you I adore it.
Want more make-ahead Christmas ideas? Try our Christmas Jam or make a batch of White Chocolate Ginger Shortbread and put it in the freezer.
This lovely jelly would make a fantastic hostess gift on its own or as part of a kitchen basket, it would make a heartwarming present under the tree. Red and Green Pepper Jelly is a quick fix too for that unexpected company coming over and it is so many people’s favorite! The recipe is from this cookbook that I received to review, Best of Bridge Home Preserving. With the name Best of Bridge, I already knew it was a fantastic cookbook!! I have all their other cookbooks and have made so many of their fabulous recipes.
I love how the little flecks of red and green pepper are suspended, it makes for a very attractive jelly. Not only is this an easy recipe to make but it turned out fantastic too!!
Helpful Items For This Recipe
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Water Bath Canner with Glass Lid, Induction Capable, 21.5Qt, Stainless Steel
Canning Supplies – USA Assembled & Certified Food Grade Stainless Steel Canning tools
Mason Jars 8 oz 24 Pack Canning Jars with Airtight Lids and Bands
Best of Bridge recipes are all tried and true. There are recipes for jams, jellies, marmalades, conserves, fruit butter, chutney, relishes, pickles, sauces, salsas, and more. It is a bible of wonderful recipes that will have you going back to make more and more in this cookbook. If you thought you couldn’t make jams or jellies, think again.
With easy-to-follow instructions and a lovely hard-cover cookbook with a ringed binder that lies flat, it is easy to succeed in making delicious preserves! Big beautiful pictures throughout the cookbook make you want to create one after the other!!! Check out our video in the recipe card to see how easy it really is.
Make your jelly now and feel relaxed for the holidays!! Enjoy!!
PRINTABLE FOR WATER BATH CANNING
Red and Green Pepper Jelly
Video
Ingredients
- 1 cup finely chopped red bell peppers
- 1 cup finely chopped green bell peppers
- 1 or 2 jalapeño peppers minced (optional)
- 1 1/2 cups cider vinegar
- 1/2 tsp hot pepper sauce or 1/4 tsp/1 mL hot pepper flakes
- 6 1/2 cups granulated sugar 1.625 L
- 2 pouches 3 oz/85 mL each liquid pectin
Instructions
- In a large, deep, heavy-bottomed pot, combine red peppers, green peppers, jalapeño peppers (if using), vinegar, hot pepper sauce and sugar. Bring to a boil over medium heat, stirring constantly. Reduce heat and boil gently for 5 minutes. Remove from heat and let stand for 20 minutes, stirring occasionally. Bring to a full boil over high heat, stirring constantly. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating peppers.
- Ladle into prepared jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten just until fingertip-tight. Process jars in a boiling water canner for 10 minutes (see page 27). Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.
- Makes about five 8-ounce (250 mL) jars.
- Tip: To test for floating peppers, fill one jar; let rest for 1 minute. If peppers start to float upward, pour jelly back into pot and keep stirring; begin again with a new sterilized jar.
Equipment
Courtesy of Best of Bridge Home Preserving:120 Recipes for Canning Fruits & Vegetables by Best of Bridge Publishing Ltd. 2014 © www.robertrose.ca Reprinted with publisher permission.
Comments & Reviews
Duane white says
Funny..I made according to recipe exactly, and got almost 14 250 ml jars……..good stuff just the same…
Tara Noland says
Are you sure you didn’t make the smaller jars of 125ml. That makes sense but the larger cup jars you couldn’t get that many as there is not that many ounces in the recipe.
Greg R. says
Posted 2 years ago but had to share this. I just made this but used habanero peppers, 110 peppers to be exact, which produced 2 1/4 cups after minced. The plant still has more on it! I didn’t use the hot sauce nor the pepper flakes. I wanted it just habaneros! I had a hard time getting the peppers to suspend, though, even after 15 minutes. I made 12 4oz jars and had leftover. By the time I got to the leftover, it had set enough that the peppers suspended. So couple things I’d change in the future is not cut them so finely and go maybe 20 minutes on the stir. But the jelly is fantastic, best pepper jelly I’ve made so far. It has a really good kick but still tolerable and of course is sweet but has a fruity flavor to it. The leftover I refrigerated, but I guarantee it’s not gonna last long. Thanks again for the site and recipes.
Tara Noland says
I haven’t tried it with habaneros. So glad it suspended in the end and that you are loving the recipe!! Thanks for taking the time to tell us.
Dianne Matravers says
Can you use the powder pectin?
Tara Noland says
You would have to redesign the recipe as this has too much sugar for powder pectin.
Marni says
Just wondering if using 2 red bell peppers would alter the taste without a green pepper?
Tara Noland says
I think you could have all red but the green and red is pretty together especially for the holidays.
Heidi says
How do you chop peppers?? Food processed or by hand?? Thanks
Tara Noland says
I cut them by hand and to give them a more uniform appearance.
Sherrie says
This goes great as a relish for pork chops and grilled chicken
Tara Noland says
Agreed, yummy!!
Deb says
Excellent flavor, easy to make! I have two suggestions for those for whom it didn’t set up. After you add the pectin and it says to boil for 1 minute, stirring constantly; boil for at least 5 minutes. I sometimes will boil longer. You can tell when it’s getting ready to set up while you’re boiling and stirring it because it thickens. You can also take a metal spoonful and set it aside for a minute , taste it and you’ll see if it’s ready to set up. I have found this to be true with all my jams. Even the Certo recipe calls for a 1 minute boil. I have never been successful for anything less then 5/6 minutes, and mostly 10 minutes. Suggestion #2. Throw a tab of butter in before the Certo and it all but eliminates foam.
Tara Noland says
Great suggestions, we appreciate that, thanks.
Greg says
Tara, I am starting to really like your site. I posted the other day after making Spicy Pickled Green Beans (Zingers!)
Today I made this jelly. I followed the how to instructions to a tee. I did alter a few ingredients, used Serrano Peppers instead of Habanero because I have an abundance of Serranos from my garden and used quite a few more than two. I have a bunch of jalapenos, too, but made straight jalapeno jelly the other day.
This jelly turned out just like the picture, suspended peppers and setting up fine.
I just picked another 4 gallons of green beans, so after pickling those, I’m going to try your pickled beet recipe.
Thanks for the recipes and the site.
Tara Noland says
Thanks so much Greg for the lovely words, so glad you are enjoying the recipes and our site. Happy Canning!!
Cindy Taylor says
Thank you Tara for sharing his recipe. I had red and green peppers and jalapeños in my garden. I also used white wine vinegar (still 5%) as I didn’t have apple cider vinegar. I didn’t add the hot sauce or chili flakes as my jalapeños are hot enough! I love your trick for not having peppers all float to the top, it looks so pretty in the jars! Will definitely make another batch because this is delicious!
Tara Noland says
Awesome Cindy, so glad your batch turned out so nicely! Great way to use those garden veggies!!
Linda scarlett says
Instead of canning, possible to just freeze it?
Tara Noland says
Yes, you can freeze this for at least 12 months just like you would a jam. Enjoy!!
Dale says
Thanks for recipe! I love making Pepper Jelly. However I don’t use dried pepper flakes. I use all finely chopped peppers from garden. But I’d like the peppers not to float to the top.
Any helpful tips would be appreciated!
Tara Noland says
I just read this but haven’t tried it as I haven’t had an issue but once in jars stir every minute for 5 minutes so the peppers won’t float.
Kimberly says
Can you make this with chunkier bits of peppers? Like half inch-an inch in size?
Tara Noland says
I am not sure, never have done that. I would be concerned about it setting properly.
Teresa says
Pour it over a 8 ounce block of cream cheese and serve it with tortilla chips. It is to die for.
Tara Noland says
Totally agree, we love it like that!!
Darlene Grosdidier says
I stuffed a brie round with this, AWESOME
Tara Noland says
Sounds divine!! Happy Holidays!!
Brenda Haynes says
I made this about two weeks ago. Very easy recipe. I absolutely love it. I have used it as a spread on baked porkchops even. Love the flavors. I definitely make more, maybe for Christmas gifts. Thank you for sharing.
Tara Noland says
Awesome so glad you love it!! Thanks for taking the time to come and tell me too!! They do make great Christmas gifts for sure!!
Lara says
Made it today. It is so good on turkey and chicken. I also give it as gifts
Tara Noland says
It is such a nice feeling to be ahead of the game and have this already made for the holidays!!