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. This year I am on it as last year it was a bit of a miss. We had just moved in the fall and went right into renovations!! With an illness, the longest most suffering cold ever, to boot, by the time Christmas came I was done. A trip to Mexico brought me back again but that was a very different Christmas. So this year I want parties, and buttons and bows, cards and gifts, trees and decorations!! All the traditional fixins of Christmas.
This lovely jelly would make a fantastic hostess gift on it’s own or as part of a kitchen basket, it would make a heart warming 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 peoples 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 our fantastic too!!
Best of Bridge recipes are all tried and true. There are recipes for jams, jellies, marmalades, conserves, fruit butters, 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!!!
Make your jelly now and feel relaxed for the holidays!! Enjoy!!
PRINTABLE FOR WATER BATH CANNING
Red and Green Pepper Jelly
Red and Green Pepper Jelly Recipe Type : Appetizer Cuisine: American Author: Best of Bridge A holiday favorite and the perfect quick appetizer awaits with this sweet heat jelly.
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.
Comments & Reviews
Patty Haxton Anderson says
Bless your heart Tara. I have so many bell peppers still left and aside from roasting wondered what I could do with them.
Noshing with the Nolands says
Thank you so much Patty, man I love this jelly!!
Pam says
Freeze them and use all year long
Susie Gall says
I love this idea, Tara and it is one of my favorite appetizers. I have never made my own, but will certainly try now. Thanks for the recipe.
Noshing with the Nolands says
Thanks so much Susie, it really was very easy!
Mira says
Thanks for the amazing idea, perfect timing! I’ll try making it tomorrow !
Noshing with the Nolands says
Great Mira, enjoy!!
Maureen says
I love preserving stuff. I always feel like I’ve accomplished something. I’ve made sweet chili jam and tomato jam but never pepper jelly. I think this sounds pretty swish.
Noshing with the Nolands says
Thanks so much Maureen, can’t wait to crack my first jar open!!
Sean says
I’m the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It’s sort of like Tastespotting, but specific to the niche. I’d love for you to submit this to the site. Good stuff!
Linda (Meal Planning Maven) says
What a beautiful holiday gift Tara!
bonnie moore says
I had already made some of this, I do so love the flavor, mine did not set up properly, I need a recipe for the powdered pectin instead of liquid, also ideas of what I can use this in besides eating with crackers or by the spoonful or lets face it licking it off my fingers. Yes it is that good.
Tara Noland says
Try putting it on a sandwich with ham and cheese. We did paninis last night and they were incredible. Also love this with shrimp, lamb, smoked meats. Mine set up perfect with the liquid, you have to adjust the recipe quite a bit with the powdered I believe. At least the one I use has to be low sugar.
Avis Bellamy says
Butterfly a pork tenderloin. Thinly slice a granny smith apple , place apple slices on one side. Slice brie cheese, place on top of apple. Spread red pepper jelly on top. Tie together, and roast in an oven at 350 degrees F. for 25- 30 minutes.
Tara Noland says
This sounds heavenly, a must try!!
Avis Bellamy says
I ran out of cider vinegar, will any other vinegar do?
Tara Noland says
I would think a white vinegar would be fine too!
Kathy Real says
Me too!! I love this but mine didn’t set either! Please tell us what I might have done wrong and how much power pectin to use instead of liquid. Thank you!!
Tara Noland says
See this article, it may help. https://www.oregonlive.com/foodday/index.ssf/2009/08/post_6.html
Donna says
Pepper Jelly is good on scrambled eggs, pinto beans, ham, and if the jelly doesn’t set, I use it in my cornbread recipe.
Tara Noland says
Good tips, thanks Donna!
Maria says
Pour on a chunk of cheese
Tara Noland says
Yum!
Joanne/WineLady Cooks says
This is a wonderful and easy recipe for appetizers or even add to sandwiches.
Cheryl says
If the top of the jar gets sucked in for a vacuum when placed on the top of the hot jelly when it is poured into the jar, is a water bath needed?
Tara Noland says
I always do a water bath, better safe than sorry.
Sheila Haynes says
Have you ever doubled this recipe? If you have, do you have to cook the jelly longer?
Tara Noland says
I have never doubled it so I am not sure about the answer. If I did double it I would just cook two separate batches at the same time I think.
Sheila Haynes says
Thank you for your quick reply. I look forward to trying this recipe.
Tara Noland says
You are welcome, enjoy!!
Diane says
do you have a recipe red onion with vodka in it
Tara Noland says
No sorry I don’t.
Avis Bellamy says
This is the best ever. I will never buy another jar of premade . Thank you Tara for this recipe. I’m already on my 3rd batch!
Tara Noland says
You are so welcome, it is my favorite too!
Bonnie says
Can I give these in a decorative container without canning it and just save it in my refrigerator for a week and use over cream cheese as an appetizer within a week?
Tara Noland says
I think you would be okay. I wouldn’t leave it much longer than 2 weeks. It might freeze well too but I have never tried doing that.
Judy says
This is a JAM as it has pieces in it.
Tara Noland says
Okay, but we have always called it a jelly, even in stores here.
Brenda Haynes says
I made this pepper jelly yesterday. Taste is great, however, it never set. None of the 6 half pint jars set up. I followed every step, step by step, minute by minute. I am so disappointed. What can I do now? It’s beautiful, just runny. HELP
Tara Noland says
I am so sorry, this has never happened to me. I just found this maybe it can help you. https://pickyourown.org/how_to_fix_runny_jam.htm
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!!
Darlene Grosdidier says
I stuffed a brie round with this, AWESOME
Tara Noland says
Sounds divine!! Happy Holidays!!
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!!
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.
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.
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!!
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!!
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!!