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Pepper Jelly Recipe

Print Makes about 6 (8 oz) half pints
If you enjoy a mild pepper jelly, this recipe should top your list. The addition of jalapeno peppers adds just the right kick, without extinguishing your taste buds.
Rating: 4.0 | 6 Reviews

Level of Ease:


Preserving Method:

Waterbath Canning

You Will Need:


  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside. 
  2. COMBINE green bell peppers, jalapeño peppers and vinegar in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly.
  3. ADD sugar and honey. Return mixture to a full rolling boil. Boil hard 3 minutes, stirring constantly. Remove from heat. Skim foam if necessary.
  4. LADLE hot jelly into hot jars, leaving ¼ headspace. Wipe rim and center lid on jar. Screw band on until fingertip-tight.
  5. PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check seal after 24 hours. Lid should not flex up and down when center is pressed.

NotesWhen cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Increase processing time:

  • 5 minutes for 1,001 to 3,000 ft.
  • 10 minutes for 3,001 to 6,000 ft.
  • 15 minutes for 6,001 to 8,000 ft.
  • 20 minutes for 8,001 to 10,000 ft.

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