This green pepper jelly recipe has been in my rotation for years because it hits the sweet-spicy balance I want from pepper jelly without going overboard on heat. Green bell peppers keep the pepper flavor fresh and mild, while jalapeños add enough kick to make every bite interesting.
What I love most about this recipe is how useful it is. If I’m going to make a batch of homemade jelly, I want more than one way to eat it! This one works on toast and sandwiches, alongside grilled meats (such as my grilled chicken and veggies in foil) and, my personal favorite, spooned over cream cheese with crackers for an incredibly easy appetizer.
I first tasted green pepper jelly at my dad and stepmom’s house and immediately fell in love. I’ve been making my own version ever since, which is probably the best endorsement I can give a recipe.
Why This Recipe Works
- The heat is noticeable but not overwhelming. Green bell peppers provide plenty of fresh pepper flavor, while jalapeños give the jelly a kick without completely taking over.
- Powdered pectin keeps the method straightforward. It helps the jelly set reliably without requiring a long cook time.
- It’s incredibly versatile. Spread it on toast or sandwiches, pair it with grilled meats or use it anywhere you want a little sweet heat.
- It turns into an instant appetizer. Spoon it over a block of cream cheese, add crackers and you’re done. This is still my favorite way to eat it!
- A batch goes a long way. I love recipes like this that I can make once and find all sorts of uses for afterward.
Recipe Ingredients
- Green bell pepper – This gives the jelly its fresh pepper flavor without adding much heat. You can use red, orange or yellow bell peppers for a slightly sweeter flavor and a different finished color.
- Jalapeño peppers – These provide the heat in this green pepper jelly recipe. Remove the seeds and membranes for a milder jelly, or leave some in for more heat. If you like things extra spicy, replace a portion of the jalapeños with a hotter pepper such as habanero.
- Granulated sugar – Pepper jelly is meant to be sweet! The sugar balances the vinegar and jalapeños and is also important to how the jelly sets, so I don’t recommend reducing it.
- White vinegar – Provides the acidity that balances all that sweetness. I prefer white vinegar for its clean flavor.
- Salt – Just a small amount helps bring out the sweet and peppery flavors.
- Powdered fruit pectin – This is what helps the pepper jelly set into a spreadable consistency. Be sure to use powdered pectin for this recipe, since liquid and powdered pectin aren’t directly interchangeable.
- Green food coloring – Totally optional. It gives the finished jelly a brighter green color but doesn’t affect the flavor.
How To Make Green Pepper Jelly
- Combine the peppers and vinegar. Add the ground green bell peppers, jalapeños and vinegar to a large saucepan. Stir to combine.
- Add the sugar and salt. Pour in the granulated sugar and add the salt, stirring until everything is well combined. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
- Add the powdered pectin. Stir the pectin into the pepper mixture until incorporated. Bring the mixture to a boil, then immediately remove the pan from the heat.
- Add food coloring, if desired. Stir in a few drops of green food coloring for a brighter green jelly, or leave it out for a more natural color.
- Fill the jars. Carefully pour the hot green pepper jelly into clean half-pint mason jars.
- Let the jelly cool and set. Allow the filled jars to cool before storing. The jelly will continue to thicken as it cools.
Recipe Notes
- Chop the peppers finely. You want small, fairly uniform pieces so the peppers distribute evenly throughout the jelly.
- Give the jelly time to set. Don’t worry if it seems thinner than expected while it’s still hot. It will continue to thicken as it cools.
- Use powdered pectin. This recipe was made using powdered fruit pectin. Liquid pectin isn’t a direct one-for-one substitute and can change how the jelly sets.
- Use a large enough saucepan. The mixture will bubble up as it cooks, so give yourself plenty of room to stir without it boiling over.
How To Use Green Pepper Jelly
Green pepper jelly is one of those condiments that can go sweet or savory, which is a big reason I love keeping it around. Here are a few of my favorite ways to use it:
- Serve it with cream cheese and crackers. Spoon the jelly over softened cream cheese for an incredibly easy appetizer. This is my favorite way to serve it!
- Spread it on toast. Use it anywhere you’d normally reach for jam when you want a little sweet heat.
- Make a PB&J. Swap the usual grape jelly for pepper jelly for a sweet, salty and slightly spicy sandwich.
- Glaze pork or chicken. Brush it onto pork chops or chicken during the last few minutes of cooking.
- Serve it with chicken wings. Use it as a dipping sauce or brush it onto cooked wings as a glaze.
- Add it to a charcuterie board. The sweet-spicy flavor pairs especially well with crackers, cheese, cured meats, olives and pickles.
What To Eat With Pepper Jelly
Need even more ideas? I’ve put together 24 ideas for what to eat with pepper jelly, including appetizers, meats, sandwiches and more ways to put a jar to good use.
How To Store Green Pepper Jelly
Allow the pepper jelly to cool completely, then store it in clean, airtight jars in the refrigerator for up to 2 weeks. I personally don’t keep homemade pepper jelly beyond that point.
For longer storage, freeze the jelly in freezer-safe containers for up to 6 months, leaving a little room at the top for expansion. Thaw overnight in the refrigerator before serving.
Can You Can Green Pepper Jelly?
Yes, green pepper jelly can be canned for shelf-stable storage, but this recipe is written for refrigerator or freezer storage rather than as a tested canning recipe.
If you’d like to can pepper jelly, follow a tested pepper jelly recipe from Oregon State University Extension with exact ingredient ratios, processing instructions and processing times.
FAQ
Why is my pepper jelly runny?
Pepper jelly will be fairly thin while it’s hot and continues to thicken as it cools. If it is still runny after it has completely cooled and set, possible causes include changing the sugar-to-pectin ratio, substituting a different type of pectin or not following the cooking method closely.
Can I make green pepper jelly less spicy?
Yes. Remove the seeds and membranes from the jalapeños for a milder jelly. Keep the green bell peppers in the recipe since they provide pepper flavor without much heat.
Can I make green pepper jelly hotter?
Yes. Leave the jalapeño seeds and membranes intact or replace a portion of the jalapeños with a hotter pepper such as serrano or habanero.
Is green pepper jelly the same as jalapeño jelly?
Not exactly. This recipe uses both green bell peppers and jalapeños, so it has the fresh flavor of green peppers along with some jalapeño heat. Recipes labeled jalapeño jelly may use a higher proportion of jalapeños.
More Homemade Jam Recipes
If you love making homemade jams and jellies, try one of these next:
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Green Pepper Jelly Recipe
Ingredients
- 1 cup green bell pepper cored and finely ground
- 3/4 cup jalapeño peppers finely ground
- 6 cups granulated sugar
- 1 1/2 cups white vinegar
- 1/2 tsp salt
- 1.75 oz powdered fruit pectin
- 6 drops green food coloring optional
Instructions
- Combine the peppers, sugar, vinegar and salt. Add the ground green bell pepper, jalapeños, sugar, vinegar and salt to a large saucepan. Bring to a simmer and cook for 10 minutes, stirring occasionally.1 cup green bell pepper, 3/4 cup jalapeño peppers, 6 cups granulated sugar, 1 1/2 cups white vinegar, 1/2 tsp salt
- Add the pectin. Stir in the powdered fruit pectin and bring the mixture to a boil. As soon as it begins boiling, immediately remove the pan from the heat.1.75 oz powdered fruit pectin
- Finish the jelly. Stir in the green food coloring, if using. Carefully pour the hot jelly into clean half-pint mason jars.6 drops green food coloring
- Cool and store. Allow the jelly to cool completely. Cover and store in the refrigerator for up to 2 weeks or freeze in freezer-safe containers for up to 6 months.
Video
Notes
- Finely chop or grind the peppers so they distribute evenly throughout the jel.
- For less heat, remove the jalapeño seeds and membranes. For more heat, leave them in or replace a portion of the jalapeños with serrano or habanero peppers.
- Do not reduce the sugar. It is important to both the flavor and how the jelly sets with the powdered pectin.
- Use powdered fruit pectin for this recipe. Liquid pectin is not a direct one-for-one substitute.
- The jelly will look thinner while hot and will continue to thicken as it cools.
- Green food coloring is optional and can be omitted without affecting the flavor.Use powdered fruit pectin and don’t reduce the sugar. Both are important for helping the jelly set properly. Once the pectin is added and the mixture begins to boil, remove it from the heat immediately.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
I do not want a spicy jelly can I just add more green pepper or just omit the bot pepper?
Add equal amounts of bell pepper and that should do the trick!
Hi. Sounds great. Can I freeze this jelly when cool?
Hi Laurie – Yes, you can freeze jelly, including both homemade and store-bought versions, by using freezer-safe containers to prevent breakage and a change in consistency
I made the jelly today and it did not set after putting in jars and sealing. Can I opened them up and boil again with more pectin and can them again?
Hi Mary! Yes, you can open your jelly jars, add more pectin, re-boil the jelly, and then re-can it to fix a batch that didn’t set properly.
Can I use white wine vinegar? I thought red bell pepper flakes might add to the look and taste. What do you think? I look forward to making this today!
Hi Jeannie, I haven’t tried that substitute so I’m not sure. Let me know if you try!
I made this and came out a bit twangy. Not sure what was wrong. It is eatable as long as you like twang.
Hi Penny, I’m not sure what twangy is, but thank you for trying the recipe. If you wanted more of a sweet pepper jelly, I recommended you use more bell peppers, specifically red or orange. More spicy, focus on the jalapenos!
You forgot to add the 6 cups of sugar after cooking the pectin for 1 minute. A novice following recipe to the letter will fail with thin vinegary jelly. Ugh!
Hey Jackie, the sugar is included both in the blog post and the recipe card. But you’re right, if it’s missed, you most definitely would not achieve this delicious jelly. Hopefully that doesn’t happen!
How do you measure the peppers? Whole or after you chop in the food processor??
Thank you
Thank you for asking Angel – in the recipe card I reference you need 1 cup green bell peppers cored and ground. In the post of the blog, I explain you can do that with a food processor or they are easy to dice up yourself too if you prefer. Both ways work. The measurements are based on them being diced/ground.
I followed the instructions to a T and even took Mike’s suggestion with the gelatin. it tastes and smells like straight vinegar. My first time making a jam/jelly. What could I have done wrong?
I’m sorry to hear that, Kelsey! So frustrating when you’re looking forward to a recipe. I have made this recipe several times and have never had this outcome so I’m stumped. Beyond the smell of vinegar (is it a new bottle, regular white vinegar?) was the color and consistency what you were expecting?
Love this recipe made some lastnight I will be making more in a day or two…
I make and sell lots of jelly and jams at the farmers markets. Some gel better than others. If it doesn’t set you can save it by dumping it back in your pot, slowly bring it to a boil and add a package of unflavored gelatin and bowl about two minutes and it will usually set.
Thank you for sharing that tip, Mike!
Like other commenters this did not set! I followed the instructions to a t. Definitely something wrong with the recipe. I’ll go to the recipe in the pectin box—those never fail.
Hi Amanda, I’m sorry that you were having trouble with the recipe. That’s frustrating when you are excited to enjoy it. I will tell you that this recipe is not a thick jelly, it’s a thinner type consistency. You definitely could add some more pectin to achieve the consistency you were looking for.
I did everything exact including measurements and i have pepper syrup instead of jelly-.- very disappointed as i make jam all the time but this was a complete waste of time and product . My aunt used to make pepper jelly all the time- just wish i could have found her recipe instead of this one. I do remember she used pectin instead of sure jel but not trying again 😔
A friend gave me some as a gift. I LOVE IT…am going to try to make some on my own.
That’s a thoughtful gift, Sherrie! I hope you enjoy making it yourself and having more of it around!
How many half pints does this recipe make?
Hi Alyssa, I believe it was 4-5 of them!
In order to be sure your jelly will gel, before you start this recipe, place a saucer in the freezer. After you add your pectin, boil at least 3 minutes at a hard boil (one that can’t be stirred down). Remove saucer from freezer, drop about 5 or 6 drops of your jelly onto the saucer. wait about 10 to 15 seconds and run your finger through the jelly. If it is gelled then it is ready to jar up and process in a hot water bath, if not continue to let it boil 1 minute at the time until it gels on the saucer.
My local grocery has jalapeños on sale for 37cents a lb…am going to sisters in Mo first week in June.. Will it be all right to go ahead and clean and ground peppers now, then pack them on ice to take to Mo? Will it change the heat of thr pepper?
Megan I had the same thing happen to me where it didn’t gel right. I read your comment about making sure that it simmered for a full 10 minutes and I even did the water bath for 10 minutes to make sure it would gel. I still have it sitting on my counter and it’s been over 24 hours. I gave some to my brother and he put his in the frig and it still hasn’t jelled. What can I do next time different? I made 12 jars, so I’m good for this year, but next year I’ll plant some more jalapenos and I’ll want to make this again.
Hi Bev! I’d say cook it for a few minutes longer to ensure that it gels. Jellies can gel quickly, so I wouldn’t go too much past the 10-minute mark. Try 12 minutes and see how that goes! I hope this helps. I’ve made this recipe to these exact directions a handful of times and it has turned out perfectly every time. Hoping for the best for your next try! Thanks for reading!
Megan
i would say you have a wonderful syrup now, won’t this be yummy on some waffles or pancakes, i’m ready to do this myself so excited
my mom taught me as a girl and there were times jelly would take up to 2’weeks to set. homemade of course is usually a softer set as well.
Oh no, Bec! So sorry to hear that! Did you make sure the mixture was simmering for a full 10 minutes? If so, try a few minutes longer next time. I promise this recipe is worth it!!!
Megan
Unfortunately mine didn't gel – is there anything I can do? Jars sealed well, but didn't gel overnight. Seems the peppers all rose to the top of the jars too. ?