Green Pepper Jelly Recipe

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

1. Combine the peppers and vinegar. Add the ground green bell peppers, jalapeños and vinegar to a large saucepan. Stir to combine.

2. 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.

3. 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.

4. 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.

5. Fill the jars. Carefully pour the hot green pepper jelly into clean half-pint mason jars.

6. 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:

• Apple Pie Jam
• Rhubarb Peach Jam
• Mixed Berry Jam
• Cherry Berry Jam

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Green Pepper Jelly Recipe

This green pepper jelly recipe combines mild green bell peppers and jalapeños for the perfect balance of sweet and spicy. Made with powdered pectin, it's delicious with cream cheese and crackers, spread on toast or served alongside grilled meats.

4 from 11 votes

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Course: Condiments

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Servings: 48 (2 tablespoons each)

Calories: 102kcal

Author: Megan Porta

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

Yield: This recipe makes approximately 6 half-pint jars of green pepper jelly.

• 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

Calories: 102kcal | Carbohydrates: 26g | Protein: 0.04g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.001g | Sodium: 27mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 25g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 1mg | Iron: 0.1mg

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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.