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.
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Servings: 48 (2 tablespoons each)
Calories: 102kcal
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.
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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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