How To Can Pepper Jelly

Last Updated on June 3, 2021

Are you ready to learn how to can pepper jelly? The time is now to stock up and make all you can of this delicious treat! This simple canned jelly recipe is quick and easy to make and lasts for a really long time once canned!

Be certain to check out our Tricks To Make Canning Easier! 

How To Can Pepper Jelly

Can I just say that I LOVE this recipe? I’m pretty much obsessed with the pepper combination that is used and I love how the mixture of vinegar and sugar tastes. It’s one of my favorite canning recipes. It’s a tried and true recipe that always comes through! 

This is something that I try to make yearly once I gather up enough of the veggies from the garden. It’s such a liberating feeling to be able to can and store food for the colder months of the year. 

Because when it’s zero degrees outside and I can pull out a jar full of our freshly canned recipes and veggies, it’s like being able to eat garden-fresh all year long! 

Can I freeze pepper jelly?

Absolutely! If you want to can some and freeze some, go for it! As long as you freeze it in a freezer-proof container, it should be good in the freezer for up to a year. The key is to keep the air out, so make sure your container is sealed. 

Are you ready to learn how to make this delicious canning recipe? I can’t wait to hear what you think! 

Ingredients needed to make this Jalapeno Pepper Jelly Recipe

 

⦁ 2 LG. red bell peppers
⦁ 2 LG. green bell peppers (can use yellow or orange sweet peppers if you wish, either in combo with or instead)
⦁ 5 jalapeno peppers (add additional jalapenos if you prefer extra hot)
⦁ ½ c. apple cider vinegar
⦁ ½ c. water
⦁ 3 c. granulated sugar OR you can use pyure 
⦁ 1 box pectin (low sugar variety) Sure Gel makes one

How To Make Pepper Jelly

To begin with, you want to sterilize your jars as instructed below.

Then remove all seeds from the jalapenos. Make sure that you wear plastic or latex gloves when you’re doing this for safety. You truly can irritate and burn your skin if you don’t. 

Also important to note—touching your face around your eyes can most definitely be extremely painful if you have jalapeno residue on your hands. Make sure to rinse out any remaining seeds under cold water.

Now you need to chop all peppers. Make sure you chop them into very small pieces. You absolutely can use a food processor if want to. However, you need to be careful not to over chop. Peppers can become liquid very quickly.

Take all the chopped peppers and you will place them in a large pot. Then add ¼ cup of granulated sugar and pectin to the peppers. Stir. Add in the water and vinegar.

Next, you will bring to a full rolling boil, then add in the remaining sugar and stir thoroughly. Return to a boil again and boil for one more minute.

You will then ladle the prepared jelly mixture into your jars. Make sure to clean off any jelly that may have spilled over onto the rims. This is important so that the jars seal properly!

You want to also make sure to place your lid discs onto the jars and screw on the jar rings.

Place jars into a large pot of hot water. Be sure the rack or upside-down pan is still in the pot for the jars to sit on. You can use the water you used to sterilize the jars, just may have to remove some of the water before placing jars in. Once jars are in the water, add any additional water needed to cover the jars by at least an inch.

Take the lid and cover the pot, then bring to a boil. Boil for 10 minutes. Remove jars to cool on a thick towel or cooling rack on your counter overnight to thicken. Listen for the dings! It is music to your ears! 

Can be stored in a cool, dry place for up to one year.

How to sterilize jars

Now that you know how to can pepper jelly, let us backtrack a minute and talk about how you should sterilize the jars. 

In order to sterilize your jars, you will place your jars and lids in a canning pot with a rack in the bottom. You can buy stockpots that come with the rack for a reasonable price. However,  ff you don’t have a canning pot, you can turn around the cake or tart pan upside down at the bottom of the pot. You want to make sure you have something on the bottom of the pot so that your jars do not get too hot on the bottom and burst.

Now cover the jars with hot water. You want to allow the jars to fill with the water and the water should come to about 1 inch over the top of the jars. Place the lid on the pot and bring to a simmer and heat for 10 minutes.

After you’re done with this, remove jars making sure the water is drained out of them. You really want to try your best to time this so you are removing the sterilized jars from the pot at about the same time as the jelly is ready to pour into the jars so that your jars will still be hot.

If the jars are not hot and you pour in the hot jelly, it could cause the jars to break if they are too cold.

What do you do with pepper jelly?

There are a lot of delicious uses! You can easily eat it as it is but, but this recipe is incredibly versatile. One of the most popular pairings is to spread this jelly on top of a block of cream cheese and dip crackers or other veggies into it. We also love this with homemade bread and homemade tortilla chips

Do you refrigerate pepper jelly?

Yes! Once you pop the lid off the can, you need to keep it in the fridge. However, if it’s still sealed, you can keep it on a shelf until you’re ready to use it. It lasts a long time on a shelf in your pantry or storage room. 

Why do you put vinegar in pepper jelly?

You use vinegar in this recipe for a few reasons. The added vinegar is important in helping the jelly set and it also keeps the jelly safe while it’s sitting on the shelf. 

Now, you see how simple and easy it is to create a jar of your own pepper jelly? You’re going to love the taste and love finding all the fun ways to enjoy it! 

Be certain to try these other delicious recipes as well! 

More Great Recipe Ideas

 

How To Can Pepper Jelly

How To Can Pepper Jelly

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

This recipe for pepper jelly tastes great!

Ingredients

  • 2 LG. red bell peppers
  • 2 LG. green bell peppers (can use yellow or orange sweet peppers if you wish, either in combo with or instead)
  • 5 jalapeno peppers (add additional jalapenos if you prefer extra hot)
  • ½ c. apple cider vinegar
  • ½ c. water
  • 3 c. granulated sugar
  • 1 box pectin (low sugar variety) Sure Gel makes one

Instructions

First, sterilize your jars as instructed below.


Remove all seeds from the jalapenos. Wear plastic gloves when doing this, as they can burn your skin. Rinse out any remaining seeds under cold water.


Chop all peppers into very small pieces. (you can use a food processor but be careful to not over chop. Peppers can become liquid very quickly.)


Place chopped peppers into a large pot. Add ¼c. of the granulated sugar and the pectin to the peppers. Stir. Add in the water and vinegar.


Bring to a full rolling boil, then add in the remaining sugar and stir. Return to a boil and boil for one minute.


Ladle into the prepared jars. Clean off any jelly that may have gotten onto the rims. Place lid discs onto the jars and screw on the jar rings. Place jars into a large pot of hot water. Be sure the rack or upside-down pan is still in the pot for the jars to sit on. Can use the water you used to sterilize jars. Just may have to remove some of the water before placing jars in. Once jars are in the water, add any additional water needed to cover the jars by at least an inch.


Cover the pot with a lid and bring to a boil. Boil for 10 minutes, then remove jars to cool on your counter overnight to thicken.


Can be stored in a cool, dry place for up to one year.

Notes

For Sterilizing Jars

Place your jar and lids in a canning pot with a rack in the bottom. If you don't have a canning pot, you can turn around the cake pan or tart pan upside down at the bottom of the pot. It is important to have something for the jars to sit on so they don't get too hot on the bottom and burst. Cover the jars with hot water, allowing the jars to fill with the water. Water should come to about 1 inch over the top of the jars. Place lid on pot and bring to a simmer and heat for 10 minutes. Remove jars making sure the water is drained out of them. Ideally, you want to time this so you are removing the jars from the pot at about the same time as the jelly is ready to porin so the jars will be still hot. Otherwise, the hot jelly could cause the jars to break if they are too cold.

 

 
 

 

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