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A mound of pepper jelly on a chunk of cream cheese on a small black plate.
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5 from 3 votes

Pepper Jelly for Canning

This is the very first canning recipe I ever created, and it's a classic around here. This jelly is particularly popular to serve with crackers and cream cheese.
Prep Time15 mins
Cook Time30 mins
Processing Time5 mins
Course: Appetizer, Condiment, Snack
Cuisine: Vegetarian
Servings: 36 - 6 Jam Jars
Calories: 133kcal
Author: Marie Porter

Equipment

Clean, Sterilized Jam Jars with New Lids
Jar Lifter, Canning Funnel
LARGE pot to process them in

Ingredients

  • 1 Poblano Pepper
  • 1 Green Bell Pepper
  • 2 Jalapeno Peppers
  • 2 Anaheim Pepper
  • 1 Habanero Pepper
  • 1 ½ Cups Vinegar
  • 6 cups Granulated Sugar
  • 1 Pouch Liquid Pectin

Instructions

  • Remove stems, cores, and seeds from all peppers, chop into large chunks. Put all peppers in food processor, process till finely chopped.
  • Put peppers and vinegar into pot, bring to boil. After 1 minute, turn temperature down and simmer another 15 mins.
  • Strain peppers for juice (I lined a metal colander with a coffee filter). *
  • In the pot, add sugar to strained pepper juice. Turn heat up to medium-high, and stir constantly while bringing it to a rapid boil.
  • Remove from heat, add pectin. Stir well.
  • Pour jelly into sterilized jars, leaving about ⅛″ inch space on top. Wipe rims, place lids on top of each, and affix the rings.
  • Get a large pot of water boiling. Add the jars - making sure they're covered in water - and process for 5 minutes.
  • Allow jars to cool.
  • Check each jar to make sure it sealed properly. The middle of the lid should have been sucked down. Jars that haven’t sealed properly should be stored in the fridge and eaten relatively soon (within 2 weeks). This won’t be a problem 🙂
  • Tighten all lids. Jelly should keep for around a year, but it very likely won’t be around that long!

Notes

* After straining the juice, I thought it was a shame to have just a plain, clear jelly. I reserved the colorful peppers at this point, and re-added them just before I added the pectin. You can choose to have pepper pieces in your jelly or not! If you want to have them in there, don’t bother straining the juice out.

Nutrition

Calories: 133kcal | Carbohydrates: 34g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 13mg | Fiber: 1g | Sugar: 34g | Vitamin A: 35IU | Vitamin C: 7mg | Calcium: 2mg | Iron: 1mg