Sweet Pepper Jelly (+ 15 Ways to Use It)
Make homemade Sweet Pepper Jelly at home with this easy sweet pepper jelly recipe! It's deliciously sweet with a very slight tartness to it and beautiful floating pepper speckles. +15 ways to use it for any occasion!
Ingredients
- 3/4 cup (110 g) finely minced red bell pepper
- 3/4 cup (110 g) finely minced yellow bell pepper
- 1 and 1/2 cups (380 g) white vinegar
- 6 and 1/2 cups (1300 g) white granulated sugar
- 6 tablespoon liquid pectin I like Ball RealFruit Liquid Pectin (it's made in the USA and it's so easy to use)
- 3 pint-sized sterilized canning jars
Instructions
- Add the peppers, vinegar, and sugar to a large saucepan with high sides (the jelly will foam up so you don't want it to spill over).
- Bring the mixture to a boil over medium-high heat, then boil for 6 minutes while stirring constantly.
- Add the pectin. This is where your jelly will foam up so please be careful. Keep boiling while stirring for another 3 minutes, then turn off the heat and skim off the foam using a spoon.
- Immediately transfer the jelly into the sterilized jars and seal them with their sterilized lids.
- Fill a large pot with water and place it over high heat. Place the sealed jars into the pot and bring the water to a boil. Boil for 10 minutes, then remove the jars from the water and allow them to cool down to room temperature. Store the sealed jars in a cool, dark, dry space (between 50 F - 70 F) for up to a year. Once opened, store in the refrigerator for up to a month.
Notes
Nutrition facts are calculated on 1 single serving (1 tbsp) of Sweet Pepper Jelly. This recipe makes a total of 3 pint-sized jars.
Nutrition
Calories: 54kcalCarbohydrates: 14gProtein: 0.02gFat: 0.05gSaturated Fat: 0.001gPolyunsaturated Fat: 0.002gSodium: 0.3mgPotassium: 5mgFiber: 0.1gSugar: 14gVitamin A: 39IUVitamin C: 4mgCalcium: 1mgIron: 0.02mg
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