Skip to content

recipe – Triple Pepper Jelly

Makes 2 cups
1 cup red bell pepper, diced
1 yellow bell pepper, diced
1/4 cup jalapeno pepper, minced
1 cup apple cider vinegar (or distilled white vinegar)
2 tablespoons pectin (powdered or liquid)
2 cups white sugar

  1. Place bell peppers and jalapeno peppers in a large saucepan over high
    heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture
    to a full rolling boil. Quickly stir in sugar. Return to a boil for 3
    minutes. Remove from heat, and skim off any foam.
  2. Transfer the jelly to a glass jar and let cool. The pepper jelly will keep
    for months in the fridge before beginning to crystalize.
  3. To preserve the jelly longer, transfer to sanitized glass jars, filling to
    within 1/4 inch of the tops. Cover with flat lids, and screw on bands
  4. Heat water in a hot water canner. Place jars on a rack, and slowly
    lower jars into canner. The water should cover the jars completely.
    Bring water to a boil, and process for 5 minutes.

Pro-party Tip– Enjoy the pepper jelly as a condiment with pork or lamb. For
a quick appetizer, spoon a generous amount over cream cheese or brie and
serve with crackers.