In Search of Perfect Pepper Jelly

Green Pepper JellyJust the other day, I received a question from Alisha about pepper jelly:

I’m looking for a pepper jelly recipe, that utilizes a large variety of hot peppers (jalapeno, habanero, serrano, etc), with the minced pepper fruit suspended in the jelly. Have you come across any? We had a dear friend that used to make it… but she passed, and never shared her recipe. I remember she said it contained 6 different peppers… they were a variety of colors. And it was remarkable.

This raises a few interesting questions:

When is the best time to make pepper jelly?
Any time you can buy fresh peppers in sound condition you can make pepper jelly….which is all of the time! They are especially good when in season in US – mid growing season from June-August.

Should you add food coloring to pepper jelly?
If desired, food coloring may be added to the jelly – but I like to use different colors of peppers and leave the jelly natural so I can see the “confetti” look.

And what about that recipe?

Confetti Pepper Jelly

4 sweet green/red/yellow bell peppers cored and cut into pieces
4-5 hot peppers cut into pieces (here is where you can pick and choose which peppers you want to use)
1 cup 5% acetic acid vinegar
5 cups cane sugar
1 pouch liquid pectin

1.  Sterilize 5- 8 oz. canning jars and keep hot until you are ready to use them.

2.  Place half of the peppers and half of the vinegar in the container of a food processor and process until you have fine pieces of pepper. Repeat with second half of peppers.

3.  Combine the pepper/vinegar mixture and sugar in a large saucepot and cook over low heat, stirring constantly until sugar has dissolved.

4.  Boil slowly for 10 minutes.  Remove from heat and add liquid pectin.

5.  Return to heat and boil hard for 1 minute. Remove from heat.

6.  Skim off any foam then ladle into hot jars leaving ¼-inch headspace.  Wipe rims and adjust lids.

7.  Process 5 minutes in a boiling water bath canner. Remove from heat and remove lid.

8.  Let stand for 5 minutes then remove jars to cooling rack.  Allow to stand undisturbed for 24 hours.

9.  Check for seals.


… and, of course, if you’re looking for a perfect peppery jelly kit, click here.

3 thoughts on “In Search of Perfect Pepper Jelly

  1. When making pepper jelly, sometimes the pepper chunks float or sink in the jar. As the jar starts to cool, I give the jar a swirl or two, to make the pepper suspended in the jelly, instead of just floating.

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