Homemade Pepper Jelly: Make Your Own Monday #21

Red Pepper Jelly
Bottling or canning your own foods can be an enormously rewarding  way to stock your pantry shelves.  Jams and jellies are the easiest place to start if you are a beginner.  When I lived in WA, I used to pick tons of blackberries and strawberries to make into jams and jellies.  Here in AZ, it’s a bit easier to make jelly out of peppers.   Have you tried pepper jelly?  Besides being good on a hot roll, it is great on a cracker with cream cheese or sharp cheddar.  It makes a fabulous glaze for a roast.  It can be used in a sauce for meatballs.  Really, it is quite a versatile jelly.

Homemade Pepper Jelly: Make Your Own Monday #21
  • 12 hot red peppers (about 3 cups)
  • 4 sweet red peppers
  • 3 cups white vinegar
  • 10 cups sugar
  • 1¼ cups certo (3 pouches liquid pectin)
  1. Wear gloves when handling hot peppers!!!!
  2. Blend peppers and vinegar in a blender until pureed.
  3. Combine pepper mixture and sugar in a large kettle and bring to a boil.
  4. Boil for 8 minutes.
  5. Add certo and bring to a rolling boil.
  6. Boil for 1 minute.
  7. Skim foam off the top of the jelly.
  8. Pour into sterilized jam jars, filling to within ¼ inch of the top.
  9. Place lids on top and screw on bands.
  10. Place into a boiling water bath.
  11. Water must cover jars by 2 inches.
  12. Add more boiling water to the kettle if needed to completely cover jars.
  13. Cover kettle and process 10 minutes if below 1000 feet sea level.
  14. Increase time 5 minutes if 1001-3000 feet above sea level, 3001-6000 feet add 10 minutes, 6001-8000 feet add 15 minutes and above 8000 feet add 20 minutes more.
  15. Jelly will not set up until it is completely cooled.


If you want to make green pepper jelly, use green bell peppers and green hot peppers (jalapeno, anaheim, , serrano, etc).  The red is just slightly less hot.


17 thoughts on “Homemade Pepper Jelly: Make Your Own Monday #21

  1. >I have to admit that I've never heard of pepper jelly before, but I always like to try new things, so I'll give this recipe try. I also like the versatility of this jelly.
    Thank you for the recipe 🙂

  2. >This is one of my favorite foods…marinate shrimp…turkey sandwiches…but you are a genius for making your own!

  3. >I love pepper jelly! I just went to a party this past weekend and someone served hot pepper jelly over a block of creme cheese! It was DELICIOUS!!!!!

    I found you through blogfrog. You have a new follower. I hope you'll come over to my place as well.

    We adopted our daughter at birth and would love to have a surprise blessing like you did.

    Take care!

  4. >I recently came across your blog and have been reading along. I thought I would leave my first comment. I dont know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.



  5. >I LOVE pepper jelly.
    We've been eating jalapeno jelly with cream cheese for years and it's one of our favorites!
    Love how easy you make this sound!

  6. >I will have to try this recipe. We love pepper jelly, so I am sure the homemade version is very good.

  7. >Ooooh, pepper jelly! I love how you're so comfortable with bottling and canning. I hope to get to that point some day! Thanks for the inspiration 🙂

  8. >Wonderful! I have always wanted to make pepper jelly; I love to make my own jelly and recently made some berry jam with agar-agar; thanks so much for a great and easy recipe.

  9. >This looks so good. I was just thinking about pepper jelly the other day and was hoping someone would post a recipe. Thanks!

  10. >I love the idea of using it as a marinade for a roast. I have some jalapeno jelly waiting to be used in my pantry. I am going to try it with the roast.

  11. >You can use pepper jelly in a 1000 different ways! I love it! I've never thought of making my own but you make it seem so easy…

  12. >Pepper jam is a hit everywhere I take it. I usually make it green using mostly jalapenos. Yummy over a block of cream cheese!

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