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Pepper jelly

A yummy treat or appetizer!
Author: Over The Big Moon


  • 2 1/2 c very small diced red peppers seeds removed
  • 2 1/2 c very small diced green peppers seeds removed
  • 1/2 c fine diced jalapeno peppers seeds removed
  • 3 c cider vinegar
  • 13 c sugar
  • 1 Tbsp butter
  • 1-2 Tbsp red pepper flakes depending on how hot you want it
  • 2 pack liquid pectin Certo brand found in the canning section or by the Jell-O


  • You can use a food processor to chop peppers just be careful not to dice them to small. Bring all ingredients, except pectin to a rolling boil.
  • Add pectin and return to a boil. Time for 1 1/2 minutes and take off burner.
  • Hot pack in warm jars for 15 minutes. Remove from canner and allow to cool for 24 hours. The jelly will set up as it cools.
  • Makes approx 17 half pints!


Serve over Cream Cheese and eat with Ritz!
Adapted from Stephen Dowdney