Kickin' Pepper Jelly

Millie Johnson


My very good friend in Florida sent me some pepper jelly one Christmas and I have been hooked every since. She gave me the recipe so I could make my own.
I added some sliced Serrano peppers since we like a little bit of heat, but you could leave those out if you preferred. I'm making the next batch with a couple ghost chiles added. Ka-Boom ! I have a few friends that are major chile heads that are going to love that batch ! I thought I had lost this recipe since I could not find the piece of paper it was on, but low and behold I had transferred to the recipe box on a card. Yay me ! LOL

★★★★★ 2 votes
20 Min
15 Min


2 1/2 c
finely chopped red bell pepper
1 1/4 c
finely chopper green bell pepper
jumbo jalapenos, seeded and finely chopped
serrano chiles, seeded and finely sliced
1 c
apple cider vinegar
5 c
pack pectin (1.75oz.)


1Sterilize jars and lids.
2Wash, dry and prepare all your peppers. I use my food processor on pulse for all the peppers except the Serrano peppers, but you can fine dice them by hand.
3To a large pot add all the peppers, vinegar and pectin.
4Bring to a rolling boil stirring all the while.
* A rolling boil is when it still boils as you stir it.
5Now quickly add the sugar while stirring. Return to full boil and boil for 1 minute ONLY. Turn off heat.
6Skim the foam off the top.
7Ladle into jars leaving 1/4 inch headspace. Wipe rim of jar with damp clean cloth or paper towel before placing lid on, then rings. Finger tighten the lids.
8Lower into water bath canner. Make sure water is boiling good. Return to a boil and boil 5 minutes. Remove jars from canner right away. I like to place them on a dish towel and place another towel over them to protect from drafts.
After a day or so you can remove the rings.
9This recipe makes 6-7 half pint jars.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Sugar
Regional Style: American