Kickin' Pepper Jelly

Millie Johnson


My very good friend Jody Richards sent me some pepper jelly she had made for Christmas one year and I have been hooked on it ever 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 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... Playing it safe and posting it here so it will never be lost again !


★★★★★ 2 votes

20 Min
15 Min


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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.)

How to Make Kickin' Pepper Jelly


  • 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.

Printable Recipe Card

About Kickin' Pepper Jelly

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

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