Monday, September 3, 2012

Pepper Jelly

Updated December 2020

This is my good friend, Liz Krejci's, Pepper Jelly recipe! I remember the first time I ever had some, she brought it to a party we were having, and served it over cream cheese on crackers! Ohhhhh I was in love with it! It was soooooo yummy! 

Since then I've had it many times (every Christmas we would get a gift basket of her canned goodies, and the pepper jelly was always one of the most cherished).

Until today had I never made it myself, so I picked some great peppers from my Kitchen Garden and got to work chopping and dicing the peppers. Ooooo laaaa laaaa! Wonderful!

1 ¼ cups white vinegar
2 cups chopped bell peppers, any color (seeded)
1 cup chopped jalapeno peppers (with or without seeds)
6 cups sugar
1 pkg Sure-Jell
1 tsp butter

Pulverize in a food processor or puree in a blender:
¼ cup vinegar
chopped peppers
chopped jalapeno peppers

In large stock pot or pan:
Pulverized/pureed peppers
1 pkg Sure-Jell
1 cup vinegar
1 tsp butter

Boil 3 minutes, skim off foam (if any). Pour in sugar all at once and boil hard (rolling boil) for 1 minute. Remove from heat and ladle into sterilized jars. Process jars 10 minutes in boiling water bath or steam canner.

Remove jars and let sit undisturbed on your kitchen counter-top for 24 hours undisturbed. Store in pantry up to one year. Open jars must be refrigerated.


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  1. I love this jelly and remember having it as a kid. I have made 2 batches this year and am loving it!