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Green Pepper Jelly

Author Lynn / Turnips 2 Tangerines


  • 7 sweet green peppers
  • 1 jalapeno pepper
  • 1 1/2 cups apple cider vinegar, divided
  • 1 1/2 cups apple juice
  • 3 tablespoons ball classic pectin
  • 1/2 teaspoon salt
  • 5 cups sugar
  • green food coloring optional


  • To Prepare Juice:
  • Wash peppers; remove stems and seeds. Cut peppers into 1/2-inch pieces.
  • Puree half the peppers and 3/4 cup vinegar in a food processor or blender. Puree remaining peppers and vinegar. Combine puree and apple juice in a large bowl. Cover and refrigerate overnight.
  • Strain pureed mixture through a damp jelly bag or several layers of cheesecloth. Measure 4 cups juice. Add additional apple juice if necessary, to make 4 cups.
  • To Make Jelly:
  • Combine juice, classic pectin and salt in a large saucepan. Bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary. Stir in a few drops of food coloring, if desired.
  • Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps.
  • Process 10 minutes in a boiling water canner. Carefully remove jars from water using special tongs. Place on counter top and let sit 24 hours undisturbed.