Green Pepper Jelly

Pepper jelly is sweet and spicy. Pair it with cheese on a cracker or in a sandwich.

Remember when I had that Can It Forward party back in August? Yea, so this is one of the jelly recipes we made that day. I’m just now getting around the posting it cause, well, I don’t know… It has been in my drafts since then and it just never made it’s way to the top of the list. I was reminded about it the other day when I cracked open our last jar of this jelly and began wondering if I had ever posted the recipe… Don’t take that to mean it’s not worth making, because it definitely is.

I had never had pepper jelly before making it at the canning party, so I wasn’t really sure what to expect. You’ll notice there’s a decent amount of sugar in the recipe, so it’s no surprise that it’s got some sweetness to it. It’s also got a great peppery flavor that I really can’t describe in any other way.

You can play with the ratio of the kinds of peppers you use depending on how much spice you want in this. I’d so err on the side of spicier than you think you want it. I’d like to make this jelly again with all jalapenos just to see how it turns out. The pepper jelly pairs well with cheese, whether that’s on a cracker, or in a grilled cheese sandwich.

Two Years Ago: Candied Bacon Chocolate Chip Cookies
Four Years Ago: Spicy Sweet Pretzel Party Mix
Five Years Ago: Alton Brown’s Overnight Cinnamon Rolls
Six Years Ago: Chocolate Cupcakes and Stuffed Chicken Burgers

Green Pepper Jelly

Pepper jelly is sweet and spicy. Pair it with cheese on a cracker or in a sandwich.

Ingredients:

3 cups bell peppers, seeded and finely chopped (this was 2 large peppers for me)
1 cup jalapeno peppers, seeded and finely chopped (this was 6 jalapenos for me)
1 cup apple cider vinegar
2 packages (= 3.5 oz = 12 Tbsp) powdered pectin
5 cups sugar

Directions:

Place peppers, vinegar, and pectin in a large dutch oven over high heat. Bring to a rolling boil and add sugar.

Return to rolling boil and cook for 2 more minutes.

Ladle in to hot jars and process in boiling water according to information on pectin container (10 minutes for most altitudes).

Recipe adapted from AllRecipes.com