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Wondering what you can do with all of your pepper harvests?! Check out this pepper jelly recipe that goes well on bread, crackers, and so much more! This recipe also includes instructions of how to water bath can your pepper jelly after making it. We hope you enjoy!

*derived and modified from thefoodblog.net


  • 1.5 cups sweet peppers (or hot, if you prefer spicy), finely diced

  • 3 cups sugar

  • 3/4 cup apple cider vinegar

  • 1, 85 ml. pouch liquid pectin


  • In a large pot, combine diced peppers, sugar, and apple cider vinegar.

  • Over high heat, bring mixture to a boil, stirring constantly. Boil for 1 minute.

  • Stir in liquid pectin, bring back to a boil, and boil for 1 minute.

  • Remove pot from heat, and ladle into hot, sterilized jars.

  • Put on lids and screw bands so that they are finger tight.

  • Process in boiling water bath for 10 minutes.

  • Removes jars from water bath and allow to cool, at which time you should hear the seals popping, indicating that they are sealing.

  • Allow jars to sit and continue to cool, and the jelly will begin to thicken.

  • *to avoid all of the pepper particles staying at the top, turn the jars upside down and back throughout the cooling process.

Fresh peppers from our garden.

Fresh peppers from our garden.

Jelly prepared in pot on stove.

Jelly prepared in pot on stove.

Finished product after preservation by water bath canning!