Home Canning: Green Pepper Jelly

Fall is a season of harvest, of putting up fruit and veggies for those barren Winter days and trying to capture the best flavours of the warmer seasons.  Green and Red Pepper Jelly are two of my favourite condiments. Perfect on cheese, meat or on a cracker.  I love that you can make it as spicy or mild as you like – perfect to suit all tastes. And, if you’ve never tried canning before definitely give this one a go it’s easy enough for beginners and delicious enough for the most seasoned canners to try. 

Green Pepper Jelly Recipe

7 medium sweet green peppers

1 jalapeno pepper

1 1⁄2 cups apple juice

1 1⁄2 cups cider vinegar

6 tsp Ball Classic Pectin

1⁄2 tsp salt

5 cups sugar

green food coloring, if desired.

6 half pint jars, lids, and rings

Wash all peppers and remove seeds and stems. Coarsely chop into 1” pieces. Place half of the chopped peppers into a food processor with 3⁄4 cup vinegar and puree.

Repeat with the other half.

Combine puree and apple juice in large bowl and refrigerate overnight.

Wash jars, lids, and rings with warm, soapy water. Place the lids in a small saucepan of simmering water.

Fill a water bath canner with water and place the clean jars inside. Bring to a simmer, and keep jars in the water until you are ready to fill them.

Strain pepper puree through a jelly bag or cheesecloth. You will need four cups of juice- if you are short, add some more apple juice.

Combine the juice, pectin, and salt in a large saucepot. Bring to a rolling boil and add sugar. Boil for one minute, stirring constantly.

Remove from heat and skim foam with a metal spoon. Stir in food coloring, if desired.

Pour jelly into jars, leaving 1⁄4” headspace. Wipe the rims with a clean, damp cloth, and fit with lids and rings.

Place jars into water bath canner and bring to a boil. Once the water is boiling, process for 10 minutes. Remove from canner and sit on a towel. Allow to cool and check each jar to make sure it sealed by pressing lightly in the center of the lid. If it is tight, the jar has sealed. If it is slightly springy or pops, reprocess or refrigerate for immediate use.

*Adapted from Ball Canning Blue Book, 1976

5 from 2 votes

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Home Canning: Green Pepper Jelly

A delicious tangy and mildly spicy condiment perfect for your favourite cheese or meat.

Course: Appetizer

Author: Adapted from Ball Canning Blue Book, 1976

Ingredients

• 7 medium sweet green peppers
• 1 jalapeño pepper
• 2 cups apple juice
• 2 cups ⁄cider vinegar
• 6 tsp Ball Classic Pectin
• 2 tsp ⁄salt
• 5 cups sugar
• green food colouring if desired.
• 6 half pint jars lids, and rings

Instructions

1. Wash all peppers and remove seeds and stems.
2. Coarsely chop into 1” pieces.
3. Place half of the chopped peppers into a food processor with 3⁄4 cup vinegar and puree.
4. Repeat with the other half.
5. Combine puree and apple juice in large bowl and refrigerate overnight.
6. Wash jars, lids, and rings with warm, soapy water.
7. Place the lids in a small saucepan of simmering water.
8. Fill a water bath canner with water and place the clean jars inside.
9. Bring to a simmer, and keep jars in the water until you are ready to fill them.
10. Strain pepper puree through a jelly bag or cheesecloth.
11. You will need four cups of juice- if you are short, add some more apple juice.
12. Combine the juice, pectin, and salt in a large sauce-pot.
13. Bring to a rolling boil and add sugar.
14. Boil for one minute, stirring constantly.
15. Remove from heat and skim foam with a metal spoon.
16. Stir in food colouring, if desired.
17. Pour jelly into jars, leaving 1⁄4” headspace.
18. Wipe the rims with a clean, damp cloth, and fit with lids and rings.
19. Place jars into water bath canner and bring to a boil.
20. Once the water is boiling, process for 10 minutes.
21. Remove from canner and sit on a towel.
22. Allow to cool and check each jar to make sure it sealed by pressing lightly in the center of the lid.
23. If it is tight, the jar has sealed. If it is slightly springy or pops, reprocess or refrigerate for immediate use.

 What will you serve your Green Pepper Jelly with?