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green pepper jelly

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


  • 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


  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.