My Sweet Marie

Making Pepper Jelly

Posted on: December 20, 2013

This is a recipe that I usually do up in the fall so that when the holidays hit, I have a go-to appetizer for the drop-in guests! This fall was a bit crazy with life so here it is 5 days before Christmas and I making jelly! UGH!!! It’s easy to make and when you have someone drop by, take it out of the fridge, put a bit of cream cheese or goat cheese out with a dish of the jelly and some crackers and ta-da, appetizer! People love it and it looks as though you have slaved over the hot stove, kind of like the woman with the flour in her face!


  • 4 cups of red, orange, yellow and jalapeno peppers, mixed to your liking
  • 2 cups cider vinegar, divided
  • 5-6 cups sugar
  • a good pinch of salt
  • 1 pouch Certo liquid pectin


  1. Halve the jalapenos. Seed the jalapenos based on how spicy you want the jelly.  Seed and core all peppers.
  2.   Transfer the peppers to a food processor or blender, with half of the vinegar.  process till well chopped but not mush!
  3. Transfer the mixture to a large pot. Add the remaining vinegar and sugar. Bring to a boil over medium heat. Boil for 10 minutes.
  4.   Stir in liquid pectin. Boil for 1 minute, until jelly begins to thicken. Remove from heat, and ladle into sterilized jars.
  5. If keeping in the fridge, close the jars and refrigerate. If planning to keep on the shelves, process, covered, in boiling water for 5-7 minutes, or until sealed.

2 Responses to "Making Pepper Jelly"

Nice… I am bookmarking this 🙂

Thanks! It also makes a great Xmas/hostess gift which will come in handy at the last minute!

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