Home Canning Green Bell Pepper Jelly Recipe

Every fall I like to take the last of my green bell peppers from the backyard garden and turn them into a batch of green pepper jelly. It’s a great way to use up the end-of-the-season bell peppers. This flavor of jelly is delicious spread onto toasted everything bagels, English muffins, or try it as a marinade on your favorite fresh water fish. It can also be mixed into sour cream and turned into a yummy dip to use with appetizers.

You’ll need basic canning supplies and a water bath canner to make it. The recipe will yield approximately 6 jelly (half-pint) jars.

Green Bell Pepper Jelly Recipe

7 Large Green Bell Peppers
1 Small Jalapeno Pepper
1 1/2 cups Apple Cider Vinegar, Divided
1 1/2 cups Bottled Apple Juice
6 Tbsp. Powdered Pectin
1/2 tsp. Salt
5 cups Granulated Sugar
Few Drops Green Food Coloring

Wash bell peppers under cool running water. Remove the stems, seeds, and membranes. Chop into 1″ pieces. Puree half of the chopped peppers with 3/4 cup of apple cider vinegar in the blender until smooth. Set aside. Repeat with the second half of peppers and apple cider vinegar until smooth. Pour both into a large bowl. Stir in 1 1/2 cups of bottled apple juice until it’s all combined. Cover the bowl and refrigerate for at least 6 hours or overnight.

Pour the pepper puree into a large cooking pot. Stir in the powdered pectin and salt. Cook over medium to medium-high heat bringing it to a boil, stirring constantly. Pour in the 5 cups of granulated sugar, stirring constantly to get it distributed and until it dissolves. Boil mixture for 1 minute (a full rolling boil). Turn off heat. Skim off foam if necessary. Add in 2-3 drops of green food coloring. Stir to distribute it.

Ladel the hot jelly into a hot mason jar leaving 1/4″ headspace at the top. Wipe the jar rim, add the seal and then the ring until it’s fingertip tight. Place jars as you do them onto the rack hovering over simmering water in the water bath canner. Repeat until all of the jars are filled.

Lower the rack into the simmering water. The water needs to completely cover the jars by at least 1″ in depth. Adjust the heat and bring the water to a boil. Process the jars for 10 minutes. Turn off the heat, pull the wire rack up to just hang above the hot water. Let it rest there for 5-10 minutes. Remove jars one-by-one sitting them onto a clean, dry towel on your countertop. I like to toss another clean, dry towel over-the-top of my jars as they cool. It will take a few hours for them to come down to room temperature.

Label them and store in a cool, dry place. They should keep for 12-18 months if properly processed and stored.

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