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.

* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!

Every year I like to make 6-8 homemade batches of fruit jam for my family to enjoy. Homemade tastes a lot different than their store-bought counterparts and I mean that in a GOOD WAY! They taste fresher and just have a better flavor to them. This Mango Jam is one of my personal favorites. I like to enjoy it spread on toasted bagels, toasted bread, in breakfast wraps, on scrambled eggs, in a peanut butter & jelly sandwich, a chicken or fish marinade, etc. It’s versatile and delicious!

This recipe will make approximately five 8 oz. jars. You will need a water bath canner, glass mason jars, and your basic home canning accessories to make it. I recommed getting all of your supplies together and do your food prep work before beginning the recipe. Follow it exactly, so that it sets-up properly.

Mango Jam Recipe

4 cups mangos, finely chopped
1/4 cup fresh lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
3 1/2 cups granulated sugar
2 cups light brown sugar
2 pouches liquid pectin – 3 ounces each

In a large pot, combine together the finely chopped mangos, lemon juice, ground cinnamon and ground cardamom. Bring mixture to a rolling boil, stirring constantly to keep it from sticking and splatting.

Once it is boiling pour in the granulated sugar, stirring constantly and then the light brown sugar and bring the entire mixture back to a rolling boil. Continue stirring constantly to prevent sticking. Once boiling add in the 2 pouches of liquid pectin, stirring to thoroughly get it through all of the mixture. Return to a boil and boil for 1 minute. Remove from heat. If neccessary, skim off any foam.

Ladle the jam into your prepared glass mason jars leaving a 1/4″ headspace. Wipe the rims clean, add the seal and the ring until its fingertip tight. Place jar on the rack hovering above your water bath canner which should contain simmering hot water. Continue this process until all of the jars are filled. Lower rack into the canner, cover.

Process jars in a water bath canner for 10 minutes. Turn off heat, remove lid and raise the rack up to the rim of the canner. Let it sit there for 5 minutes.

Place a cotton towel on your kitchen counter. Transfer hot jars to the towel to finish the cooling process. It will take a few hours for all jars to cool to room temperature. Check seals to make sure all of the jars sealed properly. Label and store. Any that didn’t seal will need to be refrigerated and eaten within a few days. When properly processed, your sealed jars should keep for up to 1 year in your pantry.

* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!