This Green Pepper Jelly Canning Recipe may be a little unconventional but it is sure to be a crowd pleasing appetizer at your next gathering. Its fruity apple flavor with a green pepper kick will have your taste buds dancing!
Please note that all canning recipes on this website are either tested recipes or follow safety guidelines from the National Center for Home Food Preservation. For more information on canning safety and updated canning procedures please contact your local extension office.
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If you ever find yourself with an abundance of green peppers, whether from a great deal at the farmer’s market, or from your own abundant garden, this Green Pepper Jelly Recipe will be there to break up your mundane snack rut.
This is best served with crackers and is delicious over cream cheese or with any other soft cheese.
Tools You may need
- Half-pint canning jars, lids, and rings
- Water bath canner/canning rack
- Canning funnel
- Canning head space/bubble tool
- Jar lifter
- Cheese cloth
- Large bowl
- Measuring spoons and liquid measuring cup
- Large stock pot (non-aluminum)
- Knife/ cutting board
- Kitchen Towels
- Large Ladle
What is green pepper jelly made of?
- Green Peppers
- Bottled Apple Juice
- Apple Cider Vinegar
- Optional hot pepper
How to Make Green Pepper Jelly Canning Recipe
Begin by Preparing green bell peppers
Start with about seven green bell peppers.
Slice each green pepper open and remove the seeds.
Roughly chop into medium sized pieces. At this point you may also finely seed and chop a jalapeno if you want to add a little more kick to your jelly.
Pour about half of the chopped green peppers in a blender or a food processor and measure out 1 1/2 cups of bottled apple cider vinegar (see notes1).
Prepare green pepper puree
Add about half of the apple cider vinegar to the chopped peppers in the food processor and puree.
After pureeing, set aside in a large bowl and repeat with the rest of the apple cider vinegar and green peppers. Combine the entire mixture in the large bowl. The mixture will be foamy.
Measure out 1 1/2 cups of bottled apple juice (see notes2) and stir into the pureed green pepper mixture.
Cover the mixture with plastic wrap and refrigerate overnight. This will allow the flavors to combine and the bubbles to settle.
Finish preparing the juice
After refrigeration, the foam should have reduced.
Strain out the mixture by pouring it into a colander draped with several layers of cheese cloth and set in a bowl.
Discard the pulp left in the cheese cloth.
Measure out four cups of the juice left in the bowl (see notes3). Set aside while you prepare your jars.
Prepare your jars
Wash the jars, lids, and rings in warm soapy water.
Put your clean, empty jars into your canner and fill your water bath canner with hot water until they cover the jars (see notes). Set onto your stove burner on medium high heat to heat the jars.
Prepare Green Pepper jelly
Meanwhile, pour the juice into a large stockpot.
Add one package (or six tablespoons) of regular pectin to the juice.
Add 1/2 teaspoon of salt.
Heat to boiling on high heat stirring continually.
Stir to disolve.
Bring back up to a rolling boil stirring constantly.
Boil hard, while still stirring, for one minute.
Mixture may boil even harder. Keep stirring and make sure it doesn’t boil over.
Remove from heat and skim off any foam left on top.
Fill your jars
Remove hot jars from the canner using a jar lifter and place on a clean towel (see notes4).
Using a canning funnel, ladle hot green pepper jelly into jars leaving a quarter inch head space.
Check for bubbles.
Check for proper head space.
Using warm water or white vinegar, wipe of the rims of the jars.
Center your lids on the jars.
Screw bands on finger tip tight (see notes5).
Process your jars
Using a jar lifter, place filled jars gently back into canner.
Be sure jars are covered with one to two inches of water.
Cover the canner with a lid and heat to boiling on medium high heat. Once the water is a a rolling boil start your timer and process for 10 minutes making sure to adjust processing time for your altitude (see notes6).
When processing time is complete, remove the lid, turn off the burner, and let the canner sit for about five minutes.
Using a jar lifter, gently lift out the jars from the canner (see notes7).
Set jars on a towel. Do not adjust the rings. Let sit undisturbed for at least twelve hours.
After twelve hours have passed, unscrew and remove the rings (see notes8).
Wipe any residue off the tops of your jars.
Check your seals.
Always be sure to label your jars with its contents as well as the year of processing.
And voila!!!!! This green pepper jelly canning recipe now has you ready for your next party.
Serve with cheese and crackers.
If you enjoyed this recipe idea leave me a comment below. If you try this and enjoy it, please come back and leave it a five star review. Enjoy!
- Apple cider vinegar and apple juice should be bottled and not homemade to be sure of proper acidity for water bath canning.
- If you find you do not have enough juice to make four cups you may top it off with additional bottled apple juice.
- If you have hard water, you may add a couple of tablespoons of white vinegar to your water in your canner. This will help reduce while powdering residue on the outside of the jars after processing.
- Never put hot jars directly on top of a counter. Always have a towel or two underneath. Putting hot jars directly on a counter can cause temperature shock and cause your jars to break.
- Finger tip tight means to tighten as tight as you can using only your finger tips. Overtightening can cause lids to bulge during processing.
- For information on adjusting processing time for altitude go here.
- Be sure not to tip you jars to let the water run off the lid. This may be tempting, but it can damage the seal. The water on the lid will evaporate.
- If a jar has been processed and sealed properly there is no need to store them with rings on. The rings can cause false seals and rusting which can cause spoilage and broken seals.
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Green Pepper Jelly Canning Recipe
- water bath canner and rack
- half-pint or quarter pint canning jars, lids, rings
- head space/bubble tool
- large pot
- cheese cloth
- food processor
- knife and cutting board
- canning funnel
- jar lifter
- measuring spoons and cups
- 7 Green Bell Peppers
- 1 optional jalapeno
- 1½ Cups Bottled Apple Cider Vinegar
- 1½ Cups Bottled Apple Juice
- 1 Package Regular Powdered Pectin
- ½ tsp. Salt
- 5 Cups Sugar
- Wash Peppers and remove seeds.
- Chop into medium size pieces.
- Puree half the chopped green peppers in a food processor with half of the apple cider vinegar. Set aside and repeat with remainder of green peppers and apple cider vinegar.
- Stir apple juice into mixture
- Cover and refrigerate overnight.
- Strain mixture through cheesecloth onto a bowl. Discard pulp.
- Measure out four cups of juice.
- Prepare jars by washing them and putting them into canner to warm.
- Meanwhile combine juice, salt, and pectin into a large pot and bring to a boil on high heat stirring constantly.
- Add sugar.
- Stirring constantly, bring back to a rolling boil and boil hard for one minute. Remove from heat.
- Remove warm jars from canner and place on towel.
- Ladle jelly into jars leaving ¼ inch headspace.
- Check headspace and wipe jar rims.
- Center lids on jars and screw on bands finger tip tight.
- Using jar lifter, lift filled jars into canner. Make sure jars are covered with 1 to 2 inches of water.
- Place lid on canner and bring to a boil on medium high heat.
- Once boiling, process jars for ten minutes adjusting for altitude.
- After processing time is complete, remove lid and turn off burner. Let sit 5 minutes.
- Remove jars after 5 minutes and place on towel to cool for at least 12 hours. Do not adjust bands.
- Remove bands, check seals, and label.
- Serve with cheese and crackers. Enjoy!