Make your own Simple Pepper Jelly. It’s so delicious & only takes a handful of ingredients and a few minutes to make. Add to a cracker and cream cheese. Stovetop and pressure cooker recipes here!
One thing I love to have over the holidays is Pepper Jelly. It’s sort of a tradition since the hubs & I got together.
He grew up with it- his mother was the queen of entertaining & always had a little tray of crackers, cream cheese & pepper jelly sitting out among all the other goodies.
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We usually just buy some but this year I had decided on making some to share with you as part of my holiday traditions. It is so easy to make and ready in just a few minutes (not counting the cooling time).
I am so happy I can have this whenever the craving strikes. It is a favorite.
You’ll want to pair this with our Smoked Cream Cheese too!
Like I said- take your little cracker, add a little cream cheese & then top with pepper jelly. Swoon!!! It’s truly something I crave & look forward to all year long.
Now I have made so much I may have enough to last me until next holiday season.
Just look at these peppers!! Aren’t they gorgeous? They were calling me in the store – I had to buy them. I tell you- it is SO MUCH BETTER than anything I have ever purchased. I’m in heaven.
Here are some commonly asked questions
Does it matter what color peppers I use?
No, you can pick your favorite. Just make sure you match your sweet pepper color to your bell pepper color.
When it comes to using green bell pepper, you can pair it with yellow sweet peppers OR you can make this a bit hotter by using a jalapeno instead of the sweet peppers.
Aren’t sweet peppers and bell peppers the same?
I actually get asked this a lot. No, actually they are quite different, but often described the same way. This HERE is what a bell pepper looks like.
What you are looking for when buying your sweet peppers are the ones that you see pictured here. You will see that not only are they very different in the way they look, but they are quite different when it comes to flavor as well.
How do you make Sweet Pepper Jelly?
- Cut open the peppers & remove the seeds.
- Place the cut peppers in the food processor & pulse until they are minced & nearly a paste. It’s okay to have some larger pieces left.
- Transfer to a medium saucepan & add the cider vinegar & sugar.
- Cook on med-high until it comes to a rolling boil.
- Remove from heat & add in the pectin & food coloring. Stir to combine well.
- At this point, you can carefully transfer to the sterile jars & either freeze or go through the canning process to seal – boiling for 15 minutes before removing.
Is it necessary to use a specific type of pressure cooker?
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
Here are my favorite Instant Pot Tools and Accessories!
What is “natural pressure release”?
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
Ingredients for Pepper Jelly
- bell pepper
- sweet peppers
- apple cider vinegar
- granulated sugar
- pectin
- food color (optional)
HOW DO YOU MAKE Pepper Jelly in the Pressure Cooker or Instant Pot?
- Prepare the peppers by cutting and removing the seeds. Dice and place in the pressure cooker pot.
- Add the sugar. Stir to combine and then let sit for 20-30 minutes to macerate the peppers.
- Pour in the cider and vinegar. Stir and then close the lid and set to sealing.
- Cook on manual pressure for 2 minutes.
- Natural release for 10 minutes and then release the remaining pressure. Turn the pressure cooker off.
- Carefully use an immersion blender to remove most of the remaining pepper pieces.
- Turn the pressure cooker on the sauté setting and add the pectin.
- Simmer for 1-3 minutes or until the mixture just starts to thicken. It will continue to thicken as the mixture cools.
- Allow to cool for at least 10 minutes before transferring to jars.
Why do the ingredients change for the pressure cooker version of this recipe?
We are increasing the liquid in the recipe for the pressure cooker version because pressure cookers require at least 1/2 – 1 cup of water for them to be able to come to pressure (depending on the size of the cooker and the altitude).
This then changes the ratios of the other ingredients to get the same final result.
Other Pepper-Inspired Recipes
Black Bean Jalapeno Pepper Queso
Can I use a sugar substitute?
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
What is the best way to store pepper jelly?
I place all but 1 jar in the freezer- labeled with the date. I use those up within about 6-9 months. The one I keep out in the refrigerator I use within 2 weeks.
You can use “freezer-safe” jars if you like. I have never had an issue with freezing my glass jars because I make sure to leave enough space for expansion when filling.
Can this recipe be canned?
I have only done it with the stovetop version – boiling for 15 minutes and then removing. I am not sure how a canning bath would affect the pressure cooker version.
Products I love when making pepper jelly…
This pepper jelly recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand
OR maybe you have never made homemade jelly before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this pepper jelly recipe.
If you love this Pepper Jelly recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!
Garlic Parmesan Clam Stuffed Mushrooms
Poppy Seed Ham and Cheese Sliders
If you love this recipe for Pepper Jelly as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Simple Pepper Jelly – Stovetop or Pressure Cooker
Ingredients
- 1 bell pepper red, green, yellow or orange- your choice
- 2 sweet peppers match the color to your bell pepper
- 2 cups granulated sugar
- ½ cup apple cider vinegar
- 2 tbsp instant pectin if you like a thicker jelly, increase to 3 tbsp.
- 2 drops matching food color optional
Pressure Cooker
- 1 bell pepper red, green, yellow or orange- your choice
- 8 sweet peppers OR you can do 4 sweet peppers & 1 additional bell pepper
- 3 cups granulated sugar
- ¾ cup apple cider or water
- ¼ cup apple cider vinegar
- 1 packet pectin 1.59 oz – see link in post
Instructions
- Cut open the peppers & remove the seeds.
- Place the cut peppers in the food processor & pulse until they are minced & nearly a paste. It's okay to have some larger pieces left.
- Transfer to a medium saucepan & add the cider vinegar & sugar.
- Cook on med-high until it comes to a rolling boil.
- Remove from heat & add in the pectin & food coloring. Stir to combine well.
- At this point you can carefully transfer to the sterile jars & either freeze or go through the canning process to seal – boiling for 15 minutes before removing.
Pressure Cooker
- Prepare the peppers by cutting and removing the seeds. Dice and place in the pressure cooker pot.
- Add the sugar. Stir to combine and then let sit for 20-30 minutes to macerate the peppers.
- Pour in the cider and vinegar. Stir and then close the lid and set to sealing.
- Cook on manual pressure for 2 minutes.
- Natural release for 10 minutes and then release the remaining pressure. Turn the pressure cooker off.
- Carefully use an immersion blender to to remove most of the remaining pepper pieces.
- Turn the pressure cooker on the sauté setting and add the pectin.
- Simmer for 1-3 minutes or until the mixture just starts to thicken. It will continue to thicken as the mixture cools.
- Allow to cool for at least 10 minutes before transferring to jars.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Clydia @ Three Mango Seeds says
Looks good Gina!
Tamar Strauss-Benjamin says
I just tried some pepper jelly in Oregon – very interesting and certainly pretty!
Lea Ann says
Pepper Jelly, cream cheese and crackers = bliss.
Susan says
Yum! I keep meaning to make pepper jelly with my peppers one year, and then never seem to get it done. I love the colors of yours, and do like it with cream cheese and crackers too.
Gina Kleinworth says
Thank you Suzi – I bet making it from home grown peppers would be great.
Melissa - aprudentlife.com says
Yum! Our family has been on a mango habanero jelly & cream cheese kick, but the jelly is pricey. I hadn’t actually thought to make it myself. Silly me 🙂 Thanks for sharing!
Beth at Structure in an Unstructured Life says
I LOVE pepper jelly! I tried some this holiday season with Tabasco in it – gave it a nice little kick! This looks so simple I may actually try making my own! Thanks for sharing!
Ariean @OneKriegerChick says
Pepper jelly is one of my favorite go-to appetizers. I’m anxious to make my own now! Thank you for linking up to the Hit Me With Your Best Shot Link Party Last week. Hope to see you and your Awesome ideas tonight at 7 EST!
~Ariean
Nancy Doyle says
How, exactly do you can this in mason jars? I can’t wait to make it……Love pepper jelly !
Gina Kleinworth says
Hi Nancy,
I’m so happy you would like to make this recipe. As mentioned in step 5 of the recipe, you would boil the jars for 15 minutes before removing. But here is the full process – Just like any other canning, you start with preparing the boiling water canner. Heat jars the in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. Transfer the hot jelly into hot jars, leaving ¼ headspace. Wipe rim and center lid on jar. Screw band on until fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled. Process for 15 minutes, adjusting for altitude. Turn off heat; remove the lid and let jars stand 5 minutes. Remove jars and cool. Check seal after 24 hours. The lid should not flex up and down when the center is pressed.
Tori says
Which pectin do you use??
Gina Kleinworth says
Hi Tori, I like to use Instant Pectin – like this one https://amzn.to/2Zo2GtO
ANGEL MCHENRY says
What is the approximate weight of the pulverized peppers?
This would make a difference with different sizes of peppers.
Gina Kleinworth says
Honestly, never had a reason to weigh it before. It doesn’t need to be precise – just an average size bell pepper & the 2 sweet peppers as pictured (about 3-4 inches long- not including the stem). It won’t kill the recipe if you are slightly larger or smaller.
Lucy says
Great taste but did not set up. Should I have let it boil for a certain amount of time before removing from heat and adding pectin? I have never made freezer jam so just followed directions.
Gina Kleinworth says
You can add a bit more pectin to solidify it a bit more to your liking. But in general, this pepper jelly is “runnier” & actually less “jelly-like”. As you can see in the photos, it doesn’t completely set.
Kristy says
Can I use powdered Knox gelatin instead of the pectin?
Gina Kleinworth says
I’m not sure – I have never tried gelatin in place of pectin. If you decide to do that, I’d love to know if it worked.