• Cooking Time:
  • Servings:
  • Preparation Time:


My cousin used to make this and combine with cream cheese for the best hors d'oeuevres!

Great (jelly only) with chicken or lamb; Glaze grilled baby back ribs with this jelly during the last 15 min. of cooking.

Note: If only green hot peppers are available, use a red rather then a green bell pepper.


  • 1 cup minced green bell peppers
  • 1/2 cup minced hot red pepper, or to taste
  • 1 1/2 cups cider vinegar
  • 6 1/2 cups sugar
  • 6 oz. liquid pectin


  • Combine the peppers, vinegar, and sugar in a non-aluminum saucepan and bring to a boil over high heat.
  • Reduce the heat and boil gently for 5-7 min.
  • Remove from the heat and skim off any foam.
  • Stir in the pectin and pour into sterilized jars. Seal immediately or cool and cover with paraffin.
  • Makes 8 Half Pints

Categories: Condiment, Sauce  Jelly 

Author Credit: From the cookbook, The Herbal Pantry by Emelie Tolley & Chris Mead

© 2006-2017 BakeSpace, Inc. All Rights Reserved