Sweet Red Pepper Jelly
Prep time: 
Cook time: 
Total time: 
Serves: 6 half-pint jars
  • 3 cups finely chopped red bell pepper (in food processor or hand-chopped)
  • 1-1/2 cups apple cider or white vinegar
  • 6-1/2 cups white sugar
  • 4 ounces liquid pectin (not powdered)
  • 10 or more drops red food coloring (optional)
  1. Add the bell pepper, vinegar, and sugar to the sauce pan. Bring to a rolling boil and cook for 6 minutes, stirring constantly.
  2. Stir in the liquid pectin and continue to boil for 3 more minutes, stirring constantly. Skim off the white foam with with the metal spoon, and remove the pan from the heat.
  3. Ladle the jelly into the sterilized jars, leaving a 1/2-inch head space. Insert the plastic spatula next to the glass and run it carefully around the edges to help remove any air bubbles. Wipe the rims clean. Seal and process in a boiling water canner for 5 minutes.
More Information

sharp knife or food processor
4 quart stainless steel sauce pan
wooden spoon
stainless steel spoon
6 to 8 jelly jars (1/2 pint size)
lids and bands
canning equipment

Recipe Notes

Prep time and cook time do not include canning time.
Recipe by Andrea Meyers at https://andreasrecipes.com/shf-22-sweet-red-pepper-jelly/