Our Signature Pepper Jelly

This pepper jelly is a welcome addition to a charcuterie board. Spoon it over cream cheese as an appetizer or use it as a glaze for barbecued meat or poultry.

Yield: Makes about 7 cups (1.75 L)

Our Signature Pepper Jelly


  • 2 cups (500 mL) green bell pepper pieces (1 inch/2.5 cm)
  • 2 cups (500 mL) red bell pepper pieces (1 inch/2.5 cm)
  • 1 1/2 cups (375 mL) apple cider vinegar
  • 6 1/2 cups (1.625 L) sugar
  • 2 tsp (10 mL) red pepper flakes
  • 2 pouches liquid pectin


  1. In a blender, pulse bell peppers with vinegar until peppers are finely chopped and mixture is slushy in consistency. Measure 4 cups (1 L) pepper mixture into a Dutch oven. Add sugar and red pepper flakes; stir to combine. Bring mixture to a full rolling boil over high heat, stirring constantly. Immediately stir in liquid pectin. Continue to stir over high heat until mixture returns to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim foam, if necessary. Pour into hot sterilized jars, leaving 1/4 inch (6 mm) headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath for 10 minutes.
Nutritional analysis per 1 tbsp: 47 calories, 0 g fat, 0.1 g protein, 12 g carbohydrate, 0.1 g fibre, 0 mg sodium
Tip: Many recipes for pepper jelly produce inconsistent results. The highly variable moisture content of bell peppers may be a factor in these inconsistencies.