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Red Pepper Jelly


6-7 red bell peppers

2 habanero peppers (optional)

10 cups sugar

4 cups white vinegar

1 package pectin


  1. Remove stems and seeds from peppers, rough chop and add to a blender.

  2. Blend well and add the peppers to a large stock pot with the sugar and vinegar. Bring to rolling boil.

  3. Add pectin and boil 1 minute more, stirring continually.

  4. Remove from heat, skim any foam off the top. Ladle into hot jars with 1/4 inch headspace. Wipe clean the rim. Lid and ring, and place in a water bath for 10 minutes. Turn off heat, let sit 5 minutes. Remove from bath and let sit 12 hours. Store.

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