Ready in: 150
Approximately 7 half pint jars


  • 2  to 3 med. or large  Red Bell Peppers*
  • 2  to 3 med. or large  Green Bell Peppers*
  • 10  to 18  Jalapeno Peppers (10 is mild and 18 is hot)**
  • 1 1/2  cups  Cider Vinegar
  • 2  cups  Water
  • 1  box (1.75oz)  Royal® Premium Fruit Pectin
  • 5 1/2  cups  Sugar
  • 4  to  10 drops red or green food coloring


  1. Prepare water bath canner, jars and lids per manufacturer's instructions or USDA guidelines (http://www.uga.edu/nchfp/.) Measure 5-1/2 cups sugar and set aside. Wearing gloves wash and remove stems (it is optional to devein and seed, leaving them in will result in a hotter jelly.) Coarsely chop peppers. Place peppers in a 6 quart sauce pan with 2 cups water. Bring to a boil and boil for 15 minutes.
  2. Pour through and mash peppers through a sieve. Take the sieved liquid and pour it through a sieve lined with 2 layers of damp cheese cloth (dampened and wrung out.) Measure pepper infusion into a measuring cup. Bring the volume to 4 cups with water. Pour the mixture into a 6-8 quart heavy bottom sauce pan.
  3. Add food coloring and the contents of 1 box of Royal® Premium Fruit Pectin; mix until dissolved. Turn heat to high stirring constantly to avoid scorching. Bring to a rolling boil (a boil that does not stop bubbling when stirred.) Stir in 5-1/2 cups sugar, adding all at once. Return to a rolling boil stirring constantly. Boil for 1 minute. Turn off and remove from heat.
  4. Skim off any surface foam. Optionally, foam may be reserved in a clean glass or jar an stored in the refrigerator; the bubbles will breakdown to provide fresh usable jelly.
  5. Ladle into prepared jars. Seal and process in a water batch canner for 5 minutes (please refer to USDA guidelines (http://www.uga.edu/nchfp/.)) Remove jars and place on a towel to cool. Check lid seal once cooled. If it springs back when pushing in the center, the jar will need to be refrigerated.
  6. * For a sweeter pepper flavor use more red, yellow or orange bell peppers than green. For more green bell pepper flavor, use less of the red, yellow or orange bell peppers, and more green. Experimenting with other varieties of sweet peppers can add an interesting complexity to the flavor.
  7. ** For more heat, use more jalapeno peppers and, for less heat, use jalapeno peppers as well as devein and seed before processing. The majority of heat is concentrated in the seeds and veins. Alternately, other varieties of hot peppers can be substituted for a portion of the jalapeno peppers to increase the level of heat.
  8. *** For Jam, skip the pepper liquid extraction steps, finely chop, or chop in a food processor or blender in portions with 1/2 to 3/4 cup vinegar at a time. If using a food processor or blender, it is recommended to remove the seeds (as broken seeds can add bitterness.) Add the mixture, any remaining vinegar, and 2-1/2 cups of water to the sauce pan and continue processing as above.
  9. **** Alternate extraction method: Puree chipped peppers in 2 batches, each with 1/2 of the vinegar in a blender or food processor. Place peppers in a 6 quart stainless steel or enameled pan with 2 cups water, stir, cover, and let sit overnight. Pour the liquid and puree through a sieve lined with 2 layers of damp cheese cloth (dampened and wrung out,) then follow the remaining directions.
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