Muh's Pepper Jelly

April 27, 2015
2 Ratings
  • Makes About 5 Pints
Author Notes

Because of the colors, this was always made around Christmas and served with cream cheese and crackers. I've copied it just as she wrote it. Note her motherly tone: "Wear gloves when grinding the peppers. DO NOT FORGET!" —Chef Lisa

What You'll Need
  • 6 1/2 cups sugar
  • 1 1/2 cups apple cider vinegar
  • 1/4 cup ground red hot peppers (like poblano), seeds discarded
  • 3/4 cup ground green bell peppers, seeds discarded
  • 1 bottle fruit pectin, like Certo
  1. Combine the sugar, vinegar, and ground peppers in a saucepan. Boil for 10 minutes.
  2. Add certo and stir well.
  3. Pour into sterilized jelly jars and keep in the refrigerator for up to 6 months.

See what other Food52ers are saying.

  • Chef Lisa
    Chef Lisa
  • LeBec Fin
    LeBec Fin

2 Reviews

Chef L. May 12, 2015
I used green bell peppers and actually put them thru my grinder on the fine setting. I also used cayenne. She did not used dried at all. Thank you.
LeBec F. May 12, 2015
hi lisa, great work! To clarify, 'ground green bell pepper' means pureed?
I only know poblano peppers as green,fresh peppers,used for chiles rellenos and more; not usually hot but because peppers can vary, there might occasionally be a hotter one. What are red poblano peppers? or are you talking about DRIED red peppers( ancho, chipotle, guajillo etc etc)? ( My mom made her pepper jelly with cayenne and red or green bell peppers.) thx much.