Muh's Pepper Jelly

April 27, 2015
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

  • Makes about 5 pints
  • 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
In This Recipe
  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.

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