Muh's Pepper Jelly

April 27, 2015
Muh's Pepper Jelly

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.

More Great Recipes:

Reviews (2) Questions (0)

2 Reviews

Author Comment
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.
LE B. May 12, 2015
hi lisa, great work! To clarify, 'ground green bell pepper' means pureed?<br />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.