Serrano Pepper Jelly
It looks like we are having another Indian Summer. It is the end of October and still 80’s out. Time to harvest my hot peppers. Now what to do with them? Pepper Jelly, of course. They are really cute and make great holiday gifts.
Here is the final product!
Serrano Pepper Jelly
Yields 7 8-oz jars or 14 4-oz jars
Ingredients
- 1 cup chopped red bell pepper
- 1/2 cup chopped green serrano peppers
- 5 cups white sugar
- 1 1/2 cups apple cider vinegar
- 1 (6 fluid ounce) container liquid pectin ( like to use Certo brand)
Directions
Step 1: Sterilze jars, lids and rings according to manufacturer’s instructions. Heat water in a Large pot or water canner.
Step 2: Remove stems, veins and most of the seeds of the bell and serrano peppers. Mince peppers in a food processor.
Step 3: In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes. Skim off any foam.
Step 4: Stirring constantly, add the pectin and let mixture continue to cool for 3 minutes more.
Step 5: Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and put back in pot hot water and boil for 5 mins. Remove from water and allow jars to cool slowly, creating a vacuum seal. Jars may make a popping noise as they cool.
Tip: let cool, gently remove the rim and dry the lid and rings (do this very carefully) so that you do not get rusty lids. Place rings back on but be sure not to screw too tightly then set overnight. Sometimes it has taken 2 weeks for this jelly to set so be patient.
This recipe makes 14 4-oz jars. I like to put them in small jars because at this size they are a perfect addition to a cheese and cracker plate. Isn’t the coloring gorgeous? The flecks of peppers look like confetti.
This is what my label looks like.
Am going to try this. Will you share your labels?
Beautiful! Will you share your labels so I can make similar ones?
I will absolutely share the labels…they are not in a fancy photoshop file since I do not have photoshop but I am sure you can tweak it to make it work for you…..let me try to email it to you.
Thanks so much! Can you see my email? Yours are by far the best labels I’ve seen :).
Can you please tell me how to make labels like this? No idea and I am tired of using store bought ones that do not stay stuck.
Can you email me a copy of your label?
Thank you so much!
Do you drain the excess liquid from the peppers before adding them to the pot?
No, I just puree then add to pot
How hot is this recipe?
Can you email me how you made the labels? They are adorable!
Hi Karen,
i designed these in word, then printed on circle labels.
I actually call this jelly “Hot Confetti Jelly” as it makes a cute mame on the labels for gifts. My friend Kitty inspired me when I taught her to can pickles and we were making pickle relish. She labeled her jars “Relish This!”
The pepper jelly is good and is quite mild. I took all of the seeds out. I think the next batch I make I will leave more of the serrano seeds in. Thanks for the recipe.
This jelly is so pretty. I plan to make some for x-mas presents. Would you mind sharing your labels with me too?
Thanks,
Jackie
How long will this keep for in the pantry? I’m considering making a batch now to save for Christmas gifts.
I made 28 8 oz jars of this but it has been two weeks and it has not firmed up . I must have done something wrong , I am thinking maybe the peppers were doubled up. It is more like syrup. Can I do anything to thicken it at this point?
If this ever happens again..label it serrano honey and call it good..my husband prefers it. Also whed n you place in fridge it will thicken a tad more.
If you doubled the peppers the ratio will be off so that would definitely affect it setting.
My daughter makes it, It is fantastic mixed with cream cheese as a dip
I want to try to make this great looking jelly. A friend gave us some for Christmas last year but won’t share his recipe. Could you please share your label with me also? I’m not very computer savvy so I will need simple instruction.
Thank you so much for this recipe – this is the first time I’ve had my jelly set properly. Gorgeous jelly – I haven’t tried it yet, but I know it’s goooood!
I tagged you in my blog – see URL below
I am so excited to hear it worked out for you! I have found for my pepper jelly that it sometimes takes 2 weeks to set so if you make some, don’t give up on it too quickly 🙂
I just picked 5 pounds of serranos and wondered what to do with them. My problem I do not have the red bell pepper. I found your recipe and loved the label too. please email me one. I’m computer needy. Thanks!
You can just use serrano and make it a really spicy jelly.
After the jelly has cooled completely…are you supposed to store these in the fridge to help them set? I just have them on the counter top right now.
I store them in my garage. After jar is opened I put in my fridge.
Everyone here is talking about it not setting properly and I’m over here wondering if I did something wrong because even before I put the pectin in it was looking like it would have set. By the time it came out of the water bath and cooled it was already set. Is that ok? I haven’t tried it yet so I’m hoping it’s not a block of rubber lol.
The people that did not have it set added extra peppers changing the ratio. It should set properly.
Can you double this recipe????
I double it all the time with no issues.
Could you share your label please?
Thanks!!
Am I able to use powdered pectin? This is my first time canning anything in general, but I purchased powdered pectin instead of liquid. Would the ratio be different? Thank you.