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How to make pepper jelly

Simple Pepper Jelly - Stovetop or Pressure Cooker

Make your own Simple Pepper Jelly. It’s so delicious & only takes a handful of ingredients and a few minutes to make. Add to a cracker and cream cheese.
Course Appetizer, Snack
Cuisine American
Keyword pepper jelly
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 20 ounces


  • 1 bell pepper red, green, yellow or orange- your choice
  • 2 sweet peppers match the color to your bell pepper
  • 2 cups granulated sugar
  • ½ cup apple cider vinegar
  • 2 tbsp instant pectin if you like a thicker jelly, increase to 3 tbsp.
  • 2 drops matching food color optional

Pressure Cooker

  • 1 bell pepper red, green, yellow or orange- your choice
  • 8 sweet peppers OR you can do 4 sweet peppers & 1 additional bell pepper
  • 3 cups granulated sugar
  • ¾ cup apple cider or water
  • ¼ cup apple cider vinegar
  • 1 packet pectin 1.59 oz - see link in post


  • Cut open the peppers & remove the seeds.
  • Place the cut peppers in the food processor & pulse until they are minced & nearly a paste. It's okay to have some larger pieces left.
  • Transfer to a medium saucepan & add the cider vinegar & sugar.
  • Cook on med-high until it comes to a rolling boil.
  • Remove from heat & add in the pectin & food coloring. Stir to combine well.
  • At this point you can carefully transfer to the sterile jars & either freeze or go through the canning process to seal - boiling for 15 minutes before removing.

Pressure Cooker

  • Prepare the peppers by cutting and removing the seeds. Dice and place in the pressure cooker pot.
  • Add the sugar. Stir to combine and then let sit for 20-30 minutes to macerate the peppers.
  • Pour in the cider and vinegar. Stir and then close the lid and set to sealing.
  • Cook on manual pressure for 2 minutes.
  • Natural release for 10 minutes and then release the remaining pressure. Turn the pressure cooker off.
  • Carefully use an immersion blender to to remove most of the remaining pepper pieces.
  • Turn the pressure cooker on the sauté setting and add the pectin.
  • Simmer for 1-3 minutes or until the mixture just starts to thicken. It will continue to thicken as the mixture cools.
  • Allow to cool for at least 10 minutes before transferring to jars.


This makes about 20 ounces. I made a batch for each color because I couldn't resist.
**Note - we are increasing the liquid in the recipe for the pressure cooker version because pressure cookers require at least 1/2-1 cup of water for them to be able to come to pressure (depending on the size of the cooker and the altitude). This then changes the ratios of the other ingredients to get the same final result.