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Golden pepper jelly — NCHFP
Ingredients
- 5 cups chopped yellow bell peppers (about 4 large fleshy peppers as purchased)
- 1/2 cup chopped Serrano chile peppers (about 5 peppers as purchased)
- 1-1/2 cups white distilled vinegar (5%)
- 5 cups sugar
- 1 pouch (3 ounces) liquid pectin
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- 1. Wash and rinse half-pint canning jars; pre-sterilize and keep hot until ready to fill. Prepare lids and ring bands according to manufacturer s directions. To Prepare Pepper Juice 2. Wash all peppers thoroughly; remove stems and seeds from the peppers.
- Do not remove the membrane from the hot peppers, since the remaining capsaicin for pepper heat is located there. 3. Place sweet and hot peppers in a blender or food processor. Add enough vinegar to pur e the peppers, then pur e. 4.
- Combine the pepper-vinegar pur e and remaining vinegar into an 8- or 10-quart saucepan. Heat to a boil; then boil 10 minutes to extract flavors and color. 5.
- Remove from heat and strain through a jelly bag into a bowl. (The jelly bag is preferred; several layers of cheesecloth may also be used.) To Make Jelly 6. Measure 2-1/4 cups of the strained pepper-vinegar juice into the 8- to 10-quart saucepan.
- Stir in sugar until dissolved and return mixture to a boil. Add the pectin, return to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat; skim off foam quickly. 7. Fill hot jelly immediately into hot, pre-sterilized half-pint jars, leaving 1/4-inch headspace.
- Wipe rims of jars with a dampened clean paper towel. Apply and adjust prepared lids. 8. Process filled jars in a boiling water canner according to the recommendations in
- Processing: Process Hot, Half-pints, boiling-water canner, 0 - 1,000 ft - 5 minutes.
- Altitude-adjusted processing table: Table 1. Recommended process time for Golden Pepper Jelly in a boiling-water canner. / Process Time at Elevations of / Style of Pack - Jar Size - 0 - 1,000 ft - 1,001 - 6,000 ft - Above 6,000 ft / Hot - Half-pints - 5 min - 10 - 15 / The following optional 10-minute boiling water process can also be used and may provide a stronger vacuum in the jar. Jars would not need to be pre-sterilized, but could be washed, rinsed and kept hot until filling. / Hot - Half-pints - 10 min - 15 - 20
Recipe Notes
Private Notes
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Share your results how it turned out.Safety classification
Tested NCHFP home-canning recipe.
Processing details
Method: Boiling water bath. Hot pack; half-pint jars only; 1/4-inch headspace; about 5 half-pints. The tested source provides standard and optional longer processes.
Tested source
Preparation timeline
Purée peppers with part of the vinegar; boil 10 minutes and strain; measure pepper-vinegar juice; add sugar, then liquid pectin; boil hard 1 minute; fill; process.
Equipment
Boiling-water canner, half-pint jars, gloves, blender or food processor, jelly bag, jar lifter, funnel, and 8- to 10-quart saucepan.
Visual method guide
- Prepare and measure ingredients exactly.
- Cook to the source’s boil or set endpoint.
- Fill, process by elevation, and cool undisturbed.
Safety essentials
Use white distilled vinegar labeled 5% acidity, liquid pectin, and exact sweet- and hot-pepper proportions. Wear gloves and avoid touching your face.
About this recipe
A clear golden jelly made from strained yellow-bell- and serrano-pepper vinegar juice.
Before you begin
Pre-sterilize jars when using the 5-minute schedule. The optional 10-minute schedule may provide a stronger vacuum and does not require pre-sterilizing otherwise clean hot jars.
Altitude/pressure schedule
| Elevation | Standard half-pint process | Optional longer process |
|---|---|---|
| 0–1,000 ft | 5 min | 10 min |
| 1,001–6,000 ft | 10 min | 15 min |
| Above 6,000 ft | 15 min | 20 min |
Serving suggestions
Pair with cream cheese, crackers, grilled meats, or use as a glaze.
FAQ
Are both processing schedules tested? Yes. Choose one complete column for your elevation; do not mix schedules.
Recipe context and comparison
Unlike fruit jelly, this recipe extracts flavor and color from peppers in a measured 5% vinegar solution.
Troubleshooting
Measure exactly 2 1/4 cups strained pepper-vinegar juice before adding sugar to preserve the tested balance.
Source and provenance
Safety-critical values remain tied to the original NCHFP source.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages: