Green Pepper Jelly

Pepper jelly is sweet and spicy. Pair it with cheese on a cracker or in a sandwich.

Green Pepper Jelly

Remember when I had that Can It Forward party back in August? Yea, so this is one of the jelly recipes we made that day. I’m just now getting around the posting it cause, well, I don’t know… It has been in my drafts since then and it just never made it’s way to the top of the list. I was reminded about it the other day when I cracked open our last jar of this jelly and began wondering if I had ever posted the recipe… Don’t take that to mean it’s not worth making, because it definitely is.

Green Pepper Jelly

I had never had pepper jelly before making it at the canning party, so I wasn’t really sure what to expect. You’ll notice there’s a decent amount of sugar in the recipe, so it’s no surprise that it’s got some sweetness to it. It’s also got a great peppery flavor that I really can’t describe in any other way.


You can play with the ratio of the kinds of peppers you use depending on how much spice you want in this. I’d so err on the side of spicier than you think you want it. I’d like to make this jelly again with all jalapenos just to see how it turns out. The pepper jelly pairs well with cheese, whether that’s on a cracker, or in a grilled cheese sandwich.

Two Years Ago: Candied Bacon Chocolate Chip Cookies
Four Years Ago: Spicy Sweet Pretzel Party Mix
Five Years Ago: Alton Brown’s Overnight Cinnamon Rolls
Six Years Ago: Chocolate Cupcakes and Stuffed Chicken Burgers

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Green Pepper Jelly

Pepper jelly is sweet and spicy. Pair it with cheese on a cracker or in a sandwich.


3 cups bell peppers, seeded and finely chopped (this was 2 large peppers for me)
1 cup jalapeno peppers, seeded and finely chopped (this was 6 jalapenos for me)
1 cup apple cider vinegar
2 packages (= 3.5 oz = 12 Tbsp) powdered pectin
5 cups sugar


Place peppers, vinegar, and pectin in a large dutch oven over high heat. Bring to a rolling boil and add sugar.

Return to rolling boil and cook for 2 more minutes.

Ladle in to hot jars and process in boiling water according to information on pectin container (10 minutes for most altitudes).

Recipe adapted from

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14 Responses to “Raspberry Chipotle Jam”

  1. #
    Samantha — January 22, 2014 at 6:56 pm

    Raspberry and chipotle! what a combo. I love this idea. I could put chipotle in anything and be happy.

    • beantownbaker — January 22nd, 2014 @ 9:37 pm

      Chipotle is a flavor I’m learning to love as I use it more and more!

  2. #
    Ashley @ My Midwest Table — January 23, 2014 at 10:32 am

    Holy yum! This jam reminds me of the sauce in one of my favorite appetizers from a little restaurant in Kansas. It was raspberry chipotle sauce combined with cream cheese and black beans, and it was served warm with tortilla chips. The best!

    • beantownbaker — January 23rd, 2014 @ 2:15 pm

      Is it So Long Saloon by chance?…

      If so, check back on Tuesday…

    • beantownbaker — January 23rd, 2014 @ 2:17 pm

      BTW, I just saw in your bio that you went to Purdue – I did too! Aero engineering for me. Crazy about that shooting this week…

  3. #
    Ashley @ My Midwest Table — January 23, 2014 at 3:48 pm

    Yes, So Long Saloon! We lived in Manhattan for a few years while my husband worked on his PhD. Can’t wait to see what you’ve cooked up on Tuesday!

    Goodness, what a coincidence that you are a Purdue alumna too! Yes, so crazy and so sad.

  4. #
    Shannon — January 26, 2014 at 4:01 pm

    this is definitely one i’ll need to make, great flavor combo 🙂

  5. #
    Nutmeg Nanny — February 4, 2014 at 3:38 pm

    Oh gosh, this is such a fun flavor combination 🙂 I can’t wait to try this out!

  6. #
    Jac — September 10, 2014 at 10:57 am

    I am super excited to try this recipe out. I love idea of the sweet of the fruit and the heat of the pepper. I will let you know how mine turns out.

    *I just moved to Boston which is how I found your website. I’m sorta sad that you moved back to Ohio because I would love to meet you. 😀

    • beantownbaker — September 12th, 2014 @ 10:40 pm

      Hope it turns out well for you! We love this jam. It’s really good on a breakfast sandwich.

  7. #
    MezzoBetsy — September 19, 2014 at 1:25 pm

    Oh, yum! I’m a great fan of using jams, marmalades and chutneys with meat in the crockpot or as a glaze on roasts. This would be perfect on a pork tenderloin.

  8. #
    Joy — January 9, 2015 at 7:41 pm

    how do you make it without the jam maker? I have a breadmaking machine that can make jelly, would it work about the same?

  9. #
    Lucinds — July 7, 2017 at 7:41 pm

    Are there any water bath instructions?

  10. #
    AGEN SGP RESMI — November 30, 2017 at 3:45 pm

    Thats look so delicious.. nice sharing

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