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Easy Sweet Pepper Jam Recipe

Sweet red pepper jam made from fresh sweet and green peppers with a tiny bit of heat that makes for the perfect addition to appetizers, poultry or given as a gift.

Servings 6 half-pint jars


  • 3 cups finely chopped red bell pepper
  • 1 cup finely chopped green bell pepper
  • 1/4 cup finely chopped jalapeño pepper
  • 1 cup apple cider vinegar
  • 1 (1.75 ounce) package SURE-JELL powder pectin
  • 5 cups white sugar


  1. Sterilize your mason jars and begin to heat your water in your hot water bath canning pot. Place lids in a small skillet and cover with water and heat on medium-low.
  2. Place the finely chopped red, green, and jalapeño peppers into a large saucepan over high heat.
  3. Pour in the apple cider vinegar and stir in the Sure-Jell pectin.
  4. Bring the mixture to a full boil while stirring constantly.
  5. As soon as the mixture comes to a rolling boil stir in the sugar. Return to a boil and boil for exactly one minute.
  6. Remove from the heat and skim off any foam that has collected on top of the surface and discard.
  7. Then, quickly ladle the jelly into your hot jars, leaving ¼ inch of headspace.
  8. Wipe the rim and add the heated lid and then screw on the bands to finger tightness.
  9. Place the jars into the canning pot and be sure that water is 1-2 inches above the top of the jars.
  10. Bring water to a boil and process for five minutes.
  11. Using jar lifters remove the jars to a thick towel on the counter and let them cool for 24 hours. Be sure to check the jars after they have cooled to be sure that they sealed properly by pressing down on the center of the lid. If you can easily press down, your jars did not seal and need to be placed in the refrigerator.

Recipe Notes

Properly sealed jars can be stored in a cool dry place for up to one year.

Note – if you like a thicker spread, add an additional ½ box of Sure-Jell pectin

Recipe courtesy of Old World Garden Farms.