Golden Pepper Jelly


Quantity: 7 half-pints

Jar size: Half-pints


3 large fleshy yellow bell peppers

1 to 4 serrano chile peppers

1-1/2 cups white distilled vinegar (5%)

7 cups sugar

1 package (3 oz.) liquid pectin


Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.


1. Sterilize canning jars and keep hot until use; prepare two-piece canning lids according to manufacturer’s directions.

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 is located there. Place sweet and hot peppers in a blender or food processor.

3. Add enough vinegar to puree the peppers, then puree.

4. Combine the pepper-vinegar puree and remaining vinegar into a 6- or 8-quart saucepan. Heat to a boil; then boil 20 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.)

6. Add the strained pepper-vinegar juice back to the saucepan. Stir in sugar until dissolved and return to a boil.

7. Add the pectin, return to a full rolling boil and boil hard for 1 minute, stirring constantly.

8. Remove from heat, quickly skim off any foam, and fill into sterile jars, leaving 1/4-inch headspace.

9. Wipe rims of jars with a dampened clean towel; apply two-piece metal canning lids.

10. Process in a boiling water or steam canner according to the chart. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner or Steam Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft



5 min

10 min

15 min

The following optional 10-minute boiling water process can also be used and may provide a stronger vacuum in the jar. Jar would not need to be pre-sterilized, but could be washed, rinsed and kept hot until filling.



10 min

15 min

20 min


National Center for Home Food Preservation