• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Grits and Gouda
  • Home
  • Recipes
    • Appetizers and Snacks
    • Meats and Mains
    • Breakfast Brunch Brinner
    • Veggies and Sides
    • Desserts and Cakes
    • Cookies and Candy
    • Shortcut Cooking
    • Lighten Up
    • Canning and Condiments
    • Wild Game
    • Salads & Slaws
  • About
    • About
    • Community
    • Apron Stories
  • Work With Me
  • Cooking Classes
  • Shop
    • AMAZON
    • Cookbook
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Work With Me
  • Cooking Classes & Holiday Cooking Show
  • Shop
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home > Food > How to Make Red & Green Freezer Jalapeno Pepper Jelly

    How to Make Red & Green Freezer Jalapeno Pepper Jelly

    September 11, 2020 by gritsandgouda 11 Comments

    Share
    Pin
    Tweet
    As an Amazon Associate I earn from qualifying purchases. See full disclosure.
    Jump to Recipe

    Want to know how to make this Red & Green Freezer Jalapeno Pepper Jelly recipe? It's so easy! This is a 5 ingredient, small batch canning recipe for homemade jelly that doesn't require processing in a water bath or pressure cooking. I'll walk you through it step by step!

    Hinged jar of red and green jalapeno pepper jelly open; two jalapenos on white surface

    Adding red bell pepper to the green jalapeno peppers in this sweet & hot (not too hot) jelly adds color and the combination makes it perfect for the holidays. I use it as a glaze in my Instant Pot Bone-In Pepper Jelly Ham recipe.

    What's the shortcut?

    • Freezer and refrigerator jams and jellies take less time to complete than the traditional method of pressure cooking or processing in a water bath.
    • Using the food processor is a huge time saver.

    What you will need

    Ingredients for pepper jelly on a wooden cutting board: sugar, Sure-Jell, apple cider vinegar, red pepper, jalapeno peppers
    • Jalapeno peppers
    • Red bell pepper
    • Apple cider vinegar
    • Granulated sugar
    • Sure-Jell powdered pectin
    • Water

    How to make Freezer Pepper Jelly

    Scroll down for the complete printable recipe

    • Use knife to remove seeds and membrane from jalapenos.
    • Measuring cup of 1-inch pieces jalapeno peppers; 1 -inch pieces red bell pepper on wooden cutting board
      Cut peppers into 1 inch pieces.
    • Minced jalapeno and red pepper minced in a food processor; top view
      Pulse 3 or 4 times to mince peppers.
    1. Wash 5 half pint jars in soapy water, then sterilize them by submerging them in boiling water for 10 minutes. I use a small round wire cooling rack to lift them up slightly off the bottom of the pot of boiling water.
    2. Wear gloves when handling jalapeno peppers and do not touch your face or eyes. Remove seeds and white membrane from the jalapeno and bell peppers.
    3. Cut peppers into approximately 1 to 1 1/2-inch pieces. This will help the food processor mince the peppers evenly. (You can also mince the peppers with a chef's knife.)
    4. Pulse the pepper pieces 3 or 4 times or just until minced. Do not puree!
    • Gloved hand holding jalapeno half with insides of a pepper and knife on wooden cutting board
      Add vinegar and sugar to peppers; let stand 10 min.
    • Pectin and water boiling in a saucepan
      Combine pectin and water; bring to a boil.

    4. Add vinegar to pepper mixture; stir in sugar and let stand 10 minutes, stirring occasionally.

    5. Meanwhile, combine pectin and water in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil 2 minutes.

    6. Gradually add cooked pectin to pepper mixture, stirring well. Stir about 3 minutes or until sugar is almost all dissolved. Stir in a couple of drops of food coloring, if desired.

    7. Using a canning funnel, or very carefully, pour pepper mixture into washed and sterilized Mason jars or 1-cup freezer containers.

    8. Screw on the lids tightly. Let stand at room temperature 24 hours to fully set up. Serve immediately or refrigerate up to 1 month or freeze up to 1 year.

    Two jars of pepper jelly; one red and lid off; two jalapenos on surface
    The jar of jelly on the left has 2 drops red food coloring. The jar on the right has none.

    Pro Tip

    Do not stir pepper/pectin mixture fast or with a whisk. This will incorporate unwanted air bubbles in the jelly.

    What goes with Freezer Jalapeno Pepper Jelly?

    • The most common way to serve pepper jelly is spooned over a block of cream cheese (or goat cheese) as a dip or spread and served with crackers. It's my go-to, quick and easy appetizer at Christmas for parties.
    • Use it as a sauce on seared chicken breast. Sear the chicken and when almost done inside, spoon about 1 to 2 tablespoons per breast over the chicken and cover with the lid. The jelly will melt and create the sauce!
    • Brush it on a roasted pork loin or tenderloin 15 minutes before finished baking, then serve alongside it.
    • Toss wings in this pepper jelly or serve as a dipping sauce.
    • Eggroll or potsticker sauce when mixed with a little soy sauce.
    • It makes a fantastic glaze on ham. I used it on my Instant Pot Bone-In Pepper Jelly Ham recipe.
    • Top hamburgers with a tablespoon of pepper jelly right as they come off the grill. The sweet and spicy combination is to die for on a cheese burger.
    • Stir it into pimento cheese spread for a little sweet heat on a cracker.
    • On a sausage biscuit! Yes please!
    • Add one cup of Red & Green Jalapeno Pepper Jelly to a 20 ounce bag of small, frozen meatballs in a slow cooker. Cook on LOW 4 to 6 hours for Sweet & Hot Glazed Meatballs. Serve as an appetizer with a toothpick.
    bone in ham with slices cut on the ham. jar of jelly
    Instant Pot Bone-In Pepper Jelly Ham glazed with Red & Red Freezer Jalapeno Pepper Jelly

    Variations

    • Add red or green food coloring just before pouring into jars.
    • Use red jalapeno peppers instead of red bell pepper.
    • Don't like the heat? Use red and green bell peppers.
    • Want to turn up the heat? Don't remove the seeds or add one ghost or other seriously hot pepper along with the jalapeno.

    Can I store this jelly in my pantry?

    No. Since the jar lids are not sealed and the jelly has not processed in a hot water bath to kill bacteria inside the jar, freezer jams and jellies need to be stored in the freezer or fridge.

    How long can I store this pepper jelly in the fridge and freezer?

    Red & Green Freezer Jalapeno Pepper Jelly can be stored in the freezer up to 1 year according to the National Center for Home Food Preservation. It can be stored in the fridge for 1 month at 40 ℉ or below.

    How do I thaw freezer jams and jellies

    Simply place the jar of jam or jelly in the refrigerator and it will thaw in about 24 to 32 hours. Do not leave on the counter to thaw. It will thaw unevenly and unsafely on the counter.

    Other shortcut canning recipes you will love

    • Easy Strawberry Freezer Jam
    • Slow Cooker Fig Jam
    • Shortcut Sweet Heat Pickles and Vidalia Onions
    • Peach Freezer Marmalade

    Pinterest pin for jalapeno pepper jelly with two jalapenos in front of jar

    Updated 10/20/20

    Open hinged jar of red pepper jelly with two jalapenos on white surface
    Print Recipe
    4.39 from 13 votes

    Red & Green Freezer Jalapeno Pepper Jelly

    Red & Green Freezer Jalapeno Pepper Jelly recipe is so easy to make! This is a 5 ingredient, small batch canning recipe for jelly that doesn't require processing in a water bath or pressure cooking.
    Prep Time3 hrs 15 mins
    Cook Time3 mins
    standing time1 d
    Total Time1 d 3 hrs 18 mins
    Course: Appetizer, Breakfast
    Servings: 5 half pints
    Calories: 50kcal
    Author: Kathleen Phillips | GritsAndGouda.com
    Cost: 7
    Prevent your screen from going dark

    Equipment

    • canning or freezer jars

    Ingredients

    • 12 large jalapeno peppers (enough for 2 cups minced)
    • 1 large red bell pepper (enough for 1 cup minced)
    • 3/4 cup apple cider vinegar
    • 5 cups granulated sugar
    • 1 (1.75-ounce) package powdered Sure-Jell pectin (not MCP pectin)
    • 3/4 cup water
    • 2 drops red or green food coloring (optional)

    Instructions

    • Wash 5 half pint jars in soapy water, then sterilize them by submerging them in boiling water for 10 minutes. I use a small round wire cooling rack to lift them up slightly off the bottom of the pot of boiling water.
    • Wear gloves when handling jalapeno peppers and do not touch your face or eyes. Remove seeds and white membrane from the jalapeno and bell peppers.
    • Cut peppers into approximately 1 to 1 1/2-inch pieces. This will help the food processor mince the peppers evenly. (You can also mince the peppers with a chef's knife.)
    • Pulse the pepper pieces 3 or 4 times or just until minced. Do not puree!
    • Add vinegar to pepper mixture; stir in sugar and let stand 10 minutes, stirring occasionally.
    • Meanwhile, combine pectin and water in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil 2 minutes.
    • Gradually add cooked pectin to pepper mixture, stirring well. Stir about 3 minutes or until sugar is almost all dissolved.
      Stir in a couple of drops of food coloring, if desired.
    • Using a canning funnel, or very carefully, pour pepper mixture into washed and sterilized Mason jars or 1-cup freezer containers.
    • Screw on the lids tightly. Let stand at room temperature 24 hours to fully set up. Serve immediately or refrigerate up to 1 month or freeze up to 1 year.

    Notes

    If your jelly does not set up after one week:
    1. Remake entire batch if none of it set up: Pour unset batch of jelly into a large bowl (no more than 8 cups). 2. Wash those containers and rinse in boiling water; thoroughly dry. 3. For every 1 cup of unset jelly, add 2 tablespoons sugar to the bowl of unset jelly. Example: 8 cups jelly; stir in 16 tablespoons (1 cup) sugar. Let stand 10 minutes. 4. Meanwhile, stir in 1 pkg powdered Sure-Jell Original into 3/4 cup water in a small saucepan. Bring to a boil, stirring constantly, until a full rolling boil without stirring. Boil 2 minutes. 4. Pour the hot pectin mixture into the unset/sugar mixture. Stir at least 3 minutes or until sugar is dissolved. 5. Pour into washed containers, wipe rims with wet paper towel and seal with lids. Let stand at room temperature 24 hours before refrigerating.

    Nutrition

    Serving: 1tablespoon | Calories: 50kcal
    Did you make this recipe?If you love it, share it! Tag me on Instagram @gritsandgouda using #gritsandgouda Comment below before you go!

    « Easy Hamburger Vegetable Soup | Shortcuts & Variations
    Persimmon Spice Sheet Cake with Maple Frosting »

    Reader Interactions

    Comments

    1. cathy scott

      October 21, 2020 at 8:13 pm

      How do I fix my red pepper freezer jelly that didn't set up?

      Reply
      • gritsandgouda

        October 21, 2020 at 8:48 pm

        I am so sorry your jelly didn't set up. There are a few reasons why that may have happened but you may have done everything right and occasionally, this may happen. The Sure-Jell package directions recommends: 1. Remake entire batch if none of it set up: Pour unset batch of jelly into a large bowl (no more than 8 cups). 2. Wash those containers and rinse in boiling water; thoroughly dry. 3. For every 1 cup of unset jelly, add 2 tablespoons to the bowl of unset jelly. Let stand 10 minutes. 4. Meanwhile, stir in 1 pkg powdered Sure-Jell Original into 3/4 cup water in a small saucepan. Bring to a boil, stirring constantly, until a full rolling boil without stirring. Boil 2 minutes. 4. Pour the hot pectin mixture into the unset/sugar mixture. Stir at least 3 minutes or until sugar is dissolved. 5. Pour into washed containers, wipe rims with wet paper towel and seal with lids. Let stand at room temperature 24 hours before refrigerating.

        Reply
        • cathy scott

          October 25, 2020 at 12:56 pm

          Stir 2 tablespoons of what into the pepper mixture...sugar? Then mix the sure-gell with with water & boil?

          Reply
        • Cathy Scott

          October 25, 2020 at 1:42 pm

          2 teaspoons of what....sugar or vinager to the peppers while boiling the sure-gell and water?

          Reply
          • gritsandgouda

            October 25, 2020 at 5:50 pm

            Yes, in the directions to remake a batch if your jelly does not set up, you add 2 tablespoons of sugar for every one cup of unset jelly. I have not had a batch to not set up so I took these instructions from the Sure-Jell package for freezer jelly.

            Reply
    2. Lori Kolb

      December 18, 2020 at 2:19 pm

      I had a hard time dissolving my sugar! Any tips? Could i warm up the vinegar?

      Reply
      • gritsandgouda

        December 18, 2020 at 3:23 pm

        I'm so sorry you had trouble dissolving your sugar! While the sugar doesn't have to be completely dissolved, you can have just a little bit of graininess. Pouring the boiling pectin mixture into the sugar straight from the stovetop will help. If your jelly is grainy after refrigerating for 2 days to give it a chance to melt the sugar, you can use the directions at the bottom of the printable recipe to re-do the same batch. The directions are there in case it doesn't set up, but I think you can use the same process to help dissolve the sugar the second time. I hope this helps. Let me know how it does in the fridge in 2 days.

        Reply
    3. Sallyjojo

      September 06, 2021 at 4:55 pm

      4 stars
      Directions are a bit confusing. At the top of the recipe it says it's for 15 half pint servings . . I think that is really 5 half pint servings, since I followed the directions and that's about how much it made. I used the little 1/4 pint jars and it made 12 and I had 7 oz of chopped red and green jalapeno peppers from my garden, didn't use any bell pepper and used 6 drops of green food coloring. I've taste tested it and it's great! Thanks for sharing.

      Reply
      • gritsandgouda

        September 07, 2021 at 5:05 pm

        Yes, the yield is 5 half pints. In the first line of the directions, it says to wash 5 half pints. I can't figure out why the servings says 15. It must be a type-o on my part or a glitch. I am grateful that you pointed it out so I can remove it. I'm so glad you liked the jelly!

        Reply
    4. Stephen Ellis Hornstein

      October 11, 2021 at 1:45 pm

      5 stars
      Can I use the low sugar Sure jel in this recipe? and how much sugar should I use?

      Reply
      • gritsandgouda

        October 11, 2021 at 3:34 pm

        I'm so glad you want to make my Freezer Pepper Jelly! Unfortunately, I haven't made it with the "less or no sugar" Sure-Jell pectin. I did a little research just now and found a recipe that used this ratio 3 cups sugar to 1 package "less or no sugar" Sure-Jell. While that is still a good bit of sugar, it is 2 cups less than my recipe calls for. I'd love to know if you make it how it turns out so I can add that tip to my recipe for others!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    WELCOME, Y’ALL!

    Hi y'all! I’m Kathleen. I love sharing my Southern shortcut recipes with you! I’m a food stylist, cookbook author, and former test kitchen director living in a charming small town in Alabama. I take traditional Southern recipes you know and love (and a few new ones) and make them with shortcuts so you can enjoy them faster.

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Popular Recipes

    Yellow Squash Casserole with Scoop out on right in a gray dish.

    Easy Yellow Squash Casserole

    We Southerners love our greens-turnip greens. This dump and stir soup gets you in and out of the kitchen but tastes like you cooked them low and slow all day. Served in a white bowl.

    Shortcut Turnip Greens Soup | Beans and Greens

    Macaroni and cheese in tan dish with scoop out

    Easy Cheesy Baked Mac and Cheese (With Shortcuts) The easiest and cheesiest homemade macaroni and cheese made with a secret ingredient.

    small cast iron skillet with biscuits; one biscuit on wooden surface

    How to Make Homemade 2 Ingredient Biscuits Find out how I make the flakiest biscuits with 2 ingredients without a baking mix.

    stack of 3 fried green tomatoes with a fourth one with bite out and propped up

    Perfect Every Time Fried Green Tomatoes How to make no-fail Southern-fried green tomatoes, the quintessential Southern side dish.

    More Popular Recipes

    Footer

    Hi y'all! I’m Kathleen. I love sharing my Southern shortcut recipes with you! I’m a food stylist, cookbook author, and former test kitchen director living in a charming small town in Alabama. I take traditional Southern recipes you know and love (and a few new ones) and make them with shortcuts so you can enjoy them faster.

    Copyright © 2022 Grits and Gouda · Privacy Policy