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Serrano Pepper Jelly


It looks like we are having another Indian Summer.  It is the end of October and still 80’s out.  Time to harvest my hot peppers.  Now what to do with them?  Pepper Jelly, of course.  They are really cute and make great holiday gifts.

Here is the final product!


Serrano Pepper Jelly

Yileds 6 8-oz jars or 12 4-oz jars


  • 1 cup chopped red bell pepper
  • 1/2 cup chopped green serrano peppers
  • 5 cups white sugar
  • 1 1/2 cups apple cider vinegar
  • 1 (6 fluid ounce) container liquid pectin ( like to use Certo brand)



Step 1: Sterilze jars, lids and rings according to manufacturer’s instructions.  Heat water in a Large pot or water canner.

Step 2: Remove stems, veins and most of the seeds of the bell and serrano peppers. Mince peppers in a food processor.

Step 3:  In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.  Skim off any foam.

Step 4:  Stirring constantly, add the pectin and let mixture continue to cool for 3 minutes more.

Step 5: Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and put back in pot hot water and boil for 5 mins.  Remove from water and allow jars to cool slowly, creating a vacuum seal.  Jars may make a popping noise as they cool.

 Tip: let cool, gently remove the rim and dry the lid and rings (do this very carefully) so that you do not get rusty lids.  Place rings back on but be sure not to screw too tightly then set overnight.

This recipe makes 12 4-oz jars.  I like to put them in small jars because at this size they are a perfect addition to a cheese and cracker plate.  Isn’t the coloring gorgeous?  The flecks of peppers look like confetti.

This is what my label looks like.



  1. […] Food and Drink list Also made some Serrano Pepper Jelly on Sunday with the peppers from our […]

  2. Zoe says:

    Beautiful! Will you share your labels so I can make similar ones?

    • Tammy says:

      I will absolutely share the labels…they are not in a fancy photoshop file since I do not have photoshop but I am sure you can tweak it to make it work for you…..let me try to email it to you.

  3. Andrea says:

    How hot is this recipe?

  4. Karen Kampschaefer says:

    Can you email me how you made the labels? They are adorable!

  5. StoneyLonesomeGal says:

    I actually call this jelly “Hot Confetti Jelly” as it makes a cute mame on the labels for gifts. My friend Kitty inspired me when I taught her to can pickles and we were making pickle relish. She labeled her jars “Relish This!”

  6. Brooke says:

    The pepper jelly is good and is quite mild. I took all of the seeds out. I think the next batch I make I will leave more of the serrano seeds in. Thanks for the recipe.

  7. Jackie says:

    This jelly is so pretty. I plan to make some for x-mas presents. Would you mind sharing your labels with me too?


  8. Ashley Henderson says:

    How long will this keep for in the pantry? I’m considering making a batch now to save for Christmas gifts.


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