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Homemade Green Pepper Jelly Recipe

Homemade cream cheese green pepper jelly jam is a great appetizer to serve. A little spicy and sweet served with crackers or chips is so yummy. As for the ingredients you can use different types of green peppers as you wish too which is great.

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Have you been to someone’s house and had a bite of cream cheese pepper jelly and thought WoW. It really isn’t that hard to make it right at home on your own, and you can adjust the heat too. Whether you love really spicy or mild, this is how to make homemade jam to your liking. (affiliate links present, originally published 1/22)

Cream Cheese Pepper Jelly

If you have a vegetable garden in your backyard you may be growing just what you need. At the store the ingredients are not expensive at all, making this a cheap party appetizer. Buy store brand cream cheese to save a few extra dollars and if you are having a crowd make a double batch just as easily.

We will show you how to make this in a pot on your stovetop but if you’d rather make Instant Pot jam you can use the timing in that post for that method too.

green peppers

Hot Pepper Jelly

This is just one of our favorite Super Bowl party food items that everyone loves. You can add heat with jalapenos or red pepper flakes or leave it milder if you’d like. Now let’s get to chopping, blending and cooking so you can try this out too.

What do you do with pepper jelly?

This is just one idea but there are many others. You can brush it on as a glaze for ham which is wonderful, use it as a chicken wings dip of sorts, on top of salmon or even pork chops. Instead of pouring this on top you could instead blend it all together. This way the flavors get more incorporated for spreading on crackers or on bagels!

How long does green pepper jelly last?

It depends on how you store it. If yours is homemade like this and you store it in a sanitized glass jar sealed tightly it will last about 2 – 3 months. If you know how to can jam the shelf life will extend to years, but once opened it goes back to a few months in the fridge.

Pepper Jelly

If you only want a little heat only use one jalapeno and increase the amount of poblanos and/or bell peppers. Or visa versa for a spicy jelly. Adjust the amount of sugar to your liking too, that is why homemade is so great. You can make your tastebuds perfectly happy.

homemade Green Pepper Jelly

What is pepper jelly made of?

We’re going to use a variety of peppers from the produce section for this, with some sweetness. You can use whatever color of bells you like, or what is on sale at the time. Remember that some shades are sweeter than others so you can naturally adjust the sugar levels this way.

Homemade Green Pepper Jelly

Need a sugar free version because you or a family member is a diabetic? Splenda is a great option but remember to use use half the amount. So instead of the 5 cups of white sugar you’d use 2.5 c. instead….or it would be sickeningly sweet.

  1. Poblano pepper
  2. Green bell peppers, green is typically used above all other colors
  3. Spicy peppers such as; jalapeño peppers, thai, banana, anaheim, serano or hatch chiles
    1. you could dice up canned or use fresh
  4. White vinegar
  5. White sugar
  6. If you want it really brilliant you can add green food coloring, just a drop
  7. Liquid Pectin used as a thickener
    1. I used powdered, liquid pectin would just use 2 Tbsp instead of 1 packet
  8. These mason jars are best to use

Remember that after you’re done it will continue to thicken as it sits and cools. Don’t add more thinking it is too thin, you’ll regret it.

how to can jelly

Green Pepper Jelly and Cream Cheese

Remember to sterilize jars if you’re going to use them to storage. 8 oz. is best I think unless you think you’re going to use a lot in a short amount of time.

  • Remove seeds from all peppers (will make it less spicy). Finely chop them up and put into a pot on the stovetop with vinegar and sugar.
  • Boil over medium high heat for 5-6 minutes to soften those pieces to get tender.
  • Add pectin to pot, stir and continue cooking for 3 more minutes. Remove, spoon off froth and pour into jars leaving 1″ empty at the top. Seal and then can if you like or cool and refrigerate.
  • Allow to pepper jelly recipe to cool, skim off foam, and then store in jars or pour over cream cheese as an appetizer, like over room temperature package of cream cheese.

If you want to can you’ll need boiling water and tongs, there is a link to how to can jam in the recipe card below you can follow. This will allow your jam to last for years this way.

Green Pepper Jelly

If you’re going to use this on top a block of cream cheese you may want to heat it beforehand. Just warm a large saucepan to warm it up just a bit.

Then pour on and this will allow the underneath to melt just a bit and make it easier to spread. Want to add some fresh heat? Dice jalapenos and sprinkle on the top.

What can I do with excess green peppers?

This is one idea of course. Many times I will make a batch of Crockpot stuffed bell peppers or make air fryer fajitas with them.

Cream Cheese Pepper Jelly

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Green Pepper Jelly

Homemade cream cheese green pepper jelly jam is a great appetizer to serve. A little spicy and sweet served with crackers or chips is so yummy.
Course Appetizer, Dip
Cuisine American, Mexican
Keyword cream cheese, dip, green pepper, homemade, jelly
Prep Time 5 minutes
Cook Time 9 minutes
Servings 12
Calories 432kcal
Author The Typical Mom

Equipment

Ingredients

Instructions

  • Remove seeds from all peppers (will make it less spicy). Finely chop them up and put into a pot on the stovetop with vinegar and sugar.
  • Boil over medium high heat for 5-6 minutes to soften those pieces to get tender.
  • Add pectin to pot, stir and continue cooking for 3 more minutes. Remove, spoon off froth and pour into jars leaving 1" empty at the top. Seal and then can if you like or cool and refrigerate.

Video

Nutrition Facts
Green Pepper Jelly
Amount Per Serving (1 oz)
Calories 432 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 21mg7%
Sodium 656mg29%
Potassium 286mg8%
Carbohydrates 94g31%
Fiber 3g13%
Sugar 87g97%
Protein 2g4%
Vitamin A 767IU15%
Vitamin C 112mg136%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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