Banana Bell Pepper Jelly Recipe

This is the Banana Bell Pepper Jelly Recipe I used (see previous post on jelly).  The jelly came out GREAT.  We tried it on crackers and it was fabulous - sweet with a little zing.  I think it would taste even more amazing with a nice cream cheese or over a block of cheese.  I did make a few small changes which I have noted.  Given the number of peppers I have, I could probably make another 25 batches of this jelly.  If you know me personally, guess what you are getting for Xmas??? <wink wink>


6 large sweet banana peppers* [I used all banana bell and sweet paprika peppers - about 2 cups chopped]

2 large hot banana peppers* [I did not use any hot peppers!]

* (Be sure to get 1-2 red or orange peppers in the batch, this will give the
jelly a beautiful blush shade.)  [We used a mix of yellow, red and blush peppers and the shade is a beautiful orange red]

1 ½ cups apple cider vinegar

5 cups sugar [I used only 4 cups and this is plenty sweet]

1 package Certo (1/2 box)

[I also added a 1/2 of a tablespoon of crushed red pepper per the recipe in the certo box to give it some zing since I did not use any hot peppers]

  1.. Sterilize 6 pint jars. [there is no way this recipe can give off 6 pint jars.  I got  2 3/4 jars.  If you use 1/2 pint jars - the standard jelly jar size, you should get 6 jars.]
  2.. Cut the peppers in half and remove the seeds and the veins. Chop into
large chunks.
  3.. Put all of the peppers and ¾ cup vinegar in the blender and blend
until it is finely chopped (still with some small chunks in it, not pureed).
  4.. Pour the pepper-vinegar mixture into a pot and bring to a boil. Cook
for 2-3 minutes until it starts to look smooth.
  5.. Add the remaining ¾ cup vinegar and all of the sugar. Stir and bring
it to a rolling boil for 1 minute. [add in the crushed red pepper at this point]
  6.. Add 1 package certo, bring back to a rolling boil for 1 minute.
  7.. Remove from heat, skim off any foam and allow the mixture to sit for 5
  8.. Fill and seal canning jars according to manufacturer’s directions.

  • Bookmark on Facebook
  • Digg This
  • Bookmark with Yahoo
  • Bookmark with Google
  • Email to a Friend
  • Print

Banana Pepper Jelly

Just call me Susie Homemaker!  With all of the peppers that we having coming off of our 6 banana bell and 2 paprika plants, I hit the internet looking for something to do with them.  First, I thought about pickling them, but honestly, I’m not really sure what you do with pickled peppers.  I stumbled across some recipes for pepper jelly, but most of them included hot peppers.  I took a stab at a recipe today, using all paprika and bell peppers, rather than including a hot variety.  I followed the recipe to a T and unfortunately, I think the size of the jars were labelled incorrectly in the recipe considering it said you should get 6 and I only got 2 3/4.  So, I will showcase the steps here and in a few days, if the jelly actually tastes good, I’ll post the recipe with the noted change in jar size.
Ingredients for Banana Pepper Jelly

Ingredients for Banana Pepper Jelly

This is all you need to make Pepper Jelly - easy & simple - just the way I like my recipes.

Sterilizing the Jars

Sterilizing the Jars

First, you need to sterilize the jars before you make your jam/jelly.

Chopped Peppers (fresh from the Garden)

Next, I chopped the peppers.  I used a mix of yellow and blush banana bell peppers and red and almost red paprika peppers.

Blending the Vinegar and the Peppers

Blending the Vinegar and the Peppers

I blended the vinegar and chopped peppers until there were only small bits of peppers left.

Boiling the Mixture

Next,  I boiled this mixture with the rest of the vinegar and added the sugar and certo.

Pepper Jelly in the Jar

Pepper Jelly in the Jar

Finally, I ladled the mixture into the jars and processed it in a hot water bath to seal the lids.  The 3/4 jar will be used as our tester jar to see how this recipe tastes.  It looks beautiful in the jars and I have high hopes for it.  However, last year we made a mustard recipe from the internet that had over 200 4 and 5 star ratings and it was complete crap and we wound up throwing it all out.  So…..I’m keeping my fingers crossed for this one.  If this works out, I can probably make this recipe another 25 times and still have peppers left over.  Seriously.

  • Bookmark on Facebook
  • Digg This
  • Bookmark with Yahoo
  • Bookmark with Google
  • Email to a Friend
  • Print

Artistic Honies

  • A picture is worth 365,000 words
  • Christina Stetler Photography
  • Creative Party Place
  • Hostess With the Mostess
  • I Share Crafts
  • I Share Fun Food
  • I Share Printables
  • Kara's Party Ideas
  • One Charming Party
  • Swanky Tables

Food Honies

  • Another Lunch
  • Bake at 350
  • Bakerella
  • Baking Bites
  • Brown Eyed Baker
  • Butter Cream Barbie
  • CandyBlog
  • Cookie Madness
  • Cookies and Cups
  • Gina's Skinny recipes
  • I Share Fun Food
  • Our Best Bites
  • Picky Palate
  • Sugarplum
  • The Cookbook Junkie
  • The Decorated Cookie

Gossip Honies

  • Perez Hilton
  • Pink Is the New Blog

Health Honies

  • Does This Blog Make Us Look Fat
  • Gina's Skinny recipes
  • Never Trade What You Want the Most for What You Want in the Moment
  • She Fit

Mama Honies

  • BabyCheapskate
  • Baroque Babies
  • Blissful Kids
  • Classy Mommy
  • Cool Mom Picks
  • GoodyBlog
  • Let's Explore
  • Make & Takes
  • Making Memories
  • Mom Advice
  • Sarah and the Goon Squad
  • Super Cool Baby
  • Super Mom Central
  • Today Is Fun

Thrifty Honies

  • Deal Seeking Mom
  • Freebies4Mom
  • Kids Woot
  • Money Saving Mom
  • Money Wise Moms
  • One Kings Lane
  • Target Daily Deals
  • The Foundary by HayNeedle
  • The Mini Social
  • Thrifty Geek
  • Thrifty Mommy
  • Totsy
  • Want Not
  • Zulily
  • Teach kids to love nature and learning with Award-Winning Magazines from - just $19.95!
  • Highlights Catalog
  • Promo Offer Homepage Banner
  • Logo 120x60