Apple Pepper Jelly Recipe

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peApple Pepper Jelly is a favorite in our household!  We love making this with produce from our garden or the farmer’s market.  Nothing is better than fresh produce from the local farms. It’s nice to live in farm country and support your neighbors! This jelly is a favorite spread that pairs well with crackers and goat or cream cheese. It’s a delicious sweet treat with a kick. You can even use it on chicken, pork or fish. 

What ingredients do you use in Apple Pepper Jelly Recipe? 

Peppers (hot and bell) Apple Juice  White Vinegar Sugar Powdered Fruit Pectin  You will also need jelly jars, rings, and seals or freezer containers depending on how you plan to store your jelly.  Apple Pepper Jelly

What kind of Peppers should I use in Apple Pepper Jelly?

Pepper preference totally depends on the level of heat you want. I like to use red chili pepper just to keep the nice red color consistent. I am also using red bell peppers. Some people use jalapenos and green bell pepper. It really is a personal preference. I do not remove the pepper seeds because they help add more heat to the jelly. You could remove them while chopping the peppers if you choose. Beware of how you handle the flesh of the peppers. It’s packed with oils that will burn your skin. Read these tips Hot Pepper Burn from Cayenne Diane about the precautions you should be taking before, during and after handling hot peppers.  You can always add a few drops of red or green food coloring to your finished batch to enhance the color. 

What equipment do I need to make apple pepper jelly?

Knife Cutting Board Measuring Cups (liquid and dry) Stove  Saucepan  Spoon Ladle  Sterilized jelly jars, rings, seals or freezer containers. 

How do you store apple pepper jelly? 

I just seal mine and put them straight in the refrigerator or freezer. So if you don’t have jars available, freezer containers will work just fine. Penn State Extension has an informative handout on the proper way to (click here—>) Preserve Jelly, Jams, and Spreads. Make sure you are keeping your food safe. Canning any foods is really an exact science. If all else fails you can freeze your jelly and thaw in the refrigerator until ready for use. 

Recipe to pin or print

This makes a great made at home gift item, too! People love homemade gifts from your kitchen.  Updated March 22, 2019

Apple Pepper Jelly Recipe

Apple Pepper Jelly Recipe


  • ¾ Cup Red pepper, fine chopped
  • 5 Hot Peppers, Finely chopped chili or jalapeno
  • 1 ¾ Cup Apple Juice
  • ¼ Cup White Vinegar
  • 3 Cups Sugar
  • 1 Pouch Fruit Pectin, 1 3/4 oz


  1. n a large pot, add your red pepper and hot pepper.
  2. Add white vinegar
  3. Add Apple Juice
  4. Stir well and let sit for about 20 minutes.
  5. Add Sugar.
  6. Stir until well blended.
  7. Bring mixture to a rolling boil on high.
  8. Continue to boil for one minute.
  9. Reduce heat to medium.
  10. Stir in Pectin.
  11. Continue to stir constantly and cook for 7 minutes.
  12. Immediately ladle jelly into sterilized jars.
  13. Wipe rims and add seals
  14. Put rings on loosely and let cool until sealed.


Makes 4 - ½ pint jars. I store mine in the refrigerator or freezer, just because it’s easier for me.

Apple Pepper Jelly    

Michele is a married mom of 3 adult children. She is currently enjoying spending time with her husband in the empty nest. Michele can be found working on a healthy lifestyle, camping or having some frugal fun. Not necessarily in that order!

Latest posts by Michele Brosius (see all)

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  • Reply
    October 24, 2013 at 11:26 am

    Yum! This does look like a great way to enjoy apples…I’ll have to pick up some fresh juice at the apple orchard and give this a try!

  • Reply
    Stephanie F.
    October 24, 2013 at 4:25 pm

    I love pepper jelly. It’s so good poured over cream cheese and served with crackers. I’ve never made my own though.

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    September 14, 2014 at 2:09 pm

    Liquid pectin?

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  • Reply
    Emily @ The Benson Street
    September 12, 2015 at 11:10 pm

    I’ve made jam, but not jelly before. Looks like a yummy recipe. Thanks for stopping by and linking up at the Monday Funday Party!

    • Reply
      Michele Brosius
      September 14, 2015 at 9:30 pm

      Thanks for stopping by. I have actually never made jam. I’ll have to check out some new recipes.

  • Reply
    September 21, 2015 at 8:03 pm

    Do you boil the first 4 ingredients?

    • Reply
      Michele Brosius
      September 21, 2015 at 8:53 pm

      Oh my word! There was a line missing from the recipe. Thanks so much for bringing that to my attention all fixed up.

      • Reply
        September 22, 2015 at 8:23 pm

        No problem, i made jelly using your recipe, the jelly is great.

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  • Reply
    Steph Almasy
    November 8, 2015 at 11:09 am

    How much jelly (or jars) does this recipe yield? I thought this would be a beautiful gift for Christmas. This will be my first canning experience, but I come from a long line of canners. I hope it’s in my blood. LOL

    • Reply
      Michele Brosius
      November 10, 2015 at 8:31 pm

      Oh I am sure you will do just fine. This recipe should make 5 or 6 jelly jars. (8 oz size). Good luck.

      • Reply
        Steph Almasy
        November 12, 2015 at 10:33 pm

        Rather than using store bought apple juice I thought I would boil some peels and cores that I have from baking apples. That’s how Momma makes her apple jelly. Do you think the taste will be strong enough?
        I greatly appreciate your advice!

  • Reply
    September 8, 2016 at 10:26 am

    I made the apple pepper jelly and it did not set… and what do I do next.

  • Reply
    October 6, 2016 at 10:00 pm

    Am I supposed to strain the jalapeños from the jelly? Also, when jelly doesn’t set try this…. Pour all the jars of jelly back into a pot. Add 1/2 cup sugar. Bring to a boil. Add 1 package of liquid pectin and 1/2 cup lemon juice. Once it comes to a rolling boil let it boil for 1 minute. Works every time!

  • Reply
    Michelle Oliver
    October 4, 2017 at 3:40 pm

    This recipe is amazing! Thanks for sharing!

  • Reply
    kathy lackyard
    August 9, 2018 at 7:52 pm

    Did you leave the seeds in your jalapeno peppers?

    • Reply
      Michele Brosius
      August 16, 2018 at 2:09 pm

      I did. I don’t have the time to take the seeds out. LOL THANKS!!

  • Reply
    Terri Lee Stroik
    September 5, 2018 at 12:50 pm

    How many ounce package of pectin?

  • Reply
    November 16, 2018 at 10:12 am

    It would be helpful if the water bath time was included with the recipe…….As the links don’t tell you either……. 10 mins for 8 oz jelly jars??? Thanks

    • Reply
      Michele Brosius
      November 16, 2018 at 2:46 pm

      Thank you for asking. The directions inside every box of pectin will tell you exactly how to process based on your altitude, jar size and if you have sanitized jars by boiling right before use.

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