Mild Hot Pepper Jelly

Preparation info
  • Makes


    eight ounce glasses, plus a “taster”
    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Only medium-hot, this jelly is for those who love sweet-tart-spicy accompaniments for cold meats, or as a companion for salty crackers and Cream Cheese.

The color of the jelly is amber by courtesy of food coloring, which is optional. If a drab-looking jelly is preferable to using coloring, by all means omit the tint. The pectin is essential—peppers, unlike citrus fruit and apples, contain none.