Naughty Nellie's Five Pepper Jelly

Spice up your pantry with Naughty Nellie's Five Pepper Jelly, a bold and flavorful condiment that perfectly balances sweet and spicy. This versatile jelly combines the vibrant sweetness of red and green bell peppers with the lively heat of jalapeño, serrano, and habanero peppers, creating the ultimate spreadable heat. Enhanced with apple cider vinegar and a touch of liquid pectin for a silky texture, this homemade jelly is perfect for topping cream cheese, glazing meats, or adding a fiery twist to charcuterie boards. With just 20 minutes of prep time, this recipe makes six jars of irresistibly zesty, shelf-stable goodness—ideal for gifting or indulging all year long.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 3 large Red bell peppers
• 2 large Green bell peppers
• 2 medium Jalapeño peppers
• 1 medium Serrano peppers
• 1 small Habanero peppers
• 5 cups Granulated sugar
• 1.5 cups Apple cider vinegar
• 3 ounces Liquid pectin
• 0.5 teaspoons Salt
• 8 cups Water (optional, for processing jars)

Directions

Step 1

Sterilize six 8-ounce canning jars and their lids by boiling them in water for 10 minutes. Keep them warm until ready to use.

Step 2

Wash all peppers thoroughly. Remove stems and seeds from the red and green bell peppers, jalapeños, and serrano. Optionally, remove the habanero seeds to reduce spiciness. Dice all peppers into small pieces or process them in a food processor for a fine texture.

Step 3

Measure out 2 cups of the finely chopped peppers and transfer them to a large, heavy-bottomed pot.

Step 4

Add the granulated sugar, apple cider vinegar, and salt to the pot. Stir well to combine, then bring the mixture to a boil over medium-high heat, stirring frequently.

Step 5

Once boiling, lower the heat to medium and let the mixture simmer for 10 minutes, stirring occasionally.

Step 6

Stir in the liquid pectin and bring the mixture back to a rolling boil. Boil hard for exactly 1 minute, stirring constantly.

Step 7

Remove the pot from the heat and skim off any foam that has formed on the surface using a spoon.

Step 8

Carefully ladle the hot jelly into the prepared jars, leaving 1/4-inch headspace at the top of each jar. Wipe the rims with a damp cloth to ensure a good seal, and screw on the lids until they are finger-tight.

Step 9

Process the filled jars in a boiling water bath for 10 minutes. Make sure the water covers the jars by at least 1 inch. Adjust the processing time for altitudes above 1,000 feet as needed.

Step 10

Carefully remove the jars from the water bath and let them cool completely at room temperature. Check the seals by pressing the center of the lids—the lids should not pop back when pressed.

Step 11

Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening and consume within 1 month.

Nutrition Facts

Serving size	(4348.6g)

Amount per serving	% Daily Value*
Calories	4158.9

Total Fat 2.4g	0%
Saturated Fat 0.8g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1229.3mg	0%
Total Carbohydrate 1058.9g	0%
Dietary Fiber 21.0g	0%
Total Sugars 1032.0g
Protein 9.6g	0%

Vitamin D 0IU	0%
Calcium 90.3mg	0%
Iron 4.6mg	0%
Potassium 2237.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 0.5%

Protein: 0.9%

Carbs: 98.6%