Pepper Jelly & printable jar labels

One of my favorite Sunday rituals is making cheese toasties* for dinner. It's a simple comfort food that you can change up by incorporating your favorite ingredients. Try adding bacon and arugula one week, or use a new local cheese and bread the next. My favorite addition is pepper jelly  I love the combination of sweet and savory. 

*is there a vernacular map for cheese toasties? Quick, someone research that!

This week, I made my own pepper jelly using red & orange bell peppers and jalapeƱos. The recipe and printable labels follow below!

Free printable: pepper jelly labels
These have been formatted to print on 4x6" photo paper.
I used an EK Success 2" circle punch to cut these out.

Spicy Pepper Jelly

4 ½ cups finely chopped green bell pepper (about 4 large)
½ cup finely chopped jalapeƱo peppers (about 4 small)
1 ¼ cups cider vinegar
3 cups sugar
6 jelly jars with lids and bands
  1. Heat (but do not boil!) jars in simmering water until ready for use. Wash lids and bands in warm soapy water and place in simmering water. 
  2. I used a food processor to get my peppers finely minced. Add peppers and vinegar in a large saucepan and stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly.
  3. Mix in sugar and honey. Return mixture to a full rolling boil. Boil hard 3 minutes, stirring constantly. Remove from heat. Skim foam if necessary.
  4. Pour hot jelly into hot jars, leaving ¼ space. Screw band on tightly.
  5. Place filled jars on a rack in a pot deep enough to cover the jars completely with water. Boil for 10 minutes, adjusting for altitude. (I placed extra lid rings in the pot under the jars to keep them away from direct heat, just to be safe.) Remove jars and cool. Check seal after 24 hours. Lid should stay down when center is pressed. Increase step 5 processing time for high altitude:
  • 5 minutes for 1,001 to 3,000 ft.
  • 10 minutes for 3,001 to 6,000 ft.
  • 15 minutes for 6,001 to 8,000 ft.
  • 20 minutes for 8,001 to 10,000 ft.
NoteWhen cutting or seeding hot peppers, wear disposable rubber gloves to prevent hands from being burned. (I used a produce bag because, like most people, I do not have disposable rubber gloves.)
This recipe has been translated for jelly rookies from