Windset Pepper Jelly

Difficulty: Moderate
Time: 45 minutes
Serves: 5

  • ¾ lb Maestro® Bell Peppers
  • ½ lb Crescendo® Sweet Pointed Peppers
  • ¼ lb Dolce® Baby Bell Peppers
  • Hot peppers seeded and chopped very finely
  • 3 ½ cups sugar
  • 1 cup cider vinegar
  • 4 tbsp liquid pectin
    *Special equipment: instant read or candy thermometer, canning tongs.

Zesty Windset Pepper Jelly recipe showcases our amazing peppers: Maestro® Bell Peppers, Crescendo® Sweet Pointed Peppers, and Dolce® Baby Bell Peppers. A tasty addition for any soft cheese or grilled meat. Yields 5 ½ pint jars of jelly.


  1. Cut peppers into 1-inch pieces and in a food processor chop very finely (remember to remove the hot pepper seeds – they’re HOT!).
  2. Transfer chopped peppers to a deep pot, add sugar, vinegar, and bring to a boil, stirring until sugar is dissolved.
  3. Stir in pectin and boil over moderately high heat, stirring, until it reaches the jelly stage (222ºF on a candy thermometer).
  4. Transfer the jelly to sterilized Mason-type jars, filling the jars within ¼ inch of the tops.
  5. Run a clean silicone spatula between the jelly and the sides of the jars to eliminate air bubbles. Wipe the rims with a dampened towel and seal the jars.