Pepper Jelly ~ THM FP


This is one of my all time favorite holiday appetizers.  It is very easy to make. You can easily adjust the spice level by changing the type or amount of peppers you use. As written this is a mild recipe. Note: This jelly sets up somewhat firm and you may want to soften it a bit for a “looser” texture to pour over a block of cream cheese. I suggest microwaving it in 10 second intervals, stirring each time, until you reach the desired consistency for your application.


  • 3/4 cup white vinegar
  • 1 small bell pepper, cut into wedges (use green if using green jalepenos, red if using red)
  • 1/2 cup chopped jalepeno peppers
  • 1 1/2 cups xylitol blended with 1/2 tsp stevia, divided
  • 2 tsps gelatin
  • 2 drops green or red food coloring, optional (if you want the traditional bright color)

Note: It is recommended to use only xylitol and stevia in this recipe. Erythritol will re-crystalize after melting, giving a sandy texture to your jelly. You can get rid of this by re-melting each time, but avoiding the erythritol in this recipe is the best choice.


  • Place vinegar and peppers in a blender; cover and puree. Add 1 cup sweetener; blend well.
  • Pour into a saucepan. Stir in the remaining sugar; bring to a boil.
  • Strain mixture and return to pan. Whisk in gelatin and add food coloring if desired. Return to a boil over medium-high heat. Boil for 3 minutes, stirring constantly. (Food coloring is completely optional. When using green peppers the mixture will start off a very bright green but will get progressively darker and somewhat brown in color as you cook it. You will need to add the coloring if you want a bright green final product.
  • Remove from the heat; skim off any foam. Carefully ladle hot mixture into a pint jar.
  • Loosely cover jar and allow jelly to cool before refrigerating. This jelly will thicken more as it sits in the fridge.
  • This recipe is usually served with cream cheese on crackers. So, while the jelly is FP, adding the cream cheese will make it an S snack. I highly recommend the crunkers recipe on page 452 in the THM Cookbook! You could also serve this with cream cheese and celery.

Note: When cutting hot peppers; the oils can burn skin. Disposable gloves are recommended. Avoid touching your face. I did not follow this advice. 20 minutes after  making the jelly I touched my eye. It was not pleasant…

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9 thoughts on “Pepper Jelly ~ THM FP”

  1. I am so excited for this!!! I love love love pepper jelly and brie or cream cheese!! I can not wait to try this!! Thanks for figuring it all out for us!

  2. Thank you for this recipe!! ❤ And OUCH with touching your eye after… Ugh. 😛 I’ll be stopping by Dollar Tree to grab some food safe gloves after the library today to help cut down on that for me.

  3. Could you make this into mint jelly for lamb, by adding some peppermint flavouring, do you think??

    1. I have never made mint jelly before but the recipe would need to be different. Here is what I found as a recipe:
      4-1/2 cups water

      3 cups packed fresh mint, crushed

      7 cups sugar

      1/4 cup lemon juice

      2 to 4 drops green food coloring

      2 pouches (3 ounces each) liquid pectin

      I would change out the sugar for gentle sweet and the pectin for gelatin.

    1. I think that if you are able to get non pickled jalapeños it would work. I’m not sure how pickled jalapeños would turn out.

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