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Tiger Pepper Jelly


  • 1 cup yellow bell pepper, finely diced
  • 1 cup red bell pepper, finely diced
  • 1 cup jalapeno, finely diced
  • 1 cup poblano pepper, finely diced
  • 1/2 cup  TryMe Tiger Sauce
  • 1/2 cup apple cider vinegar
  • 5 cups granulated sugar
  • 1.75 ounce package powdered pectin


  1. Sterilize six 8-ounce jars.
  2. Heat a large saucepan over medium-high heat and add the yellow, red, jalapeno and poblano peppers.
  3. Add the Tiger sauce and apple cider vinegar and stir well. Add the pectin and bring to a boil.
  4. Add the sugar and cook over high heat, stirring, until it comes to a boil. Cook for 1 ½ to 2 minutes.
  5. Remove from heat and ladle jelly into sterile jars, filling to ¼-inch from top of jar. Cover with the lids and screw the bands on tight.
  6. Place jars into canner with hot water completely covering the jars. Cook on high heat until it comes to a boil. Boil for 5 minutes then remove from heat. Let cool.
  7. Store in the refrigerator for up to 6 months.