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Pepper Jelly Recipe

Pepper Jelly Recipe
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★★★★★

5.3 from 24 reviews

This Pepper Jelly recipe combines finely chopped red and green bell peppers with jalapeño for a mild heat, balanced by apple cider vinegar and sugar, then thickened with liquid fruit pectin. Perfect as a tangy, sweet-spicy condiment, it’s ideal for pairing with cheeses, grilled meats, or as a flavorful spread.

Ingredients

Scale

Essential Ingredients

  • 1 cup finely chopped red bell pepper
  • 1 cup finely chopped green bell pepper
  • ¼ cup finely chopped jalapeño pepper (seeds removed for mild heat)
  • 1½ cups apple cider vinegar
  • 1 package (3 oz) liquid fruit pectin (such as Certo)
  • 5 cups granulated sugar

Optional Add-ins

  • 1 tsp red pepper flakes (for added heat)
  • ½ tsp salt (to balance flavor)
  • A few drops of red or green food coloring (optional for presentation)

Instructions

  1. Prepare the Peppers: Wash and dry all peppers thoroughly. Remove stems, seeds, and ribs to control the heat and texture. Finely chop the peppers by hand using a sharp knife or pulse briefly in a food processor—be careful not to over-process to keep a nice texture.
  2. Combine Ingredients in Pot: In a large, heavy-bottomed pot, mix the chopped peppers, apple cider vinegar, and granulated sugar. Stir well and bring the mixture to a full rolling boil over high heat. Boil for 1–2 minutes, stirring constantly to dissolve the sugar and integrate flavors.
  3. Add Pectin: Stir in the entire package of liquid fruit pectin. Continue boiling the mixture hard for a full minute, ensuring the jelly sets properly.
  4. Optional Color Boost: If you want a more vibrant presentation, add 1–2 drops of red or green food coloring at this stage. Stir thoroughly until the color is evenly distributed through the jelly.
  5. Ladle Into Jars: Pour the hot jelly into sterilized half-pint jars, leaving approximately ¼ inch of headspace at the top. Wipe the rims clean to ensure a good seal, place the lids on, and screw the bands on until fingertip tight.
  6. Process the Jars: Process the filled jars in a boiling water bath for 10 minutes, starting the timer once the water returns to a boil. This step ensures safe preservation and shelf stability.
  7. Check the Seal: After removing the jars, allow them to cool undisturbed for 12–24 hours. Once cool, press the center of each lid to confirm the seal. If the lid pops back, the jar is not sealed and should be refrigerated and used first.

Notes

  • Remove seeds from jalapeños to reduce heat; keep seeds for a spicier jelly.
  • Do not over-process peppers; a bit of texture adds to the mouthfeel of the jelly.
  • Use sterilized jars and lids to prevent contamination and ensure proper sealing.
  • Adjust sugar according to sweetness preference, but keep in mind it contributes to the jelly’s preservation.
  • Let the jelly set fully overnight for best texture and flavor.

Nutrition

Keywords: pepper jelly, jelly recipe, homemade jelly, canning recipe, sweet and spicy jelly, bell pepper jelly, jalapeño jelly

Find it online: https://zarameals.com/pepper-jelly-recipe/