Pepper jelly is one of those recipes that turns simple pantry basics into something people actually fight over at a party.
This pepper jelly recipe combines sweet bell peppers and just enough jalapeno for a gentle kick, all set into a glossy, spreadable jelly.
It only takes a handful of ingredients and one pot, and the payoff is a jar of homemade condiment that tastes like it came from a fancy gourmet shop.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Total Time | 35 minutes |
| Servings | 5 half pint jars |
| Difficulty Level | Easy |
I first made this pepper jelly recipe the week before a holiday gathering when I needed an easy appetizer that looked like I’d spent hours on it.
It’s now one of the first things I make every fall, right alongside my grape jelly little smokies, since the two jarred condiments basically run my appetizer table.
Why You’ll Love This Pepper Jelly Recipe
This pepper jelly recipe is the kind of thing you make once and then keep in permanent rotation.
It’s sweet, a little spicy, and endlessly useful for everything from crackers to glazes.
- Only requires one pot and about 35 minutes start to finish
- Easy to adjust the heat level up or down depending on your peppers
- Makes a gorgeous homemade gift when poured into small jars
- Keeps well in the fridge or pantry for months when canned properly
- Works as an appetizer, a glaze, or a sandwich spread
You might also enjoy: Cheese And Crackers, another simple appetizer that pairs perfectly with a jar of this jelly.
Ingredients
The ingredient list for this pepper jelly recipe is short, but each item plays a specific role in getting that classic sweet heat and the right set.
- 1 cup finely chopped red bell peppers
- 1/2 cup finely chopped green bell peppers
- 2 to 3 jalapeno peppers, seeded and finely chopped (more for extra heat)
- 1 1/2 cups apple cider vinegar
- 5 cups granulated sugar
- 1 pouch (3 ounces) liquid fruit pectin
- 1/4 teaspoon salt
- A few drops of red or green food coloring, optional
This same sweet and spicy pepper base is what makes Peach Jam Recipe such a nice partner recipe if you’re already set up for a canning day.
Kitchen Equipment Needed
Good equipment makes this pepper jelly recipe far less stressful, especially if this is your first time working with a jelly set point.
- Large heavy bottomed pot or Dutch oven
- Canning jars with new lids and rings
- Canning funnel
- Jar lifter tongs
- Candy or jelly thermometer
- Ladle
- Cutting board and sharp knife or food processor
Read Also: Pepperoncini Dip Recipe
Recommended Products for This Recipe
These are a few products I personally rely on whenever I make a batch of this pepper jelly, based on what has actually made the process easier in my own kitchen.
1. Ball Mason Jars With Lids and Bands
These jars are the standard for a reason. They seal reliably, come in the perfect half pint size for jelly, and the wide mouth option makes filling and cleaning much easier.
2. Digital Candy and Jelly Thermometer
Getting the jelly to the right temperature is the difference between a jar of syrup and a jar that actually sets.
A digital thermometer with a clip attachment takes the guesswork out of it completely.
3. Stainless Steel Canning Funnel Set
A wide mouth funnel keeps hot jelly from running down the sides of your jars, which matters a lot when you’re working with a sticky, sugary mixture straight off the stove.
4. Enameled Cast Iron Dutch Oven
A heavy bottomed Dutch oven heats evenly and helps prevent the sugar from scorching on the bottom of the pot while the jelly comes up to a boil.
This pairs beautifully with my smoked salmon bagel with cream cheese for a brunch spread that uses the jelly in a completely different way.
Step-by-Step Instructions: How to Make Pepper Jelly
1. Prep the Peppers
- Wash the red bell peppers, green bell peppers, and jalapenos thoroughly.
- Remove the stems, cores, and seeds from all the peppers.
- Finely chop the red and green bell peppers by hand, or pulse them in a food processor until they are in small, even pieces.
- Finely chop the jalapenos separately, keeping or removing extra seeds depending on how much heat you want.
- Set the chopped peppers aside in a bowl.
2. Combine Peppers and Vinegar
- Add the chopped red bell peppers, green bell peppers, and jalapenos to a large heavy bottomed pot or Dutch oven.
- Pour in the apple cider vinegar.
- Stir everything together so the peppers are fully coated in the vinegar.
- Place the pot over medium high heat.
3. Add the Sugar and Bring to a Boil
- Pour the granulated sugar into the pot with the pepper and vinegar mixture.
- Stir well until the sugar is mostly dissolved.
- Increase the heat to high and bring the mixture to a full rolling boil, one that does not stop bubbling when you stir it.
- Let it boil for about 1 minute, stirring frequently to prevent scorching on the bottom of the pot.
4. Add the Pectin
- Stir the liquid fruit pectin into the boiling pepper mixture.
- Add the salt at this point as well.
- Return the mixture to a full rolling boil and let it boil hard for exactly 1 minute, stirring constantly.
- If you are using food coloring, stir it in during this final minute of boiling.
5. Skim and Check the Set
- Remove the pot from the heat.
- Use a spoon to skim off any foam that has formed on the surface of the jelly.
- To check that the jelly will set properly, drop a small spoonful onto a chilled plate and let it sit for a minute. It should wrinkle slightly when pushed with your finger.
6. Fill and Seal the Jars
- Using a canning funnel and ladle, carefully fill your clean, warm canning jars with the hot pepper jelly, leaving about 1/4 inch of space at the top of each jar.
- Wipe the rims of the jars clean with a damp cloth to remove any stickiness.
- Place the lids on the jars and screw the bands on until they are fingertip tight.
7. Process or Chill the Jars
- For shelf stable jars, process the filled jars in a boiling water bath for 10 minutes, then remove them with jar lifter tongs and let them cool completely on a towel.
- If you prefer not to can the jars, simply let them cool to room temperature and store them in the refrigerator instead.
- Listen for the satisfying pop of each lid sealing as the jars cool, which confirms a proper seal.
Another favorite: Peach Chutney Recipe
Tips for The Best Pepper Jelly
A few small adjustments can make a big difference in how your pepper jelly turns out.
- Chop the peppers as evenly as possible so the jelly has a consistent texture throughout
- Do not skip the full rolling boil times, since pectin needs high heat to activate properly
- Use a pot that is much larger than you think you need, since the mixture bubbles up significantly once the pectin is added
- Taste a jalapeno before adding it, since heat levels can vary a lot from pepper to pepper
- Sterilize your jars ahead of time if you plan to process them in a water bath
The same balance of sweet and spicy shows up in fresh peach salsa recipe, which is worth trying if you like this flavor combination.
Serving Suggestions
Pepper jelly is one of the most versatile condiments you can keep in your fridge.
It works equally well as a party appetizer or a simple dinner glaze.
- Spoon it over a block of cream cheese and serve with crackers
- Use it as a glaze for baked chicken or pork chops
- Spread it on a turkey or ham sandwich for a sweet, spicy kick
- Stir a spoonful into a vinaigrette for a quick salad dressing
- Serve alongside a cheese board for a pop of color and flavor
For a cheese board pairing, try adding a bowl of Cheese Dip alongside the jelly for guests who want options.
Variations of Pepper Jelly
Once you have the base pepper jelly recipe down, it is easy to play with different pepper combinations.
- Habanero pepper jelly for a much spicier version
- All red bell pepper jelly for a brighter red color and milder flavor
- Pineapple pepper jelly with a cup of crushed pineapple added for sweetness
- Serrano pepper jelly for a sharper, greener heat
- Smoky pepper jelly using a mix of fresh and chipotle peppers
If you like experimenting with fresh pepper flavors, this Summer Salsa Recipe uses a similar approach with a completely different final texture.
Storage and Reheating
Proper storage keeps your pepper jelly tasting fresh and safe to eat for months.
- Store properly sealed, water bath processed jars in a cool, dark pantry for up to 1 year
- Keep unsealed or opened jars in the refrigerator for up to 3 months
- There is no need to reheat pepper jelly, since it is served cold or at room temperature
- If the jelly separates slightly in storage, simply stir it before serving
- Always check that pantry stored jars still have a sealed, concave lid before opening
I usually pull a jar out whenever I’m putting together a quick Bagel With Cream Cheese Recipe for breakfast, since the two flavors work so well together.
Nutritional Facts
This pepper jelly recipe is a sweet condiment, so it is best enjoyed in small spoonfuls rather than large servings.
- Calories: approximately 50 per tablespoon
- Total Fat: 0 grams
- Sodium: 5 milligrams
- Total Carbohydrates: 13 grams
- Sugars: 12 grams
- Protein: 0 grams
For another naturally low fat condiment, take a look at my Classic Stuffed Bell Peppers Recipe, which uses the same peppers in a heartier main dish.
Health Benefits of Key Ingredients
Even though pepper jelly is a treat, a few of its ingredients bring some genuine nutritional value along for the ride.
- Bell peppers are high in vitamin C and antioxidants
- Jalapenos contain capsaicin, which has been linked to a temporary metabolism boost
- Apple cider vinegar may support healthy digestion in moderate amounts
- Bell peppers also provide vitamin A, which supports eye health
If you enjoy cooking with peppers for their flavor and nutrition, my jalapeno pepper jack turkey burgers lean on a lot of the same ingredients.
FAQs About Pepper Jelly
1. Can I use only one type of pepper instead of mixing bell peppers and jalapenos?
Yes, you can use all bell peppers for a milder jelly or all jalapenos for a spicier one.
Just keep the total pepper quantity the same as the original recipe calls for.
2. Why didn’t my pepper jelly set properly?
This usually happens when the full rolling boil times were not reached, since pectin needs sustained high heat to activate.
It can also happen if the pectin was old or the ratios were altered too much.
3. Do I have to can this pepper jelly, or can I just refrigerate it?
You do not have to can it at all.
Simply pour the finished jelly into clean jars, let it cool, and store it in the refrigerator for up to 3 months.
4. Can I make this pepper jelly less spicy for kids?
Absolutely, just remove all the seeds and membranes from the jalapenos, or leave them out entirely and use only bell peppers.
You can always add a little cayenne pepper later if you want to adjust the heat for adults only.
5. What is the best way to know my jars have sealed correctly?
After processing, let the jars cool undisturbed for 12 to 24 hours.
Press the center of each lid. If it does not flex up or down, the jar has sealed properly.
If dips and jars are your thing for gatherings, my pizza dip recipe is another crowd favorite worth setting out next to the jelly.
Pepper Jelly
Ingredients
- 1 cup red bell peppers finely chopped; about 1 large pepper or 150g
- 1/2 cup green bell peppers finely chopped; about 1 small pepper or 75g
- 2 to 3 jalapeno peppers seeded and finely chopped; more for extra heat
- 1 1/2 cups apple cider vinegar 355ml
- 5 cups granulated sugar 1000g
- 1 pouch (3 ounces) liquid fruit pectin 85g; standard pouch
- 1/4 teaspoon salt 1.5g
- A few drops red or green food coloring optional
Equipment
- Large heavy-bottomed pot or Dutch oven Enameled cast iron works well for even heating
- Canning jars with new lids and rings Half pint size, wide mouth preferred
- Canning funnel Wide mouth to keep hot jelly from running down jar sides
- Jar lifter tongs For safely moving hot jars
- Candy or jelly thermometer Digital with clip attachment recommended
- Ladle For filling jars
- Cutting board and sharp knife or food processor For finely chopping peppers
Method
- Wash, stem, core, and seed all peppers. Finely chop bell peppers by hand or pulse in a food processor. Finely chop jalapenos separately, keeping or removing seeds to control heat. Set aside.
- Add chopped red bell peppers, green bell peppers, and jalapenos to a large heavy bottomed pot. Pour in apple cider vinegar and stir to coat. Place over medium high heat.
- Pour granulated sugar into the pot and stir until mostly dissolved. Increase heat to high and bring to a full rolling boil that does not stop bubbling when stirred. Boil for 1 minute, stirring frequently.
- Stir in liquid fruit pectin and salt. Return to a full rolling boil and boil hard for exactly 1 minute, stirring constantly. Add food coloring during this final minute if using.
- Remove pot from heat and skim off any foam. Test set by dropping a spoonful onto a chilled plate; it should wrinkle slightly when pushed with your finger.
- Using a canning funnel and ladle, fill clean warm jars with hot jelly, leaving 1/4 inch headspace. Wipe rims clean, place lids on, and screw bands on until fingertip tight.
- For shelf stable jars, process in a boiling water bath for 10 minutes, then remove with jar lifter tongs and cool completely on a towel. For refrigerator storage, simply cool to room temperature and refrigerate.
Nutrition
Notes
- Chop the peppers as evenly as possible so the jelly has a consistent texture throughout.
- Do not skip the full rolling boil times, since pectin needs high heat to activate properly.
- Use a pot much larger than you think you need, as the mixture bubbles up significantly once pectin is added.
- Taste a jalapeno before adding it, since heat levels vary a lot from pepper to pepper.
- Sterilize jars ahead of time if you plan to process them in a water bath.
- Store properly sealed, water bath processed jars in a cool, dark pantry for up to 1 year.
- Keep unsealed or opened jars in the refrigerator for up to 3 months.
- There is no need to reheat pepper jelly; it is served cold or at room temperature.
- If the jelly separates slightly in storage, simply stir it before serving.
- Always check that pantry stored jars still have a sealed, concave lid before opening.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This pepper jelly recipe turns a handful of simple ingredients into something people will ask you to make again and again.
It is forgiving, quick to put together, and always looks impressive on a table.
Give it a try this week, and let me know in the comments how your batch turned out or what pepper combination you used.
If you make it, I would love to see it, so feel free to share a photo with me when you make it.
Recommended:
- Roasted Red Pepper Soup Recipe
- Stuffed Pepper Soup Recipe
- Dill Pickle Soup Recipe
- Salsa Chicken Recipe
- Pineapple Salsa Chicken Recipe
