Pepper Jelly
This pepper jelly recipe turns simple pantry basics into a glossy, spreadable condiment that people actually fight over at a party. Sweet bell peppers and just enough jalapeno create a gentle kick, and it only takes one pot and about 35 minutes to make. Perfect as an appetizer over cream cheese, a glaze for chicken or pork, or a homemade gift in small jars.
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
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
Instructions
- 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.
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.
Nutrition
Serving: 1TablespoonCalories: 50kcalCarbohydrates: 13gSodium: 5mgPotassium: 10mgSugar: 12gVitamin A: 4IUVitamin C: 15mg
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