Mild Red Pepper Jelly
Sweet, tangy, and perfectly peppery, this Mild Red Pepper Jelly is a delightful balance of flavors that will elevate your appetizers and snacks. Made with fresh red bell peppers and just a single jalapeño for a subtle kick, this vibrant jelly is easy to prepare and offers a gorgeous ruby-red hue. The addition of apple cider vinegar lends a tangy complexity, while liquid pectin ensures the perfect consistency for spreading or glazing. Serve it as a sophisticated accompaniment to cheese boards, crackers, or roasted meats, or gift it as a homemade treat. Ready in under an hour, this approachable recipe is ideal for canning enthusiasts and makes enough to share with friends and family. Whether you’re seeking a versatile condiment or a show-stopping appetizer, this Mild Red Pepper Jelly delivers deliciously every time.
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Recipe Information
Ingredients
- 4 large red bell peppers
- 1 medium jalapeño pepper
- 4.5 cups granulated sugar
- 1.5 cups apple cider vinegar
- 1 pouch (3 ounces) liquid pectin
- 0.5 teaspoons salt
- 0.5 cups water
Instructions
Wash the red bell peppers and jalapeño thoroughly under running water.
Remove the stems, seeds, and membranes from the red bell peppers for a mild flavor. For the jalapeño, remove the seeds and membranes as well, unless you prefer a slightly spicier jelly.
Dice the peppers into small chunks and place them into a food processor or blender along with the water. Pulse until the mixture is finely chopped but not liquefied.
Transfer the pepper mixture to a large saucepan. Add the granulated sugar, apple cider vinegar, and salt. Stir to combine.
Bring the mixture to a rolling boil over medium-high heat, stirring occasionally. Reduce the heat to medium and let it simmer for about 10 minutes, stirring often.
Stir in the liquid pectin and increase the heat to bring the mixture back to a boil. Boil for exactly one minute, stirring constantly.
Remove the saucepan from heat and skim off any foam from the surface with a spoon.
Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth, then seal tightly with sterilized lids.
Process the jars in a boiling water bath for 10 minutes to properly seal them. Remove the jars and let them cool at room temperature.
Once cooled, check the seals, label the jars, and store in a cool, dark place. Refrigerate after opening.
Nutrition Facts
Calories |
3748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 949.5 g | 345% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 928.3 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1870 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
