Pepper Jelly
Sweet, spicy, and utterly irresistible, this pepper jelly recipe strikes the perfect balance between heat and sweetness, making it a must-have condiment for your pantry. Featuring an aromatic blend of red and green bell peppers with a fiery kick from jalapeños, this vibrant jelly is lightly tangy thanks to apple cider vinegar and beautifully set with liquid pectin. Whether you enjoy it as a zesty topping for cream cheese and crackers, a glaze for roasted meats, or as a unique gift in a homemade jar, this pepper jelly adds a burst of flavor to any dish. Ready in just an hour, this versatile recipe is easy to follow and yields 48 servings of spreadable joy. Make it your own with a touch of red food coloring for an extra pop of color, or keep it all-natural—the taste will be unforgettable either way. Perfect for spice lovers and home canning enthusiasts alike!
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Recipe Information
Ingredients
- 3 medium-sized red bell peppers
- 2 medium-sized green bell peppers
- 2 medium-sized jalapeño peppers
- 6 cups granulated sugar
- 1.5 cups apple cider vinegar
- 6 ounces liquid pectin
- 0.5 teaspoons salt
- 3 drops red food coloring (optional)
Instructions
Wash and dry the bell peppers and jalapeños. Remove the stems, seeds, and membranes from all the peppers.
Finely chop the peppers using a food processor or by hand. If using a food processor, pulse until they are very small but not liquefied.
In a large, heavy-bottomed pot, combine the finely chopped peppers, granulated sugar, apple cider vinegar, and salt. Stir thoroughly to dissolve the sugar.
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, allow it to cook for 10 minutes.
Add the liquid pectin to the boiling mixture. If desired, add the red food coloring at this point for a vibrant hue. Stir well to combine.
Return the mixture to a full rolling boil and let it cook for 1-2 minutes. Skim off any foam that forms on the surface using a spoon.
Remove the pot from heat and carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top.
Wipe the rims of the jars clean with a damp cloth and seal tightly with lids and bands. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.
Remove the jars from the water bath and allow them to cool completely on a towel-lined counter. Check that the lids have sealed by pressing the center; it should not pop back up.
Store the sealed jars in a cool, dark place for up to a year. Once opened, refrigerate and use within 3 months.
Nutrition Facts
Calories |
4828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1217 mg | 53% | |
| Total Carbohydrate | 1240.1 g | 451% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 1220.8 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1503 mg | 32% | |
*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.
