Red or Green Pepper Jelly
Capture the vibrant sweetness and subtle heat of homemade Red or Green Pepper Jelly, a versatile condiment that transforms any dish into a gourmet delight. This easy small-batch recipe combines colorful bell peppers, a touch of jalapeño (optional for a spicy kick), apple cider vinegar, and liquid pectin to create a glossy, jewel-toned jelly with a perfect balance of sweet and tangy flavors. Ideal for pairing with cream cheese and crackers, glazing roasted meats, or adding a zesty twist to sandwiches, this pepper jelly is both a pantry staple and a fantastic gift idea. With just 45 minutes of prep and cook time, plus step-by-step canning instructions for long-term storage, you'll savor the taste of summer all year round.
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Recipe Information
Ingredients
- 4 cups Bell peppers (red or green, or a mix)
- 2 Jalapeño peppers (seeded for less heat, optional)
- 1 cup Apple cider vinegar
- 5 cups Granulated sugar
- 6 ounces Liquid pectin (two 3-ounce packets)
- 0.5 teaspoons Salt
Instructions
Prepare your peppers by washing, seeding, and chopping them into small pieces. If you like a smoother jelly, blend the peppers in a food processor until finely chopped but not pureed.
Measure out 4 cups of the chopped peppers (either all red, all green, or a mix). If you are using jalapeños, add them to your total measurement for the desired heat level.
In a large pot, combine the chopped peppers, apple cider vinegar, and salt. Stir well to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 5 minutes, stirring occasionally.
Add the granulated sugar to the pot. Stir until dissolved. Turn the heat up and bring the mixture to a rolling boil, stirring frequently.
Add the liquid pectin to the boiling mixture. Stir well and boil hard for 1-2 minutes. Remove from heat and skim off any foam that appears on the surface.
Ladle the hot jelly into sterilized glass jars, leaving about 1/4-inch of headspace at the top. Wipe the rims clean, and seal with sterilized lids and rings.
Process the jars in a boiling water bath for 10 minutes to seal and ensure shelf stability. Adjust the processing time for your altitude if necessary.
Remove the jars from the water bath and let them cool completely on a towel or cooling rack. You should hear a popping sound as the jars seal. Check seals after cooling—sealed lids should not flex when pressed in the center.
Store sealed jars in a cool, dark place for up to a year. Refrigerate after opening.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 258 mg | 11% | |
| Total Carbohydrate | 264.6 g | 96% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 256.5 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 384 mg | 8% | |
*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.
