Red Pepper Jelly
Bright, sweet, and slightly spicy, homemade red pepper jelly is the perfect mix of vibrant flavor and versatile utility. Featuring a blend of fresh red bell peppers and fiery red chili peppers, this alluring jelly balances its heat with tangy apple cider vinegar and a touch of sweetness from granulated sugar. Simple yet satisfying, this recipe requires just 20 minutes of prep time and is perfect for preserving in sterilized jars to enjoy year-round. Serve this glossy red pepper jelly with creamy cheeses like goat cheese or brie, as a tantalizing glaze for grilled meats, or simply on crackers for an elegant snack. With its striking color and bold flavor, this jelly will brighten up any charcuterie board or dinner table!
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Recipe Information
Ingredients
- 4 large red bell peppers
- 2 small red chili peppers
- 4 cups granulated sugar
- 1.5 cups apple cider vinegar
- 1.75 ounces powdered pectin
- 0.5 cup water
- 0.25 teaspoons salt
Instructions
Wash and dry the red bell peppers and red chili peppers.
Cut the bell peppers into quarters, removing the seeds and membranes. Chop finely, either by hand or using a food processor for a finer texture. Do the same with the chili peppers.
In a large, heavy-bottomed pot, combine the chopped peppers, apple cider vinegar, and water. Stir in the powdered pectin and bring the mixture to a simmer over medium heat.
Add the granulated sugar and salt to the pot, stirring constantly until the sugar completely dissolves, then raise the heat to bring the mixture to a rolling boil.
Boil the mixture for 1-2 minutes, stirring frequently, ensuring it doesn't boil over.
Remove the pot from the heat and skim off any foam on the surface using a spoon.
Pour the jelly into sterilized glass jars while it is still hot, leaving about 1/4 inch of space from the rim.
Seal the jars tightly with lids and process them in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
Let the jars cool completely on a towel-lined countertop. Once cooled, check the seals by pressing on the center of the lids. Refrigerate any jars that did not properly seal.
Allow the jelly to set for at least 12 hours before serving. Store sealed jars in a cool, dark place for up to 1 year.
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.6 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 143 mg | 6% | |
| Total Carbohydrate | 228.1 g | 83% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 211.3 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 728 mg | 15% | |
*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.
