Spicy Red Pepper Jelly
Transform your pantry with the vibrant, sweet heat of homemade Spicy Red Pepper Jelly! This irresistible preserve combines the natural sweetness of red bell peppers with the fiery kick of red chili peppers, balanced by a touch of tangy white vinegar. Perfectly thickened with liquid pectin, this jelly’s dazzling red hue makes it as visually stunning as it is delicious. Whether you’re spreading it on crackers with cream cheese for an effortless appetizer, glazing grilled meats, or using it to spice up sandwiches, this versatile condiment delivers bold flavor with minimal effort. Ready in under an hour, it’s a must-try for canning enthusiasts and spice lovers alike. Make a batch to enjoy now or gift to friends—this homemade jelly won’t stay on the shelf for long!
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Recipe Information
Ingredients
- 4 large Red bell peppers
- 2 medium Red chili peppers
- 4 cups Granulated sugar
- 1 cup White vinegar
- 3 ounces Liquid pectin
- 0.5 teaspoons Salt
- 0.25 cup Water
Instructions
Wash the red bell peppers and red chili peppers thoroughly. Remove the stems, seeds, and membranes.
Chop the peppers roughly and place them in a food processor. Pulse until they are finely minced but not pureed.
Measure 2 cups of the processed pepper mixture and transfer it to a large saucepan.
Add granulated sugar, white vinegar, salt, and water to the saucepan. Stir to combine.
Bring the mixture to a boil over medium-high heat, stirring often to prevent sticking. Once boiling, reduce the heat to medium and simmer for 10 minutes.
Add the liquid pectin to the saucepan and increase the heat to bring the mixture back to a full, rolling boil. Boil for exactly 1 minute, stirring constantly.
Remove the saucepan from the heat and skim off any foam that forms on 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 clean and seal with sterilized lids and bands.
Process the jars in a boiling water canner for 10 minutes to ensure proper sealing and preservation.
Allow the jars to cool completely at room temperature. Once cooled, check the lids to ensure they are sealed properly. Store sealed jars in a cool, dark place for up to 1 year.
Refrigerate any opened jars and use within 3 weeks.
Nutrition Facts
Calories |
3339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 847.9 g | 308% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 828.0 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1845 mg | 39% | |
*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.
