Red Pepper Jelly Recipe

Here’s a fantastic red pepper jelly recipe that’s sweet, tangy, and a little spicy—perfect for pairing with crackers and cream cheese or as a glaze for meats.

Ingredients

For the Jelly:

  • 3 large red bell peppers (about 3 cups finely chopped)
  • 1 large red chili or jalapeño pepper (optional, for added spice)
  • 1 cup apple cider vinegar
  • 5 cups granulated sugar
  • 1 pouch (3 oz) liquid pectin or 1 packet powdered pectin (follow instructions for type used)

Optional Add-Ins:

  • A pinch of cayenne for extra heat
  • 1 teaspoon red pepper flakes for a speckled look and flavor

Instructions

  1. Prepare the Peppers:
    • Wash the bell peppers and chili (if using). Remove seeds and membranes for a sweeter jelly or leave some seeds for extra heat.
    • Finely chop the peppers or pulse them in a food processor until very small pieces remain (not puréed).
  2. Cook the Mixture:
    • In a large, heavy-bottomed pot, combine the finely chopped peppers, apple cider vinegar, and sugar. Bring the mixture to a boil over medium-high heat, stirring frequently.
    • Once boiling, reduce the heat to medium and let it simmer for 10 minutes, stirring occasionally.
  3. Add Pectin:
    • If using liquid pectin, add it after the mixture has simmered. Stir well and bring it back to a hard boil for 1–2 minutes.
    • If using powdered pectin, dissolve it according to the package instructions before adding it to the mixture. Stir well and boil as directed.
  4. Check the Consistency:
    • To test if the jelly is set, place a small spoonful on a cold plate and run your finger through it. If it holds its shape, it’s ready. (Jelly thickens more as it cools.)
  5. Can the Jelly:
    • Ladle the hot jelly into sterilized jars, leaving about ¼ inch of headspace. Wipe the rims clean and seal with lids and bands.
    • Process the jars in a boiling water bath for 10 minutes to ensure a good seal (optional but recommended for long-term storage).
  6. Cool and Store:
    • Let the jars cool completely on a towel or rack. Check seals after 24 hours.
    • Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within a month.

Tips for Success

  • Use gloves when handling chili peppers to avoid skin irritation.
  • Ensure jars and lids are sterilized to prevent contamination.
  • Adjust the spice level by adding more or fewer chili peppers, cayenne, or red pepper flakes.

Enjoy your homemade red pepper jelly with your favorite dishes or as a delightful gift for loved ones!