If you’ve never tried homemade Red Pepper Jelly, you’re in for a treat. It’s the perfect balance of sweet and spicy, with a gorgeous ruby‑red color that looks stunning on any table.
This jelly is delicious spread over cream cheese with crackers, used as a glaze for meats, or as a condiment for sandwiches and burgers.
This recipe became a favorite in our kitchen because it’s simple to make, full of flavor, and always impresses guests.
It makes a wonderful homemade gift—pour it into small jars, add a ribbon, and you’ve got a thoughtful treat that everyone will love.
Why You’ll Love This Recipe
This Red Pepper Jelly is sweet, tangy, and has just the right amount of heat. It pairs perfectly with cheese boards, meats, and appetizers, adding a pop of flavor and color.
It’s also customizable—you can make it mild by using only bell peppers or add a bit more heat with jalapeños or red chili flakes. Plus, it cans beautifully, so you can make a big batch to enjoy all year long.
What You’ll Need
- 3 large red bell peppers, seeded and chopped
- 1–2 small red chili peppers (optional, for heat)
- 1 cup apple cider vinegar
- 5 cups granulated sugar
- 1 (3 oz) pouch liquid pectin
- ½ teaspoon salt
Pro Tips
- Remove seeds and membranes from peppers for a smoother jelly.
- Blend peppers finely—the jelly should have tiny bits of pepper for color and texture.
- Have jars ready before cooking—pepper jelly sets quickly as it cools.
- Taste for heat—adjust the amount of chili peppers to your liking.
- Skim foam before pouring jelly into jars for a clear, glossy finish.
Tools You’ll Need
- Blender or food processor
- Large saucepan
- Wooden spoon
- Canning jars with lids and rings
- Ladle and funnel
- Water‑bath canner or large pot
Substitutions and Variations
- Make it mild: Use only red bell peppers.
- Make it hotter: Add extra chili peppers or a pinch of red pepper flakes.
- Citrus flavor: Replace part of the vinegar with orange juice.
- Honey variation: Replace some of the sugar with honey for a deeper flavor (adjust texture with pectin as needed).
Make‑Ahead Tips
- Properly canned jelly lasts up to 1 year in a cool, dark place.
- If you’re not canning, refrigerate for up to 3 weeks or freeze for up to 6 months.
- You can prep chopped peppers in advance and store them in the fridge for up to 2 days before making the jelly.
How to Make Red Pepper Jelly
1. Prepare the Peppers
Remove stems, seeds, and membranes from bell peppers and chili peppers. Chop roughly, then blend in a food processor until finely minced (but not puréed).
2. Cook the Mixture
In a large saucepan, combine the pepper mixture, apple cider vinegar, sugar, and salt. Bring to a boil over medium‑high heat, stirring often.
3. Add Pectin and Boil
Stir in liquid pectin and return to a rolling boil. Boil hard for 1–2 minutes, then remove from heat. Skim any foam from the surface.
4. Fill the Jars
Carefully ladle the hot jelly into sterilized jars, leaving ¼‑inch headspace. Wipe rims, place lids on top, and screw on rings.
5. Process in a Water Bath
Place jars in a boiling water canner, ensuring they are covered by at least 1 inch of water. Process for 10 minutes (adjust for altitude if needed).
6. Cool and Store
Remove jars and let them cool for 12–24 hours. Check seals—lids should not flex when pressed.
Leftovers and Storage
Sealed jars will last up to 1 year in a cool, dark place. Once opened, refrigerate and use within 3 weeks.
For freezer storage, pour cooled jelly into freezer‑safe containers and freeze for up to 6 months.
Nutrition & Benefits
Red bell peppers are rich in vitamin C and antioxidants, while chili peppers add a metabolism‑boosting kick.
Making your own jelly also lets you control the spice level and avoid unnecessary preservatives.
FAQ
1. Can I make this jelly less spicy?
Yes. Simply use only red bell peppers and skip the chili peppers for a sweet, mild jelly that still has great flavor.
2. Can I use green peppers instead of red?
Technically yes, but the flavor will be less sweet and the color won’t be as vibrant. Red peppers give the jelly its signature sweetness and ruby-red color.
3. How can I tell if the jelly is set?
Place a small spoonful on a chilled plate—if it wrinkles when pushed with your finger, it’s ready. If not, boil for another 1–2 minutes and test again.
4. Can I make it without pectin?
It’s possible, but the texture will be softer and more sauce-like. Pectin ensures a firm, spreadable jelly.
5. How long does it last once opened?
Once opened, store in the refrigerator and use within 3 weeks for the best flavor and freshness.
Sweet, Spicy, and Perfect for Entertaining
This Red Pepper Jelly is the ultimate condiment for cheese boards, roasted meats, or even sandwiches.
With its vibrant color, perfect balance of sweet and heat, and easy make‑ahead storage, it’s a recipe you’ll find yourself making again and again.