Red Pepper Jelly
A sweet, slightly tangy, and gently spicy jelly perfect for holiday appetizers and cheese boards.
Ingredients
Main ingredients
- 4 cups finely chopped red bell peppers (about 4 medium)
- 1–2 units red jalapeño or Fresno chiles, seeded and finely chopped (optional for heat) Adjust for desired spice level.
- 4 cups granulated sugar
- 1 cup apple cider vinegar (or white vinegar)
- 1 pouch powdered fruit pectin (1.75 oz) For jams/jellies.
- 1/2 teaspoon fine salt
- 1 tablespoon freshly squeezed lemon juice (optional) Helps brightness.
Optional flavor add-ins
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes
- 1 teaspoon orange zest
Instructions
Preparation
- Sterilize jars and lids by washing in hot soapy water or running them through a hot dishwasher cycle. Keep jars warm.
- Finely chop the red bell peppers and chiles until they are nearly sauce-like in consistency.
- In a large, heavy-bottomed saucepan, combine chopped peppers, sugar, vinegar, salt, and lemon juice, stirring to dissolve the sugar.
Cooking
- Bring the mixture to a full rolling boil over medium-high heat, stirring frequently.
- Once boiling, add the powdered pectin while whisking vigorously. Return to a full boil and boil hard for 1 minute, stirring continuously.
- Remove from heat and skim any foam from the surface using a metal spoon.
- Ladle the hot jelly into prepared half-pint jars, leaving 1/4-inch headspace. Wipe rims, apply lids and screw bands fingertip-tight.
Canning
- For refrigerator use: let jars cool to room temperature, then refrigerate.
- For shelf-stable jars: process in a boiling water bath for 10 minutes, then remove and cool on a towel. Check seals after 12–24 hours.
Storage
- Let the jelly rest for at least 24 hours before opening for the best set.
Notes
For a sweeter and milder jelly, omit hot peppers. If canning, follow proper USDA guidelines for shelf stability. Always check seals and labels for dates when refrigerating.