Balsamic Red Pepper Jelly

Elevate your condiment game with this irresistible Balsamic Red Pepper Jelly, a perfect balance of sweet, tangy, and savory flavors. Made with fresh red bell peppers, rich balsamic vinegar, a touch of sugar, and the optional kick of red chili flakes, this elegant jelly is a versatile addition to your pantry. Perfect as a glossy accompaniment to cheese boards, a glaze for roasted meats, or a spread on crusty bread, it’s as practical as it is gourmet. With only 15 minutes of prep time and simple canning instructions, this homemade jelly is easy to make and stores beautifully for up to a year. Add a touch of sophistication to your meals with this delightful blend of flavors!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 large red bell peppers
• 2 cups sugar
• 0.5 cups balsamic vinegar
• 2 tablespoons lemon juice (freshly squeezed)
• 3 ounces liquid pectin
• 0.25 cups water
• 0.5 teaspoons kosher salt
• 0.5 teaspoons red chili flakes (optional, for heat)

Directions

Step 1

Wash and core the red bell peppers, removing all seeds and membranes. Finely dice the peppers or chop them in a food processor until they are small, uniform pieces (avoid pureeing them).

Step 2

In a large, heavy-bottomed pot, combine the chopped red bell peppers, sugar, balsamic vinegar, lemon juice, water, and kosher salt. Stir well to combine.

Step 3

If you want a spicier jelly, add in the optional red chili flakes at this stage.

Step 4

Bring the mixture to a boil over medium-high heat, stirring frequently to make sure the sugar dissolves completely.

Step 5

Once boiling, reduce the heat slightly to maintain a strong simmer. Continue to stir frequently to prevent sticking. Cook the mixture for about 10–15 minutes until the peppers have softened and the liquid begins to slightly thicken.

Step 6

Stir in the liquid pectin and return the mixture to a full rolling boil. Boil for exactly 1 minute, while stirring constantly.

Step 7

Remove the pot from heat and skim off any foam that has formed on the surface of the jelly. Discard the foam.

Step 8

Carefully ladle the hot jelly into sterilized glass jars, filling them to about 1/4-inch from the rim. Wipe the jar rims clean with a damp cloth to ensure a proper seal.

Step 9

Place lids and rings on each jar, tightening them just until fingertip-tight.

Step 10

Process the jars in a boiling water bath for 10 minutes to properly seal them. Adjust processing time based on altitude, if necessary.

Step 11

Carefully remove the jars from the water bath and let them cool completely on a towel-lined surface. Once cooled, check that the lids have sealed (the center of the lid should not flex when pressed).

Step 12

Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 2–3 weeks.

Nutrition Facts

Serving size	1440 grams (1440.0g)

Amount per serving	% Daily Value*
Calories	1954

Total Fat 3.30g	4%
Saturated Fat 0.70g	3%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 356mg	15%
Total Carbohydrate 466.10g	169%
Dietary Fiber 17.20g	61%
Total Sugars 444.20g
Protein 8.40g	17%

Vitamin D 0IU	0%
Calcium 106mg	8%
Iron 5mg	27%
Potassium 1884mg	40%

*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.

Source of Calories

Fat: 1.5%

Protein: 1.7%

Carbs: 96.7%