Red or Green Pepper Jelly
Capture the vibrant sweetness and subtle heat of homemade Red or Green Pepper Jelly, a versatile condiment that transforms any dish into a gourmet delight. This easy small-batch recipe combines colorful bell peppers, a touch of jalapeño (optional for a spicy kick), apple cider vinegar, and liquid pectin to create a glossy, jewel-toned jelly with a perfect balance of sweet and tangy flavors. Ideal for pairing with cream cheese and crackers, glazing roasted meats, or adding a zesty twist to sandwiches, this pepper jelly is both a pantry staple and a fantastic gift idea. With just 45 minutes of prep and cook time, plus step-by-step canning instructions for long-term storage, you'll savor the taste of summer all year round.
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Ingredients
- 4 cups Bell peppers (red or green, or a mix)
- 2 Jalapeño peppers (seeded for less heat, optional)
- 1 cup Apple cider vinegar
- 5 cups Granulated sugar
- 6 ounces Liquid pectin (two 3-ounce packets)
- 0.5 teaspoons Salt
Directions
Step 1
Prepare your peppers by washing, seeding, and chopping them into small pieces. If you like a smoother jelly, blend the peppers in a food processor until finely chopped but not pureed.
Step 2
Measure out 4 cups of the chopped peppers (either all red, all green, or a mix). If you are using jalapeños, add them to your total measurement for the desired heat level.
Step 3
In a large pot, combine the chopped peppers, apple cider vinegar, and salt. Stir well to combine.
Step 4
Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 5 minutes, stirring occasionally.
Step 5
Add the granulated sugar to the pot. Stir until dissolved. Turn the heat up and bring the mixture to a rolling boil, stirring frequently.
Step 6
Add the liquid pectin to the boiling mixture. Stir well and boil hard for 1-2 minutes. Remove from heat and skim off any foam that appears on the surface.
Step 7
Ladle the hot jelly into sterilized glass jars, leaving about 1/4-inch of headspace at the top. Wipe the rims clean, and seal with sterilized lids and rings.
Step 8
Process the jars in a boiling water bath for 10 minutes to seal and ensure shelf stability. Adjust the processing time for your altitude if necessary.
Step 9
Remove the jars from the water bath and let them cool completely on a towel or cooling rack. You should hear a popping sound as the jars seal. Check seals after cooling—sealed lids should not flex when pressed in the center.
Step 10
Store sealed jars in a cool, dark place for up to a year. Refrigerate after opening.
Nutrition Facts
| Serving size | 2036.5 grams (2036.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4055 |
| Total Fat 2.00g | 3% |
| Saturated Fat 0.20g | 1% |
| Cholesterol 0mg | 0% |
| Sodium 1217mg | 53% |
| Total Carbohydrate 1040.00g | 378% |
| Dietary Fiber 13.30g | 48% |
| Total Sugars 1027.20g | |
| Protein 6.20g | 12% |
| Vitamin D 0IU | 0% |
| Calcium 63mg | 5% |
| Iron 3mg | 18% |
| Potassium 1514mg | 32% |
Source of Calories