Easy Red Pepper Jelly

Homemade Red Pepper Jelly combines sweet bell peppers, spicy chiles, sugar and vinegar in a glossy sweet-and-spicy spread. Make it mild, medium or hot, then serve it with cream cheese, cheese boards, sandwiches or grilled meat.

Course Condiments

Cuisine American

Keyword Bell Peppers, Jalapenos

Prep Time 10

Cook Time 15

Total Time 1 25

Servings tablespoons

Calories 51kcal

Author Darcey Olson

Cost $10

Equipment

Mason Jars

Ingredients

1½ cups diced red bell peppers *Note 1
1 lb jalapeno peppers or habañero chilies, stemmed and roughly chopped *Note 2
5 cups granulated sugar
1½ cups 5% distilled white vinegar
1 tsp salt
1 3 oz Certo liquid fruit pectin *Note 3

Instructions

Add the bell peppers and hot peppers to a food processor. Pulse 10 to 12 times, or until finely minced. Do not purée the peppers into a completely smooth liquid.
Place the minced peppers in a mesh strainer set over a bowl. Press gently with a spoon to remove the excess liquid.
Add the pepper mixture, sugar, vinegar, and salt to a large saucepan or Dutch oven and bring to a vigorous boil, stirring often. Reduce heat, so it's still boiling, but not as vigorous. Continue to stir and cook for 10 minutes.
Add the liquid pectin and return the mixture to a full rolling boil for one minute, stirring constantly. Remove from the heat and let cook for 5 minutes. Skim off any foam that has collected on the surface.
Carefully transfer the hot jelly to clean, heat-safe jars. Let it cool briefly, cover and refrigerate for at least 24 hours. The jelly may continue to firm as it rests.

Notes

Note 1 - You can use any color bell peppers.

Note 2 - Heat Levels

Mild - Omit any spicy peppers and stick to mild peppers, such as sweet red peppers
Medium - For medium heat level use two jalapeño peppers.
Hot - For hot heat, use 2-3 habanero peppers instead of jalapeno peppers. Ghost peppers will also work.

Note 3 - Use liquid pectin for this recipe. Powdered and liquid pectin are added at different points and are not directly interchangeable. Measure carefully, bring the mixture to a complete rolling boil and follow the tested cooking time to help the jelly set properly

Storage: This is a refrigerator jelly recipe. Keep it refrigerated and do not use these instructions for shelf-stable canning

Nutrition