Easy Red Pepper Jelly

Red Pepper Jelly is a delightful fusion of spicy red peppers, sweet sugar, and tangy vinegar, all simmered together to create the best sweet and spicy pepper jam!

Course Condiments

Cuisine American

Keyword Bell Peppers, Jalapenos

Prep Time 10

Cook Time 15

Total Time 1 25

Servings 1/4 cups

Calories 204kcal

Author Darcey Olson

Cost $10

Equipment

Mason Jars

Ingredients

3 large red bell peppers, roughly chopped *Note 1
2 jalapeno peppers or habañero chilies, stemed and roughly chopped *Note 2
5 cups granulated sugar
2 cups white vinegar
1 3 oz envelope of liquid pectin *Note 3

Instructions

Add the bell peppers and chili peppers to a food processor and pulse until finely minced, approx. 10-12 pulses.
Place the minced peppers in a mesh sieve placed over a small bowl. Use a spoon to gently push down on the pepper mixture to remove the excess liquid.
Add the pepper mixture, sugar and vinegar to a large pot or dutch oven over medium heat. Bring to a vigorous rolling boil. Add the pectin and return to a rolling boil, stirring frequently. Continue to boil for 10-15 minutes, ensuring the mixture reaches 221℉. Don't rush this step or else the jelly won't set.
Use a slotted spoon to remove the white foam from the top of the jelly.
Transfer jelly to sterilized mason jars and let come to room temperature. Cover and refrigerate for 24 hours to set the jelly.

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 -Don't skip on the boiling steps as the pectin won't active creating runny jelly.

Nutrition