Red Pepper Jelly
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Published
This quick and easy Red Pepper Jelly recipe makes a beautifully balanced jam that’s sweet, tart, and a bit spicy. Enjoy over cream cheese with crackers or use it as a glaze for meat and veggies. Just 5 ingredients!
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Easy Red Pepper Jelly Recipe
This red pepper jelly recipe is one of my favorite ways to use up red bell peppers. With just 5 ingredients, you can transform peppers into a sweet but tangy and just a bit spicy condiment that has so many uses.
Pepper jam is very popular when served over cream cheese with crackers and it pairs well with other cheese too, like brie and goat cheese, but the uses don’t stop there. I love to use it as a glaze for meat and vegetables or even as a topping on burgers.
The great thing about this recipe is that you’re able to can it to be shelf-stable or just keep it in the fridge or freezer. It’s totally up to you. I like to can it so I have extras all year long!
Why You’ll Love This Pepper Jam
This jelly is always stocked in my kitchen. Here are a few reasons why we love it so.
- Super versatile. There are so many things you can do with this red pepper jelly, from enjoying it with cheese as a dip to a glaze for grilled meats.
- 5 ingredients. Just five items and two of them are peppers! Talk about a short shopping list…
- Canning optional. If you want to can this jelly to make it shelf stable, you absolutely can. I’ve included the instructions below. But you can definitely skip those steps and keep it in the fridge if desired.
Ingredients Needed
One great part of this recipe is you need just 5 ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Peppers – This pepper jam is made primarily with red bell peppers, as well as a few jalapenos.
- Granulated sugar – The key to turning these peppers into a sweet jam.
- Apple cider vinegar – Vinegar creates a reaction with the pectin that allows it to create the right consistency. I prefer apple cider vinegar for the flavor but white vinegar works too.
- Liquid pectin – Needed for the pepper jelly to set into the right texture.
Can I Use Different Types of Peppers?
Any mix of peppers can be used in this pepper jelly, such as poblanos, anaheims, or orange bell pepper. You could even make it a jalapeno jam by using primarily jalapeno peppers. Habaneros are a good replacement for the jalapeno if you want some extra spice.
The MOST important thing is that you measure your chopped peppers to 2 & 3/4 cups and keep the quantities the same.
How to Make Red Pepper Jelly
Even if you’ve never made homemade jam or jelly, you’ll find this pepper jelly quite easy to make.
(Scroll below to the printable recipe card for details and measurements.)
- Prepare the peppers. Remove the stems and seeds from the peppers. Chop into 1-inch pieces, then pulse in a food processor until finely chopped but not yet pureed. Measure about 2 & 3/4 cups of the mixture.
- Boil the pepper mixture. Combine the peppers, sugar, and vinegar in a pan over medium heat. Bring to a full rolling boil for 1 minute, stirring.
- Add the pectin. Stir in the pectin pouch. Return to a full rolling boil for exactly 1 minute. Remove from heat and skim off any foam on the top.
- Transfer to jars. Ladle the mixture into clean jars and allow them cool to room temperature. Seal and store in the fridge or freezer.
Canning Instructions for Red Pepper Jelly
If you want to make shelf-stable pepper jelly, you definitely can. There are just a few extra steps to take.
- Sterilize the jars. Boil the jars for 10 minutes to sterilize and keep them hot until ready to fill. New lids also need to be sterilized, which can be done in a saucepan.
- Fill the jar. Remove one jar from the water with tongs, pouring the water back into the pot. Place on a cutting board and carefully ladle the jelly into the jar. Leave 1/4 inch clearance at the top. Clean the rim and threads, then place the lid on top.
- Seal the jar. Tighten with a screw band until just finger tight – aka using just 2 fingers to tighten it. If it’s too tight, it can explode during processing.
- Boil the jars. Once all jars are filled and sealed, return to the hot water and bring to a full rolling boil. Boil for 10 minutes, then transfer the jars to a cutting board to cool for 24 hours. If any jars did not seal, they’ll need to be stored in the fridge or freezer.
What If My Pepper Jam Doesn’t Set?
This jelly is naturally a bit looser than a normal store-bought jelly, but there are still occasions where the jelly doesn’t set right. If this happens, don’t throw away the jars just yet!
You can re-boil the jelly with more pectin and sugar. The information packet in the box of pectin will give you clear instructions and amounts on how to reset the jelly. At this point, if you are planning on canning and storing the jam, you will need to re-sterilize the jars and use new lids for the jars. The screw bands can be washed and reused.
What to Serve with Red Pepper Jelly
The fun thing about red pepper jelly is that there are just so many ways to serve it. The most popular way is over a block of cream cheese with crackers for dipping. It’s also fantastic on brie, goat cheese, and feta.
Other ways to use red pepper jelly include stirred into sauces for chicken wings or grilled pork chops and as a condiment on burgers, paninis, and sandwiches.
Proper Storage
- Fridge or Freezer. All sealed jars should be stored in the refrigerator for up to 2 weeks or freezer for up to 4 months.
- Pantry. If properly processed for canning (see above), this jelly can be stored for up to 1 year on the shelf of a cool, dry pantry.
More Homemade Jam and Jelly Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Red Pepper Jelly
Ingredients
- 3 large red bell peppers, , or 2 & 1/2 cups chopped
- 2 jalapeno peppers, , or 1/4 cup chopped
- 6 & 1/2 cups granulated sugar
- 1 & 1/2 cups apple cider vinegar
- 1 pouch (3 ounce) liquid pectin
Instructions
- Remove seeds and stems from peppers and roughly chop into 1-inch pieces. Place peppers in a food processor and pulse until peppers are all very finely chopped, but not yet pureed. Measure out 2 & 3/4 cups of this pepper mixture.
- Place 2 & 3/4 cup chopped peppers, the sugar, and vinegar into a medium dutch oven or heavy bottom pot. Bring mixture to a full rolling boil, where it can’t be stirred down, and boil for 1 minute, stirring.
- Quickly stir in the pectin pouch and return to the full rolling boil for exactly 1 minute (use a timer to make sure it boils for the full minute). Remove the pot from the heat and skim off and discard any foam that has formed on the surface.
- Ladle into clean jars and cool to room temperature, then seal the jars in their lids. You can use right away or store for later. (Proper storage and canning instructions are included in the article.)
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Hi Amy
I made this red pepper jelly recipe. It was easy to make and absolutely delicious. I like to put it on cream cheese and so does my family. I have made enough for Christmas gifts. I used a powder pectin. I worked out fine.
After chopping the peppers in my food processor I put them in a sieve and drained some of the liquid out. What is the shelf life of this pepper jelly? They turned out great but I want to use them for Christmas and give them as gifts.
Hi Barbara – all storage information is included in the article
This recipe is better than any store bought red pepper jelly! We’ve tried many kinds looking for that perfect taste and it’s here in the recipe.
This red pepper jelly is amazing I made 2 batches for my first time. Thank you Amy
I didn’t have liquid pectin, and also didn’t have the full amount of sugar needed, but I used your recipe as inspiration and altered it to suit the ingredients I did have and it turned out really well! I used 3 cups of bell pepper/jalapeno mix, mixed with 2.5 tsp of pectin crystals, 4 cups of sugar, 1.5 Cups apple cider vinegar, and a pinch of salt. Mixed the peppers and pectin together with a spatula, then added the sugar and vinegar before bringing to a boil on high heat, once at a rolling boil I skimmed the foam off the top, and then simmered on low-medium heat for 3 hours before water bath canning. It seemed a little bit runny before canning, and I was skeptical, but after letting it set overnight, it has the perfect consistency and texture. Tastes great too!
Great flavor, had to add a bit of additional pectin to get is less liquid.
Would it be okay to use powdered pectin? I’m not sure I’ve seen liquid pectin in my stores.
I haven’t tested this with powder pectin.
Yes, powder pectin works just fine. The first time I made this I was unable to get pectin. I was in MX at the time. I used gelatin. It worked okay. Once back in Canada I used powder pectin. One envelope in the batch worked just fine.
Super easy recipe that everyone absolutely loved!! I’ve gotten requests to make more, and will also be using as Christmas gifts!
Delicious. And I don’t even like bell peppers.
Delicious! I made this a few days before Canadian Thanksgiving and put it on my charcuterie board. Everyone LOVED it. Everyone wanted a jar to take home so of course I was happy to share an now I have to make more. Thanks for the recipe!
I do love this, and have made it now three times. But if I am using 3 red peppers and two green, it does not add up to 2 & 3/4 cup. I use 5 jalapeno peppers and 5 red peppers, after I have put them in the blender.
I have cut and frozen a lot of peppers when I got them on sale. Could I use previously frozen peppers to make jelly?
Hi Edna – Without further testing I can’t vouch for results, sorry. But you could try it.
I made this jelly but the peppers are separating to the top of jars. What did I do wrong?
I plan to make this recipe this evening. Just inquiring if I wish to not put hot peppers in the recipe does this matter?
Hi Kati – For optimal results, follow the recipe as written. For pepper substitutions please see the notes on “Can I Use Different Types of Peppers?” included in the article and recipe card.
This jam was even better than I anticipated. Easy to follow and excellent results – so delicious. I’m going make some again for the holidays and give away as gifts. Thank you!
Just wondering, if I wanted to make Green Pepper Jelly, could I use this same recipe but just substitute the Red Pepper for Green Peppers? TIA
Please refer to the section of the article “Can I Use Different Types of Peppers?” – Thanks!
Thank you it worked great
just finished my 3rd patch, I love it, my neighbors love the Jelly. : Note ::: Follow the directions on this recipe. Step by step, make sure you make this in a deep pan. I noticed when you boil the jelly for 1 minute, if the pan isn’t deep enough you risk it boiling over the pan, and you don’t want to turn down the flame.
This is such a simple delicious recipe. A great appetizer to have on hand or to give as gifts.
This was terrific!! As suggested, I served it over cream cheese and crackers for a work potluck and it disappeared! Going to make it again for Christmas.
I always panic as it is very liquidy at first. I’m tempted to boil longer but it does thicken up!
Absolutely delicious and easy to follow. First time making a Jelly will not be my last definitely a Favourite!
How many cups of jelly does a batch make? Can you double the batch?
I have a question about liquid pectin. I’m in the UK and can oly get bottles of pectin which are 250 ml. How much would I use for your recipe please. Thank you.
Hi Nadia! This recipe calls for 1 (3 ounce) pouch. You’d need to figure out how many ounces 250 ml is and divide. Maybe find a conversion calculator online?
Thank you for your reply.
30 cc (or ml) to an ounce
Love this! My family love to eat pepper jelly with homemade egg rolls !
Love this recipe so much. Also great with egg rolls.
Doesn’t the jalapeño make the jelly green?
Can you sub white vinegar
This jelly was easy to make and tasted wonderful! We served it with cream cheese and Wheat Thin crackers.
This is just a fantastic recipe – thank you so much for sharing. The stores near me never carry it. Homemade is better anyway!
I never knew how easy it was to make this – My family loves it. Thank you for sharing!