Red Pepper Jelly

4.91 from 22

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!

Prep Time20

Cook Time2

Total Time22

Course: Condiment

Cuisine: American

Keyword: jalapeno jam, pepper jam, red pepper jam, red pepper jelly

Servings: (7, 8 ounce jars - 1/4 cup per serving)

Ingredients

2 1/2 cups chopped red bell peppers
1/4 cup chopped jalapeno peppers
6 1/2 cups granulated sugar
1 1/2 cups apple cider vinegar
1 (3 ounce) pouch 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

The amount of sugar. It does seem like a lot of sugar, but it is necessary in order to set the jelly properly. Also keep in mind this recipe makes 7, 8 ounce jars. This recipe has not been tested with sugar substitutes.

Using 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.

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