Pepper Jelly

Sweet, spicy, and utterly irresistible, this pepper jelly recipe strikes the perfect balance between heat and sweetness, making it a must-have condiment for your pantry. Featuring an aromatic blend of red and green bell peppers with a fiery kick from jalapeños, this vibrant jelly is lightly tangy thanks to apple cider vinegar and beautifully set with liquid pectin. Whether you enjoy it as a zesty topping for cream cheese and crackers, a glaze for roasted meats, or as a unique gift in a homemade jar, this pepper jelly adds a burst of flavor to any dish. Ready in just an hour, this versatile recipe is easy to follow and yields 48 servings of spreadable joy. Make it your own with a touch of red food coloring for an extra pop of color, or keep it all-natural—the taste will be unforgettable either way. Perfect for spice lovers and home canning enthusiasts alike!

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 48

Ingredients

• 3 medium-sized red bell peppers
• 2 medium-sized green bell peppers
• 2 medium-sized jalapeño peppers
• 6 cups granulated sugar
• 1.5 cups apple cider vinegar
• 6 ounces liquid pectin
• 0.5 teaspoons salt
• 3 drops red food coloring (optional)

Directions

Step 1

Wash and dry the bell peppers and jalapeños. Remove the stems, seeds, and membranes from all the peppers.

Step 2

Finely chop the peppers using a food processor or by hand. If using a food processor, pulse until they are very small but not liquefied.

Step 3

In a large, heavy-bottomed pot, combine the finely chopped peppers, granulated sugar, apple cider vinegar, and salt. Stir thoroughly to dissolve the sugar.

Step 4

Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, allow it to cook for 10 minutes.

Step 5

Add the liquid pectin to the boiling mixture. If desired, add the red food coloring at this point for a vibrant hue. Stir well to combine.

Step 6

Return the mixture to a full rolling boil and let it cook for 1-2 minutes. Skim off any foam that forms on the surface using a spoon.

Step 7

Remove the pot from heat and carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top.

Step 8

Wipe the rims of the jars clean with a damp cloth and seal tightly with lids and bands. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.

Step 9

Remove the jars from the water bath and allow them to cool completely on a towel-lined counter. Check that the lids have sealed by pressing the center; it should not pop back up.

Step 10

Store the sealed jars in a cool, dark place for up to a year. Once opened, refrigerate and use within 3 months.

Nutrition Facts

Serving size	(2353.8g)

Amount per serving	% Daily Value*
Calories	4827.7

Total Fat 1.5g	0%
Saturated Fat 0.5g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1217.2mg	0%
Total Carbohydrate 1240.1g	0%
Dietary Fiber 15.0g	0%
Total Sugars 1220.8g
Protein 5.9g	0%

Vitamin D 0IU	0%
Calcium 65.5mg	0%
Iron 3.1mg	0%
Potassium 1503.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 0.3%

Protein: 0.5%

Carbs: 99.3%