Indulge in a symphony of flavors with this easy homemade red pepper jelly recipe.
Using sweet red bell peppers, a spicy jalapeno pepper, sugar, and pectin, this jelly recipe becomes a tantalizing combination of sweetness and spice that will leave you wanting more.
This homemade delight will not only enhance your favorite dishes but also makes a thoughtful and flavorful gift for the holidays or any occasion.
The Perfect Condiment!
- Bursting with the perfect balance between sweet and savory, this versatile condiment will elevate your appetizers or meals to a whole new level.
- Try spreading it on crackers, add it to ham or chicken glaze, or pair it with your favorite cheese on a cheese board. Add it to meatballs for a little kick, and it’s amazing on roast beef sandwiches (actually, all sandwiches!). Why not add it to your baked brie. This red pepper jelly is truly a must-have in every kitchen.
- Follow this easy recipe and create a jar of sweet and spicy perfection, perfect to give as a gift or simply enjoy at home!
Ingredients and Variations
Red Bell Peppers: Choose vibrant, ripe red bell peppers for their sweet and robust flavor. Use orange or yellow peppers too. Experiment a bit and add fruit elements like diced apples, pears, or even berries for a unique twist.
Jalapeno Peppers: Infuse your jelly with a tantalizing heat. It’s totally customizable to your taste.
Acid: Vinegar and lemon juice add a kick and contributes to the jelly’s ideal consistency. Replace some of the vinegar with balsamic vinegar for a more complex taste.
Lemon Zest: Grate in some lemon zest for a refreshing citrusy undertone. Orange zest is also a refreshing option.
Fruit Pectin: The secret thickening agent that gives your jelly that perfect, spreadable texture.
Granulated Sugar: Balances the heat with sweetness, creating a harmonious flavor profile.
Variations: Add fresh herbs like rosemary or thyme to elevate the flavor profile. For a smoky flavor, add some chipotle peppers or smoked paprika, and elevate the savory notes with a bit of minced garlic.
How To Prepare Jars For Jelly
- Wash jars and lids in hot soapy water. Rinse well with hot water.
- Boil water and pour over the jars and lids.
- Using tongs, turn jars upside down to empty the water.
- Place jars on a clean dish towel or paper towel, and do the same for the lids.
How To Make Pepper Jelly
- Remove the seeds from peppers, then chop into chunks and add to a large saucepan.
- Add remaining ingredients, except pectin, and bring to a boil. Reduce to a simmer and cook for 20 minutes.
- Use a hand blender and puree peppers until smooth.
- Stir in the pectin, and boil for 1 minute. Skim off foam.
- Pour hot jelly into clean jars and wipe the rims. Add lids.
- Process jars (per below) or cool jelly on the counter overnight. You will find the seal lid will ‘pop’ and create a nice seal.
If you choose to process the jars:
- Place filled jars in a large pot, preferably with a trivet on the bottom.
- Pour boiling water over the top until the water covers jars by at least 1 inch.
- Bring to a boil, and boil for 10 minutes.
- Remove jars, and cool on the counter overnight, or until cool. Check for a good seal by pushing on the lid, it should not bounce back. If not sealed properly, store in the refrigerator.
How To Store Pepper Jelly
Red pepper jelly that has not been processed needs to be refrigerated. It is recommended to use within 2 months, however I have stored it for up to 4 months with no issue.
Processed jars of hot pepper jelly can be stored in a dark cupboard or pantry for about 1 year.
Once the pepper jelly is opened, use within 2 months.
Ways to Use Pepper Jelly
Red pepper jelly is delicious served with cream cheese on crackers. Or just set out a block and pour it over the top and let everyone help themselves! Create a charcuterie board with tomato basil skewers, crackers, sliced meats, veggies and dip for the perfect party platter!
Have you tried this Red Pepper Jelly recipe? Leave a comment and rating below!
Red Pepper Jelly
- To a large saucepan, add chopped peppers and jalapeno, sugar, vinegar, lemon juice, zest, and salt.
- On medium high heat, bring to a boil. Once boiling, reduce heat to medium low and simmer and cook for 20 minutes.
- Remove from heat. Using a hand blender, puree mixture until smooth.
- Stir in pectin. Bring to a boil and boil for 1 minute. Remove from heat and skim off any foam from the top.
- Pour hot jelly into clean mason jars, leaving headspace of about ¼ inch from the top. Using a moistened paper towel, clean the rims. Press down on each lid while screwing on the bands.
- Allow jars to cool on the counter, then refrigerate. If you choose to process the jelly refer to the notes below.
- To process jelly for extended storage:
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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