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Red Pepper Jelly

Red pepper jelly is a sweet-spicy condiment that transforms ordinary meals into something memorable. This homemade version combines bright red peppers, sugar, and a hint of heat to create a glossy, jewel-toned spread that works equally well on a charcuterie board or spooned over cream cheese.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 half-pint jars
Course: Condiment
Cuisine: American
Calories: 54
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 pounds fresh red bell peppers seeded and roughly chopped (about 8 large peppers)
  • 1 to 2 red jalapeño peppers seeded and chopped (adjust based on heat preference)
  • 6 cups granulated sugar
  • 1 cup apple cider vinegar or white vinegar
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 6 ounces liquid pectin one 3-ounce pouch or equivalent

Equipment

  • Large stainless steel pot (at least 8 quarts)
  • Food processor or blender
  • Fine mesh strainer
  • Measuring cups and spoons
  • Candy or instant-read thermometer
  • Wooden spoon for stirring
  • Half-pint canning jars with lids and bands
  • Canning pot or large water bath with rack
  • Jar lifter
  • Funnel (optional but helpful)
  • Clean kitchen towels

Method
 

  1. Wash the red bell peppers and jalapeños thoroughly under cold running water. Cut each pepper in half, remove the stem and seeds, and roughly chop the flesh into 1-inch pieces so they blend smoothly.
  2. Place the chopped peppers in a food processor and blend until completely smooth, working in batches if needed. The goal is a uniform, seedless puree with no visible chunks.
  3. Pour the pepper puree into a fine-mesh strainer set over a bowl and let gravity do the work for at least 10 minutes to remove excess liquid and any small seeds or fiber.
  4. Pour the strained pepper puree into your large pot and add the sugar, vinegar, salt, and black pepper. Stir well to combine everything evenly before heating.
  5. Place the pot over high heat and stir frequently until the mixture comes to a rolling boil that you cannot stir down; this typically takes 15 to 20 minutes.
  6. Once the mixture is at a full rolling boil, quickly stir in the liquid pectin and return the mixture to a rolling boil. Let it boil for exactly one minute, stirring constantly, then remove from heat immediately.
  7. Skim off any foam that has risen to the surface using a spoon. Using a funnel and jar lifter, carefully fill sterilized half-pint jars leaving 1/4 inch headspace, then wipe the rims clean with a damp cloth.
  8. Place the filled jars into a water bath canner with enough water to cover the lids by at least one inch. Bring the water to a rolling boil and process for 10 minutes, then turn off the heat and let the jars sit in the water for 5 minutes before removing them.

Notes

Do not skip the straining step to ensure a firm jelly without weeping. Use a candy thermometer to verify the mixture reaches 220°F before adding pectin. Sterilize jars properly and allow sealed jars to cool 24 hours before storage.