Pepper Jelly Recipe

No ratings yet

Homemade pepper jelly made with bell peppers, jalapeños, apple cider vinegar, sugar, and pectin. Great with cream cheese, crackers, or sandwiches.

Prep Time30

Cook Time15

Cool Time18 10

Total Time18 55

Servings: cups

Calories: 724kcal

Prepare six half-pint jars with tight-fitting lids and rings by washing with hot water and allowing to air-dry. Place the jars on a layer of parchment or two layers of paper towels.
Add the sugar, salt, vinegar, and diced peppers to a deep, heavy-bottomed pot and stir together until the sugar is hydrated. Place over medium heat and bring to a boil, stirring occasionally.
Boil the mixture for 10 minutes. Keep it at a vigorous, but steady boil, and be careful not to let it boil over.
Stir in the liquid pectin and continue boiling for 2 minutes.
Remove from the heat and let cool for 10 minutes. Stir the mixture again to evenly distribute the peppers.
Use a funnel or large glass measuring cup with a spout to pour the jelly. Evenly divide the jelly among the prepared jars, leaving a ½ inch of room. Wipe the rim of each jar with a clean damp towel, then place the lid on top. Screw on the ring until almost tightened.
Turn the jars over for 20 minutes, then turn them right side up again as they cool. (This ensures the peppers are evenly suspended throughout the jelly and don’t all float to the top.)
Let the jelly sit at room temperature for 18 hours to completely set. You can enjoy immediately, or store in the refrigerator for up to 3 weeks, or in the freezer for up to 4 months.

Fridge: Keep the jars in the fridge for up to 3 weeks.
Freezer: Freeze sealed jars for up to 4 months. Leave a little room at the top so the jelly can expand. Thaw overnight in the fridge before serving.
Note: This pepper jelly is considered a refrigerator jelly, meaning it's not preserved through heat canning and is not meant for dry storage. It needs to stay refrigerated or frozen.