With a perfect blend of sweet bell peppers, spicy jalapeños, and tangy apple cider vinegar, this homemade red pepper jelly recipe is incredibly versatile and easy to make.
Whether you spread it on cream cheese and crackers, use it as a glaze for meats, or incorporate it into your favorite recipes, this red pepper jelly will entice your taste buds and revamp your dishes.
Why This Recipe is a Must-Try
The combination of sweet bell peppers, spicy jalapeños, and tangy apple cider vinegar adds a mix of flavors to your dishes.
Besides, this jelly isn’t just for cream cheese and crackers. It’s a delicious glaze for meats, a flavorful addition to sandwiches and burgers, or a surprising ingredient in cocktails and desserts.
Making your own red pepper jelly allows you to control the ingredients and customize the level of sweetness and heat to your liking. Homemade jelly also makes a thoughtful and personalized gift for friends, family, or neighbors.
If you’re new to canning, this recipe is a great introduction to the process. It’s relatively simple and rewarding to see the jars of homemade goodness line your pantry shelves.
Ingredients
Here’s what you’ll need to make this delicious red pepper jelly and appetizer:
- 1 1/2 (1.75 ounce per box) packages SURE-JELL powder pectin*
- 3 cups finely chopped red bell pepper
- 1 cup finely chopped green bell pepper
- 1/4 cup finely chopped jalapeño pepper
- 1 cup apple cider vinegar
- 5 cups white sugar
*Since a SURE-JELL Fruit Pectin package contains 8 boxes, each weighing 1.75 ounces, you’ll need to use one full package (8 boxes) plus half of another package (4 boxes) to get a total of 12 boxes of pectin.
Red Pepper Jelly Appetizer
- 8 ounces cream cheese
- 1 box crackers
How to Make Red Pepper Jelly
Below are the instructions on how to make this red pepper jelly:
- Prepare your jars and canner: Sterilize six 8-ounce canning jars and lids as instructed by the manufacturer. Begin heating water in a hot water canner.
- Make the jelly: In a large saucepan over high heat, combine red bell peppers, green bell peppers, jalapeño peppers, apple cider vinegar, and Sure-Jell pectin. Bring to a rolling boil while stirring constantly. Add sugar, return to a boil, and cook for 2-3 minutes. Remove from heat and skim off any foam.
- Fill and seal the jars: Quickly ladle the jelly into your prepared jars, leaving 1/4 inch headspace at the top. Wipe jar rims clean, place lids, and screw on bands tightly.
- Process in the canner: Carefully lower jars into the canning rack, ensuring they’re fully submerged in hot (but not boiling) water. Bring the water to a boil and process for five minutes.
- Cool and store: Remove jars from the canner and let them cool completely undisturbed. Check seals after 24 hours.
- Serve the appetizer: To enjoy, spread a block of cream cheese on a plate and top generously with red pepper jelly. Serve with crackers.
Storing Red Pepper Jelly
Here’s how to store red pepper jelly and preserve its flavors:
After Canning
- Check seals: 24 hours after processing, press down on the center of each lid. If it doesn’t flex, the jar is sealed and can be stored in a cool, dark place for up to a year.
- Label and date: Clearly label each jar with the contents and date of canning. This will help you keep track of freshness.
If Not Canning
- Refrigerate: Unprocessed jelly should be stored in the refrigerator. It will keep for about 1-2 months. Once opened, consume within 3 weeks.
- Freeze: For longer storage, you can freeze red pepper jelly. Leave some headspace in the jar to allow for expansion. Thaw in the refrigerator before using.
Additional Tips
- Avoid double-dipping: Always use a clean utensil to prevent contamination and extend the shelf life.
- Check for signs of spoilage: If you notice mold, discoloration, or an off smell, discard the jelly.
What to Serve With Red Pepper Jelly
Red pepper jelly’s unique sweet and spicy flavor profile makes it a versatile condiment that can elevate a variety of dishes. Apart from the cream cheese and crackers mentioned in this recipe, here are other delicious ways to serve it:
- Grilled or Roasted Meats: Brush red pepper jelly onto chicken, pork, or beef during the last few minutes of grilling or roasting for a caramelized, flavorful glaze.
- Sandwiches and Burgers: Add a dollop of red pepper jelly to your favorite sandwich or burger for an unexpected burst of flavor. It pairs well with brie, cheddar, or goat cheese.
- Charcuterie Board: Include red pepper jelly on your next charcuterie board alongside a selection of cheeses, cured meats, and crusty bread.
- Brie Bites: Top small rounds of brie with a spoonful of red pepper jelly and bake until bubbly. Serve warm with crusty bread or crackers for an elegant appetizer.
Don’t wait another minute to try this exciting recipe! With its simple instructions and endless possibilities, this red pepper jelly is a must-have in your kitchen repertoire.
Red Pepper Jelly
Equipment
- 8 oz Canning jars
- 1 Large saucepan
- 1 Chef's knife
- 1 Cutting board
- Water bath canner
- Measuring cups
Ingredients
- 1 1/2 1.75 oz each package of SURE-JELL powder pectin (*This means one full package plus one half package of pectin.)
- 3 cups finely chopped red bell pepper
- 1 cup finely chopped green bell pepper
- 1/4 cup finely chopped jalapeño pepper
- 1 cup apple cider vinegar
- 5 cups white sugar
Red Jelly Appetizer
- 8 oz Cream cheese
- 1 box Crackers
Instructions
- Sterilize six 8-oz canning jars and lids as instructed by the manufacturer. Begin heating water in a hot water canner.
- In a large saucepan over high heat, combine red bell peppers, green bell peppers, jalapeño peppers, apple cider vinegar, and Sure-Jell pectin. Bring to a rolling boil while stirring constantly. Add sugar, return to a boil, and cook for 2-3 minutes. Remove from heat and skim off any foam.
- Quickly ladle the jelly into your prepared jars, leaving 1/4 inch headspace at the top. Wipe jar rims clean, place lids, and screw on bands tightly.
- Carefully lower jars into the canning rack, ensuring they’re fully submerged in hot (but not boiling) water. Bring the water to a boil and process for five minutes.
- Remove jars from the canner and let them cool completely undisturbed. Check seals after 24 hours.
- Spread a block of cream cheese on a plate and top generously with red pepper jelly. Serve with crackers.
Notes
Nutrition
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.