Tulo

Pepper Jelly Recipe

Five small jars of glossy red-orange pepper jelly flecked with diced peppers, one jar open with a spoon drizzling jelly over a block of cream cheese on a cracker.

A full rolling boil after the pectin goes in is what actually activates the set, and finely diced peppers (rather than pureed) keep flecks of color and texture suspended evenly through the jelly instead of sinking to the bottom of the jar.

Prep
20 min
Cook
25 min
Total
45 min
Servings
80

Ingredients

Servings80
  • 1 cup red bell peppers, finely diced
  • 1/2 cup jalapeño peppers, seeded and finely diced
  • 1 1/2 cups apple cider vinegar
  • 5 cups granulated sugar
  • 3 oz pouch liquid pectin
  • 1/4 tsp crushed red pepper flakes (optional, for extra heat)

Nutrition per serving

Calories
51
Protein
0g
Carbs
13g
Fat
0g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Wash five half-pint canning jars, lids, and bands in hot soapy water. Keep the jars hot in a 200°F (95°C) oven or in a pot of simmering water until ready to fill.
  2. 2Wearing gloves, finely dice the bell peppers and jalapeños. Leave a few jalapeño seeds in for more heat, or remove all of them for a milder jelly.
  3. 3Combine the diced peppers, vinegar, and sugar in a large, wide pot. Bring to a full rolling boil over high heat, stirring occasionally, one that keeps bubbling even when stirred.
  4. 4Stir in the liquid pectin and red pepper flakes, if using. Return the mixture to a hard boil and boil for exactly 1 minute, stirring constantly.
  5. 5Remove the pot from heat and skim off any foam from the surface with a metal spoon.
  6. 6Ladle the hot jelly into the hot jars, leaving 1/4 inch of headspace. Wipe the rims clean, apply the lids and bands fingertip-tight, and process in a boiling water bath for 10 minutes.
  7. 7Turn off the heat, let the jars sit in the water for 5 minutes, then transfer them to a towel-lined counter. Let cool undisturbed for 24 hours without touching the lids.

Tips & variations

  • Swap the bell peppers for a mix of red and orange for a brighter color, or use all jalapeños for a jelly with more consistent heat throughout.
  • For a hotter jelly, add one seeded habanero along with the jalapeños; start with just half a pepper since habanero heat builds quickly.
  • Powdered pectin can replace liquid pectin, but it's added before the boil rather than after, follow the ratio on the box since the two aren't interchangeable measure-for-measure.
  • A few drops of red or green food coloring make the jelly's color more consistent from batch to batch, though it's purely cosmetic.

Storage & reheating

Properly sealed, processed jars keep in a cool, dark pantry for up to 1 year. Once opened, refrigerate and use within 3 weeks. If a jar's lid doesn't seal within 24 hours, refrigerate it immediately and use within a month instead of storing it at room temperature.

Tips from the Tulo kitchen

  • Testing the set on a chilled spoon before jarring (a few drops should wrinkle when pushed with a finger) catches a soft batch before it's sealed into jars.
  • Diced peppers float to the top as the jelly cools; letting the pot sit off heat for 5 minutes before ladling, and stirring once, helps distribute them more evenly through the jars.

FAQ

Why didn't my pepper jelly set?

The most common cause is not reaching a true rolling boil for the full minute after adding the pectin. A gentle simmer won't activate the pectin fully, and the jelly stays thin and syrupy even after cooling.

Can I make pepper jelly without canning it?

Yes. Skip the water bath processing and store the filled, cooled jars directly in the refrigerator, where the jelly keeps for about 3 weeks, or freeze it in freezer-safe containers for up to 6 months.

Can I use only bell peppers with no heat at all?

Yes, though it becomes a sweet pepper jelly rather than a hot one. Add a pinch of cayenne or a few red pepper flakes if you want a little warmth without whole jalapeños.

How is pepper jelly usually served?

Most often spooned over a block of softened cream cheese with crackers, but it also works as a glaze for grilled chicken or pork, or stirred into pan sauces for a sweet-heat finish.