Red Pepper Jelly

This red pepper jelly is sweet, tangy, and just a little spicy, making it the perfect condiment to enjoy with cheese, crackers, or even as a glaze for meats. I love how it’s both elegant and simple, ideal for holiday entertaining or everyday snacking.

Why You’ll Love This Recipe

I enjoy this recipe because it strikes a balance between sweet and spicy flavors. The peppers give the jelly a bright color and flavor, while the jalapeño adds just enough heat to keep things interesting. I like serving it over cream cheese with crackers—it always disappears fast at gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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
1 1/2 (1.75 ounce each) packages SURE-JELL powder pectin* (This means one full package plus one half pacakge of pectin.)
5 cups white sugar

Red Pepper Jelly Appetizer:
8 ounces cream cheese
1 box crackers

Directions

1. I prepare canning jars by sterilizing them in boiling water and keeping them warm until ready to fill.
2. In a large saucepan, I combine the red peppers, green peppers, jalapeño, and apple cider vinegar. I bring the mixture to a boil over medium-high heat.
3. I stir in the pectin and let it boil for 1 minute.
4. I add the sugar all at once, stirring constantly. I bring the mixture back to a full rolling boil and let it boil hard for 1-2 minutes, then remove from heat.
5. I skim off any foam from the surface.
6. I ladle the jelly into prepared jars, leaving about 1/4 inch of headspace. I wipe the rims clean, seal with lids and bands, and process in a boiling water bath for 5 minutes.
7. I let the jars cool undisturbed until sealed.
8. For serving as an appetizer, I spread cream cheese on a platter and spoon the red pepper jelly over the top, then serve with crackers.

Servings and Timing

This recipe makes about 5  jars of jelly. It usually takes me about 20 minutes to prepare the ingredients and 15 minutes to cook, so the total time is around 35 minutes plus cooling time.

Variations

I sometimes make it spicier by adding more jalapeño or even a serrano pepper. For a fruitier twist, I stir in a little crushed pineapple. If I want more color, I add some orange bell pepper along with the red and green.

Storage/Reheating

Properly sealed jars of jelly last up to 1 year in a cool, dark place. Once opened, I refrigerate and use within 2-3 weeks. Since it’s jelly, I don’t reheat it, but I sometimes let it sit at room temperature for a few minutes to soften before serving.

FAQs

Can I make this jelly without canning?

Yes, I store it in the fridge and use within a few weeks if I skip the water bath canning process.

How spicy is this jelly?

It has a mild kick, but I adjust the heat by adding more or fewer jalapeños.

Can I use liquid pectin instead of powder?

Yes, but I follow package directions since the measurements differ.

Do I need to peel the peppers?

No, I just finely chop them and leave the skins on.

Can I reduce the sugar?

No, reducing sugar can affect how the jelly sets, but I sometimes look for a low-sugar pectin alternative.

How do I know if the jars are sealed properly?

I press the lids after cooling—if they don’t pop, they’re sealed.

Can I freeze red pepper jelly?

Yes, I use freezer-safe containers and keep it frozen for up to 6 months.

What do I serve red pepper jelly with?

I love it over cream cheese with crackers, but it’s also great as a glaze for chicken, or salmon.

Can I make this jelly with all red peppers?

Yes, I sometimes use only red peppers for a sweeter flavor and bright red color.

How long does homemade jelly last?

Sealed jars last up to a year in the pantry; opened jars last 2-3 weeks in the fridge.

Conclusion

This red pepper jelly is one of my favorite recipes for entertaining because it’s simple yet always impressive. I love how it’s versatile enough to serve with cheese and crackers or use as a glaze for savory dishes. With its vibrant color and perfect sweet-spicy balance, it’s a recipe I make again and again.

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