Pepper Jelly

Homemade pepper jelly is a sweet and spicy spread made with fresh bell peppers, jalapeños, sugar, and vinegar. Perfect for canning or freezing, this versatile jelly pairs beautifully with cream cheese and crackers, works as a glaze for chicken, pork, or wings, and adds bold flavor to sandwiches and cheese boards. A simple recipe that’s ideal for holidays, parties, or everyday meals.

Ingredients

• 1½ cups finely diced bell peppers (use a mix of colors)
• 1 pound jalapeños (about 10); remove seeds and veins from half for mild jelly, or leave them all in for spicy jelly
• 5 cups granulated sugar*
• 1¼ cups white vinegar or apple cider vinegar
• ¼ cup lime juice
• 1 teaspoon salt
• 3 ounces Certo liquid fruit pectin

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Instructions

1. Prep the Peppers

Finely dice the bell peppers using a sharp knife or food processor. Place them in paper towels and squeeze out excess liquid (this helps the jelly set properly). Measure out 1½ cups of loose, not packed, diced bell pepper. Repeat the same process with jalapeños (wear gloves if handling many).

2. Cook the Jelly Base

In a large, deep pot, combine diced peppers, sugar, vinegar, lime juice, and salt. Bring to a boil, stirring often. Reduce the heat slightly but maintain a steady boil for 10 minutes.

3. Add Pectin

Slowly stir in the liquid pectin and boil for 1 more minute. Remove from heat, let cool for 5 minutes, then stir again to evenly distribute the pepper pieces.

4. Fill the Jars

Pour the hot jelly into containers and secure with lids. Optionally, flip the jars upside down for 30 minutes to help keep the pepper pieces suspended, then return upright and cool at room temperature for 24 hours.

5. Storage Options

• Refrigerate: Store in the fridge for up to 10 days.
• Freeze: Store for up to 4 months.
• Canning: Pour into sterilized jars, clean the rims, and secure with washed lids and rings. Process in a water bath canner for 10 minutes (longer at higher altitudes). Allow jars to sit at room temperature for 24 hours before storing in a cool, dry place for 6–10 months.

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Tips

• Squeezing out the liquid from peppers is key to helping the jelly set properly.
• Wear gloves when handling jalapeños to avoid irritation.
• Stir the jelly after removing from heat to keep pepper pieces evenly distributed.
• Use a deep pot to prevent the jelly from boiling over.

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Variations and Substitutions

• Use all green jalapeños for a uniform look or mix red and green for a festive touch.
• Substitute apple cider vinegar for white vinegar for a slightly sweeter flavor.
• Swap lime juice with lemon juice for a different citrus note.
• Add a pinch of smoked paprika for a smoky undertone.
• For a milder jelly, remove all jalapeño seeds and membranes.

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FAQs

Q: My jelly didn’t set properly. What can I do?
A: Sometimes jelly takes up to 48 hours to fully set. If it still hasn’t, you can re-cook with a bit more pectin.

Q: Do I have to use Certo liquid pectin?
A: Other brands of liquid fruit pectin can work, but results may vary slightly.

Q: How long does canned pepper jelly last?
A: Properly sealed jars can last up to 10 months in a cool, dark place.

Q: Can I make this less sweet?
A: Sugar is necessary for the jelly to set, but you can experiment with low-sugar pectin for reduced-sugar versions.

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Serving Suggestions

• Spread over cream cheese and serve with crackers.
• Use as a glaze for grilled chicken, pork, or turkey burgers.
• Brush over hot wings for a sweet-and-spicy coating.
• Add to sandwiches for a bold flavor kick.
• Serve as part of a charcuterie or cheese board.

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Why You’ll Love This Recipe

This Pepper Jelly balances sweetness with just the right amount of heat, creating a versatile condiment that pairs perfectly with appetizers, meats, and cheeses. It’s simple to make, easy to store, and adds a gourmet touch to everyday meals and party spreads.