Homemade Pepper Jelly
Homemade pepper jelly with jalapeños is a sweet, thick preserve with just a bit of a kick. It requires no canning, just 20 minutes of prep and stores beautifully in the fridge or freezer.
Yield: 2 ½ cups
Ingredients
- ¾ cup red bell pepper, diced
- ¾ cup green bell pepper, diced
- ⅓ cup jalapeños, seeds removed, diced
- 2 ¾ cups granulated sugar
- ½ cup red wine vinegar
- 1 tablespoon fresh lime juice
- 6 tablespoons liquid pectin (such as Certo brand, 1 3-ounce pouch)
Instructions
- Combine the peppers, jalapeños, sugar, vinegar and lime juice in a large saucepan over medium heat. Cook until warmed through and sugar is dissolved.
- Add the mixture to a blender or food processor and blend for 5 seconds. Return to the saucepan and bring to a boil. (WATCH carefully, it can boil over quickly.)
- Skim off any foam that forms on the surface. Reduce the heat to low and simmer for 5 minutes. Stir in the pectin, increase the heat to medium-high and bring the mixture to a boil.
- Turn off and remove from heat and allow the jelly to cool. It will set up and thicken as it cools and even more once refrigerated.
- Once cooled, transfer to a small jar or container and refrigerate for up to 1-2 weeks.
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Notes
Safety tip: Wear gloves when working with a bigger quantity of jalapeños like this because those oils can be difficult to come off.
Storing: Once cooled, store the pepper jelly in a covered container or glass jar in the refrigerator. Use within a week for best results. (But full disclosure, I often keep mine for at least 2 weeks and it does just fine.) I love these small 8-ounce mason jars for storing pepper jelly.
Freezing: You can freeze this once it’s cooled. Just put in a freezer-safe container, leaving a little room at the top for it to expand, then label and date it. Freeze for up to 6 months.
Serving ideas: See the blog post above for lots of ways to enjoy pepper jelly!
Nutrition
Serving: 2tablespoons | Calories: 60kcal | Carbohydrates: 15g | Sodium: 3mg | Sugar: 14g
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