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.
- Once cooled, transfer to a small jar or container and refrigerate for up to 1-2 weeks.
Notes
Bell pepper: I use and recommend the red and green bell pepper combo listed in the recipe; it adds great color and also the right balance of sweetness. However, I think it’d be fine to use all of one or the other in a pinch.
Jalapeños: Depending on the size of yours, you might need anywhere from 2-3 big ones to 6 small ones. Remove the seeds. Also remove the membranes if you really want to cut down on the heat.
Sugar: This amount of sugar works out perfectly for a sweet but not overly sweet pepper jelly.
Vinegar: Red wine vinegar is a good choice here for the color and flavor, but I think a white wine vinegar would work well, too. You could try an apple cider vinegar or plain white vinegar.
Pectin: You need 6 tablespoons of liquid pectin for this recipe. I use the Certo brand and it's exactly 1 3-ounce pouch. You can find it in many grocery stores or buy it online.
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.)
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.
I love these small 8-ounce mason jars for storing pepper jelly. It’s a great smaller amount to pull out at a time.
Serving ideas:
- Serve spooned over cream cheese to use as a dip with crackers.
- Use as a glaze for chicken wings or pork chops.
- Spread on a turkey sandwich.
- Make a bagel with cream cheese and pepper jelly.
- Use as a dip for fried shrimp, egg rolls or dumplings.
- Add to your favorite stir fry with soy sauce for a sweet heat.
- Use as a spread for turkey burgers.
Nutrition
Serving: 2tablespoons | Calories: 60kcal | Carbohydrates: 15g | Sodium: 3mg | Sugar: 14g
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