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Sweet and spicy, Red Pepper Jelly is one seriously delicious multitasker. It’s fantastic with any type of creamy cheese, works wonders as a glaze on salmon or pork, and adds a zesty kick to a sandwich or pizza.
Need a fabulous party snack with your cocktail? Unwrap a block of plain cream cheese and put it on a nice plate. Then take a jar of this hot pepper jelly and pour it over the cream cheese. Serve it with crackers and a spreader and you’re good to go.
But that’s not all. Spoon it over a pork tenderloin, brush it over salmon, or give a basic grilled cheese a sweet little heat. Or, stash a few jars in your refrigerator just in case you need a quick appetizer or housewarming gift. It’ll disappear fast.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Bell peppers: Red bell peppers make red pepper jelly, but you can substitute any color bell pepper.
- Habañero chilies: These fiery peppers bring the heat. If you’re a chile novice, use rubber gloves while cutting and seeding them, and don’t touch your eyes or face. Or, for a milder jelly, substitute 2 jalapeño peppers.
- Pectin: Liquid pectin is sold in boxes with 3-ounce pouches; Ball and Certo are good brands. Don’t rush the boiling step: liquid pectin needs to boil and reach a certain temperature before it does its work. Usually pectin is stocked in the baking aisle of the grocery store, but sometimes you can find it in hardware stores and online (Culinary Hill may earn money if you buy through this link).
Step-by-step instructions
- Cut off the stems of the peppers, and remove their seeds, but hold on to the habañero seeds in case you like a spicier jelly. Chop the peppers into rough pieces, then add them to the bowl of a food processor. Quickly pulse the peppers (and habañero seeds, if desired) in the food processor, about 12 to 15 times, until finely minced.
- Then pour out the mixture into a piece of cheesecloth set over a bowl and squeeze out any extra moisture in the peppers. A clean kitchen towel works for this, too. Transfer the peppers to a Dutch oven or (non-reactive) stainless steel pot, then add the vinegar and sugar. Cook over medium heat until fully boiling. Add the pectin, then bring the peppers back to a full boil, stirring frequently.
- Keep boiling and stirring until the temperature reaches 221 degrees, which could take 10 to 15 minutes. Skim off any foam on the surface with a wide spoon.
- Once the pepper jelly reaches 221 degrees, spoon the jelly into clean jars with screw-on lids. Allow to cool at room temperature before refrigerating, then let the jelly set up in the fridge for another 12 to 24 hours before using.
Recipe tips and variations
- Yield: Depending on the size of the peppers, the recipe makes about 5 cups, enough for five 8-ounce jars.
- Skimming the foam: If you don’t skim off the foam in Step 3, your pepper jelly will migrate to the top of your jar and you’ll have an inch or more of clear, unflavored gelatin at the bottom of the jar.
- Storage: Store in the refrigerator for up to 2 months. To can, quickly pour hot jelly into hot, sanitized jars, leaving 1/4-inch headspace. Wipe rim and center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.
- Make ahead: Plan on making the jelly at least a day or two before you need it so the pectin has time to thicken.
- Fun ways to use: Stir a spoonful into mayo for a sandwich. Add a dollop to a cheeseboard. Most importantly, spoon it over a block of cream cheese and eat it with crackers (like on my Midwest charcuterie board).
Midwest Charcuterie Board
A Midwest Charcuterie Board ripe with regional offerings is perfect for all-day grazing and parties with people you love. Make a few things, buy the rest, enjoy it all! I never met a charcuterie board…
View Recipe
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Red Pepper Jelly
Sweet and spicy, Red Pepper Jelly is one seriously delicious multitasker. It's fantastic with any type of creamy cheese, works wonders as a glaze on salmon or pork, and adds a zesty kick to a sandwich or pizza.
Ingredients
- 3 large red bell peppers stems and seeds removed, coarsely chopped (see note 1)
- 2 habañero chilies stems removed, seeded and reserved, and coarsely chopped (see note 2)
- 5 cups granulated sugar
- 2 cups white vinegar (distilled)
- 1 (3-ounce) envelope liquid pectin (see note 3)
Instructions
- In a food processor, pulse bell peppers, habañeros and habañero seeds (if desired) until finely minced, about 12 to 15 pulses. On a clean kitchen towel or cheesecloth over a bowl, transfer pepper mixture and squeeze to remove excess liquid.
- In a dutch oven over medium heat, combine pepper mixture, sugar, and vinegar. Bring to a vigorous boil. Add pectin and return to vigorous boil and stir frequently until temperature reads 221 degrees, about 10 to 15 minutes. Skim foam from jelly using a large spoon (see note 5).
- Transfer mixture to clean jars with tight-fitting lids. Allow to cool, uncovered, to room temperature then cover and refrigerate. Allow jelly to set, about 12 to 24 hours. Jelly can be refrigerated for up to 2 months (or see note 6 for canning instructions).
Recipe Video
Notes
- Bell peppers: Red bell peppers make red pepper jelly, but you can substitute any color bell pepper.
- Habañero chilies: These fiery peppers bring the heat. If you’re a chile novice, use rubber gloves while cutting and seeding them, and don’t touch your eyes or face. Or, for a milder jelly, substitute 2 jalapeño peppers.
- Pectin: Liquid pectin is sold in boxes with 3-ounce pouches; Ball and Certo are good brands. Don’t rush the boiling step: liquid pectin needs to boil and reach a certain temperature before it does its work. Usually pectin is stocked in the baking aisle of the grocery store, but sometimes you can find it in hardware stores and online.
- Yield: Depending on the size of the peppers, the recipe makes about 5 cups, enough for five 8-ounce jars.
- Skimming the foam: If you don’t skim off the foam in Step 3, your pepper jelly will migrate to the top of your jar and you’ll have an inch or more of clear, unflavored gelatin at the bottom of the jar.
- Storage: Store in the refrigerator for up to 2 months. To can, quickly pour hot jelly into hot, sanitized jars, leaving 1/4-inch headspace. Wipe rim and center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.
- Make ahead: Plan on making the jelly at least a day or two before you need it so the pectin has time to thicken.
- Fun ways to use: Stir a spoonful into mayo for a sandwich. Add a dollop to a cheeseboard. Most importantly, spoon it over a block of cream cheese and eat it with crackers.
Nutrition
Serving: 0.25cupCalories: 206kcalCarbohydrates: 52gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 55mgFiber: 1gSugar: 51gVitamin A: 780IUVitamin C: 33mgCalcium: 3mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I made this on the weekend. I’ve tried red pepper jelly before and it was very sweet with a bit of a kick from the peppers.
I found this recipe has a really strong vinegar taste.
Was that user error, or is that the goal?
Should it be sweet or vinegar tasting?
Hi Cindy, sorry about that! It should taste a little sweet, a little spicy, and a touch of vinegar. Did you taste it before it set? I’ve found that the vinegar taste dissipates after it’s set in the refrigerator. Also, is it possible you may be sensitive to vinegar tastes? The vinegar is essential for this recipe to set properly and be acidic enough to be canned, so I don’t recommend changing the amount. Sorry about that again. Hope this helps! Take care! – Meggan
I made this , it is delicious . I do have a question , can you use apple cider vinegar instead of white vinegar ?
I’m so glad you loved it, Brenda Leigh! I haven’t tried swapping it out myself, but I don’t see why not! Take care!
Is it possible to cut the sugar down as you’re using pectin for thickening ?
Hi Susan, thank you for the question! I haven’t tried reducing the sugar in this recipe, and it may not work since pectin needs sugar and acid (vinegar) to set, since these vegetables do not contain large amounts of pectin and sugar themselves. There is no-sugar pectin, but I haven’t tested this recipe with it. Sorry about that! – Meggan