Sharing is caring!

If you're looking for the perfect sweet-and-spicy appetizer, this homemade Red Pepper Jelly is a must-make recipe. It's glossy, vibrant, and packed with just the right amount of heat.

Whether you're serving it over cream cheese with crackers for the holidays, adding it to a charcuterie board, or glazing grilled meats, this easy pepper jelly is one of those recipes you'll find yourself making again and again.

The best part? It comes together with just a handful of ingredients and is ready to enjoy after chilling overnight.

Why You'll Love This Recipe

• Sweet with just the right kick of heat
• Perfect holiday appetizer
• Great for gifting in decorative jars
• Easy to make with simple pantry ingredients
• Delicious on cream cheese, burgers, sandwiches, and grilled meats

Ingredients You'll Need for Red Pepper Jelly

• 3 red bell peppers
• 5 cups granulated sugar
• 2 cups white vinegar
• 1 (3-ounce) pouch liquid pectin
• 2-4 ounces canned chili peppers

How to Make Red Pepper Jelly

Step 1: Prepare the Peppers

Wash the red peppers thoroughly. Cut off the tops and remove the stems, seeds, and white ribs. Slice the peppers into strips before adding them to a food processor. Pulse for about one minute until the peppers are finely chopped but not pureed.

Step 2: Remove Excess Moisture

Transfer the chopped peppers into a cheesecloth placed over a bowl. Add the canned chili peppers to the chopped red peppers. Gather the cheesecloth and squeeze out as much liquid as possible. Discard the liquid and set the drained pepper mixture aside. This helps create a thicker jelly with better consistency.

Step 3: Cook the Jelly

In a large pot, combine the vinegar and sugar. Bring the mixture to medium heat. Add the drained peppers and stir until everything is combined. Bring the mixture to a full rolling boil.

Step 4: Jar the Red Pepper Jelly

Carefully pour the hot jelly into clean jars. Leave a little space at the top of each jar before sealing. Allow the jars to cool completely at room temperature. Transfer them to the refrigerator and chill for 24 hours before serving. Once boiling, stir in the liquid pectin. Continue cooking and stirring for 10–15 minutes or until the mixture reaches 220°F.

Tips for Success

• Wear gloves when handling chili peppers.
• Finely chopping the peppers creates a smoother jelly.
• Use a thermometer to ensure the jelly reaches 220°F for proper setting.
• Don't skip draining the peppers, as excess liquid can prevent the jelly from thickening.

Storage

Store the finished jelly in the refrigerator for up to 3 months.

For longer storage, process the filled jars using proper water bath canning procedures according to current USDA canning guidelines before storing them in the pantry.

Frequently Asked Questions

Why didn't my pepper jelly set?

The mixture likely didn't reach 220°F, or it may need additional cooling time. Most pepper jellies continue to firm up over the first 24 hours.

Can I freeze pepper jelly?

Yes! Store it in freezer-safe containers, leaving room for expansion. Freeze for up to 6 months.

Can I use other colored peppers?

Absolutely. Yellow, orange, or even a combination of sweet peppers will work well. The color of your jelly will vary depending on the peppers used.

Is pepper jelly spicy?

This recipe has a mild to medium heat. Most of the sweetness comes from the red bell peppers and sugar, while the chili peppers provide just enough kick.

Looking for other jam and jelly recipes? Check these out!

• Green Pepper Jelly
• 20 Minute Pumpkin Butter
• Pear Vanilla Jam
• Orange Jelly
• Blackberry Jam
• Freezer Strawberry Jam
• Peach Jam
• Bacon Jam
• Crockpot Blueberry Butter