Homemade Red Pepper Jelly Recipe

Red pepper jelly is one of those things that looks fancy but is actually incredibly simple to make. I first started making this in my kitchen a few years ago when I had a surplus of bell peppers from the garden. The sweet heat is amazing. It’s that perfect balance of sweet from the sugar and peppers, with a little kick from the jalapeño. This jelly is great because it’s so versatile. You can serve it with cream cheese and crackers for an appetizer, or use it as a glaze for beef or chicken. The bright red color makes any cheese board look more appealing, too. Making it requires a little bit of chopping, but the actual cooking process is quite straightforward. You just need to pay attention to the temperature and timing, especially when you add the pectin and sugar, to make sure it sets up correctly. It’s a real crowd-pleaser and makes a wonderful homemade gift.

Ingredients:

• 3 cups finely chopped red bell pepper
• 1 cup finely chopped green bell pepper
• 1/4 cup finely chopped jalapeño pepper (seeds removed for less heat, or left in for more kick)
• 1 cup apple cider vinegar
• 1 1/2 (1.75 ounce each) packages SURE-JELL powder pectin (this means one full package plus one half package)
• 5 cups white sugar
• 8 ounces cream cheese, softened
• 1 box crackers (for serving)

Making Red Pepper Jelly

This red pepper jelly is fantastic. It’s got that sweet and savory thing going on, with just a little bit of warmth from the jalapeño. I love making it in late summer when bell peppers are abundant and at their best. The bright color is also a nice addition to any cheese board or as a topping for grilled meats. It’s surprisingly easy to make, and the combination of melted cream cheese with this jelly on a cracker is pretty much unbeatable. The key is getting the peppers chopped finely and evenly, and following the pectin instructions closely so it sets up perfectly.

Preparing the Peppers

First things first, you need to get your peppers ready. This means washing them well. For the red and green bell peppers, you’ll want to remove the stems, seeds, and the white pith inside. Chop them up as finely as you can. A food processor can help with this, but be careful not to turn them into a puree; you want small, distinct pieces. The same goes for the jalapeño. If you’re sensitive to heat, definitely take out all the seeds and the white membranes. If you like it spicier, leave some or all of the seeds in. The amount of jalapeño can also be adjusted; a quarter cup will give a noticeable warmth, but you can use a bit more or less depending on your preference. Having all your peppers chopped and measured out before you start cooking will make the whole process go much smoother.

Cooking the Jelly Base

In a large, heavy-bottomed pot – and I mean large, because it will bubble up a lot – combine the finely chopped red bell pepper, green bell pepper, and jalapeño pepper. Pour in the apple cider vinegar. This vinegar is important because its acidity helps the pectin activate and the jelly set properly. Stir everything together.

Now, it’s time for the pectin. Make sure you’re using the powder form, not the liquid, as the recipes are different. Measure out your SURE-JELL powder pectin. You need one full 1.75-ounce package and then an additional half package. Add this pectin to the pepper and vinegar mixture. Stir it all together very well. Bring the mixture to a full rolling boil over high heat. A rolling boil is one that cannot be stirred down. Once it reaches this stage, stir in the sugar all at once.

Continue to boil, stirring constantly, for exactly 1 minute. This 1-minute boil is critical for the pectin to do its job. Be prepared for some sputtering and bubbling; that’s why a large pot and constant stirring are important. Don’t let the boiling stop during that minute. Once the minute is up, remove the pot from the heat immediately.

Skimming and Testing for Set

After you remove the pot from the heat, let it sit for about 5 minutes. During this time, you’ll notice some foam or scum forming on the surface. Skim this off with a spoon. It doesn’t affect the taste, but it makes the jelly look clearer and more appealing.

Now for the part where you check if it will set. To do this, you can use the “cold plate test.” Have a few small plates chilling in your freezer before you start cooking. Once you’ve skimmed the jelly, spoon a small amount onto one of the cold plates. Let it sit for a minute or two. Then, gently push the edge of the jelly with your finger. If it wrinkles and holds its shape, it’s ready. If it’s still very runny, you might need to boil it for another minute and test again. Be careful not to overcook it, as that can sometimes lead to a tougher jelly.

Jarring and Storing

While the jelly is setting up slightly, prepare your jars. You’ll need clean jars and lids. Ladle the hot jelly into your prepared jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Place the lids on top and screw on the bands finger-tight.

At this point, you have two main options for storage. For immediate use and refrigeration, you can let the jars cool at room temperature, then refrigerate them. The jelly will continue to set as it cools. For longer-term storage, you would typically process the jars in a boiling water bath canner for the recommended time for your altitude. However, for this recipe, since it’s often served with cream cheese and crackers, refrigerating is usually sufficient and much simpler. The jelly should last for several weeks in the refrigerator.

Serving Suggestions

This red pepper jelly is a classic for a reason. The most popular way to serve it is by spreading some softened cream cheese on a plate and then spooning a generous amount of the warm or cooled red pepper jelly over the top. Serve this immediately with a box of your favorite crackers. The creamy, cool cream cheese is the perfect counterpoint to the sweet and slightly spicy jelly. It’s also wonderful served alongside a charcuterie board or cheese platter. You can even spoon it over baked brie or use it as a glaze for chicken or beef. The sweet and savory notes make it incredibly versatile. Experiment with different crackers – whole wheat, sesame, or even a simple water cracker all work beautifully.

Conclusion:

Making this red pepper jelly is incredibly rewarding. It looks beautiful, tastes fantastic, and it’s much simpler than you might think. The combination of sweet bell peppers and a touch of spicy jalapeño, all set into a perfect jelly consistency, makes it a standout. Whether you’re topping a cheese board, serving it with crackers and cream cheese, or using it as a glaze for roasted meats, this jelly adds a special touch. It’s a great way to use up late-summer peppers and create something delicious that lasts. Don’t be afraid to try it—the results are worth the small effort.

FAQ

What can I use if I don’t have apple cider vinegar?

White vinegar works too, but apple cider vinegar adds a subtle fruity note that complements the peppers. Just ensure it’s a standard 5% acidity vinegar.

How long does Red Pepper Jelly last?

When properly canned, it can last for over a year in a cool, dark pantry. Once opened, store it in the refrigerator for up to a month. The sugar and vinegar act as preservatives, so it has a good shelf life.

Can I make it without jalapeños?

Absolutely. If you prefer a purely sweet jelly or are serving it to people who don’t like any heat, you can omit the jalapeños entirely. The bell peppers alone provide a wonderful flavor and color.

Red Pepper Jelly

A sweet and savory jelly made with red bell peppers, jalapeños, and cream cheese, perfect for spreading on crackers.

Prep Time
15 Minutes

Cook Time
15 Minutes

Total Time
30 Minutes

Servings
Approximately 4 cups

Ingredients

• 3 cups finely chopped red bell pepper
• 1 cup finely chopped green bell pepper
• 1/4 cup finely chopped jalapeño pepper
• 1 cup apple cider vinegar
• 1.5 (1.75 ounce each) packages SURE-JELL powder pectin
• 5 cups white sugar
• 8 ounces cream cheese
• 1 box crackers

Instructions

1. Step 1
   Prepare the peppers: Finely chop red bell pepper, green bell pepper, and jalapeño pepper. Remove seeds and membranes from jalapeños if a milder flavor is desired.
2. Step 2
   Combine peppers, vinegar, and pectin: In a large saucepan, combine the chopped peppers and apple cider vinegar. Stir in the SURE-JELL powder pectin.
3. Step 3
   Bring to a boil: Bring the mixture to a rolling boil over high heat, stirring constantly.
4. Step 4
   Add sugar and boil again: Add the white sugar to the boiling mixture and stir until dissolved. Bring to a full rolling boil again and boil for exactly 1 minute, stirring constantly.
5. Step 5
   Remove from heat and skim: Remove the saucepan from the heat. Skim off any foam from the surface.
6. Step 6
   Prepare cream cheese and crackers: In a serving dish, spread the cream cheese. Serve the prepared jelly alongside crackers.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.