Red Pepper Jelly

Name: Red Pepper Jelly
Prep time: 20 min
Total time: 1 h 20 min
Yield: 1 - 2 c.
Ingredients: 2 red bell peppers, chopped; 1 small red or green jalapeño, seeded and chopped; 1 c. sugar; 1/2 c. white vinegar; Pinch kosher salt; 1 tbsp. powdered pectin

This classic condiment couldn't be easier to make!

By Lyda Jones BurnettePublished: May 8, 2023

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Becky Luigart-Stayner

Yields:

1 - 2 c.

Prep Time:

20 mins

Total Time:

1 hr 20 mins

If you haven't had the pleasure of this kicky-sweet condiment, then now's the time to get to know it! Spicier and a little more complex than your average jam. Red Pepper Jelly is great on toast or warm biscuits, but it's equally at home spread over a cracker and served as an hors d'oeuvre, sitting near the chèvre on a cheese board, or slathered on a sandwich.

If you've got some farmers' market peppers, or fresh-from-the-garden produce, this is definitely a great way to make sure it doesn't go bad! It's a recipe that couldn't be easier, and keeps well, in the fridge.

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Ingredients

2 red bell peppers, chopped
1 small red or green jalapeño, seeded and chopped
1 cup sugar
1/2 cup white vinegar
Pinch kosher salt
1 Tbsp. powdered pectin

Directions

1. Step 1Place bell peppers and jalapeño in a food processor. Pulse until finely chopped, 10 to 12 times. Combine pepper mixture, sugar, vinegar, and salt in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium- high and cook, stirring, 10 to 12 minutes. Sprinkle pectin over mixture. Bring to a boil and cook, stirring constantly, 2 minutes.
2. Step 2Cool to room temperature then transfer to a pint jar. Refrigerate up to 1 week.

Tip: If you don’t have a food processor, you may use a blender, but only briefly blend the peppers, in two batches, so you don’t get pepper puree.

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