This Easy Red Pepper Jelly is a vibrant, sweet-and-savory delight that’s as versatile as it is delicious. With just 20 minutes of prep and a quick 30-minute cook time, you’ll have a glossy, jewel-toned jelly bursting with the bright flavors of red peppers and a hint of tangy sweetness. Perfect for spreading on crackers, pairing with cheese, or glazing meats, it’s a pantry staple that elevates any dish.
The texture is luxuriously smooth with a slight gel-like bounce, while the flavor balances sweet, tangy, and subtly spicy notes. Packed with vitamin C and a pop of color, this jelly is as nutritious as it is irresistible. Whip it up in under an hour and enjoy a homemade treat that’s sure to impress!
What You’ll Need for Easy Red Pepper Jelly
- 3 red bell peppers, seeded and minced (use gloves if sensitive to pepper oils)
- 1 green bell pepper, seeded and minced
- 1 jalapeno pepper, seeded and minced (adjust for spice preference)
- 1 cup apple cider vinegar (white vinegar can be substituted)
- 1.75 ounces powdered pectin (1 standard package)
- 5 cups sugar (granulated white sugar works best)
- 6 (8-ounce) canning jars, sterilized and ready for use
- 8 ounces cream cheese, softened to room temperature (for serving)
- Ritz crackers (or your favorite cracker for serving)
Step-by-Step Instructions for Perfect Red Pepper Jelly
- Prepare the jars: Sterilize your canning jars and set them aside to cool slightly.
- Chop the peppers: Seed and finely mince all the peppers (red bell, green bell, and jalapeno).
- Cook the peppers: Place the minced peppers in a large saucepan over medium-high heat. Add the apple cider vinegar and powdered pectin. Stir constantly until the mixture reaches a rolling boil, then remove from heat.
- Add sugar: Mix in the sugar and return the saucepan to high heat. Bring the mixture back to a rolling boil and let it boil for 1 minute.
- Fill the jars: Carefully pour the jelly into the sterilized jars, leaving about 1/4 inch of space at the top. Screw the lids on tightly.
- Process the jars: Place the jars in a large pot filled with hot water, ensuring they are completely submerged. Bring the water to a rolling boil and boil for 5 minutes.
- Cool and check seals: Remove the pot from heat and let the jars sit in the water until completely cool. Press down on the center of each lid to check the seal. If the lid doesn’t pop, it’s sealed and can be stored at room temperature. If it pops, refrigerate immediately.
- Serve and enjoy: To serve, pour the jelly over softened cream cheese and pair with Ritz crackers or your favorite cracker.
Creative Serving Suggestions
This Easy Red Pepper Jelly is incredibly versatile! Beyond the classic pairing with cream cheese and crackers, try spreading it over a block of brie and baking it for 10 minutes at 350°F for a warm, gooey appetizer. It also makes a fantastic glaze for grilled chicken or pork—brush it on during the last 5 minutes of cooking. For a sweet and savory twist, drizzle it over a charcuterie board or mix it into a vinaigrette for salads.
Storage Tips for Long-Lasting Freshness
Once your jelly is properly sealed, it can be stored at room temperature for up to 1 year. If the seal fails, refrigerate and use within 3 weeks. For longer storage, consider freezing the jelly in airtight containers for up to 6 months. Always label your jars with the date to keep track of freshness!
Time-Saving Tips for Busy Cooks
To speed up prep, use a food processor to mince the peppers—just pulse a few times until finely chopped. If you’re short on time, skip the canning process and store the jelly in the refrigerator for immediate use. It will last up to 3 weeks. Pre-measure your ingredients before starting to streamline the cooking process.
Recipe Variations to Spice It Up
Customize your jelly to suit your taste! Swap the jalapeño for a habanero for extra heat, or use all red bell peppers for a milder flavor. For a tropical twist, add 1/2 cup of finely chopped pineapple. If you prefer a tangier jelly, reduce the sugar to 4 cups and add 1 tablespoon of lemon juice during the boiling process.
Essential Equipment Guidance
To make this recipe a breeze, ensure you have a large saucepan for boiling the jelly and a canning funnel to fill jars neatly without spills. A jar lifter is a must for safely handling hot jars during the water bath process. If you don’t have a food processor, a sharp knife and cutting board will do the trick for mincing the peppers.
Easy Red Pepper Jelly Recipe
Equipment
- Canning Jars
Ingredients
Peppers
- 3 red bell peppers, seeded and minced
- 1 green bell pepper, seeded and minced
- 1 jalapeno pepper, seeded and minced
Other Ingredients
- 1 cup apple cider vinegar
- 1.75 ounces powdered pectin, 1 package
- 5 cups sugar
- 6 8 ounce Canning Jars
- 8 ounces cream cheese, softened to room temperature
- Ritz crackers
Instructions
- Sterilize canning jars and set aside.
- Prepare all peppers by seeding and mincing.
- Place peppers in a large saucepan over medium-high heat.
- Add apple cider vinegar and powdered Pectin.
- Bring heat to high and stir constantly until you reach a rolling boil. Remove from heat once you reach a rolling boil.
- Mix in sugar and return to pan to high heat.
- Return to a rolling boil and let boil for 1 minute.
- Fill jars with jelly until it reaches 1/4″ from the top of the jar.
- Screw lids on jars and place in a large pot filled with hot water. Be sure jars are completely submerged.
- Heat water with jars over high heat until it reaches a rolling boil, then boil for 5 minutes.
- Remove from heat and let jars sit in water until cool.
- Check seals by pressing down on the center of the lid when cool. If the lid pops when pushed, it can be stored at room temperature, otherwise store in the refrigerator.
- Pour jelly over cream cheese and serve with crackers.