Red Pepper Jelly

Get ready to elevate your appetizer game with this stunning red pepper jelly! This vibrant, glossy spread strikes the perfect balance between sweet and heat, making it the ultimate companion for cream cheese, crackers, or your favorite charcuterie board.

The magic of this recipe lies in its versatility. Whether you’re spreading it on a sandwich, glazing grilled meats, or serving it as part of an elegant cheese plate, this jewel-toned jelly adds a sophisticated pop of color and flavor that’ll have everyone asking for your secret recipe.

Ingredients

• 3 large red bell peppers (or 2½ cups chopped)
• 2 jalapeño peppers (or ¼ cup chopped)
• 6½ cups granulated sugar
• 1½ cups apple cider vinegar
• 1 pouch (3 ounce) liquid pectin

Steps

1. Remove seeds and stems from peppers and roughly chop into 1-inch pieces. Place in food processor and pulse until very finely chopped but not pureed (you should still see tiny pieces). Measure exactly 2¾ cups of the pepper mixture – precision is key for proper setting.
2. Combine measured peppers, sugar, and vinegar in a medium dutch oven or heavy-bottom pot. Heat over high heat, stirring constantly. Watch for a full rolling boil (bubbles that don’t stop when stirred) and maintain for 1 minute. TIP: Use a long-handled spoon to avoid steam burns.
3. Working quickly, stir in the entire pouch of pectin. Return to a full rolling boil for exactly 1 minute – use a timer! The mixture should look glossy and slightly thickened. Remove from heat and skim off any foam with a metal spoon.
4. Carefully ladle hot jelly into clean jars, leaving ¼-inch headspace. Wipe rims clean, add lids, and let cool completely at room temperature. You’ll hear satisfying “pops” as the lids seal. Store sealed jars for up to 1 year.

Smart Swaps

• Reduce sugar to 4 cups and use 2½ cups Swerve for a lower-sugar version
• Swap red peppers for orange or yellow bell peppers for different color variations
• Use habaneros instead of jalapeños for extra heat (reduce to 1 pepper)

Make It Diabetes-Friendly

• Replace sugar with Allulose (7 cups) or Monk Fruit sweetener (6½ cups)
• Reduce portion size to 1 tablespoon (4g net carbs)
• Serve with low-fat cream cheese to reduce overall glycemic impact
• Pair with high-fiber crackers to slow sugar absorption

Pro Tips

• For perfect texture, chop peppers until they’re the size of small confetti
• Test jelly thickness by dropping a small amount on a cold plate
• Process jars in a water bath for 10 minutes if planning to store long-term
• Wear gloves when handling hot peppers to protect your hands