Red Pepper Jelly

Red pepper jelly is the sweet, tangy, slightly hot spread that shows up at Southern parties poured over a block of cream cheese. This batch uses finely chopped red bell pepper and jalapeno, cider vinegar and powdered pectin. It makes about 6 half pints, so you can keep a couple of jars and give the rest away.

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More pepper jellies

• Pineapple Ginger Jalapeno Jam
• Cranberry Jalapeno Pepper Jelly
• Pineapple Habanero Jelly
• Cranberry Apple Jalapeno Jelly
• Cranberry Pineapple Jalapeno Jelly
• All our jams and jellies

It is a good first canning project. The cooking takes minutes, and most of your time goes into chopping and getting the jars ready.

What goes into red pepper jelly

Six ingredients, and one of them is optional. Measure everything before you turn on the stove, because the boiling stage moves fast.

• 2 cups very finely chopped red bell pepper (about 2 large)
• 1/4 cup very finely chopped jalapeno, seeds removed for mild
• 1 1/4 cups apple cider vinegar (5% acidity)
• 1 package (1.75 oz) powdered fruit pectin
• 5 cups granulated sugar, measured into a separate bowl
• 1/2 tsp butter, optional

Get your half pint jars hot and your boiling water canner heating while you chop. That way the jars are ready the moment the jelly comes off the heat.

How to make red pepper jelly

• Put on your gloves for the jalapeno. Combine the bell pepper, jalapeno, vinegar, pectin and butter, if using, in a large heavy pot.

• Bring to a full rolling boil over high heat, stirring constantly. A full rolling boil is one you cannot stir down.
• Add all the sugar at once, return to a full rolling boil and boil hard for exactly 1 minute. Remove from the heat and skim off any foam.

• Ladle into hot half pint jars, leaving 1/4 inch headspace. Wipe the rims clean and add the lids and bands.

• Process in a boiling water canner for 10 minutes. If you live above 1,000 feet, add 5 minutes. As the jars cool, turn them gently once or twice so the pepper bits stay suspended instead of floating to the top.

Then leave the jars alone. The jelly needs about 24 hours to set, and it can look loose for most of that first day.

Another one worth making: Spiced Tomato Jam .

Spoon warm red pepper jelly over this baked brie with toasted pecans for an appetizer served with round crackers.

Getting a good set, and ways to change it up

Chop finer than you think you need to

The peppers should look almost like confetti. Large pieces float to the top of the jar and leave a layer of plain jelly underneath. A sharp knife works, and so do a few short pulses in a food processor, as long as you stop before it turns to puree. Wear gloves for the jalapeno, and keep your hands away from your eyes until they come off.

Measure the sugar first, and leave the amount alone

Once the pepper mixture hits a full rolling boil, all 5 cups of sugar go in at once. Having it already measured in its own bowl means you are not counting cups over a pot of boiling syrup. It looks like a lot of sugar, and it is. Regular powdered pectin needs that much to set, so cutting it back usually gives you syrup instead of jelly.

The same goes for the vinegar. Use one labeled 5% acidity and never reduce the amount, since the vinegar is what makes this pepper jelly safe to can.

Adjusting the heat

The recipe calls for the jalapeno with seeds removed, which keeps the jelly mild. For more kick, leave some of the seeds and membranes in. Keep the jalapeno at 1/4 cup either way, so the balance of peppers to vinegar stays the same for canning.

How long the jars keep

Sealed jars keep for 1 year in a cool, dark cupboard. Once you open a jar, keep it in the refrigerator and use it within 1 month. Any jar that did not seal after processing should go straight into the fridge and be treated like an opened jar.

There is no reheating involved. The classic way to serve it is to unwrap a block of cream cheese, set it on a plate and spoon the jelly over the top, with crackers around it. It tends to be one of the first things gone from the table.

For gifting, a plain half pint jar with a handwritten label does the job. Add the date you made it so the person receiving it knows how long it will keep.

Once the canner is out, it is easy to fill a second batch of jars: try the cranberry jalapeno pepper jelly , the fruity pineapple habanero jelly , or a green jar of jalapeno pepper jelly made with fresh jalapenos and green bell pepper.

Red pepper jelly questions

What is the butter for?

The 1/2 teaspoon of butter is optional. It helps keep the foam down while the mixture boils, so there is less to skim before you ladle it into jars.

Can I use liquid pectin instead of powdered?

Not as a straight swap. Liquid and powdered pectin are added at different points in the process, and this recipe is written for one 1.75 oz package of powdered pectin added at the start.

My jelly still looks runny. Did it fail?

Give it the full 24 hours before you decide. Pepper jelly often firms up slowly. If it is still loose after that, check that the mixture reached a full rolling boil both before and after the sugar went in, and that it boiled hard for the full minute.

Why are the pepper pieces at the top of the jar?

Usually the pieces were chopped too coarsely, or the jars were not turned while cooling. Chop very finely, and gently turn the jars once or twice as they cool so the bits stay spread through the jelly.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us