Almond Free Pepper Jelly
Few condiments earn a permanent spot on the table quite like a good pepper jelly — sweet, tangy, and just enough heat to keep things interesting. This version layers red and green bell peppers with jalapeños for a gorgeous ruby-toned spread that works on everything from cream cheese and crackers to glazed pork tenderloin. The heat level is entirely in your hands: leave the jalapeño seeds and ribs in for a serious kick, or strip them out for something more crowd-friendly. Apple cider vinegar brings a bright, slightly fruity acidity that balances all that sugar beautifully, while liquid pectin ensures a reliable, glossy set every single time. The water bath canning process means you'll end up with shelf-stable jars ready to gift, stock your pantry, or pull out whenever a charcuterie board needs a showstopper. Every ingredient here is straightforward and naturally free of tree nuts, so there's no label-scanning or substitution stress involved — just peppers, sugar, vinegar, and pectin doing exactly what they're supposed to do. Once those lids pop and seal, you'll have something genuinely homemade that tastes far more impressive than anything you'd find at a farmers market stand.
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Learn more →Ingredients
6 servings
- 1 ½ cups red bell pepper, finely minced (about 2 medium peppers)
- ½ cup green bell pepper, finely minced (about 1 small pepper)
- ½ cup jalapeño peppers, finely minced (about 4–5 jalapeños, seeds and ribs removed for medium heat or kept for more heat)
- 6 ½ cups granulated sugar
- 1 ½ cups apple cider vinegar
- ½ tsp salt
- 2 pouches (3 oz total) liquid pectin
- ½ tsp red pepper flakes (optional)
Instructions
- 1
Sterilize 6 half-pint (8 oz) mason jars by submerging them in a water bath canner or large stockpot filled with water, bringing to a boil, and boiling for 10 minutes. Keep the jars in the hot water until ready to fill. Place the lids in a small saucepan of hot (not boiling) water to soften the sealing compound.
- 2
Pulse the red bell pepper, green bell pepper, and jalapeños in a food processor until very finely minced — pieces should be no larger than 1/8 inch. Measure the minced peppers after processing; you need exactly 1 1/2 cups red bell pepper, 1/2 cup green bell pepper, and 1/2 cup jalapeño. Adjust quantities as needed.
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