Artificial Flavors Free Pepper Jelly
Homemade pepper jelly is one of those pantry staples that feels almost magical — sweet, tangy, and just spicy enough to keep things interesting. Store-bought versions often sneak in artificial colors, flavors, or preservatives to boost shelf appeal, but this recipe keeps things completely clean with nothing but fresh peppers, apple cider vinegar, sugar, and pectin doing all the work. The combination of red and green bell peppers with jalapeños gives you a gorgeous, naturally vibrant jelly that earns its color the honest way. You control the heat level by deciding whether to keep or remove the jalapeño seeds and ribs, which makes this recipe genuinely versatile for different palates. The water bath canning process means you end up with shelf-stable jars you can gift, stock, or crack open whenever a cheese board needs a little something special. Spooned over cream cheese with crackers, glazed onto grilled chicken, or stirred into a sauce, this jelly punches well above its weight.
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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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