Barley Free Pepper Jelly

Few condiments pull double duty quite like a good pepper jelly — sweet, tangy, and just spicy enough to keep things interesting. This version layers red and green bell peppers with jalapeños for a glossy, jewel-toned spread that looks as impressive as it tastes. The heat level is entirely in your hands, since keeping or removing the jalapeño seeds and ribs lets you dial things up or down to suit your crowd. Apple cider vinegar gives it a bright, slightly fruity backbone that balances all that sugar beautifully. Liquid pectin is the key to a reliable set, and the full rolling boil technique ensures the jelly firms up with that satisfying, spreadable texture every time. Spooned over a block of cream cheese with crackers, tucked into a grilled cheese, or glazed onto roasted meat, a jar of this goes fast — which is exactly why the recipe makes six. Every ingredient here is naturally free of grain-based additives, so there's no label-reading anxiety, just a straightforward, rewarding canning project.

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