Beef Free Pepper Jelly
Sweet, spicy, and impossibly glossy, this pepper jelly is the kind of condiment that turns a simple cracker-and-cream-cheese situation into something people talk about. Red bell peppers bring sweetness and that jewel-toned color, while jalapeños add a slow, building heat you can dial up or down depending on how brave you're feeling. Apple cider vinegar keeps everything bright and balanced, and liquid pectin ensures a reliable set every single time. The water bath canning process means you can make a full batch of jars and stock your pantry for months — no refrigerator space required until you crack one open. It's naturally free of any meat-based ingredients, so every component is straightforward and easy to verify at the grocery store. Spoon it over a block of cream cheese, glaze a roasted pork tenderloin, or tuck a jar into a gift basket — this jelly earns its place in any kitchen.
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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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