Brazil Nut Free Pepper Jelly
Few condiments earn a permanent spot on the table quite like a glossy, jewel-toned pepper jelly. This one strikes that perfect balance between sweet and spicy — the red and green bell peppers bring fruity depth while the jalapeños deliver a slow, satisfying heat you can dial up or down simply by keeping or removing the seeds and ribs. Apple cider vinegar adds a bright tang that keeps every bite lively, and the liquid pectin ensures a reliable, glossy set without any guesswork. The water bath canning process means you end up with shelf-stable jars ready to pull out whenever you need a quick appetizer spread over cream cheese, a glaze for grilled meats, or a standout gift for anyone who loves bold flavors. Because this recipe is built entirely from fresh peppers, sugar, vinegar, and pectin, there are no hidden additives or mystery ingredients to worry about — just clean, straightforward pantry staples. Following the full rolling boil and precise one-minute pectin timing is the real secret to getting that beautiful, spoonable consistency every single time.
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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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