Caffeine Free Pepper Jelly
Sweet, spicy, and absolutely stunning in a jar, this pepper jelly hits every note — glossy, vibrant, and packed with the bright flavor of red and green bell peppers balanced against the slow burn of jalapeños. The heat level is entirely in your hands, since leaving the seeds and ribs in the jalapeños cranks things up while removing them keeps it approachable for everyone at the table. Apple cider vinegar brings a gentle tang that plays beautifully against all that sugar, and the liquid pectin ensures a reliable, glossy set every single time. Unlike store-bought versions that can hide surprising additives, this one is built from straightforward pantry ingredients with nothing unnecessary in the mix. The water bath canning process means you'll end up with shelf-stable jars ready to gift, serve on a cheese board, or spoon over cream cheese with crackers at a moment's notice. Proper technique matters here — a true rolling boil, exact timing, and clean jar rims — and the recipe walks you through every step with confidence. Once those lids pop as they seal and the jelly cools to that gorgeous jewel-toned finish, you'll understand why homemade pepper jelly becomes an annual tradition for so many home cooks.
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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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