Carrageenan Free Pepper Jelly
Sweet, spicy, and jewel-bright, this pepper jelly hits every note — tangy from apple cider vinegar, fiery from jalapeños, and balanced by the sweetness of red and green bell peppers. It's the kind of condiment that disappears fast whether you're spooning it over cream cheese, glazing grilled chicken, or sneaking it straight from the jar. Many store-bought jellies and preserves rely on carrageenan as a stabilizer or thickener, but this recipe sets beautifully using liquid pectin alone, so you get that glossy, firm texture without any seaweed-derived additives. Every ingredient here is straightforward and easy to verify, which makes the whole process feel refreshingly uncomplicated. The full water bath canning method means you can stock your pantry with shelf-stable jars that are ready to gift, serve at a party, or reach for on a weeknight. You control the heat level too — leave the jalapeño seeds in for a serious kick or strip them out for something a little more crowd-friendly. Once you've made a homemade batch this clean and vibrant, it's hard to go back to anything off the shelf.
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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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