Cashew Free Pepper Jelly
Sweet, tangy, and just the right amount of fiery, this pepper jelly is the kind of condiment that quietly steals the show at every gathering. The combination of red and green bell peppers with fresh jalapeños creates a gorgeous ruby-toned spread with real depth — fruity up front, with a slow, satisfying heat that builds at the end. Apple cider vinegar keeps the flavor bright and balanced, while liquid pectin ensures a reliable, glossy set every single time. Because it's made entirely from fresh peppers, vinegar, sugar, and pectin, there's nothing hidden in the ingredient list to worry about — no nut-based additives, no mystery fillers, just clean, straightforward preserving. The water bath canning process seals everything into shelf-stable jars, so you can stock your pantry or give them away as gifts without a second thought. Spoon it over a block of cream cheese with crackers, glaze a pork tenderloin, or tuck a jar into a charcuterie spread and watch it disappear. Once you've made your own, the store-bought version simply won't compare.
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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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