Celery Free Pepper Jelly
Sweet, spicy, and impossibly glossy, this pepper jelly hits every note you want on a cheese board or slathered over cream cheese with crackers. It's built entirely from bell peppers, jalapeños, apple cider vinegar, sugar, and pectin — a clean, straightforward lineup with zero hidden ingredients to second-guess. For anyone navigating a celery allergy or sensitivity, store-bought jellies and condiments can be a minefield of unexpected vegetable extracts and natural flavoring blends, so making your own from scratch is genuinely the safest and most satisfying route. The heat level is completely in your hands — leave the jalapeño seeds in for a fiery kick or strip them out for something milder and more crowd-pleasing. The water bath canning process seals everything up properly, so you end up with shelf-stable jars that make excellent gifts and even better pantry staples. That signature jewel-toned wobble sets up as the jars cool, and the payoff of hearing each lid pop is deeply satisfying for any home cook.
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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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