Chestnut Free Pepper Jelly
Sweet, tangy, and just the right amount of fiery, this pepper jelly is the kind of condiment that turns a simple cracker-and-cream-cheese moment into something genuinely impressive. Red bell pepper, green bell pepper, and jalapeños come together with apple cider vinegar and sugar to create a glossy, jewel-toned jelly that's as beautiful on a charcuterie board as it is spooned over a block of brie. The heat level is totally in your hands — leave the jalapeño seeds and ribs in for a serious kick, or strip them out for something more crowd-friendly. Liquid pectin gives the jelly that perfect set without any fuss, and the full rolling boil technique ensures a clean, consistent result every time. Store-bought pepper jellies can hide all kinds of unexpected additives, so making your own means you know exactly what's going in the jar. The water bath canning process seals everything up properly, giving you shelf-stable jars to gift, hoard, or crack open whenever the mood strikes.
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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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