Cinnamon Free Pepper Jelly
Pepper jelly is one of those condiments that earns a permanent spot in the fridge the moment you make your first batch. The combination of sweet bell peppers, tangy apple cider vinegar, and the slow-building heat of fresh jalapeños creates a glossy, jewel-toned spread that works on everything from cream cheese and crackers to glazed chicken or a charcuterie board. Store-bought versions often sneak in unexpected spice blends, so making it from scratch gives you full control over every ingredient — and peace of mind that nothing unwanted made it into the jar. The process follows classic water bath canning technique, which means you end up with shelf-stable jars you can gift, stock, or reach for all season long. Liquid pectin keeps the set reliable and the texture beautifully smooth, while the optional red pepper flakes let you dial the heat up just a notch if you're feeling bold. It's a satisfying kitchen project that looks impressive but comes together with straightforward pantry staples and a little patience at the stove.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!