Citric Acid Free Pepper Jelly

Sweet, spicy, and jewel-bright, this pepper jelly hits every note you want on a cheese board or spooned over cream cheese with crackers. Many commercial jellies and preserves sneak in citric acid as a preservative or pH adjuster, which makes store-bought versions a minefield if you're sensitive to it — this recipe skips it entirely, relying on apple cider vinegar to do that acidifying work instead. The combination of red bell pepper, green bell pepper, and jalapeño gives you layers of flavor, from sweet and grassy to a slow, satisfying heat you can dial up or down by keeping or discarding the jalapeño seeds. Liquid pectin brings everything together into a glossy, properly set jelly without any need for additives beyond what's already in the pot. The water bath canning process means you'll end up with shelf-stable jars you can tuck away and pull out whenever the mood strikes — or give as gifts that will genuinely impress people. It's a satisfying project that rewards patience, and that satisfying pop of a sealing lid is one of the best sounds in the kitchen.

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