Coconut Free Pepper Jelly
That sweet-heat shimmer in a jar is one of the most satisfying things you can pull off in a home kitchen, and this pepper jelly delivers serious flavor with nothing unnecessary in the mix. Red bell peppers bring natural sweetness, jalapeños add a slow, building heat, and apple cider vinegar ties it all together with a bright, tangy backbone. Every single ingredient here is straightforward and plant-based, so there's no need to scan labels for hidden additives or worry about unexpected tropical oils sneaking into your pantry staples. The full water bath canning process means you end up with shelf-stable jars that are genuinely made from scratch — no mystery fillers, just peppers, sugar, vinegar, and pectin doing exactly what they're supposed to do. You can dial the heat up or down simply by keeping or removing the jalapeño seeds and ribs, which makes this recipe incredibly flexible for different crowds. Spoon it over a block of cream cheese with crackers, glaze a pork tenderloin, or tuck a jar into a gift basket — it's the kind of condiment that makes people ask where you bought it.
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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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