Dairy 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-cheese spread into something people actually talk about. The combination of red and green bell peppers with jalapeños gives it a gorgeous ruby color and a layered heat that you can dial up or down simply by keeping or removing the jalapeño seeds. Every ingredient in this recipe is naturally free of dairy, so there's no swapping or substituting needed — it's just pure, vibrant flavor from start to finish. The water bath canning process means you'll end up with shelf-stable jars ready to gift, serve, or stash in the pantry for months. Liquid pectin is the key to getting that glossy, perfectly set consistency without any guesswork, and the one-minute hard boil locks everything in beautifully. Spread it over a block of your favorite dairy-free cream cheese, use it as a glaze for roasted meats, or swirl it into a vinaigrette — this jelly earns its place in the kitchen fast.
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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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