Gelatin 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. Many store-bought jellies and preserves rely on animal-derived gelatin to achieve their set, but this recipe uses liquid pectin instead — a plant-based thickener that delivers a beautifully glossy, firm jelly with zero compromise on texture. The combination of red bell pepper, green bell pepper, and jalapeño gives it a vibrant color and a layered heat that you can dial up or down simply by keeping or discarding the jalapeño seeds and ribs. Apple cider vinegar brings a bright, slightly fruity acidity that balances all that sugar and keeps the whole thing from tipping into cloying territory. The water bath canning process means you can stock your pantry with shelf-stable jars to pull out whenever guests arrive or whenever a cheese board needs a serious upgrade. It takes some attention to timing and technique, but the steps are straightforward and the payoff — rows of jewel-toned jars cooling on your counter — is deeply satisfying.
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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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