Ginger Free Pepper Jelly
Few condiments earn a permanent spot on the cheese board quite like a jewel-bright, sweet-hot pepper jelly. This version gets its kick from fresh jalapeños and an optional pinch of red pepper flakes, balanced by the natural sweetness of red and green bell peppers and a splash of apple cider vinegar — no warming spices needed, which makes it a genuinely safe choice for anyone avoiding ginger in all its forms. So many store-bought jellies and preserves sneak in ginger or "spice blends" that can be hard to decode on a label, so making your own batch from scratch puts you fully in control. The process follows classic water bath canning technique, which means you end up with shelf-stable jars you can gift, stock the pantry with, or crack open whenever the craving hits. Liquid pectin gives the jelly that gorgeous glossy set and a clean, bright flavor that lets the peppers shine. Spoon it over a block of cream cheese, swipe it on a turkey sandwich, or use it as a glaze — it plays well with almost everything. Once you hear those lids pop as they seal, you'll understand why home canners get so obsessed with this stuff.
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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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