Gluten Free Pepper Jelly
Sweet, spicy, and impossibly glossy, this pepper jelly hits every note — tangy from apple cider vinegar, bold from jalapeños, and brilliantly jewel-toned from a mix of red and green bell peppers. Every single ingredient in this recipe is naturally free from gluten, so there's no substitution gymnastics required and no label-reading anxiety at the store. The heat level is entirely in your hands: leave the jalapeño seeds and ribs in for a serious kick, or remove them for a gentler, crowd-pleasing warmth. Liquid pectin gives the jelly that perfect, glossy set without any wheat-based thickeners or fillers sneaking into the mix. It's a proper water-bath canning project, which means you'll end up with shelf-stable jars ready to gift, serve on a cheese board, or slather over cream cheese with gluten-free crackers. The process is methodical but deeply satisfying — sterilized jars, a hard rolling boil, and that unmistakable pop of a sealing lid are their own kind of kitchen reward. Once you've made a batch, it's nearly impossible not to keep a jar on hand at all times.
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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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