Hazelnut 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 situation into something genuinely impressive. Red bell peppers, green bell peppers, and jalapeños come together with apple cider vinegar and sugar for a glossy, jewel-toned jelly that hits every note — sweet, bright, and slow-building heat. You control the spice level by deciding whether to keep or remove the jalapeño seeds and ribs, which makes this recipe easy to tailor for a crowd. Store-bought pepper jellies can sometimes contain unexpected flavorings or additives, so making your own from scratch means you know exactly what's in every jar. The water bath canning process is straightforward and well worth the effort — you end up with shelf-stable jars ready to gift, serve at a party, or keep on hand for weeknight cheese boards. Liquid pectin gives the jelly a reliably smooth, spreadable set without any guesswork, and that satisfying pop of the lids sealing is one of the most rewarding sounds in home cooking.
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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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