Legume Free Pepper Jelly

Total time12 hr 45 min

Prep time20 min

Cook time25 min

4.7

(5)

Sweet, spicy, and impossibly glossy, this pepper jelly hits every note — tangy from apple cider vinegar, fiery from fresh jalapeños, and balanced by a generous measure of sugar that lets the peppers truly shine. It's the kind of condiment that disappears fast, whether you're spooning it over cream cheese with crackers, glazing grilled chicken, or stirring it into a sauce. For anyone navigating a legume-free lifestyle, store-bought jellies and condiments can be a minefield of unexpected additives, but this one is refreshingly straightforward — just peppers, vinegar, sugar, salt, and pectin, nothing hidden. The heat level is entirely in your hands: remove the jalapeño seeds and ribs for a gentle warmth, or leave them in for a jelly that really bites back. The water bath canning process seals everything into shelf-stable half-pint jars, so you can make a full batch and have homemade pepper jelly on hand for weeks. That satisfying pop of a sealing lid is genuinely one of the most rewarding sounds in a home kitchen.

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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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