Low Iodine Pepper Jelly
Pepper jelly is one of those pantry staples that feels fancy but comes together with surprisingly humble ingredients — and every single one here fits comfortably within a low-iodine approach. Fresh bell peppers, jalapeños, apple cider vinegar, granulated sugar, and liquid pectin are all naturally free of the iodine-heavy additives that can sneak into processed condiments and store-bought preserves. The result is a jewel-bright, glossy jelly with a sweet heat that hits beautifully on a cracker, swirled into a glaze, or spooned over a simple protein. You control the fire level by deciding whether to keep or ditch the jalapeño seeds and ribs, so it works for everyone at the table. The water bath canning process locks in that fresh pepper flavor and gives you shelf-stable jars you can reach for all season long. Making your own preserves also means zero mystery ingredients — no iodized salt, no hidden additives, just the clean, punchy flavors you put in yourself. Once those lids pop and seal, you'll have a stash of something genuinely special that tastes like it came from a specialty shop.
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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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