Lupin Free Pepper Jelly
Few condiments hit the table with as much wow factor as a jewel-bright, sweet-heat pepper jelly made entirely from scratch. The combination of red and green bell peppers with fresh jalapeños creates a gorgeous ruby spread that balances fruity sweetness against a slow, satisfying burn — and you control exactly how fiery it gets by leaving in or pulling out those jalapeño seeds and ribs. Every ingredient here is straightforward and naturally free from lupin, so there's no need to scrutinize labels or worry about flour-based thickeners sneaking in where they don't belong. Liquid pectin does all the setting work cleanly and efficiently, giving you that glossy, slightly firm texture that looks stunning on a cheese board or spooned over cream cheese with crackers. The water bath canning process means you'll end up with shelf-stable jars ready to gift, stock your pantry, or pull out whenever a recipe calls for a little something special. It's the kind of homemade preserve that makes people think you've been doing this for years, even if it's your very first batch.
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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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