Macadamia 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 people talk about. The combination of red and green bell peppers with jalapeños gives it a gorgeous ruby color and a layered heat you can dial up or down simply by keeping or removing the jalapeño seeds. Apple cider vinegar brings a bright, fruity sharpness that balances all that sugar beautifully, and the liquid pectin ensures a glossy, properly set jelly every single time. Tree nut concerns are completely off the table here — every ingredient is straightforward pantry and produce staple, so there's no need to scrutinize labels for hidden nut-derived additives. The water bath canning process might sound intimidating, but the instructions walk you through sterilizing, filling, and sealing with real precision, making this totally approachable even for first-time canners. Properly sealed jars mean you'll have shelf-stable gifts or pantry staples ready to go for weeks. Spoon it over a block of cream cheese, glaze a pork tenderloin, or just eat it straight from the jar — no judgment here.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!