MSG Free Pepper Jelly
Few condiments hit the sweet-heat balance quite like a glossy, jewel-toned pepper jelly made entirely from scratch. Every ingredient here is straightforward and clean — fresh bell peppers, jalapeños, apple cider vinegar, sugar, and pectin — so there's no guessing about hidden additives or flavor enhancers that sneak into so many store-bought versions. The combination of red and green bell peppers gives the jelly its vibrant color and mild sweetness, while the jalapeños bring a slow, satisfying kick you can dial up or down depending on whether you leave in the seeds and ribs. Apple cider vinegar adds a gentle tang that keeps the whole thing from tipping into cloying territory. The water bath canning process means you end up with shelf-stable jars ready to pull out whenever you need a quick appetizer spread over cream cheese, a glaze for roasted meats, or a bold finishing touch on a cheese board. Following the full rolling boil and precise pectin timing is what gives the jelly that perfect, spoonable set — glossy and thick without being stiff. Once you hear those lids pop as they seal, you'll understand why homemade jelly is so hard to go back from.
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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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