Mushroom Free Pepper Jelly
Sweet, spicy, and impossibly glossy, this pepper jelly hits every note — bright bell pepper sweetness up front, a slow jalapeño burn on the finish, and that jewel-toned shimmer that makes a jar look like something from a fancy specialty shop. The ingredient list is refreshingly straightforward: fresh peppers, apple cider vinegar, sugar, and liquid pectin, with nothing hidden or ambiguous for anyone navigating food sensitivities. Fungi-free cooking can get tricky with condiments and preserves, since some commercial jellies and flavor boosters sneak in unexpected ingredients, but here you control every single thing that goes into the pot. The process follows classic water bath canning technique, so you end up with properly sealed jars that are shelf-stable and ready to gift or stockpile. Spoon it over a block of cream cheese with crackers, glaze a pork tenderloin, or spread it on a biscuit — it works beautifully in all directions. Keeping or removing the jalapeño seeds lets you dial the heat exactly where you want it, which means this recipe genuinely works for everyone at the table.
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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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