Mustard Free Pepper Jelly
Sweet, spicy, and jewel-bright, this pepper jelly is the kind of condiment that turns a simple cheese board into something people talk about. It gets its gorgeous color from a combination of red and green bell peppers, with jalapeños layered in for a slow, satisfying heat — and you control exactly how much fire you want by leaving the seeds in or taking them out. Apple cider vinegar brings a gentle tang that balances all that sugar beautifully, and liquid pectin ensures a reliable, glossy set every single time. For anyone navigating a mustard sensitivity, homemade jelly like this is a genuine win — store-bought condiments and spreads are notorious for sneaking in unexpected ingredients, but every single thing in this jar is right there in the recipe. The water bath canning process is more approachable than it sounds, and the payoff is a pantry stocked with shelf-stable jars you can gift, serve, or quietly eat straight from a spoon. Spoon it over cream cheese with crackers, glaze a pork tenderloin, or tuck a jar into a gift basket — it earns its place in every single scenario.
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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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