Nutmeg 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 genuinely impressive. Red bell peppers bring vibrant color and natural sweetness, while jalapeños add a slow, building heat that you can dial up or down depending on how brave you're feeling. Apple cider vinegar gives the whole thing a bright, punchy backbone that keeps every spoonful lively. The ingredient list is refreshingly straightforward — just peppers, sugar, vinegar, salt, and pectin — so there's no need to scan labels or worry about hidden spice blends sneaking in unwanted additions. The water bath canning process is more approachable than it looks, and the reward is a pantry full of gorgeous, jewel-toned jars that make excellent gifts or a seriously elevated addition to a cheese board. Once you hear those lids pop as the jars seal, you'll understand why homemade jelly is so satisfying to make from scratch.
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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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