Oats 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 moment into something genuinely impressive. Red bell peppers bring a fruity sweetness, jalapeños add a slow-building heat, and apple cider vinegar ties everything together with a bright, punchy backbone. The beauty of making it yourself is knowing exactly what went into every jar — no mystery additives, no shared production lines, just clean, straightforward ingredients that happen to be completely free of grain-based fillers or thickeners. Liquid pectin does all the setting work here, so the jelly firms up beautifully without any oat-derived stabilizers that can sneak into commercial versions. The water bath canning process is more approachable than it looks, and following the steps carefully means you'll end up with shelf-stable jars that make incredible gifts or pantry staples. Spoon it over a block of brie, glaze a pork tenderloin, or stir it into a vinaigrette — this jelly earns its place in the kitchen fast.
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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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