Paraben 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-like shimmer that makes a jar look almost too pretty to open. It's the kind of condiment that transforms a basic cheese board into something people talk about, and it's equally at home spooned over cream cheese or tucked alongside roasted meats. For anyone navigating preservative sensitivities, store-bought jellies and condiments can be a minefield of additives and synthetic compounds, but this recipe keeps things refreshingly clean — just fresh peppers, sugar, apple cider vinegar, salt, and pectin. The full water bath canning process means you're in complete control of every ingredient that goes into the jar. The heat level is genuinely customizable too: leave the jalapeño seeds and ribs in for a bolder kick, or strip them out for something milder that still has personality. Proper sterilization and processing steps are built right into the instructions, so you end up with shelf-stable jars you can actually trust. Make a batch, line them up on the counter, and try not to immediately crack one open.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!