Pecan 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, green bell pepper adds a grassy bite, and jalapeños deliver a slow, satisfying heat that you can dial up or down simply by keeping or removing the seeds and ribs. Apple cider vinegar ties everything together with a bright, punchy acidity that keeps the flavor from ever feeling cloying. The water bath canning process means you end up with shelf-stable jars ready to gift, serve at a party, or pull out whenever you need to elevate a cheese board fast. Tree nut allergies and sensitivities can make store-bought specialty condiments a real gamble, since shared production lines are common — making a homemade batch like this the cleanest, most confident option. The technique is straightforward: mince, boil, add pectin, and process — and the result is a glossy, jewel-toned jelly that sets beautifully as it cools. Once you hear those lids pop and see the jars lined up on the counter, you'll understand why people get hooked on making this every season.
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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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