Pescatarian Pepper Jelly
Sweet, spicy, and impossibly glossy, this pepper jelly hits every note you want from a homemade condiment — bright bell pepper sweetness balanced by a slow-building jalapeño kick. It's the kind of thing you'll want to keep stocked in your pantry at all times, whether you're spooning it over cream cheese for a quick appetizer or glazing a piece of grilled salmon straight from the fridge. The process is more approachable than it sounds: a heavy-bottomed pot, liquid pectin, and a proper rolling boil are really all that stand between you and six gorgeous jars of the stuff. Apple cider vinegar gives the jelly its tangy backbone, while the ratio of red and green bell peppers keeps the color vibrant and jewel-like. You control the heat level by deciding whether to keep or discard the jalapeño seeds and ribs, which makes this recipe easy to tailor for a crowd. Following the water bath canning steps carefully means your jars will seal properly and stay shelf-stable for months, so the effort you put in now pays off every time you crack open a new jar.
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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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