Pistachio 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 a natural sweetness, green bell pepper adds a grassy bite, and jalapeños deliver a slow, satisfying heat — with the option to dial it up or down depending on whether you leave in the seeds and ribs. Apple cider vinegar keeps the flavor bright and balanced, while liquid pectin ensures a glossy, properly set jelly every single time. The water bath canning process means you can make a full batch of six jars and stock your pantry for months, which is incredibly satisfying. Tree nut allergies and sensitivities can make store-bought specialty condiments a real gamble, but every ingredient here is straightforward and easy to verify. Spoon it over a block of cream cheese, glaze a pork tenderloin, or tuck a jar into a gift basket — this jelly earns its place in any kitchen.
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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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