Pork 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 people actually talk about. The combination of red bell pepper, green bell pepper, and jalapeño gives it a gorgeous ruby color and a layered heat that you can dial up or down simply by keeping or removing the jalapeño seeds and ribs. Apple cider vinegar brings a bright, fruity acidity that balances all that sugar beautifully, and the liquid pectin ensures a glossy, properly set jelly every single time. Because every ingredient here is straightforward and plant-based, there's nothing to second-guess — no hidden additives, no animal-derived processing aids, just pure pantry staples doing their job. The water bath canning process might look involved at first glance, but the steps are methodical and satisfying, and the reward is a shelf of jewel-toned jars you made entirely from scratch. Spread it over a block of cream cheese, glaze a roasted chicken, or spoon it alongside sharp cheddar on a charcuterie board — this jelly earns its place in every situation.
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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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