Red Meat Allergy Friendly Pepper Jelly

Total time12 hr 45 min

Prep time20 min

Cook time25 min

Sweet, spicy, and impossibly glossy, this pepper jelly hits every note — tangy from apple cider vinegar, fiery from fresh jalapeños, and bright from a mix of red and green bell peppers. It's the kind of condiment that makes a cheese board look intentional and turns a plain cracker into something you can't stop reaching for. Because it's built entirely from fresh peppers, sugar, vinegar, and pectin, there's nothing here to worry about for anyone avoiding red meat or hidden animal-based additives — just clean, plant-forward ingredients from start to finish. The water bath canning process means you can make a full batch of six jars and stock your pantry for months, which is a serious win. Leaving the jalapeño seeds in cranks up the heat, while removing them keeps things approachable for guests who prefer a gentler kick. The jelly sets beautifully as it cools, turning that bubbling, foam-skimmed pot into something jewel-bright and shelf-stable. Once you hear those lids pop and seal, you'll already be planning what to slather it on first.

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Ingredients

6 servings

1 ½ cups red bell pepper, finely minced (about 2 medium peppers)
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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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