Rice Free Pepper Jelly
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 worth talking about. Every ingredient here is naturally grain-free and built around fresh produce, so there's no need to scrutinize labels for hidden fillers or starchy additives. The process follows classic water bath canning, which means you end up with shelf-stable jars that make genuinely impressive homemade gifts. You control the heat level by deciding whether to keep or remove the jalapeño seeds and ribs, so it works for everyone from spice lovers to the more cautious crowd at the table. Once those lids pop and seal, you'll have a pantry staple that's endlessly versatile — spoon it over cream cheese, glaze roasted meats, or swirl it into a vinaigrette for something a little unexpected.
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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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