Sweet, spicy, and impossibly glossy, this pepper jelly hits every note you want from a condiment — vibrant color, a slow-building heat from fresh jalapeños, and that signature sticky sweetness that makes it impossible to stop spreading. The ingredient list is refreshingly straightforward: fresh bell peppers, apple cider vinegar, sugar, and liquid pectin, with zero grain-based additives or thickeners to worry about. That makes it a natural fit for anyone navigating grain sensitivities, since store-bought jellies and preserves can sometimes sneak in unexpected fillers or be processed on shared lines. The whole-fruit pectin approach here does all the setting work cleanly, giving you a beautifully firm jelly with nothing extra required. You control the heat level too — leave the jalapeño seeds in for a serious kick or remove them for something more crowd-pleasing. Properly water-bath processed, these jars seal tight and keep well, so you can stock your pantry and pull one out whenever a cheese board or a glazed chicken thigh calls for something special.
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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.
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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