Seed Oil Free Pepper Jelly

Sweet, spicy, and impossibly glossy, this pepper jelly hits every note — tangy from apple cider vinegar, bold from fresh jalapeños, and beautifully balanced by the sweetness of red and green bell peppers. Every single ingredient here is exactly what it sounds like, which is a genuine relief when you're trying to avoid the refined vegetable and seed oils that sneak into so many store-bought condiments and preserves. The whole process is straightforward canning: a hard boil, liquid pectin for a reliable set, and a proper water bath to lock in freshness for the long haul. You control the heat level by deciding whether to keep or ditch the jalapeño seeds and ribs, so it works for everyone from heat-seekers to the more cautious crowd at the table. Slather it on a cheese board, spoon it over cream cheese with crackers, or use it as a glaze — it's one of those pantry staples that makes everything it touches taste more interesting. Making your own also means you get six jars of something genuinely clean, with no mystery additives or industrial oils hiding in the fine print.

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