Sesame Free Pepper Jelly
Sweet, spicy, and jewel-bright, 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 and green bell peppers with jalapeños gives it a gorgeous color and a layered heat that you can dial up or down just by keeping or ditching the jalapeño seeds. Every ingredient here is straightforward — fresh peppers, apple cider vinegar, sugar, and liquid pectin — so there's no hidden sesame oil or tahini-style additive to worry about, which can be a real concern with store-bought specialty jellies and sauces. The water bath canning process means you end up with shelf-stable jars ready to gift, serve at a party, or pull out whenever a cheese board needs a little drama. Skimming the foam before ladling keeps the finished jelly glossy and clear, which honestly makes it look like something from a fancy artisan shop. Once those lids pop as they cool, you'll feel like a complete kitchen hero.
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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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