Shellfish 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 disappears fast once people discover how good it is spooned over cream cheese or glazed onto grilled meats. Because every ingredient here is straightforward pantry and produce staples, there's zero concern about hidden seafood derivatives or cross-contact that can sneak into store-bought condiments. The heat level is totally in your hands — leave the jalapeño seeds and ribs in for a serious kick, or remove them for something more crowd-pleasing. Liquid pectin gives the jelly that beautiful, jewel-like set without any fuss, and the water bath canning process means you'll have shelf-stable jars ready to gift or stock your pantry for months. Follow the headspace and processing steps carefully and you'll be rewarded with that satisfying pop of a properly sealed lid every single time.
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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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