Soy Free Pepper Jelly
Sweet, tangy, and just the right amount of fiery, this pepper jelly is the kind of condiment that turns a simple cracker-and-cream-cheese situation into something genuinely impressive. The combination of red and green bell peppers with jalapeños gives it a gorgeous ruby color and a layered heat that you can dial up or down simply by keeping or removing the jalapeño seeds and ribs. Every ingredient here is straightforward and naturally free from soy — no hidden additives, no processed shortcuts, just peppers, vinegar, sugar, and pectin doing exactly what they're supposed to do. The water bath canning process locks in that fresh, vibrant flavor so you can stock your pantry with jars that are shelf-stable and ready whenever you need them. Spoon it over a block of cream cheese, glaze a pork tenderloin, or tuck a jar into a gift basket — it earns its place in every single scenario. The technique is methodical but very approachable, and once you hear those lids pop as they seal, you'll feel like a full-on preserving pro.
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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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