Turkey Free Pepper Jelly
Sweet, spicy, and impossibly glossy, this pepper jelly is the kind of condiment that turns a simple cracker-and-cream-cheese situation into something people actually talk about. It gets its heat from fresh jalapeños and a hit of red pepper flakes, while red and green bell peppers bring sweetness and that jewel-toned color that looks stunning in the jar. The whole thing comes together with apple cider vinegar, sugar, and liquid pectin — nothing obscure, nothing processed, just clean pantry staples doing exactly what they're supposed to do. Since every ingredient here is plant-based and straightforward, there's zero guesswork about what's actually in your jar, which is a real win when you're navigating dietary restrictions at the table. The water bath canning process is walked through step by step, so even first-time canners can pull this off with confidence. Homemade jelly also makes a genuinely impressive gift, and a batch yields enough jars to keep some for yourself and still share the love.
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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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