Turmeric Free Pepper Jelly
Sweet, spicy, and impossibly glossy, this pepper jelly hits every note you want on a cheese board or spooned straight over a block of cream cheese. It's built from fresh red and green bell peppers and jalapeños, with apple cider vinegar and sugar doing the heavy lifting to create that signature sweet-heat balance. Avoiding turmeric in a jelly like this is genuinely a non-issue — there's nothing in this recipe that sneaks it in, so you get a clean, vibrant preserve without any workarounds needed. The liquid pectin gives you a reliable, consistent set every time, which takes a lot of the guesswork out of homemade jelly. A proper water bath canning process means you'll end up with shelf-stable jars ready to gift, serve at a party, or stash in the pantry for whenever the craving hits. You can dial the heat up or down simply by keeping or removing the jalapeño seeds, making this as crowd-friendly or as fiery as you like. Once those lids start popping 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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