Wheat Free Pepper Jelly
Sweet, tangy, and just the right amount of fiery, this pepper jelly is the kind of condiment that turns a simple cheese board into something people talk about. The ingredient list is refreshingly straightforward — fresh bell peppers, jalapeños, apple cider vinegar, sugar, and liquid pectin — and every single one of those components is naturally free of wheat, so there's no substituting or label-scrutinizing required. That's genuinely good news for anyone who's learned the hard way that even unexpected pantry staples can sneak in grain-based additives. The process follows classic water-bath canning technique, which means you end up with shelf-stable jars that are just as safe and reliable as anything you'd find at a specialty store — only better. You control the heat level by deciding whether to keep or remove the jalapeño seeds and ribs, making this as crowd-pleasing or as lip-tingling as you like. Spoon it over cream cheese with crackers, glaze a pork tenderloin, or tuck a jar into a gift basket — it's one of those recipes that earns its place in your regular rotation the moment you crack open the first jar.
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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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