Yeast Free Pepper Jelly
Sweet, spicy, and impossibly glossy, this pepper jelly hits every note — bright bell pepper sweetness, a slow-building jalapeño kick, and that jewel-toned shimmer that makes a jar look almost too pretty to open. For anyone navigating a yeast-free lifestyle, condiments and preserves can be a surprisingly tricky category, since many store-bought options sneak in fermented ingredients or additives that don't work for this way of eating. This recipe keeps things clean and straightforward: fresh peppers, sugar, apple cider vinegar, salt, and liquid pectin — nothing hidden, nothing fermented, nothing that raises a red flag. The water bath canning process locks in freshness and gives you shelf-stable jars you can actually trust. A hard one-minute boil with the liquid pectin is the key to that perfect set, so the jelly firms up beautifully as it cools without any guesswork. 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 looks far more impressive than the effort it actually takes.
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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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