Are you ready to elevate your culinary creations with a burst of flavor? Try our Quick and Easy Red Pepper Jelly recipe! This delectable jam strikes the perfect balance between sweet, tart, and a hint of spice. Whether you savor it over cream cheese with crackers or use it as a glaze for meats and veggies, this versatile concoction is sure to become a kitchen staple. With just five ingredients, this recipe offers a delightful twist on the classic red pepper jelly, providing a culinary adventure that’s both simple and rewarding.
Easy Red Pepper Jelly Recipe
Indulge in the vibrant hues and rich flavors of red bell peppers with our easy-to-follow Red Pepper Jelly recipe. Transforming simple ingredients into a sweet, tangy, and slightly spicy condiment, this recipe is a delightful way to make the most of your red bell peppers. Whether you’re a fan of pairing it with cheese or using it as a glaze for meats and vegetables, the possibilities are endless.
Why You’ll Love This Pepper Jam
Join the ranks of kitchen enthusiasts who swear by this pepper jam. Here’s why it’s a must-have:
- Super versatile: From a dip for cheese to a glaze for grilled meats, the uses for this red pepper jelly are endless.
- 5 ingredients: A short shopping list featuring just five items, with two of them being peppers.
- Canning optional: Choose between a shelf-stable version or keep it in the fridge—your call. Canning enthusiasts can follow the instructions provided below.
Embrace the simplicity of this recipe with only five essential ingredients:
- Peppers: Primarily red bell peppers with a touch of jalapenos.
- Granulated sugar: The key to achieving that perfect sweet jam consistency.
- Apple cider vinegar: Adds a distinctive flavor while reacting with pectin for the right texture.
- Liquid pectin: Essential for setting the jelly to perfection.
Can I Use Different Types of Peppers?
Feel free to experiment with various peppers, such as poblanos, anaheims, or even orange bell peppers. Craving extra spice? Swap jalapenos for habaneros, maintaining the measured quantity at 2 & 3/4 cups.
How to Make Red Pepper Jelly
Even if you’re a novice in the world of homemade jams, this Red Pepper Jelly recipe is a breeze to follow. Refer to the printable recipe card for detailed instructions and measurements.
- Prepare the peppers: Remove stems and seeds, chop into 1-inch pieces, pulse in a food processor until finely chopped.
- Boil the pepper mixture: Combine peppers, sugar, and vinegar in a pan, bring to a full rolling boil for 1 minute, stirring.
- Add the pectin: Stir in the pectin pouch, return to a full rolling boil for exactly 1 minute, then remove from heat.
- Transfer to jars: Ladle the mixture into clean jars, allowing them to cool to room temperature. Seal and store in the fridge or freezer.
Canning Instructions for Red Pepper Jelly
For those opting for shelf-stable goodness, follow these additional steps:
- Sterilize the jars: Boil jars for 10 minutes to sterilize.
- Fill the jar: Ladle the jelly into the jar, leaving 1/4 inch clearance at the top.
- Seal the jar: Tighten with a screw band until finger-tight.
- Boil the jars: Return jars to hot water, boil for 10 minutes, then cool for 24 hours.
What If My Pepper Jam Doesn’t Set?
Don’t panic! If your jelly doesn’t set perfectly, you can re-boil it with more pectin and sugar. Follow the instructions on the pectin packet, re-sterilize the jars, and you’re good to go.
What to Serve with Red Pepper Jelly
Unleash your culinary creativity! Serve this red pepper jelly over cream cheese with crackers, on brie, goat cheese, or feta. Use it as a condiment on burgers, paninis, sandwiches, or stir it into sauces for chicken wings or grilled pork chops.
- Fridge or Freezer: Sealed jars can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 4 months.
- Pantry: If properly processed for canning, this jelly can grace your pantry shelf for up to 1 year.
- 3 large red bell peppers (or 2 & 1/2 cups chopped)
- 2 jalapeno peppers (or 1/4 cup chopped)
- 6 & 1/2 cups granulated sugar
- 1 & 1/2 cups apple cider vinegar
- 1 pouch (3 ounces) liquid pectin
- Remove seeds and stems from peppers and chop into 1-inch pieces.
- Pulse peppers in a food processor until finely chopped, measuring 2 & 3/4 cups of the mixture.
- Combine chopped peppers, sugar, and vinegar in a pot. Bring to a full rolling boil for 1 minute.
- Stir in the pectin pouch, return to a full rolling boil for exactly 1 minute. Remove from heat and skim off any foam.
- Ladle the mixture into clean jars, cool to room temperature, seal, and store. Canning instructions are included in the article.
- The amount of sugar may seem high, but it’s necessary for proper jelly setting.
- Experiment with different peppers, but maintain the measured quantity at 2 & 3/4 cups.