Red Pepper Jelly Recipe

Give this recipe for red pepper jelly a try with a delicious balance of sweet and spicy flavors.

5 from 1 vote

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Course: Appetizer, Side Dish

Cuisine: American

Keyword: red pepper jelly, red pepper jelly recipe

Prep Time: 30

Cook Time: 30

Cool Time: 1

Total Time: 1 1

Servings: jars

Calories: 401kcal

large pot

mason jars and lids

hand blender

In a large saucepan, add chopped peppers and jalapeno, sugar, vinegar, lemon juice, zest, and salt.
Bring to a boil over medium high heat. Reduce heat to medium low and simmer and cook for 20 minutes.
Remove from heat. Using a hand blender, puree mixture until smooth.
Stir in pectin, then bring to a boil again. Boil for 1 minute. Remove from heat and skim off any foam from the top.
Pour hot jelly into clean mason jars, leaving about ¼ inch from the top. Clean the rims using a moistened paper towel. Press down on each lid while screwing on the bands.
Allow jars to cool on the counter, then refrigerate.
If you choose to process the jelly refer to the notes below.

To process jelly for extended or shelf storage:

Using a large pot with a trivet on the bottom (if possible), place jars of jelly.
Pour boiling water over the jars until the water covers them by at least 1 inch. Bring pot to a boil, and boil for 10 minutes.
Turn heat off, and carefully remove jars from the water. Canning tongs work best for this.
Set jars on the counter overnight, or until cool. Check each jar for a proper seal by pushing on the lid - it should not bounce back. If not sealed properly, store in the refrigerator.