Homemade Red Pepper Jelly
A bright and glossy homemade red pepper jelly with a mild tang and sweet flavor, perfect as a spread or condiment that elevates any dish.
Ingredients
For the Jelly
- 1 pound red bell peppers, chopped (about 2–3 medium peppers)
- 1 cup sugar Granulated sugar is preferred for gelling.
- 1 cup apple cider vinegar Other vinegars can be used, but flavor may vary.
- 1/2 cup water
- 1 tablespoon lemon juice Fresh lemon juice recommended.
- 1 package (1.75 oz) fruit pectin (powdered)
- 1/4 teaspoon salt Optional for a low-sodium version.
Instructions
Preparation
- Place the chopped red bell peppers in a blender or food processor and puree until completely smooth.
- In a large saucepan, combine the pureed peppers, sugar, apple cider vinegar, water, and lemon juice.
- Bring the mixture to a boil over medium heat, stirring constantly to dissolve the sugar.
- Once boiling, stir in the fruit pectin and 1/4 teaspoon salt until fully incorporated.
- Continue to cook for 1–2 minutes, stirring constantly, until the mixture thickens.
- Remove from heat and pour the hot jelly into sterilized jars.
- Allow jars to cool to room temperature before sealing and refrigerating.
Notes
Store sealed jars in the refrigerator for up to 3-4 weeks. Measure ingredients carefully for best results.