Description

This sweet and spicy pepper jelly recipe is a colorful homemade favorite that brightens any appetizer spread. It’s perfect with cream cheese and crackers, drizzled over baked brie, or brushed onto meats for a glossy, flavorful glaze.

Ingredients

3 cups red bell peppers, finely chopped
1 cup green bell peppers, finely chopped
1–2 jalapeños, seeded and minced
3 cups sugar
1 cup apple cider vinegar
1 pouch (3 oz) liquid pectin
Optional: pinch of red chili flakes or ½ cup diced pineapple

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Instructions

Finely chop all peppers and remove seeds if you prefer a milder jelly.
In a large saucepan, combine peppers, sugar, and vinegar. Bring to a boil over medium heat, stirring until sugar dissolves.
Simmer for 10 minutes until fragrant and slightly thickened.
Add the pectin and return to a rolling boil for 1 minute.
Carefully pour into sterilized jars, seal, and let cool.
Refrigerate or water-bath can for longer storage.

Notes

For a fruitier flavor, add a bit of pineapple or mango before simmering.

This jelly pairs beautifully with puff pastry appetizers or baked brie bites with cranberry.

Store unopened jars in a cool, dark place for up to 6 months; refrigerate after opening.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Condiment / Appetizer
Method: Stovetop
Cuisine: American