Pepper Jelly
Ingredients
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- 2 cups red bell peppers – finely chopped (~3 medium red bell peppers)
- 1 cup jalapeño peppers – seeded and finely chopped (~8 medium jalapeños)
- 1 cup apple cider vinegar (5% acidity)
- 1 3/4 ounces powdered fruit pectin
- 5 cups granulated sugar
Instructions
1. Prepare a boiling-water canner with a rack; wash 6 half-pint jars, lids, and bands. Heat jars in the canner to keep hot while you cook the jelly; keep lids at room temperature.
2. Prep the peppers: Remove stems and membranes from the red bell peppers and jalapeños; seed the jalapeños (leave some seeds for more heat if desired). Finely chop to measure 2 cups bell pepper and 1 cup jalapeño.
3. In a large wide nonreactive pot, combine the chopped peppers and apple cider vinegar. Sprinkle in the powdered fruit pectin and stir until dissolved.
4. Bring the mixture to a full rolling boil over high heat, stirring frequently to prevent sticking.
5. Add the sugar all at once, stirring to dissolve. Return to a hard rolling boil that cannot be stirred down and boil for 1 minute, stirring constantly (the boil should be vigorous; the jelly will thicken as it cools).
6. Remove from the heat. Skim and discard any foam. Working quickly, ladle hot jelly into hot jars, leaving 1/4 inch headspace. Remove air bubbles with a clean utensil, adjust headspace if needed, wipe rims, and apply lids and bands until fingertip-tight.
7. Place jars on the rack in the canner, ensuring water covers them by 1–2 inches. Bring to a steady boil; process for 10 minutes (start timing when the water returns to a boil).
8. Turn off heat, let jars rest in the water for 5 minutes, then transfer to a towel-lined surface. Cool undisturbed 12–24 hours until set. Check seals; lids should not flex when pressed. Label and store in a cool, dark place for up to 1 year; refrigerate after opening.
Pepper jelly is a sweet-tart preserve studded with tiny flecks of peppers that bring a gentle to medium heat, depending on the ratio of sweet bell to hot chiles. The pectin-set texture is glossy and spreadable, perfect for glazing meats, spooning over cream cheese with crackers, or brushing onto roasted vegetables. Its flavor balances bright vinegar tang, clean pepper fruitiness, and lively heat in a way that works as both a condiment and an appetizer centerpiece.
The jelly rose to prominence in the American South alongside home-canning traditions in the mid-20th century, when commercial pectin made clear, reliably set jellies accessible to home cooks. It became a fixture at holiday gatherings and church suppers, often appearing in red or green for festive spreads. Over time, variations proliferated—from purely sweet red bell pepper versions to jalapeño-forward blends—while the core identity of a vinegar- and pectin-set pepper preserve remained consistent.