30-Minute Homemade Red or Green Pepper Jelly

Prep: 10 minCook: 20 min6 servingsmediumAmerican
Homemade Red or Green Pepper Jelly

Bright, tangy pepper jelly made with fresh peppers, sugar, and vinegar, set with pectin for a spreadable preserve. Sweet-savory with a vinegar kick, this versatile condiment pairs with cheese boards, glazes for meats, or stirred into cream cheese dips. Perfect for gift-giving or stocking your pantry. This version uses minimal ingredients and a straightforward boiling method for foolproof results.

VeganVegetarianGluten-FreeDairy-FreeNut-Free

Ingredients

6 servings
  • 5 cup granulated sugar
  • 2 cup red peppers, finely chopped
    green peppers1:1no change
  • 2 cup green peppers, finely chopped(optional)
  • 1 ½ cup white vinegar
  • 1 6 fl oz bottle liquid pectin
    powdered pectin0.5 to 0.75 ozadjust per package directions

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Instructions

  1. 1

    Chop peppers finely using a food blender or knife.

  2. 2

    Combine sugar, peppers, and vinegar in a large saucepan.

  3. 3

    Stir and bring to a full rolling boil over medium-high heat.

  4. 4

    Boil for 15 minutes, skimming foam from surface.

  5. 5

    Remove from heat and blend in pectin.

  6. 6

    Stir for 2 minutes.

  7. 7

    Pour into sterilized jars and cool completely.

Tips

Tip 1

Use a food blender to chop peppers quickly and evenly for faster preparation and consistent texture.

Tip 2

Skim foam carefully during boiling to achieve a clear, jewel-toned jelly with better shelf appeal.

Tip 3

Sterilize jars by boiling them in hot water for 10 minutes before filling to ensure safe storage.

Good to Know

Storage

Refrigerate up to 3 weeks or freeze up to 1 year. Once opened, consume within 2-3 weeks.

Make Ahead

Make jars 1 day ahead. Jelly sets as it cools completely (4-8 hours). Store refrigerated or frozen.

Serve With

Spread on cream cheese with crackers, top roasted meats, glaze ham, or swirl into yogurt.

Common Mistakes

Watch

Do not skip skimming foam to avoid cloudy, dull-looking jelly.

Watch

Do not underfill sterilized jars to avoid improper sealing.

Watch

Do not boil longer than 15 minutes to avoid over-setting or jammy texture.

Substitutions

red peppers→
green peppers1:1no change
liquid pectin→
powdered pectin0.5 to 0.75 ozadjust per package directions

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Find more substitutions →

FAQ

Can I use a mix of red and green peppers?

Yes. Use 1 cup red and 1 cup green peppers for balanced flavor and a mottled appearance. Adjust color intensity by adjusting the ratio.

What if my jelly doesn't set?

If too soft after cooling, reheat and add more pectin per package directions. Overcooking or low-quality pectin can cause setting issues.

How long does homemade pepper jelly keep?

Refrigerated jars last 3 weeks; frozen jars last up to 1 year. Transfer to airtight containers if freezing.