Red Pepper Jelly is one thing I make sure to can every summer. It’s a great treat served with cream cheese and crackers or use it to glaze shrimp or chicken wings. Red Pepper Jelly is also the perfect addition to any beautiful gift basket!
Sweet and spicy is the perfect balance you want in pepper jelly. This recipe is so addictive and versatile but no matter how or why you are using it, you will just be very happy you made some.
Give a jar to a loved one, with the addition of some good quality cheese (brie, sharp cheddar, or goat cheese) and crackers, wine, olives, and even some chocolate and people will keep coming back for more!
WHAT KIND OF PEPPERS DO I NEED?
You will need red bell peppers that give it that beautiful red colour. Of course, there is sugar added to the jelly which aids in the sweetening, but red bell peppers do have a layer of sweetness themselves.
You will also need a jalapeno pepper which is where the spice comes in! Be careful when handling this pepper as it can irritate sensitive skin. The seeds are also the hottest part of the pepper, which is why we take them out as to not overpower the flavour of the jelly with too much heat. Just be careful to wash your hands afterward and don’t touch your eyes!
HOW TO MAKE IT
Start by preparing a water bath and sterilizing jam jars. Then wash and coarsely chop the peppers. Place the peppers into a blender with cider vinegar then purée the ingredients.
Place the puréed pepper mixture, remaining cider vinegar, sugar, and red pepper flakes into a large pot. Stir well to fully combine all the ingredients then place the pot on the stove to heat. Stir occasionally.
Once the mixture reaches an aggressive boil add the packages of Certo and stir to combine. Once the mixture returns to an aggressive boil set a timer and let it cook, stirring as needed to prevent boiling over.
Remove the red pepper jelly from the heat and fill the sterilized jam jars leaving 1/4” of headspace at the top of each jar. Use a damp paper towel to clean off the rim of the jar to ensure a good seal. Add a lid and ring to each jar, lightly twisting the ring on.
Place the filled jars into the water bath to process. Remove from water and allow to cool for 24 hours before moving to storage, or eating.
Had a little leftover, not enough to can, so I put it in the fridge to test, and it’s already set up perfectly. Thought I’d test it with some cream cheese and crackers.
- 4 cups washed, seeded, and coarsely chopped red peppers
- 2 washed, seeded, and coarsely chopped jalapeños
- 4 cups cider vinegar
- 12 cups sugar
- 1/2 tsp red pepper flakes
- 2 pkg. (3 oz. each package) Liquid pectin, like Certo
This recipe will make about 12 x 250ml jam jars if you would like to make less feel free to half the recipe it will still set up properly.
- Start by preparing a water bath to sterilize and process the jars.
- Add the coarsely chopped peppers and 1 cup of cider vinegar to a blender and puree.
- Add the pureed peppers, remaining vinegar, sugar, and red pepper flakes into a large pot and stir to combine.
- Place the pot over medium-high heat and bring the mixture to an aggressive boil.
- Add the two packages of liquid pectin, stir to fully incorporate, and return the mixture to an aggressive boil.
- Set a timer for two minutes and allow the mixture to cook, stirring as needed to prevent it from boiling over.
- Remove from the heat and fill the prepared jam jars. Clean the rim of each jar and place a lid and ring on top. Don’t tighten the ring fully.
- Place the filled jars into the water bath and process for 10 minutes.
- Remove the red pepper jelly from the water bath and allow to cool for 24 hours before storing, or eating. This allows the pectin time to fully set up.