Inside: This red pepper jelly recipe is amazingly easy to make and works great as a quick appetizer. Pour over some cream cheese and serve with crackers.
I love this recipe for an easy appetizer or snack to bring for pitch-ins. It's so easy to make and looks and tastes amazing!
Why I Love It!
- It tastes so good and is fun for an easy snack.
- Make up a few jars and grab them when you need an easy appetizer to serve.
- Works great as a quick side dish when served over cream cheese and with crackers.
Red Pepper Jelly Recipe
The red pepper jelly recipe is easy to make and it tastes great. You can use fresh peppers from the garden or just use store-bought.
Items Needed For The Recipe
- 3 large red peppers
- Chile peppers (I used a can)
- Sugar
- Liquid pectin
- Vinegar (plain white)
Step 1: Start by washing off the three peppers. You will want to cut the tops off of the peppers and remove the stems, seeds and ribs.
Step 2: Slice the peppers into strips and then dice them.
Step 3: Once you have diced them place them in a food processor and pulse for around a minute or until they are in small little pieces.
Step 4: Transfer the red peppers into a cheesecloth (or kitchen towel) over a bowl.
Step 5: Add in the canned chili peppers at this time. I added about half a can to keep it from being too spicy. You can add more or less to adjust the spicy level.
Step 6: Squeeze the cheesecloth to remove most of the liquid from the peppers. Note: You can discard the liquid.
Step 7: In a large pot add 5 cups sugar and 2 cups of vinegar. Place on medium heat.
Step 8: Remove the peppers from the cheesecloth and place them in a bowl.
Step 9: Carefully stir in the peppers in the sugar/vinegar pot.
Step 10: Continue to stir the mixture on medium heat until it begins to boil.
Step 11: Once the mixture has reached a vigorous boil you can add the liquid pectin.
Step 12: Stir the mixture for another 10-15 minutes. When the mixture gets to 220 degrees remove it from the heat and pour into canning jars.
Free Meal Planning Printable
I have found it easiest to transfer the jelly to a easy pour measuring cup.
From there it is easy to pour the jelly into a canning jar. I like to use 5 small jelly jars for the red pepper jelly.
Wipe around the lip to remove any jelly and place the lids on them. Let them sit on the counter until they reach room temperature. Then place them in the refrigerator for 24 hours. The jelly can be stored for up to three months in the fridge.
When you are ready to use, just grab a jar, stir and pour over a 8 ounce block of cream cheese. Serve with your favorite crackers for an easy appetizer or snack.
Red Pepper Jelly Recipe
Equipment
- 1 Cheesecloth or dishtowel
- 1 Food Processor
- 1 Knife
- 1 Large Pot
Ingredients
- 3 Peppers, diced
- 1 can Chili peppers
- 5 cups Sugar
- 2 cups Vinegar
- 1 packet Liquid Pectin
Instructions
- Start by washing off the three peppers and cut into small diced pieces. Make sure you remove seeds and stems.
- Once you have diced them place them in a food processor and pulse for around a minute or until they are in small little pieces.
- Transfer the red peppers into a cheese cloth (or kitchen towel) over a bowl.
- Add in the canned chili peppers at this time. I added about half a can to keep it from being too spicy. You can add more or less to adjust the spicy level.
- Squeeze the cheese cloth to remove most of the liquid from the peppers. You can discard the liquid.
- In a large pot add 5 cups sugar and 2 cups of vinegar. Place on medium heat.
- Remove the peppers from the cheese cloth and place in a bowl.
- Carefully stir in the peppers to the sugar/vinegar pot.
- Continue to stir the mixture on medium heat until it begins to boil.
- Once the mixture has reached a vigorous boil you can add the liquid pectin.
- Stir the mixture for another 10-15 minutes. When the mixture gets to 220 degrees remove it from the heat and pour into canning jars.
- Wipe around the lip to remove any jelly and place the lids on them.
- Let them sit on the counter until they reach room temperature. Then place them in the refrigerator.
- The jelly can be stored for up to three months in the fridge.
Theresa says
Can i omit the chilies and do I have to add more red peppers in its place?
Julie says
This should work just fine to leave the chilies out. I don't think you would need to add more red peppers, there are so few chilies in it to begin with. I would love to hear what you think of the recipe!
Deanna says
I just finished eating a sandwich with red pepper jelly on it. I bought it from the annual Amish auction and sale in September and was wishing I had bought more because this jar is over half gone. Now I think I'll try making it myself. Thanks!
Julie says
I haven't tried red pepper jelly on a sandwich yet, I will have to try it some time. It is so easy to make and they look so pretty, they are great for hostess gifts for the holidays.
Kelly says
Do these have to be in the refrigerator after 24 hours? If I can a few I'd want them in the cupboard could I do this? I have only canned jam I'm a newbie to canning
Julie says
They will need to be stored in the refrigerator. Hope that helps.
Louise says
Thanks for the recipe, my mother in law and I have been making this for years (can't keep it on the shelves) but lately the jelly has become too firm and not jelly like. Our recipe is almost the same as yours but we use a bit more sugar, we don't strain the peppers and we use cider vinegar. We will try your recipe and maybe it will give us the consistency we want. Thanks!
This is also great with ham (try mixing with mustard)
Julie says
I hope the new recipe does the trick! I haven't tried it before on ham, but I bet my husband would love it! I think I have one more section of frozen ham in the freezer. I will have to pull it out and try it. Thank you for sharing.
Echo says
My husband would LOVE this! Thank you so much for sharing this at the #SmallVictoriesSundayLinkup!
Nancy W says
I love pepper jelly but have never made it myself! I'll have to give it a try! Thank you so much for sharing your post on the HomeAcre Hop. As one of the cohosts I would love to feature it but I didn't see a link back to the blog hop! 🙁 Hope you come back again tomorrow!
- Nancy
http://alifebeyondmoney.blogspot.com/2015/03/weird-uses-for-dehydrator.html
Shelly says
I've made different types of jams and jellies before but I haven't tried red pepper jelly before. I'm going to have to make a batch, I think it would be a great gift for my father-in-law. Thanks for sharing your recipe.
Julie says
Your right, it would make a great gift! I hope you enjoy.
Sarah@TheOrthodoxMama says
This looks amazing! I will definitely be trying it. Can I confess that I've never used a cheesecloth, though, and it makes me nervous. Silly, isn't it?!
Julie says
I hadn't used a cheesecloth until a couple of years ago, so your not alone. 🙂 You can always use a clean kitchen towel if you don't have a cheesecloth.
Kristen @ Joyfully Thriving says
Hmmm. I've never made red pepper jelly before, but it is good over cream cheese! I'll have to add this to my canning recipes.