Homemade Pepper Jelly

Prep Time 20

Cook Time 25

Total Time 45

Course Appetizer, Condiment

Cuisine American

Servings 5 half-pint (8 oz) jars

Large stockpot or Dutch oven This is where the magic happens. The large surface area helps cook the jelly evenly and fast.
Food processor or knife and cutting board For finely mincing the peppers. If you don’t have a food processor, just chop by hand—aim for uniform small pieces.
Measuring cups and spoons
Jar funnel (optional) Makes transferring the jelly easier and neater.
Sterilized canning jars with lids You’ll need these whether you’re canning or refrigerating.
Jar lifter or tongs For safety while hot processing the jars.
Canning pot or deep saucepan (If following the Jalapeno Jelly Recipe Canning method)

4 cups bell peppers finely chopped (a mix of red and green works great; red brings sweetness while green offers that classic garden-fresh zing)
1 to 2 jalapeño peppers seeded for mild or keep the seeds for more heat (for those chasing intensity, see below for a Habanero Jelly Recipe variation)
1 cup apple cider vinegar
5 cups granulated sugar
1 pouch 3 oz liquid fruit pectin
1 tsp salt optional, but it rounds out the flavor
Red pepper flakes optional, for a bit more heat and texture

Start by washing all your peppers thoroughly. Remove the stems and seeds from bell peppers. For jalapeños (or habaneros if you’re going big), consider wearing gloves—the oils can linger. Chop everything finely, or pulse in a food processor until the texture resembles relish.

In your stockpot, combine the chopped peppers, apple cider vinegar, and salt (if using). Bring it all to a boil over medium heat. Once it starts to simmer, stir in the sugar. Return the mixture to a rolling boil, stirring constantly to dissolve the sugar.

Stir in the liquid fruit pectin and keep the mixture boiling hard for 1 minute. This part’s important—it activates the pectin and helps your jelly set. Skim off any foam that rises to the surface for a clearer jelly.

Using a funnel (or carefully with a ladle), pour the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean, place lids on top, and screw on the bands until fingertip tight.

If you’re planning to store the jelly for months, process the jars in a boiling water bath for 10 minutes. This is essential for shelf stability and follows safe Jalapeno Jelly Recipe Canning practices. If you're just making a few jars for immediate use, skip this and refrigerate once cooled.