Red Pepper Jelly is simple to make, stores well and tastes great!! Sweet and spicy, Red Pepper Jelly is one seriously delicious multitasker. It’s fantastic with any type of creamy cheese, works wonders as a glaze on salmon or pork, and adds a zesty kick to a sandwich or pizza.
Also, the recipe I’m giving you takes you through the steps for preserving and sealing your jars of Red Pepper Jelly. You can skip this part if you plan on storing the jelly in your fridge and eating it pretty quickly (in about a week or two). I do like to seal the jars because this jelly makes a great holiday gift, and any extra jars can be stored in the pantry for up to a year. You’ll not only love how delicious this jelly is but you’ll love finding bright and cheerful cherry-red jars tucked away in your freezer or pantry.
Ways to Use
- Glaze on vegetables.
- Glaze on meats such as ham and pork chops.
- Glaze on chicken wings.
- Glaze on fish such as salmon, shark steaks and swordfish.
- Topping for cheese and crackers including goat cheese, smoked cheddar and brie as an appetizer.
- Mix pepper jelly with cream cheese for a dip.
Don’t have red bell peppers? You can absolutely make this jelly using green bell peppers. While the difference in flavor is very subtle, it’s the color that will dramatically change.
Not what you are looking for? Try these other great Jam Recipes:
PrintRed Pepper Jelly
This Red Pepper Jelly makes a delicious holiday appetizer served over cream cheese with crackers. It also makes a gift idea. Learn how to make it with this simple recipe.
Ingredients
- 3 cups finely chopped red bell pepper
- 1 cup finely chopped green bell pepper
- 1/4 cup finely chopped jalapeno pepper
- 1 cup apple cider vinegar
- 1 1/2 (1.75 ounce each) packages SURE-JELL powder pectin* – This means one full package plus one half package of pectin.
- 5 cups white sugar
- 8 ounces cream cheese
- 1 box crackers
Instructions
- Begin by sterilizing six 8-ounce canning jars and lids according to the manufacturer’s instructions. Begin heating your water in a hot water canner for processing.
- Place the red bell peppers, green bell peppers, and jalapeño peppers into a large saucepan over high heat. Mix in the apple cider vinegar and Sure-Jell pectin. Bring the mixture to a rolling boil while stirring constantly. Then, quickly stir in the sugar. Return to a rolling boil and boil for 2-3 minutes. Remove from the heat and skim off any foam.
- Then, quickly ladle the jelly into your prepared jars, filling each to 1/4 inch from the top. Cover with flat lids; then screw on the bands tightly.
- Place the jars into the canning rack, and slowly lower the jars into the canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil and process for five minutes.
- Remove the jars and allow them to cool completely.
- To serve the Red Pepper Jelly Appetizer Simply, place the block of Cream Cheese on a plate. Then, spoon the red pepper jelly on top of the cream cheese. Serve with crackers.