Pepper Jelly
- 30m Prep Time
- 40m Cook Time
- 5h Ready In
A sweet and spicy pepper jelly made from three bell peppers, vinegar, sugar, and gelatin. Perfect as a condiment for fried oysters, chicken sandwiches, or as a holiday gift.
Ingredients
- 1 yellow bell pepper seeded and cut into ⅛-inch dice
- 1 red bell pepper seeded and cut into ⅛-inch dice
- 1 orange bell pepper seeded and cut into ⅛-inch dice
- 1/2 cup white vinegar
- 1/2 cup apple cider vinegar
- 2 quart water
- 6 cup sugar
- 1 tsp freshly ground black pepper
- 1 tsp crushed red pepper flakes
- 1 bay leaf
- 3 gelatin
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 154 mg
- Iron: 3.34 mg
- Magnesium: 80.1 mg
- Phosphorus: 114 mg
- Potassium: 894 mg
- Zinc: 1.17 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/2 cup white vinegar
- 1/2 cup apple cider vinegar
- 2 quart water
- 6 cup sugar
- 1 tsp freshly ground black pepper
- 1 tsp crushed red pepper flakes
- 1 bay leaf
- 3 gelatin
Prepare
- 1 yellow bell pepper, seeded and cut into ⅛-inch dice
- 1 red bell pepper, seeded and cut into ⅛-inch dice
- 1 orange bell pepper, seeded and cut into ⅛-inch dice
Let's Cook
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Step 1.
Sterilize 6 half-pint jars, prepare bands and lids, and have canning tools ready.
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Step 2.
In a small saucepan over high heat, combine reserved pepper trimmings (seeds, cores, and any dice scraps) with ½ cup white vinegar and ½ cup apple cider vinegar. Bring to a boil, then turn off heat and let steep for 30 minutes.
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Step 3.
While the trimmings steep, dice the yellow, red, and orange bell peppers into ⅛-inch dice; set aside.
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Step 4.
After steeping, puree the vinegar mixture in a food processor until smooth. Strain through a fine-mesh sieve into a medium saucepot, discarding solids.
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Step 5.
Add 8 cups water, 6 cups sugar, 1 teaspoon black pepper, 1 teaspoon crushed red pepper flakes, and 1 bay leaf to the saucepot. Cook over medium heat, stirring occasionally, until reduced by a third, 25 to 30 minutes.
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Step 6.
While the mixture reduces, heat a large skillet over medium heat. Lightly sauté the diced bell peppers for 2 to 3 minutes, stirring frequently, until just softened but not browned. Remove from heat.
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Step 7.
Remove the bay leaf from the saucepot. Add the sautéed peppers and stir to combine. Let cool for about 10 minutes.
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Step 8.
Sprinkle 3 gelatin packets evenly over the surface of the pepper mixture and stir until fully dissolved and combined.
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Step 9.
Refrigerate the jelly for 3 to 4 hours, stirring every 30 minutes to suspend the peppers evenly, until set but still spoonable.
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Step 10.
Ladle the jelly into sterilized jars, leaving ¼ inch headspace. Wipe rims clean, place lids on top, and screw on bands finger-tight.
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Step 11.
Process jars in a water-bath canner according to manufacturer's instructions (typically 10 minutes for half-pints). Remove and let cool undisturbed for 12 hours. Store in refrigerator or pantry for up to 1 year.