Red 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.

Red Pepper Jelly | #IBCholiday

If you’re a long-time follower of Inspired by Charm, you may remember when I was running my B&B and Gift Shop, I used to make jams and jellies (including this Red Pepper Jelly) to sell in the shop and include in my gift baskets.

It’s been a while now, so I’ve forgotten the exact number, but I probably made a couple thousand jars of jam and jelly during those years. It’s crazy to think about. I made everything from blackberry to strawberry, and even unique concoctions like champagne ginger peach.

Of all the jams, one of my favorites was Red Pepper Jelly. I know it sounds different, but I love it.

Red Pepper Jelly | #IBCholiday

While you can use this jelly in a variety of ways, the way I love it best is served on a cracker with cream cheese. Yep, that’s right. Cracker, Cream Cheese, Red Pepper Jelly. Yum!

Is Red Pepper Jelly Sweet?

Yes, and I think that’s what makes it work so well with cream cheese and crackers. This is my favorite way to serve it!

The slight sweetness from the jelly is a perfect match with a salty cracker and smooth cream cheese.

Red Pepper Jelly | #IBCholiday

Trust me on this. You need to try it.

Even better, this makes the most perfect appetizer. Just place a block of cream cheese on a plate, spoon over your homemade jelly, add a spreader, and serve with crackers. Done.

If you have last minute visitors, this is a lifesaver.

With the jelly already made, it can be on the table in minutes. Plus the red and green colors of the bell peppers are so appropriate for the season. What do you think?

Red Pepper Jelly | #IBCholiday

Red Pepper Jelly | #IBCholiday

Is Red Pepper Jelly Spicy?

Now, before we get into the recipe, I want to point out one thing. As I mentioned above, you can add jalapeño pepper to this jelly. It gives it just a little kick that works nicely with the cream cheese.

For the recipe below, it’s a minimal amount of heat that most anyone can handle. Depending on your heat preference, feel free to decrease or increase the amount of jalapeños.

Red Pepper Jelly | #IBCholiday

Also, the recipe I’m giving you takes you through the steps for preserving and sealing your jars. 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.

How to Make Red Pepper Jelly:

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. I’ve included a printable recipe card below for a full rundown of the recipe ingredients and instructions.

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.


Kitchen Tools I Recommend for This Recipe:

Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you’re just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:

Want more? You can find the list of My Ultimate Kitchen Essentials HERE.

Red Pepper Jelly | #IBCholiday

Red Pepper Jelly | #IBCholiday


Red Pepper Jelly | #IBCholiday

Not too bad, right? Jelly making and canning are a bit of a process, but I think it’s a really fun pastime. Plus, having homemade treats on your shelf is the best.

Red Pepper Jelly | #IBCholiday

And, as I mentioned above, they make great gifts.

Red Pepper Jelly | #IBCholiday

Definitely give this Red Pepper Jelly recipe a try and let me know what you think! Or, if you’ve had and love red pepper jelly as much as I do, let me know in the comments below. I’m curious.

Did you like this recipe? Here are a few more favorite holiday appetizers:

Red Pepper Jelly | #IBCholiday


Red Pepper Jelly Recipe:

Course: Appetizer, Snack
Cuisine: American
Keyword: red pepper jelly, jelly, red pepper, appetizer
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
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.


  • 3 cups finely chopped red bell pepper
  • 1 cup finely chopped green bell pepper
  • 1/4 cup finely chopped jalapeño 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 pacakge of pectin.)
  • 5 cups white sugar
Red Pepper Jelly Appetizer:


  • 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.


*Often times I will add the extra 1/2 pack of  pectin to ensure my jelly gets firm.
Traditionally, this recipe only requires one package. I've updated the recipe to include 1 1/2 packs for more foolproof results. 

Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!

Red Pepper Jelly Appetizer Recipe #redpepper #jelly #appetizer #recipe #creamcheese #holidays #easy

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  • katienearchicago at

    How much sugar? Did I miss it? Would love to make for food gifties!

    • Michael Wurm, Jr. at

      5 cups white sugar 🙂

      xo Michael

      • Scott S at

        Great recipe. Very detailed for someone like me who has never canned or made Jelly. You took a dainting task and made it less so.

        Flavor was great. It would be easy to alter heat to taste. My few issues are, this is two hours after I started to cool and I see no signs of setting. Kind of syrupish right now. Do I just need to be patient?

        Second, I hand diced the peppers. I am no chef, so I got some bigger and some smaller pieces. I noticed that regardless of the size of the piece,the pepper had a hard texture. Can I pre soften the peppers somehow or would a food processer be worth a try?

        Lastly, the peppers all float to the top. I know you can mix it when serving, but I was hoping to gift some. The color is a beautiful amber, whats the best way to make sure that the peppers stay suspended?

        Over all, thank you for putting this recipe out. Great work and I look forward to batch #2

        • Barbara at

          I love this recipe. You can flip the jars every hour or so so the chunks will be more distributed. Also I like putting my peppers in a cheese cloth and squeezing out extra moisture. Seems to get more solid this way

      • Karan Dixon at

        I made it with changing 1 cup green bell peppers with 1/2 green bell peppers and 1/2 cup jalapeño peppers plus the 1/4 cup of jalapeño peppers. Otherwise exact directions I am new to not only canning but to jellies as well. Is it normal for it to not be thick after you put in jars and water bath it? If so any idea how long it takes to set?

  • Vanessa at

    Oh my goodness…I knew you were awesome! Pepper Jelly is one of my favorite holiday memories! My southern grandma always made it. And since I am fromMInnesota, all my friends thought that it was so weird-until they tried it!! I am so happy to see this on your blog-brings back memories! Merry Christmas!

  • Kim at

    Thanks for the recipe. I will give this a try, as I typically have a difficult time finding jarred red pepper jelly at the stores this time of year. I have a great recipe for using it: 1 cup shredded sharp white cheddar cheese, 1 cup chopped toasted pecans, 3 minced green onions, and 3.5 ounces or so of pepper jelly. Just mix it all together and serve with crackers. Can be prepared ahead, but don’t add the jelly until just before serving. Super delicious and everyone loves it.

  • Lesli at

    Michael, any recommendations for how to firm up jelly that is still thin? Would it work out to pour it back into a pan, reheat and add more liquid pectin? Or better to throw out and start over?

    • Michael Wurm, Jr. at

      Yeah – you can do that. Either more pectin or more sugar. Or a little of both.

      xo Michael

  • Asha at

    Oh, this looks simply stunning. The slight spice from the chillies, so so good.
    Perfect holiday appetizer.

    • Mel G at

      Any recommendation on jelly that set up too thick? I removed a lot of extra liquid from the chopped peppers and then I ended up using a different brand of pectin. Holy Hannah, you can cut the jelly into jello shots!
      Tastes great but I’ll probably have to heat up the jelly to get it spreadable.
      As an aside, I added about 1/4 tsp. chipotle pepper flakes to this batch. Boy did that add another dimension

      • M G at

        Sorry, I didn’t mean to make this a reply. I’ll move it

  • Kristen at

    Yum! I love pepper jelly but have never tried to make it at home! You must try pepper jelly thumbprint cookies! I use a generic thumbprint dough (gluten free for me) then roll the balls in chopped pecans before making the indentation. I usually do half the batch with jalapeño jelly and the other with red pepper jelly for a really festive and unique holiday treat. They are so flippin delicious and a departure from all the overly sweet confections.

  • Pippa Griffin at

    Michael – Can’t wait to try this! What beautiful pictures and I’ve always wanted to try making red pepper jelly! One question: we try to eat naturally and when I make fruit preserves, instead of using boxed pectin, I’ve been grating in a granny smith apple which has tons of natural pectin. Do you think this would work with this jelly or should I forego my idea and just make it as you’ve so generously shared the recipe???

    LOVE the snowflake tags too – everything you do always that special touch of charm!
    Merry Christmas from the Rockies, Pippa

    • Michael Wurm, Jr. at

      Pippa, I wish I could advise you, but I have never tried to make jam / jelly with out pectin or with a substitute. Maybe a google search could give you some advice / answers. Hope that helps.

      xo Michael

  • Patty at

    I have to go to the store tomorrow and I will buying the ingredients for this. I will let you know how it turns out. Thanks for sharing.

  • Pat Schwab at

    Hi Michelle, Just wondering how spicy this is and if you could make it without the jalapeno? Thanks Pat S

    • Michael Wurm, Jr. at

      Pat – if you check the post above I talk about the spiciness. Yes, you can leave them out if you wish.

      xo Michael

  • Gina at

    Yum! Love red pepper jelly but have never made my own. Will definitely try it. Another yummy recipe with red pepper jelly is to take those little phyllo cups, place a little bit of Brie in cup, top with hot pepper jelly and a few slivered almonds….warm in oven until Brie softens a bit….serve warm. BTW I made your wonton artichoke bites last week and everyone loved them!

  • Arthur in the Garden! at

    Ha! I don’t think many remember that song but the jelly does look good!

  • Guerrina at

    I LOVE this appetizer! It’s addictive! Thank you for the recipe. Do you also have a recipe for sweet red pepper relish?

    • Nancy Packard at

      Have never canned anything but love the red pepper jelly. I’d like to try it. How to prepare the jalapeño? Chop like the peppers? Remove seeds? Thanks. Nancy P

  • Summer at

    Thanks for this recipe Michael! Pepper Jelly is my fave and I’m definitely going to give these as gifts!

  • Effie at

    I’ve been making Red Pepper Jelly for years!!! It is fab & so unique. Peoplw are always surprised at first…but so far, anyone who has tried it, has been really impressed by it!!!

  • Brenna@Domestic Charm at

    This is one of my fave quick and easy appetizers – cream cheese and pepper jelly. But I have never made my own pepper jelly. I think now I will start! Thanks for the recipe Michael!

  • Andrea at

    My sister-in-law first brought cream cheese and red pepper jelly to a family Christmas party years ago and it’s been a staple at all our holiday parties ever since! I can’t wait to make my own jelly!

  • Shannon Johnson at

    Definitely need an extra 1/2 or full pack of pectin for the recipe, I used 1 pack on my first batch and it was very liquid still so i used 2 on my second batch and worked great to firm it up nicely!

  • Cassie Anthony at

    Hey I stumbled upon your blog via Pinterest. I’m an Emporium native so we’re practically neighbors! Love red pepper jelly. The Blackbird Distillery in Brookville has fantastic pepper jelly if you run low and want to take a break from DIYing. And of course you have to taste test the shine!

  • Laura at

    Should jalapeño pepper seeds be removed?

    • Cheryl at

      Definitely. Also remove the white flesh on the inside, unless you like it very spicy.

      • Joyce h at

        Definitely not- it’s pointless to make pepper jelly if it has no zing and the sugar tones any heat way down- 1/2 cup of jalapeños amounts to almost nothing

  • Judy at

    I was browsing your website (which is wonderful I might add) when I came upon the pepper jelly and cream cheese appetizer idea. I have had this before and thought it to be delicious. I thought it would be good to serve at our Super Bowl party. Alas, my guests did not have very adventerous palates, so this did not go over very well (oh pooh LOL). I was thinking “Oh what am I going to do with these leftovers (I had doubled the recipe!)?” I couldn’t scrap the jelly back into the jar, and couldn’t completely eradicate the jelly from the cream cheese. I stuck upon the idea to incorporate the pepper jelly INTO the cream cheese by whipping them both together. It made for a very tasty and palatable dip. It did not go to waste (I deplore wasting food). Thought I’d share.

    • Karen at

      So funny! My friends and family are the same way — they won’t place two (or more) items on a cracker. And that includes jam that’s already poured right on top of the cream cheese. One item only; none of that fancy stuff! 🙂 So now I too mix the jam and cream cheese together, then right before serving add chopped pistachios. So good! Seconding your dip method for anyone new reading this.

    • Craig at

      I made this recipe today and the flavor is incredible, the problem I’m having is my peppers are separating from the liquid in the jars is there anyway to stop this from happening

      • Michael Wurm, Jr. at

        What do you mean by “they are separating”?

        xo Michael

      • Leah cornett at

        All the peppers stay on top of jar jelly in bottom is it supposed to be this way

        • Michael Wurm, Jr. at

          Yes. You can gentle turn the jars as they set to disperse the peppers.

          xo Michael

  • marie at

    How many jars does this make?

    • Amy at

      six 1/2 pints. The instructions say to clean and heat up 6 1 pint jars, which is a misprint. We bought pint jars as we had scrolled past all the reading (too wordy) and the pics. So we got 3 one pint jars, but 1/2 pints are better if you are giving any away.

  • Michele at

    I waited a long time to brave red pepper jelly–silly me!!:). My daughter served it the way you did and I fell in love. A little local restaurant makes and sells their own and it is thin, which I like because one of my favourite ways to use thin jelly is to take a nice heavy bread ie. sourdough and grill it into a sandwich filled with applewood smoked cheddar and very thin slices of granny smith or golden delicious apples. Cut it in half and dip it in the thin jelly…makes the tastebuds do a song and dance:)! So for the first time, i have searched for recipes and settled on this one and will likely attemp to keep it on the thin side. Thanks so much for sharing.

  • Linda Boling at

    Red Pepper Jelly Recipe

  • NancyML at

    Hello, Michael! I’m a new reader, really enjoying your take on entertaining. However, I’ve a dilemma at the moment.

    What’s your secret for the clarity of your red pepper jelly? Whenever I make it, it always seems to end up looking muddy looking, not sparkling with bright colors like yours. Do you drain your chopped peppers before adding them to the mix? Maybe chop by hand, not food processor?

    • Michael Wurm, Jr. at


      I do not drain them, but I do chop them by hand. I wouldn’t have thought of that, but I’m sure that’s what’s making the difference. Hope the helps. 🙂

      xo Michael

    • Regina Fisher at

      Do you skim the foam from the top before pouring into the jars?

  • Sheila Haynes at

    Some recipes do not work well when they are doubled. Have you tried doubling this recipe to make 16 jars? If you have, do you increase the cooking time?

  • Sandy Pinnell at

    I’m not familiar with the canning process. Do you have to use a pressure cooker or is this in an open container on top of the stove?

  • Emily at

    Hi Michael,

    Did you buy the snowflake tags or did you cut them out of card stock or something? It makes a lovely presentation. I want to do something festive like that, so I can give jars as Xmas gifts.

    • Michael Wurm, Jr. at

      I purchased them. However, I forget where. They were from Michael’s or Walmart. Thanks!!

      xo Michael

  • Janet at

    I am wanting to make this jelly but I would like to add one diced sweet Vandalia onion to the recipe. Any thoughts on doing this, Michael?

    • Eva Merkl at

      I’m from California and a friend whose mother is from Arkansas introduced me to this. I had never heard of red pepper jelly before. She said, “It’s a southetn thing. ” Well it’s slowly being introduced in Switzerland where my friend and I live. I love the taste of your recipe but since I’m a California native, I add a habanero or two to the recipe

  • Judy Yarbrough at

    Could u make this recipe with the sugar free Sure Jell & use a sugar substitute? Would love to make for my husband & myself as we are diabetics.

    • Michael Wurm, Jr. at

      Judy, I’m not sure. I’ve never made it that way. You’d have to search somewhere else for a different recipe.

      xo Michael

  • Brenda at

    I just made this recipe. My peppers are floating to the top of the jars though. How can I fix this? I love your blog.

    • Michael Wurm, Jr. at

      It’s probably too late now, but you can turn the jars upside down as they are setting. Or even gently “shake” them as they start to set to evenly distribute the peppers.

      All that being said, you can also stir the jelly before serving and you’ll be good to go. 🙂

      xo Michael

  • Sherry at

    This pepper 🌶 jelly is simply delicious! I always get compliments on it when I serve it.

    • Michael Wurm, Jr. at

      I’m so glad you like it! It’s one of my favorites too!

      xo Michael

  • Megan at

    Do you take the seeds out of the peppers or leave them in?

    • Michael Wurm, Jr. at

      Remove the seeds. 🙂

      xo Michael

  • Shanna at

    I’m wanting to do it tonight for a potluck but don’t want to make a hole bunch. Do you have a smaller condensed recipes?

    • Michael Wurm, Jr. at

      This is the only recipe I have at the moment. Sorry, Shanna!

      xo Michael

  • Lizzy at

    I would rather not have bits floating in my jelly, can I strain this, or run it through the blender?

    • Michael Wurm, Jr. at

      I’m not sure. I think the diced peppers are really pretty in the jelly especially when serving. You could try a different recipe that would yield just a jelly without the diced peppers.

      xo Michael

    • Karol at

      Actually I’ve always strained mine but I use bigger pepper chunks and strain them out.

  • Kathy hebner at

    Minecame out too thin. Emptied all jars, added more pectin. Thickened up a bit but not enough. Can you think of recipes I could use the thin jelly in?

    • Michael Wurm, Jr. at

      It will sometimes thicken up as you let it sit for a day or buy refrigerating it. I’m not sure what could have happened?

      You can always mix it with the cream cheese to create a dip. It tastes the same, just a different presentation. 🙂

      xo Michael

      • Jen Shedd at

        If the jelly is too thin, spice it a bit more, it makes a fantastic sauce on crispy wings!

  • Anna wolfenbarger at

    How long will this last in the refrigerator if you don’t do the preserved jars? Is that even an option?

    • Michael Wurm, Jr. at

      I’d assume it would last about 2-3 months. That seems to be the standard for how long any jelly should last in the refrigerator after opening a new jar.

      xo Michael

  • Regina Fisher at

    I love red pepper jelly. I make it all the time but especially around the holidays. My favorite is with cream cheese and crackers as well. Try the whipped cream cheese in the tub…yummy! I usually put my peppers in the blender first before putting them on the stove. This usually makes a nice,clear jelly. A few drops of red food coloring gives it that little extra color of red.

  • Elizabeth reid at

    My son and I made this ,it turned out so well we made another batch.I have given some away as gifts ,but now I don’t have any left .I will be making a double batch again ,this time I am not telling anybody I made it .It is easy and a delicious red pepper jelly ,thanks for sharing

    • Cherise at

      Did you have to add additional pectin?

  • Judy at

    The first time I made the red pepper jelly it thickened beautiful but the two times after that t will not thicken, what can I do?

    • Michael Wurm, Jr. at

      Judy sometimes I have that with any jam / jelly. It could be that the peppers had more water in them. You can always add more pectin and / or sugar.

      xo Michael

  • Crystal at

    This recipe of yours truly is delish!
    But, little GIF nod to Blanche Devereaux…? seriously might be even better 🙂
    I may have choked on my drink…& gotten a little on my screen…maybe.. 😉
    Thanks for the welcome comedic relief & the yumminess~ This is one of my faves of yours…& gosh, there are MANY!!

    • Michael Wurm, Jr. at

      Hahaha. So happy to caught that! 🙂 Have a great day.

      xo Michael

  • Sheran Steading at

    My mother used to make ‘tis years ago. I think I’ll try!

  • debi at

    OMG! Definitely making this! I’ve had jalapeno jam on cream cheese, and it’s awesome. I know this will be too! Thanks for the recipe.

  • Barb at

    I typically use Ball low sugar pectin or Pomona’s pectin (low sugar). Do you think I could use this pectin, even still adding the 5 c. of sugar? I have these already on hand and so just wondering if you think they’d be of to substitute. Thanks. Anxious to try your recipe.

  • Donna Pearson at

    I just love this red pepper jelly recipe! So good! It’s one of my favorite holiday appetizers too!

  • Lyndsay at

    Just finished making this jelly! I don’t know what happened on my second batch, it came out a little thin so I added more pectin and cooked a little longer. All of the jars have sealed and set nicely. It tastes delicious! Can’t wait to give it as gifts/ eat it. It made 14 jars of 250ml. I will definitely use this recipe again!

  • Rhonda Milli at

    I have made this recipe several times, everyone loves it! This time when I was processing the jars I forgot about them and ended up leaving them for 40minutes instead of 5 minutes now they didn’t set at all….I have red pepper soup. Did over processing kill the pectin?

    • Michael Wurm, Jr. at

      Oh no! I’m so sorry to hear that. It shouldn’t. Sometimes it can take 24 hours to really set. If not (and I know it’s a pain in the butt) I would just cook the jam again with additional pectin and maybe a little extra sugar if the taste allows it.

      xo Michael

  • Judy at

    Thanks for this wonderful recipe! Where did you get those cute, darling white plates in this blog?

    • Delphine at

      HomeGoods has them!

  • Marisa Adams at

    We love it this way too! I also like to use it as a stir fry sauce! Thanks for the recipe!

  • Jennifer R Osborn at

    I eat my weight in red pepper jelly every holiday season. It is one of my favorite condiments. However, I have a version called refrigerator red pepper jelly that doesn’t require canning. Lasts a couple weeks and is deelish!

  • terry taylor at

    I enjoyed the comments! Can’t wait to try this. For ANYONE who has had difficulty with pepper jelly being too thin or runny… makes fabulous syrup! Use it on a semi-savory pancake or waffle. Simple use less sweetener in your batter (or not) and add green chilies and/or corn and use the thin jelly for syrup. Great breakfast for dinner idea! thanks Michael for a simple new recipe to try…thanks for the re-play!

  • Alona at

    Just verifying 11.75 ounces of pectin?

  • Jen at

    How many jars ?? I wanta make this for Xmas baskets. Hopefully I don’t eat it all b4.

  • Annie at

    If I used a liquid pectin, how much would I use?

  • Ann at

    I just made my first batch of the pepper jelly, it is pretty much the consistency of water, what can I do to fix this? I had read previous posts on another site and used 1 1/2 pkg of the sure jell pectin to assure its thickening, it obviously didn’t work

    • Michael Wurm, Jr. at

      It could be a few things – either it wasn’t cooked long enough, you need to add more sure jell, or more sugar. You can recook the jelly to add those additional ingredients to get the right consistency. I should also mention that the jelly may take 12 hours to completely set.

      xo Michael

      • Ann at

        Thank you Michael, if I were to add more sugar how much would you recommend? Since I have already used 1 1/2 pkg of pectin should I use more of that as well?
        Thanks again Ann

        • Michael Wurm, Jr. at

          I would do more pectin just to be safe and maybe another 1/2 cup – 1 cup sugar. Taste it. See what you like.

          You can also test jelly thickness by keeping a plate in the freezer. Add a spoonful of your jelly to the plate when you think it’s done. As the jelly cools (fairly quickly) you’ll be able to get a better idea of it’s thickness by running your finger through it.

          xo Michael

  • Ces at

    Do you use the food processor to chop the peppers?

    • Michael Wurm, Jr. at

      I chopped them by hand. I think a food processor would turn them to mush.

      xo Michael

  • Mary Jo at

    If I wanted the jelly to have less of a sweet taste, would I decrease the amount of sugar or use hotter peppers? If I used less sugar would that affect the thickeness? I have a lot of cayenne peppers that I thought about using.

  • Carol at

    I can’t wait to try this recipe. It looks delicious! Thanks for sharing this. I also like the decoration for the jars, where did you get those? I’d love to decorate them and give as gifts.

  • Leigh Shearer at

    Easy and delicious. Everyone loved it. Have orders for more.

  • Christie at

    About how many peppers do you have to buy to get 3 cups red peppers and 1 cup green peppers?

    • Michael Wurm, Jr. at

      1 large bell pepper equals about 1 cup chopped. 🙂

      xo Michael

  • Melissa Leach at

    I just finished my very first batch of Red Pepper Jelly!!! I’ve never canned before…thank you, Michael for making the directions so easy to follow. I am sitting in my living room and I can here an occasional lid pop in my kitchen! I guess that is good? How do I know if everything jelled?

    • Michael Wurm, Jr. at

      Yes! That’s great! I usually let it set for 24 hours. Then you can move the jars around to see if everything is set.

      xo Michael

  • Linda at

    I use it and mix a little apple juice only if it’s thick and use for coconut shrimp dip yummy

  • Tesha at

    Tastes great but mine didn’t set properly. It wasn’t too thin

  • Nikki at

    What is the yield for this recipe?

  • Laurey at

    How long of a shelf life, if it is processed in boiling water ( canning)

  • Opal at

    I am a first time jelly maker,and i tried your recipe because the directions were so very clear. I have made 2 batches and the both turned out great. Thank you for the recipe.

    • Michael Wurm, Jr. at

      I’m so glad you enjoyed the recipe!!

      xo Michael

  • Joyce at

    Thank you Michael, for the recipe. It’s been years since I’ve had this. I’m going to make this for a potluck luncheon that I’m going to on the 13th. I’m sure the girls will love this (as they loved my homemade salsa).

  • McKenzie at

    Did I do something wrong if all the peppers are on the top?

    • Michael Wurm, Jr. at

      Nope. They tend to float to the top. You can gentle turn the jars upside down as the jelly sets to disperse the peppers.

      xo Michael

  • Linda Pollino at

    Was so excited about this recipe, so I made it yesterday….Only problem is is hasn’t Set Yet…so what went wrong.
    Should I recook it to high 220 temp?
    Help !!!

    • Michael Wurm, Jr. at

      If it hasn’t set yet, you can always reboil and can again. (I know that’s a pain, but I sometimes have to do it with jams / jellies.) Sometimes just heating it up and cooking it again will be enough. However, depending on taste you could add a bit more sugar or Sure-Gell. Hope that helps!

      xo Michael

  • Eric at

    WOW awesome recipie I had extra yellow peppers and they were just going to spoil so I tried this. Now I will be growing extra peppers on purpose. I LOVE IT.

  • Kelly Marsh at

    I was so excited about trying the red pepper jelly. I could not find the sure jell everyone of my canning buddies said use liquid pectin……I got up this morning and it didnt set….
    Should I have not used liquid pectin…

    • Michael Wurm, Jr. at

      Kelly, I don’t like the liquid pectin as much. I feel like I need to add a lot more of it to a recipe to get things to set properly. However, sometimes pepper jelly can take over 24 hours to set. You can give it some more time or try putting it in the refrigerator.

      xo Michael

  • shari meier at

    I would advise people to increase sugar if adding additional pectin. Mine tasted a bit tart and then I remembered that when recooking jelly that doesn’t set, you have to add an additional 2 T. sugar for each cup of jam so that would mean to increase sugar to 6C. if using an extra pkg. of pectin.

  • gsvin at

    I canned three batches and all turned out great! I did use 1 1/2 pkgs of Sure-Jell per batch though. I also followed a review on a similar recipe that said to bring to a HARD ROLLING boil before adding the sugar and another HARD ROLLING boil after adding the sugar for 2 minutes. Every jar set up and the peppers remained evenly dispersed!

  • gsvin at

    Five stars! I canned three batches and all turned out great! I did use 1 1/2 pkgs of Sure-Jell per batch though. I also followed a review on a similar recipe that said to bring to a HARD ROLLING boil before adding the sugar and another HARD ROLLING boil after adding the sugar for 2 minutes. Every jar set up and the peppers remained evenly dispersed!

    • Michael Wurm, Jr. at

      Awesome! Great tips!

      Thank you!!

    • Jamie Sheila at

      Hi Michael,
      I made this pepper jelly today, my very first time canning something, yay!
      I just did a taste test and I am finding the jelly a tad bit sweet. Next time I make it, can I add less sugar? Like say, 3 cups instead of 5 cups?
      Advice appreciated, Thanks 🙂

      • Michael Wurm, Jr. at

        I’d be careful. The sugar is partially what helps it set. Reducing that much sugar might make it more runny. You’d have to add in some additional pectin. However, I’m not sure what that ratio would be. You could try searching online for other recipes and check out their ingredient lists to see if one might have less sugar.

        xo Michael

  • Katherine McCartin at

    Hey Michael! I just tried making this myself, but my pot wasn’t quite deep enough to fully submerge the jars (and the jars didn’t totally fill, I got big ones I guess). They seem sealed but I’m putting them in the fridge just to be safe. How long should they set in the fridge?

    I also halved the recipe since I wasn’t sure I would do it right, and measured halving the pectin by weight…here’s hoping it comes out okay!

  • Pamela Provine at

    Can u make pepper jelly with splenda?

  • George at

    I have made four batches of this delicious jelly, I have been giving it as gifts and everyone loves it.
    This recipe is a keeper, I will be making this jelly again and again.
    I wonder if you have ever used it as a glaze on meat? I game some to friends who told me they love it on breakfast sausage.

  • Mia at

    Made this for Christmas this year and it was such a hit. Everyone was so happy to have their own jar to take home. Someone even suggested I go into jelly making business 😂. But really it was so delicious, my family likes spicy so I added some red pepper flakes too!

  • Jackie at

    Made this pepper jelly using red and yellow peppers and a half jalapeño pepper. It is delicious !

    • laura pettenger at

      I was wondering if the cream cheese has to be softened. Thank you 😊

      • Michael Wurm, Jr. at

        If it’s closer to room temperature it’s a bit easier to spread, so I’d say, “yes!”

        xo Michael

  • Amylee at

    Too sweet and the vinegar seemed to overpower it a bit. The jalapeno did not make it spicy. Instructions said to prepare six 8 oz jars, which was incorrect. It should have read six 4 ounce jars. Next time we are going to try a different recipe, but this was okay for learning.

  • Esther at

    Would love to make this.could I use a different sweetener like maple syrup or honey?Thanks for sharing recipe

    • Michael Wurm, Jr. at

      I’m not sure honestly. I know that sugar is essential for the jelly to properly set. There could be way to make it without, but you’d probably need totally different recipe. Sorry, I couldn’t help more.

      xo Michael

  • Marg at

    I’ve made this recipe twice now, exactly as written, and it fantastic! The instructions are clear and easy to follow. This is definitely a keeper! Thank you so much for sharing ❤

  • Mary Lentz at

    great easy recipe. thank you

  • Emily Casey at

    This may have already been mentioned but the pepper jelly cream cheese combo is also good on a toasted bagel.

  • Clare at

    Tastes really good, but mine did not set, very runny end result and followed the directions exactly.

    • Michael Wurm, Jr. at

      It can take a couple days to full set. Beyond that, you may not have cooked it long enough. Sorry you had troubles.

      xo Michael

  • Melissa at

    Came out perfectly!

  • Jengi at

    This is so good! I have been making, or trying to make, red pepper jelly. It always tasted great, but never, never did it set up correctly. I have kept notes on how much pectin I used from 1992-1998, starting at 1 box to a box and liquid pouch to all liquid. And always to runny.
    UNTIL I found this! Made it this morning and it is great!!! I think what I was always missing was squeezing the liquid from the chopped peppers.
    Made mine with 2 boxes of pectin and peppers stayed nicely suspended.
    Thanks so much for this much missed treat!

    • Michael Wurm, Jr. at

      I’m so happy to hear this, Jengi! Thank you so much for taking the time to leave a comment.

      xo Michael

  • Price at

    I love this receipt , so simple and so yummy!

  • Jackie B at

    This is a very tasty recipe. The first time I made the recipe it came out perfectly. The second time it came out messy with lots of bubbles. What did I do incorrectly?
    Also has anyone use the food processor to chop the peppers as it took me about an hour to chop 4 peppers and 2 jalapeños.

    • Delphine at

      II use a Pampered Chef chopper. Works like a charm . Done in 15 minutes

  • Delphine at

    Thank you for this recipe! I researched many recipes before choosing yours because the directions were very clear and thorough. I followed your recipe exactly except for on the second batch I didn’t have a jalapeño pepper so just shook a few shakes of hot sauce in it. Perfecto! I will definitely be following your blog!

  • Cindy at

    Hi there.
    Can you tell me if I use liquid pectin how much I would need to use. I can’t find the powder form only liquid. It looks like a great jelly and I would love to try it.
    Many thanks

    • Michael Wurm, Jr. at

      I’m not sure. Perhaps there is a conversion available on the pectin brand’s website? Or maybe try googling it?

      xo Michael

  • PatfromCanada at

    I made this for the first time today. I cut all the ingredients into thirds because it was my first attempt. It worked out perfectly. For those whose jelly was thin, I would cook the mixture a little longer to make sure sugar is fully dissolved.

  • Toni Young at

    Excellent Michael……would love if you shared other pepper jelly recipes…….I love unique recipes!!!

  • Ivory at

    Yum Michael. I NEVER hear of , ‘red pepper jelly’ in my life. However it looks amazing. And the stories lot of your followers wrote about it- sounds like it tasted amazing too. I can hardly wait to Tru making this as well. Thank you Michael.


    I have been looking for a good Red Pepper Jelly Recipe and I think I just found it. I love it with cream cheese and thin crispy crackers. I think I could eat a whole jar by myself! Thanks for sharing!

  • Tina at

    I want to make this, but I am allergic to apples, would I be able to substitute with coconut vinegar?

  • Kim at

    This is amazing!!!!!! We keep looking to buy red pepper jelly so expensive when you find it. I thought I would try to make some this is wonderful only thing I did different was once I measured out my cups with chopped peppers I put it in food processor just to make pieces smaller. This will definitely become a Christmas gift

  • Wendy Kay at

    Oh dear, I used 2 packets of liquid pectin. My jelly turned out like water! Does one liquid pouch of pectin equal 1 box of powdered pectin? Please advise.

  • Kristine Ketter at

    Are you able to process this recipe in a 250ml jar? If so, what is the change to the processing time?

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