Red Pepper Jelly

Recipes

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 | inspiredbycharm.com #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 | inspiredbycharm.com #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 | inspiredbycharm.com #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 | inspiredbycharm.com #IBCholiday

Red Pepper Jelly | inspiredbycharm.com #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 | inspiredbycharm.com #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 | inspiredbycharm.com #IBCholiday

Red Pepper Jelly | inspiredbycharm.com #IBCholiday

 

Red Pepper Jelly | inspiredbycharm.com #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 | inspiredbycharm.com #IBCholiday

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

Red Pepper Jelly | inspiredbycharm.com #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 | inspiredbycharm.com #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.

Ingredients

  • 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:

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.

Notes

*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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Comments

  • 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

  • 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.

  • 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

  • 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!

  • 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.

  • Pamela Provine at

    Can u make pepper jelly with splenda?

  • 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!

  • 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!!
      Michael

    • 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

  • 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!

  • 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.

  • Kelly Marsh at

    I was so excited about trying the red pepper jelly. I could not find the sure jell anywhere..so 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…
    Thanks
    Kelly

    • 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

  • 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.

  • 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

  • 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

  • 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).

  • 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.
    Opal

    • Michael Wurm, Jr. at

      I’m so glad you enjoyed the recipe!!

      xo Michael

  • Laurey at

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

  • Nikki at

    What is the yield for this recipe?

  • Tesha at

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

  • Linda at

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

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