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

  • Deborah at

    I followed the directions closely and the result was fabulous! I used 3/4 cup of chopped Jalapeño pepper with a few seeds and membrane included for a little heat & flavor. . I used 1 very large red bell pepper as well as a yellow bell pepper. I agree that chopped peppers should be drained of their exuded juices as they release quite a bit. Ultimately, I had about 3.5 cups of finely chopped peppers (used food processor until I was happy with my chop.) Brought peppers to a boil with 1 cup apple cider vinegar & 1 box dry Sure Fresh pectin. After rolling boil added 5 cups sugar & stirred as directed. I got 4.5 half pint jars of very pretty jelly-pepper bits were distributed very well throughout the jars for nice presentation. Set was great! They all sealed within about an hour. Love this recipe! Highly recommend!

  • Kim at

    Hi Michael,

    This looks like the perfect appetizer for the holiday season! My mom used to make something similar. I’ve been bookmarking recipes for my upcoming gatherings, so I’ll put this one on the list for sure. Thank you for sharing it! 🙂

  • Kristine Ketter at

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

  • 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.

  • 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

  • Tina at

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

  • JUDY EVERETT at

    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!

  • 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.

  • Toni Young at

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

  • 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.

  • 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
    Cindy

    • 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

  • 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!

  • 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

  • Price at

    I love this receipt , so simple and so yummy!

  • 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

  • Melissa at

    Came out perfectly!

  • 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

  • Emily Casey at

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

  • Mary Lentz at

    great easy recipe. thank you

  • 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 ❤

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