No Fail Red Pepper Jelly Recipe
Red Pepper Jelly should be a staple in everyone’s pantry. Its uses are almost endless!
I have been making this red pepper jelly for years and have never had this recipe fail. It is super easy and has the perfect consistency for glazes, sauces, and yes…thumbprint cookies (my favorite).
Watch me make Red Pepper Jelly for the Outdoor Channel:
If you’ve never tried hot pepper jelly you might think it’s super spicy. The great thing about making your own pepper jelly is that you control the outcome. It doesn’t have to be spicy at all.
I’ve been making thumbprint cookies today and this red pepper jelly adds just the right amount of kick to balance the sweetness of the cookies!
Remove all the seeds from the peppers and get great flavor without the heat. Leave half the seeds and get 3 out of 5 star heat. Leave them all in – like my husband likes it – and get a 5 star heat!
You can use green jalapeños or red for the jelly. I like the flavor and color of the red peppers just a hair more than the green, but both are amazing. Growing the peppers at home is pretty easy, too! Follow this link for tips and tricks for growing your own peppers (hot or otherwise) from seed.
Peppers are easy to grow and are crazy versatile!
The perfect combination of sweet and spicy create the perfect marriage of ingredients for glazes on everything from fowl to fish.
FOR THE BOOK: Stacy Lyn’s Harvest Cookbook
A few pepper jelly tips:
- Wear gloves when deseeding and and chopping the peppers.
- Control the heat by controlling the amount of seeds that go into the jelly.
- Plant extra peppers to make extra jelly for unexpected guests!
Watch me make No Fail Red Pepper Jelly:
No Fail Red Pepper Jelly Recipe
Ingredients
- 1 pound red jalapeño red peppers
- 1 1/2 cups cider vinegar
- 6 cups sugar
- 1 Tablespoon butter
- 3 ounces liquid pectin one packet
- pinch of Kosher salt
Instructions
- Remove stems from all the peppers. Cut half of the peppers in half and remove the seeds by scraping them out with a small spoon. Place the peppers into a food processor and pulse 7 to 8 times to roughly chop peppers.
- Transfer peppers to a large pot and add the vinegar. Bring mixture to a boil then lower to a simmer for about 20 minutes.
- Add sugar to the pepper mixture and bring to a boil. When it reaches a rolling boil, allow to continue boiling for 1 minute. Add butter to keep the mixture from foaming. Add liquid pectin and stir to mix. Allow mixture to boil for 3 minutes and remove from heat.
- Ladle mixture into sterile jars leaving 1/4 inch headspace. Place hot lids on the jars and screw rims firmly. Proceed canning in a hot water bath for 10 minutes. Refrigerate after opening.
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red pepper jelly is delish on top of a cracker with havarti cheese.
It really is! One of my favorite ways to eat it.
Having a hard time finding red jalapeños. Could this be made with red fresno peppers for the color and a couple of green jalapeños with seeds for the heat?
Yes! Just so long as you keep the ingredients in the same amounts, you can certainly use different peppers. Let me know how it turns out!
Can I use green jalapeno peppers instead of red ones?
Hi again!
I am using green Jalapeno peppers because I could not find red ones. Just wondering if I could add some green coloring to maybe make it a little brighter
It’s me again…
Wanted to ask about how many jars this recipe will make. Sorry for all my questions.
Absolutely you can use green food coloring and the green jalapeño peppers. It’s going to be beautiful and delicious.
I’ve had 2 failed attempts making pepper jelly. This recipe worked for me!
I am so glad to hear that!!! Hurray!! Thanks for letting me know.
Can I use a sugar substitute like swerve?
I don’t think that would work for preservation or consistency in this recipe. I would normally say yes, but in canning the sugar and acid are pretty vital.