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No Fail Red Pepper Jelly Recipe

Red Pepper Jelly

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.

red pepper jelly cookies

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.

growing peppers

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:

  1. Wear gloves when deseeding and and chopping the peppers.
  2. Control the heat by controlling the amount of seeds that go into the jelly.
  3. Plant extra peppers to make extra jelly for unexpected guests!

Watch me make No Fail Red Pepper Jelly:


No Fail Red Pepper Jelly Recipe

This no-fail red pepper jelly is super easy and has the perfect consistency for glazes, sauces, and yes...thumbprint cookies (my favorite).
4.9 from 9 votes
Course Condiment, Sauce, Side Dish
Cuisine American


  • 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


  • 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.
Keyword jelly, red pepper jelly, stacey lyn, stacey lynn, stacy lyn, stacy lynn
Tried this recipe?Let me know how it was!



20 responses to “No Fail Red Pepper Jelly Recipe”

  1. […] served with a stack of crackers but I was wrong! A couple of weeks ago, I shared a recipe for red pepper jelly from my friend, Stacy Lyn on my Facebook Page. I described how I serve it and wow, the response I […]

  2. […] Once you master this recipe, the sky is the limit to biscuit heaven. I love a a Savory Cheesy Buttermilk Biscuit as a conduit for ham, turkey, fried chicken with pepper jelly! […]

  3. […] the Christmas Holidays, I like using the red pepper jelly in that it adds a little “Christmas” touch. This red pepper jelly recipe does double-duty if […]

  4. […] your best jams, jellies, and relishes with this awesome canning kit. I use it to preserve my famous Red-Pepper Jelly, along with my Squash Relish and my Tomato Sauce. After canning, I can enjoy my favorite recipes […]

  5. […] up all that new venison sitting in your freezer! Customize your sliders any way you like, add some red pepper jelly, some guacamole, or maybe even some salsa! Just be […]

  6. Deborah says:

    5 stars
    red pepper jelly is delish on top of a cracker with havarti cheese.

  7. DAW says:

    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?

  8. Sandra Ashburn says:

    Can I use green jalapeno peppers instead of red ones?

  9. Sandra Ashburn says:

    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

  10. Sandra Ashburn says:

    It’s me again…
    Wanted to ask about how many jars this recipe will make. Sorry for all my questions.

  11. Toni says:

    5 stars
    I’ve had 2 failed attempts making pepper jelly. This recipe worked for me!

  12. Dorothy Walker says:

    Can I use a sugar substitute like swerve?

    • stacy says:

      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.

  13. darlene perry says:

    never heard of red jalepeno peppers?

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