Filed Under: simmer, snack, southwestern, Under 20 Mins, Vegetables

Red Pepper Jelly

This recipe will become a staple in your kitchen. It is great on sandwiches, such as our Turkey Sandwich with Red Pepper Jelly and Stilton , or on its own with cheese.

April 8th, 2012

Photography by Michael Alberstat Prop styling by Jane Hardin

Makes 6 cups
Prep Time
10 minutes
Cook Time
45 minutes
  • 4 Cups seeded and roughly chopped red peppers (about 4)
  • 5 1/2 Cups granulated sugar
  • 1 Cup white vinegar
  • 1/3 Cups fresh lemon juice
  • 1 pouch liquid pectin
  1. Place red peppers in a food processor and purée.

  2. Combine puréed peppers, sugar and vinegar in a large stainless-steel pot. Bring to a boil, stirring constantly to avoid scorching.

  3. Remove pot from heat and cool for 15 minutes. This allows the peppers to cook slowly in the residual heat and prevents them from floating on the surface.

  4. Add lemon juice and pectin, and return pot to stove. Simmer over medium heat for at least 20 minutes or until thickened, stirring occasionally. Skim any foam from the surface.

Red Pepper Jelly

16 responses to “Red Pepper Jelly”

  1. Pam says:

    No finished quantity, number of jars etc

  2. Hi Pam—thanks very much for bringing this to our attention. The recipe makes six cups of jelly.

  3. Joan Barlow says:

    The jelly did not set at all! Probably because you usually boil hard for one minute then add the pectin and stir for 5 minutes. Maybe next time!

  4. Ann says:

    didn’t set for me either but perhaps because i only used a small pkg of liquid pectin – there were two sizes to choose from and i am disappointed as i probably should have picked up two smaller pkgs or the larger size – recipe doesn’t really clarify which size pkg pectin to use though

  5. Ashley says:

    I really wish I had looked at the reviews before I made this, mine does not look as if it ix setting either

  6. JenniferB says:

    I made this recipe twice and both times it worked out perfectly. I have
    given it as gifts to several people who have raved about it. One even
    said it was better than what she bought at the store. I’m actually amazed how well it set. My batches averaged about five and a half jam jars.

  7. lisa says:

    what size of liquid pectin pouch

  8. Stacey says:

    Just finished a batch and the taste test was great. I did add in some red pepper flakes and about six drops of tabasco to give it a little more heat. Looks, smells and tastes great!

  9. ray says:

    To those whose jelly did not set my solution was to re boil and reduce the contents 20%, Ray

  10. TONY O says:

    if it doesn,t set just add more pectin boil it over NEXT DAY IF YOU WANT

  11. Debbie says:

    What kind of peppers should I use?

  12. canning lovr says:

    Made this tonight and it turned out beautifully. I used 8 peppers and pureed them in the blender with 3 scotch bonnet peppers, then strained with cheesecloth. Made just over 8 cups liquid. I also doubled the other ingredients except for the pectin. I used 3 boxes of pectin as my grocery store was out of the liquid form. Added roughly 9 drops natural food color. Made 16 235ml jars. Next time I will remove the seeds from the hot peppers and add to the liquid so that they can float in the jelly releasing their spicy goodness over time.
    Thanks for the recipe. I love red pepper jelly on everything from grilled cheese to peanut butter. Also good with hummus and spinach in a sandwich.
    Don’t forget to wear gloves when handling hot peppers!

  13. Alexia says:

    I used an 85ml packet of liquid pectin and it didn’t set :(

  14. J'Marinde Shephard says:

    Could you please “finish this” off by telling us how to store it and in what, and how to prep it for that. DO we put on wax seal? Do we need to process in in a hot water bath? cool and then refrigerate? What?? Please. give COMPLETE instructions for us novices to all of this. How long does it keep? Do we cool it in the container (what kind of container – -how large, etc. Your’s looks like acrylic, (I am allergic to this) but do we need half-pint canning or glass jars? Do we let it cool before putting into container?) Again, Please! This Looks LOVELY and I want to get it right. Peppers are VERY expensive where I live, so I do not want half the directions for this. Thanks! Be well and be good to yourself!

  15. J'Marinde Shephard says:

    Oh, THAT sounds SO YUMMY! And, I am not a hot pepper fan, but my brother is! Maybe a CHRS gift for him! I LOVE the idea of the seeds floating inside it! YAY!

  16. J'Marinde Shephard says:

    Great idea. I wonder if the addition of a slice of apple would do it — or a plum. I made plum jam and it had its own pectin (so none was added to it) and was YUMMY!

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