I have been wanting to make homemade red pepper jelly for an extraordinarily long time. One thing my younger sister says she likes about me is that if I say I’m going to do something I go ahead and do it, usually asap. I am all talk and all action, a deadly combination ;) One day I will learn to keep my mouth shut and my to-do list will shrink significantly.
But red pepper jelly has been hovering on the outskirts of my to-do list for a good couple years, since receiving homemade red pepper jelly from a friend in Ottawa and realizing this can be made at home! This kind of perpetually unfaced niggling task makes me a little twitchy.
I’ve been avoiding it, you see, because this required that I take on the daunting task of canning.
Canning is something central to the Canadian food scene, and I’m so honoured to have this recipe included in the Canadian Food Experience Project, a movement spearheaded by the charming Valerie, A Canadian Foodie. As we share our collective stories through our regional food experiences, we hope to bring global clarity to our Canadian culinary identity, part of which involves preserving the fresh bounty of spring, summer, and fall through long and frozen winters across most of the country.
Growing up, my mom canned all sorts of things from jam to peaches to pickled beets every summer, and I remember helping many a time. There is something deeply satisfying about row upon row of cans stocked in the pantry, all with nicely “popped” lids indicating a health-safe seal. However, helping is entirely different than doing the whole process myself from start to finish.
So what do I do when I want to undertake a daunting task I’ve been putting off for fear of my own incompetence? I call my big sister, naturally, and ask her to join me in my escapades. What I lack in common sense she makes up for in spades, and she happens to love red pepper jelly too so she was a pretty easy sell.
My sweet sister-in-law provided me with more than an armload of red peppers, my mother-in-law had all the necessary canning accessories stashed in our garage, and there could be no more excuses.
And wonder of wonders, as is the case almost 100% of the time, when you actually suck it up and do something you’ve been putting off, it’s pretty dang easy. We made 12 adorable little jars of red pepper jelly in under an hour, start to finish, while taking care of the seven children aged 6 and under we claim as our own. (Granted, at least 5 of those children came into the kitchen howling and wailing about some grand injustice at the very moment our bubbling hot mixture needed to be poured quickly into our hot jars, but we all emerged unscathed.)
I can say with great confidence that this was a huge success.
Much to our surprise (I don’t know why, since that was the idea), this red pepper jelly tasted exactly like every $6+ version we’ve bought at various markets and grocery stores. The texture is spot on, thick and soft (and -ahem- gelly?), and the flavour is sweet and bright with just a tiny hint of heat from the jalapeno and chili flakes. You could certainly increase the chili flakes if you like a spicier condiment.
This is a beautiful accompaniment to cream cheese, Brie, sharp cheddar, Havarti, and, well, pretty much any of your favourite cheeses. Having a jar of this and brick of cream cheese in your fridge means you can be perpetually ready for last minute guests. Add some fruit or nuts and entertaining doesn’t get much easier than that!
Do you have something that intimidates you in the kitchen? I hope it doesn’t take you as long as me to conquer it :) If you like step-by-step visuals, Stephanie did a lovely post on the making of this very Red Pepper Jelly on her beautiful site!
*Note: some reviewers found the texture of this red pepper jelly too thick. I like the texture because it means it scoops well with a knife or spoon and I can put some on a plate with other appies and it doesn’t make a puddle, but if you prefer a thinner jelly this also works well with only one pouch of pectin.
- 2 cups coarsely chopped, seeded red bell peppers
- 1 jalapeno, seeded and chopped
- 2 cups cider vinegar
- 6 cups granulated sugar
- ¼-1/2 tsp crushed chile flakes
- 2 pouches (each 3oz/85 mL) liquid pectin
- Prepare canner, jars, and lids:
- Place 12 4-oz jars in large canning pot or Dutch oven (ideally on a rack for easy removal). Add enough water to fill jars to the top and just cover them with water. Bring water to a low simmer (do not boil).
- In separate sauce pan, cover lids with water and bring to a gentle simmer. Keep lids hot until you need them, then remove with tongs. Wash screw bands with soap and water and rinse thoroughly - do not heat them, you want to be able to handle them.
- In blender or food processor, purée peppers and 1 cup vinegar until smooth.
- In large, deep stainless steel saucepan, combine pepper puree, remaining 1 cup vinegar, sugar, and crushed chiles. Bring to a boil over high heat (it will bubble up significantly - use your largest saucepan!) Boil, stirring constantly, for 10 minutes. Stir in pectin and boil hard, stirring constantly, for 1 more minute. Remove from heat and quickly skim off any thick foam.
- Quick pour hot jelly into hot jars, leaving ¼" headspace. Wipe rims of jars to ensure they are clean. Center lid on jar and screw band on until fingertip tight (don't over-tighten).
- Place jars in canner, ensuring they are completely covered with water. Bring to a boil, put lid on canner, and process for 10 minutes. Remove canner lid and turn off heat. Wait 5 minutes, then remove jars, keeping them as straight as possible, to a flat surface where they can sit for 24 hours. Don't dry them at this point, any water on the tops will evaporate on its own.
- After 24 hours, check all lids for seal - you should hear them popping quite quickly as they seal, and the lids should not flex when pushed after 24 hours. If any have not sealed, store in the fridge and use within a month. Canned jars are best used within a year.
Source: Adapted from Ball Complete Book of Home Preserving. 2006. Judi Kingry & Lauren Devine (eds.) Robert Rose Publishers.
After boil boiling the jelly for 10 minutes in the pot,, is the jelly supposed to be very liquidy, I am worried that it won’t go to jelly!
Holy moly. I doubled the recipe and am glad I did! This stuff is the jam! Great taste, texture and colour. I’ll be making this again!
So disappointing, I made two batches yesterday all for Christmas gifts. The first one was so thick and sweet, it wasn’t even fully cooled and I could tell it would be garbage as it was getting hard. In the second batch, I cut the sugar and boiled it less and still turned out way too thick. Sad and a complete waste of time. Now I get to waste some more time scraping this concrete outta the jars.
I was hoping to include this with my Christmas hampers I’ve been preparing for friends and family. It’s not even edible.
I’m sorry to hear it didn’t work for you! Reducing the sugar would not affect the thickness – reducing the pectin would work, as mentioned in the post. I like the thick texture, but those who prefer it looser/runnier had good results with only package of pectin.
Hello,
I’ve made your jelly twice now, and both times I can still taste the apple cider vinegar. What am I doing wrong?
Thanks
I’ve made this recipe many times but have modified it a bit. I use one cup cider vinegar and one cup white vinegar and prefer that balance. Best of luck!
I substitute apple juice for the vinegar.
Not as tart as the vinegar!!!
Would I be to use the jars from the Dollarama with the proper canning lids?. There are no mason jars to be found
I’m not sure I’d trust it – a friend of mine had one of those explode from an active sourdough starter, and it wasn’t even heated.
Made this recipe in about an hour on Saturday. It worked so well! It is a thick recipe, but it makes it perfect for spreading without it dripping off the cracker.
I didnt have cider vinegar on hand, so used white vinegar instead. I dont know what the difference would be, but this still tastes great. It made 7 6oz jars worth. My husband and I couldn’t wait the 24 hours, and so we cracked one open after 8. It was well set, flakes evenly dispersed, and so delicious! Will 100% make this again!
Just made some. Taste is great but it is really stiff. Is that right or did I do something wrong?
Yes, it is quite stiff so you did it right :) If you prefer a runnier texture you can use just 1 package of pectin.
It is better a little stiffer. I made it last year and it did not set had to do them all again with more pectin.
My sister has made this recipe and prefers it to be a bit less thick, she uses the Bernardin liquid pectin rather than the Certo liquid pectin and finds she gets the desired consistency.
Followed the recipe exactly and it turned out perfectly. Thanks for sharing your recipe and tips!
Although very delicious, the recipe only.made 8oz of jelly.
Very disappointed. followed the recipe to a T and it was way too sweet and too jelled. Would not make it again. really was not usable.
I’m sorry to hear it didn’t work for you! You might prefer this version which has more peppers and no thickener: https://hiddenponies.com/2015/09/red-pepper-jelly-version-2/
Fantastic recipe. Turns out perfect every time
Use Shepard’s peppers they are way better then bells
Can you reduce the sugar to 1 1/2. Cups and still turn out stiff?
That’s a big reduction, so I’m not sure – you might prefer this lower sugar version I have as well, that uses way more peppers: https://hiddenponies.com/2015/09/red-pepper-jelly-version-2/
Fantastic recipe. We just made 78 jars on a Monday in 3 hours on a outside burner we use for making pasta sauce.
Wow, that’s amazing production!! Glad you like it :)
Can you substitute red chilli powder for flakes in making red pepper jelly& leave out jalapeno
Yes, for sure :)
Roughly how many red peppers do I chop up
This recipe turned out perfect!! (Got 5 cups of jelly)!!
Recipe looks great! I am wondering if I can substitute pectin Crystal’s for liquid pectin? Thanks so much :)
I would assume so, but don’t have much experience with the crystal version, sorry!
I would love to know how I followed this recipe to the letter, and I only got SIX 4 oz jars, lol???? It came out perfectly, but how strange!
Thanks so much, this is DELISH!!
Can I substitute red chili pepper for a jalapeño? I’m not sure of the variety I have but it is about as thick as a jalapeño but much longer.
Yes you can – it will be hotter than jalapeno, which is quite a mild hot pepper.
I am new to canning anything jam or jelly, i normally do salsa etc so this was a great recipe.
Turned out amazing but i would suggest to new cooks to move the jars around so the pulp and seeds do not settle-upside down etc for a half hour at a time
Otherwise, great recipe!
Thought maybe two packages of Certo was a lot, should have read the comments before I made it. Total waste of time and money. Had big beautiful peppers, lovely jalapeños and followed directions, it came out like jujubes, so disappointed. Have looked on the Certo site to see if there is anything I can do to make it more like a jelly, no luck, I’m stuck with this because I refuse to throw it away after all that.
Made my red pepper jelly – followed directions – after 48 hrs still not jelled – really runny – what can I do to make it jell? I used 2 pkg. certo like it called for – so disappointed as it is runny. CAN YOU HELP….. don’t want to throw out… One place said to redo & add calcium water & boil 2 min. Don’t know where you buy calcium powder or how much to use.
I’m sorry, I’m not sure how to fix that – I’ve never had that happen, and am not familiar with calcium powder :(
I had this happen and added another package of pectin, brought it back to a boil and it still didn’t set. I dumped it all back in a pot and boiled and stirred for 30 min and reprocessed. Now it is good and firm. Patience is a virtue.
I have done it all right, and it not thicken after redoing it. Now I whip it up with the cream cheese, equal parts.) and it makes a great dip….
Put your jelly back in the pot, heat up and add another cup of sugar and more pectin. Boil for one minute and bottle again. I’ve had the same results and put the extra sugar and pectin in and worked fine. I used a full pack of liquid pectin the second time around.
Add water and recan … works fine …
Use less certo. It states one pkg
I have never made jelly..do i have to do the whole canning process or can i just pour into jars and let set. I want to give as gifts..i really never done this
You definitely can, it will still set, but should be eaten within a week or two then like anything else you keep in the fridge. If you can it the lids will seal and it will be good for ages and can be stored in the pantry :)
I have done it like you want to do. It’s the only way I have ever done and I have made a lot of jam & jelly. I use the metal lids if the jar uses that kind or as I save jars to use that have the rubber in the lid. Check the lid on a cheese whiz jar.
You do have to put the lids in and boil to sterilize and keep keep them hot until you need it.. I fill a jar, wipe the rim and I use use s fork to get the lid out of the hot water.
Never had one not seal. You will hear them pop and you can see it.
If you are uncertain that they have sealed, open one and test.
I I did this for many years.
Good luck!
You can buy a lid retriever. It’s like a long plastic pencil,shaped wand with a magnet at one end. You can find where canning supplies are sold. It will make life a lot easier. Have fun!
Packaged pectin is difficult for me to get my hands on here in Cairo, Egypt. Would this recipe work if I left it out and compensated with good beasting of a boil?
The boiling itself won’t make it set as much as the pectin, but a runnier version would still taste delicious :)
Search the internet for using green apples to make your own pectin puree.
Use Chia seeds.
Are the jalapenos necessary? I cant handle their heat. Also does it have to be cider vinegar? My breadmachine has a jelly/jam setting……do you think i could make it in there?
The jalapenos aren’t necessary, no – you can add a bit more sweet pepper if you like. I’ve never made it with regular vinegar or in a bread machine, I had no idea bread machines could do that!
This recipe is fantastic! After reading through the rave reviews and your comments, I decided to use only 1 pouch of liquid pectin. The jelly came out exactly the consistency we like – firm, but easily spreadable. Other than this difference, I followed the recipe to a “T”, opting for 1/2 tsp dried chile flakes and a large jalapeno pepper.
My 6 qt pot was JUST big enough. You were right about the jelly bubbling up! I was afraid it would bubble over, but it didn’t. I am now on the hunt for an 8 or 10 qt pot because I think this size would be perfect for this recipe and a basic jam recipe.
When I was finished, I had 8 lovely little 4 pt jars – not 12. I had about 1/4 C extra that is now in our fridge. Bravo, Anna, this is a lovely recipe!
Thanks for stopping back to share! It sure does bubble a lot :)
I made this in August…12 wonderful little jars of goodness and here it is the end of Sept and they are all gone. I processed 2 more batches today, one a little more spicy and one spot on to the recipe. It is perfect. It has enough balance between the sugar and acid to let the red pepper flavour shine through. This recipe is sooo good and I will be something I always have in my pantry. My husband devours this with soft cheese and crackers and I made a fantastic sweet and sour sauce for meat balls by adding this 50/50 to some chilli sauce. It is thick but I like that texture in my pepper jelly, it stays on the cracker!
Thanks for sharing Laura! I also like it a bit thick – doesn’t run into other things on a cheese platter then either :)
I have made this so much . It’s absolutely amazing everyone I give it too raves about how good it is !!! Thank you !!!
My mother in-law sent us a jar of her pepper jelly. It tasted great but was very runny. I decided I would try making some and found your recipe. I followed it exactly, and though it tasted OK, it set up extremely firm-we were cutting slices out of the jars.
After buying a deeper pot to avoid coating the stove top in tasty jelly, I amended your recipe as follows. I doubled the peppers and only used one pack of liquid pectin, plus the pat of butter, which virtually eliminated the foam. Success! It was more flavourful and had a more yielding, jelly-like consistency. I could put the hammer and chisel away.
I just finished canning my fourth batch, this time using yellow peppers and two jalapenos plus pepper flakes. My wife and I love this stuff and I wanted to thank you for the base recipe.
Glad you found a route that works for you!
Oops….forgot to leave stars! Would rate higher than 5 if it was possible!
Thanks again.
I’ve been making your pepper jelly recipe for a few years now with great results. Friends and family alike just love it, as do I! I’ve also won ribbons with it at the Peachland Fall Fair (I’m a BC’er, too!): 2nd and 1st in 2014; 2 x 3rds in 2015; and a 2nd and 1st this year. The only change I made was to use white vinegar instead of the cider….it’s just my preference. I do make sure to let my mixture come to that full, almost-scary bubbling/foaming boil before I start to count the 10 minutes; takes almost 30 minutes to get there. A “regular” boil won’t be enough.
Thank you so much for this, and your other great recipes, Anna.
Thanks so much for the note Shelly, and glad it’s been a winning recipe for you! Go BC :)
So glad you’re loving it and it’s been such a winner for you! Go BC :)
Hey! I was at the peachland fall fair this year! I’ll glad I didn’t enter the same receipe!
My Niece and I made this recipe yesterday for the first time ever doing canning and it went well as far as settling and things. However we followed the instructions to a tea but when we tried our jelly today the cider vinegar taste was over powering. My question is does that taste fade away the longer it sits. I’m wondering if we were in to big of a hurry try it. I still have 2 more batches to make.
I did not make your recipe, but I just made a batch from another site. I used at least 10-13 jalapeño peppers and one red pepper. Plus I left seeds in from several of the jalapeños but did not add the hot chilli flakes. I definitely needed two pouches of Certo. Mine are still setting on the counter. I think it’s one of the most delicious things I have ever eaten. Regarding the jelly setting, the first year my jelly set. The second year, it never set properly, and stayed quite runny. I attribute that to the bell peppers maybe having too much liquid so I think that’s something to be careful with. The jalapeños do not have a high water content but the bell peppers do.
I just made a half recipe and got only three 4-oz jars. It’s incredibly thick. Like firm gelatine, but stickier. I’m glad it only made three jars.
I wonder if my peppers were much juicier than yours or something, or if I ground them smaller – mine definitely never gets that firm! Sorry it didn’t work as you’d hoped :(
This recipe turned out so firm I could cut it into jubes(candy). It seemed to me that 2 pouches of certo was too much pectin for the amount of ingredients but I followed the recipe anyway. Did I do something wrong for it to turn out so hard?
There are differing opinions on the preferred stiffness :) I like it with the two pouches, but others have commented that they prefer it with one so it’s a bit runnier…you likely did everything right, it could be that your peppers were less juicy than mine?
One pouch of Certo is definitely enough
I attempted this but like alot of the comments above my did not set… Im a bit dicouraged. It was my first attempt and i followed this recipie to a tee…. Can it be saved?
It can be eaten even if it’s not set, but I would use it over chicken or over cream cheese with crackers. I’m not sure why it wouldn’t set, if you brought to the right temperature and followed the directions. Sorry to hear that!
Hi,
I made your red pepper jelly last week. The taste was a bit too sweet for my liking, but my husband loved it. Question: I followed your recipe to a T, and the jelly didn’t set at all, in fact it’s quite liquid. Any suggestions for next time?
Thanks!
Lynn
I’m not totally sure – generally it has to do with it getting hot enough for the sugars to thicken, and the pectin also helps with the thickening, so maybe your pectin was old? Did you use the two packages of pectin? You could add more hot peppers next time to cut back the sweetness if you prefer.
This was so simple and very delicious exactly as it is written. Great tip was given to add the pat of butter to the mixture as it boils to keep the foam down. Thanks, I made 2 batches. This is a keeper!
So glad you liked it!
Hi!
I made this today but I left my husband in charge of the peppers. I think a few more hot peppers made it in than red peppers! Things were going great until I looked away for one second and the pepper purée boiled over. Pure hilarity ensuesd. My house has filled with pepper spray like smoke.
We endured because the mix still smelled delicious! I am guessing you can tell by my issue above that I have never made jelly before. It’s been a few hours and while the mixture looks thicker in the jars I wouldn’t call it jelly yet. How long do I wait before it becomes a write off?
The splatters on my arms (that I am still finding) are jelly like and quite delicious.
Lol, oh no!! The mixture does boil with enthusiasm…if it doesn’t thicken, it would still make a great spread on chicken or pork, or as a kind of salsa?
A question: the cups of red peppers, is that before or after pureed?
It is before they are pureed.
I just made crabapple jelly for the first time. Turned out great. Now I will try red pepper. I’m hooked on canning. THX Anne
Ooohhhhh do you have a recipe for the crab apple jelly? My street is lined with crab apple trees!!!!
I’ve never actually worked with crab apples!
Does anyone know how to use liquid pectin and crystals interchangeably? I have certo crystals that I would like to use….
I’ve personally never worked with the crystals, so I’m not sure.
You cannot just interchange liquid vs. crystal pectin- chemicaly they activate differently. If using the crystals, cook them with the fruit, and add the sugar only near the end- the crystal molecules will bond with water and begin to thicken; the sugar is needed at the end to push the bond into a gel. If using liquid pectin, cook the fruit with the sugar and add the pectin near the end (almost the opposite technique).
Thanks for sharing this recipe – I look forward to trying it myself! I’m wondering if using chia seeds would work to thicken the jelly in lieu of the pectin? I have a bucket load of chia seeds and there’s only so many smoothies a person can drink! ;) Let me know your thoughts!
I’m not sure! I’ve used them to thicken jam, but never a heated jelly. I’m not sure they would be effective due to the boiling – I’ve only used them to gel at room temperature. Let me know if you give it a try!
Hi, I’m getting ready to tackle canning for the first time and planning on tring this recipe to start. Before I do I was hoping you could clear up a question I have based on past comments… I buy a pepper jelly at Christmas every year from a local charity and it’s thick but kind got a few different consistencys throughout and I was hoping you might be able to tell me if I should use half the pectin recommended or the full amount?
I still prefer the full amount, but it is good either way. With the full amount it is more spreadable and doesn’t slip off the cheese. Using half the amount just makes it slightly less “set”, but the taste is exactly the same. If you’ve had thick jellies in the past I think you’ll also prefer it with the full amount of pectin. Let me know how it goes!
Hello… this recipe looks great! Just wondering if I cut back on the sugar would the recipe still work? I think I only have about 4 cups on hand. Thanks for sharing this with us!
I’ve never tried it so I can’t say for sure – sorry!
I just made 9 small jars of the red pepper jelly. I wondered if I can double the recipe and use maybe 3 pouches of pectin? What I made is very good. Thank you
I think that would work, but haven’t tried it – let me know if you do :)
Just made your pepper jelly. It turned out great! I added an extra jalapeño pepper to boost the “heat”. Now, I have a question. What is the purpose of the 10 min water bath after cooking the peppers/vinegar/sugar mixture for 10 mins plus 1 after adding the pectin? I’ve been making jams & jellies and have never processed them in a water bath. Just wondering.
Good question – I’m not entirely sure if it’s 100% necessary, but this is adapted from a Bernardin recipe and I bow to their canning knowledge :) I think the extra heat helps things seal and ensure sterility…but if you’ve done some without, then I’m not sure! Glad you liked it :)
It’s for the sealing process. It builds up the pressure in the jar. And creates a better seal for longer preservation time. I do this for all pickling and canning. If you don’t it’s a crap shoot on Wether the seal sets.
This recipe was horrible; way too much sugar and pectin, two things that were very apparent when looking at other recipes. The result was an overset jelly that tasted like slightly spicy sugar. I will be throwing out all of my hard work, not to mention my newly purchased jars. So disappointed.
Sorry to hear you didn’t like it! I like it quite thick, but I know my mom likes it with only half the pectin. You don’t need to throw away your jars though, hopefully you can find another use for them!
I just made this jelly ( first time even attempting anything like this) the jelly isn’t quite jelly. Still a bit liquid, will it set over time??
It will set further as it cools, definitely. Hope it works out for you!
It didn’t quite set enough after days of waiting. I ended up putting it all back in the pot with about 8 small crab apples cut in half and reboiled it. The pectin from the crab apples made it thicken up :)
After several failed attempts at making red pepper jelly, I found your recipe and had great success. Thanks for sharing. Your recipe is a keeper.
Glad you kept trying after a couple bad experiences! I love how easy and delicious this recipe is, thanks for your comment!
can you use cayenne peppers instead of jalapeno ? i have lots of cayenne and would love to use them for jelly.
You certainly could – it would be spicier than jalapeno, so adjust the amount for your taste :)
Made 4 batches of the red pepper jelly today. Thanks for sharing a great recipe! I’m the only male in my circle that does any preserving…hoping to inspire some more guys.
That’s awesome, thanks so much for the feedback! I hope more guys will get on the preserving train.
Loved this recipe! My husband and I love red pepper jelly and seek it out at farmers markets, specialty stores, etc. But, really good red pepper jelly is hard to find.
So, I decided to make my own. Did a lot of researching and yours, by far, was the simplest, most informative recipe and sounded great. It was. Followed it pretty much to the letter. I was a little concerned after I pureed the red peppers with half the cider vinegar and had a very frothy, foamy mixture…But, I figured it would boil off and it did. I also was worried about adding a whole jalapeno, so added it in increments, tasting as I went…but it was perfect with the whole thing added. Just a bit of bite with the sweetness. Thanks also for the idea of adding a bit of oil to keeping down the foaming while boiling. I found that two envelopes of Certo were perfect, versus the one some folks suggested. We like ours more “jelly-like” I guess. It was my first foray into preserving and it worked out great. I will definitely try more things. Thanks for a great recipe!
Thanks so much for the feedback! I recently tried the recipe again with one Certo and also preferred the thicker gel with two packages :)
This is the first time I’ve tried canning this week as I’m on holidays. I”ve made salsa and spicy green beans. Seen the red pepper jelly at the market and thought “why not!”. I found your recipe. I haven’t tasted it yet BUT I’m hoping that it turns out. (I did boil over tho LOL). I will know for next time to get an even bigger pot.
Thanks
Wow, you dove right in with 3 recipes, I’m impressed! Hope you like the pepper jelly, it does get enthusiastic when it boils but it should be fine :)
My mom likes the Red Pepper Jelly so much she now is making me teach her lol
U an anxious to try your red pepper jelly recipe. When making jams & jellies in the past, I have always simply put the filled jars in the freezer with no problem. I’m wondering if your red pepper jelly can also be kept in the freezer?? Thanks for your anticipated reply to my e-mail address.
Hi Judith, there isn’t any need to store this is the freezer as it is canned and sealed – you can keep it at room temperature for a year. If you’re thinking of freezing instead of canning, I’m not sure – I’ve never tried it that way. Let me know if you try it!
This is awesomeeeeeeee. I liked the spoon and pot its that good. I agree with adding just a small pat of butter to stop foaming. I do this with all my jams and jellies. You can also put a wooden spoon across the top to prevent overflowing. I used a S.S. spagh. pot to make this and worked perfect. Cant wait till tomorrow to see how it thickened up. I paid 8.99for 6 oz jar at a big box store but guess what?????? NOT ANYMORE AND I CAN CONTROLL WHAT I PUT IN THIS. Also I only used 1 certo liquid and that was plenty. THANK YOU THANK YOU.
Thanks for your comment, Irene – your enthusiasm totally made me smile, that’s exactly how excited I get about this jelly!
I really liked the flavour of this red pepper jelly but I found it a big too thick and sticky for my liking, so I made another batch with just 1 pouch of liquid pectin. Perfect :)
Good to know, since I happen to have only one pouch left – I’ll have to give it a try :)
Just made two batches of this, one last night to give it a shot and another tonight because it worked out so well! It’s my first time doing red pepper jelly and I’m so happy with it! Thanks for sharing :)
I’ve made this jelly twice now using the hot red, green and yellow peppers I grew this summer. It’s a GREAT recipe. I altered it a bit by using just one sweet bell pepper and the rest my hot ones. Having done that, I left out the chili flakes. I also left some of the peppers diced and added them to the puree. It’s very pretty!
Thanks for coming back and letting me know! I do want to try it again with hotter peppers, I might not have to share as much with my kids that way :)
Great recipe – made it this afternoon – kicked it up a notch by adding some cayenne as well. Just wanted to share a little tip – to prevent the ‘foaming up’ that must be skimmed off – simply add a pat of butter while it is boiling. It will reduce that foam so much that you may not have to skim it at all. This trick works with all jams/jellies.
Shalom!
Btw – my husband can hardly wait for it to set. We’ll be eating it tonight – yummo!
Great tip, I’ve never heard that, thanks Tara!
Hello Anna, this will be my first time making this. I am very excited as this is a favourite with my family. Question , I am trying to cut the amount of sugar we consume is it possible to cut back on the amount to 4 or 5 cups or use coconut sugar instead. I’m not familiar with the whole jelly process so I don’t know if the sugar will effect it.
Thank you
Hi Leigh, I have no idea how coconut sugar works so I don’t feel comfortable advising you on that…and canning is generally very picky about proportions for maximum food safety, so I would stick to the recipe as written for that reason.
This is such a simple ed no-fail recipe and tastes amazing! Thanks so much for sharing Anna. I like a more spicy jelly and love the taste of jalapeno so I doubled the heat. It turned out perfectly!
Can you substitute the powder pectin for the liquid pectin?
I haven’t tried it so I’m not sure, sorry! I did find online this option: Mix 1 package powdered pectin in 1/2 cup water and boil for 1 minute. Pour into a measuring cup and add enough water to make 1 cup. Use as you would liquid pectin.
It’s amazing how translucent the bell pepper jelly looks. Just incredible. I never made jelly out of what I consider savory ingredients but mean to for years now. I bet it’s delicious.
Amazing!!! Just finished making this and could almost eat it straight from the jar!! I ended up with 8 1/2 250ml jars. I probably had more peppers though because I measured them after I chopped them really small in the food processor.
Thanks Anna! I have already bought the jars so now I’d better get the pectin and extra sugar and vinegar so I am ready to go. Just one word of advice on the canner. Have the water hot and ready for the jars. Don’t make it too full because the level will rise a lot when the jars are put in, but if it isn’t deep enough to cover them, add hot water from the kettle to top it off (have water sitting hot in the kettle too just in case you need it). The water should sit 1/2-1″ above the tops of the jars. And for those who haven’t done it before, you really do need a special canner with a rack and a special jar lifter to remove the jars safely when they are done.
Yeah, I found that a smaller pot than the typical canner would’ve worked with these small jars, but I really don’t know how you’d get them out while keeping them totally straight without that handy rack!
This pepper jelly is wonderful! It’s so funny because I’ve been incredibly intimidated by canning and just this past weekend I ALSO tried canning. So happy that you conquered your fear and created this lovely jelly.
Wahhooooo! So excited to make this! One of my fave entertaining snacks for a fraction of the cost?! Thank you Anna! :)
I know – I couldn’t believe I could make all this with only 2 red peppers! Hope you like it!