Make homemade Sweet Pepper Jelly with this easy sweet pepper jelly recipe! It’s deliciously sweet with a very slight tartness to it and beautiful floating pepper speckles. Ready in 30 minutes! +15 ways to use it for any occasion included!
Sweet Pepper Jelly
Today I’m here to share with you this Sweet Pepper Jelly recipe!
This pepper jelly is sweet with a very slight tartness to it. It’s made with minced red and yellow bell peppers and it looks so pretty with all those red and yellow speckles floating around!
I particularly love pepper jelly during the Holidays because it’s festive and instantly adds a splash of color to your Holiday table!
I’ll also give you +15 ideas on how to use pepper jelly for any occasion, from the Holidays to weeknight dinners!
Let’s get started!
What is pepper jelly made of?
Pepper jelly is a preserve made with peppers (in this case bell peppers), sugar, vinegar, and pectin. Pepper jelly can be sweet, tart, hot, or all three depending on the peppers.
Ingredients for Pepper Jelly
You’ll find the full recipe + ingredients in the recipe card down below but this is what you’ll need:
- Bell peppers. I used red and yellow for this recipe but you can also use green if desired. I prefer sticking to red and yellow because they’re slightly sweeter than green peppers and I love the look of red and yellow speckles in the jelly!
- Vinegar. Use white vinegar!
- Sugar. You’ll need white granulated sugar for this recipe.
- Pectin. I recommend using liquid pectin, I like Ball RealFruit Liquid Pectin: it’s made in the USA and it’s so easy to use!
Why do you put vinegar in pepper jelly?
Vinegar helps your jelly set while preserving it for a longer time when canned.
If you’re interested in canning, please make sure you’re using sterilized jars. Canning is simple but you need to follow safety precautions in order to safely can your pepper jelly.
Please read the official FDA guide to homemade canning for instructions and tips.
How do you make pepper jelly from scratch?
You’ll find the full recipe with step-by-step instructions in the recipe card down below but this is what to expect:
- Combine the peppers, vinegar, and sugar in a large saucepan with high sides as the jelly will rise, kinda like caramel. If you’ve ever tried making caramel, you know how it bubbles and rises after adding cream: the same thing will happen to your pepper jelly.
- Bring the jelly to a boil. Cook while stirring constantly.
- Add the pectin. This is when your jelly will foam up, so be careful. Continue boiling the jelly while stirring, then skim off the foam and turn off the heat.
- Transfer the jelly to your jars, close tightly, place the jars in a large pot of water, bring to a boil, and boil. Finally, remove the jars from the pot and store at room temperature.
What can I use pepper jelly for?
You can use your homemade pepper jelly as a:
- Stir fry sauce: mix a few tbsp of pepper jelly with soy sauce and chicken stock, and use as a stir fry sauce.
- Topping for cheese such as goat cheese, cream cheese, brie, or your favorite.
- Dipping sauce for dumplings, fried spring rolls, egg rolls, wontons, shrimp, etc.
- Mixed into cream cheese, goat cheese, or sour cream for a dip.
- Glaze on meats such as chicken wings, meatballs, ham, ribs, pork chops, or your favorite.
- Glaze or dip for veggies such as roasted potatoes, fried zucchini, corn fritters, or fresh veggies.
- Glaze on fish such as coconut shrimp, fried fish, salmon, steaks, etc.
- Glaze on a hamburger.
- Brushed on meats before grilling.
- Spread on bagels and cream cheese or cornbread.
- Brushed on fruit such as pineapple, peaches, or watermelon before grilling.
- Mixed into Greek yogurt or yogurt.
- Topping for ice cream.
- Topping for cheesecakes.
- Salad dressing for salads and pasta salads.
What cheese goes well with pepper jelly?
These are some of my favorite pairings:
- Goat cheese
- Cream cheese
- Young Gouda
How long does homemade pepper jelly last?
Safely canned pepper jelly stored in a tightly sealed, cool, dark, dry space (between 50 F – 70 F) will last for a year.
Opened jars of pepper jelly should be stored in the refrigerator and will last up to a month.
Do you refrigerate pepper jelly?
Opened jars of pepper jelly should be stored in the refrigerator at all times.
Sealed jars of canned pepper jelly should be stored at room temperature in a cool, dark, dry space (between 50 F – 70 F).
HAPPY CANNING LOVES!! I hope you’ll love this delicious Sweet Pepper Jelly recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
Sweet Pepper Jelly (+ 15 Ways to Use It)
- 3/4 cup (110 g) finely minced red bell pepper
- 3/4 cup (110 g) finely minced yellow bell pepper
- 1 and 1/2 cups (380 g) white vinegar
- 6 and 1/2 cups (1300 g) white granulated sugar
- 6 tbsp liquid pectin I like Ball RealFruit Liquid Pectin (it's made in the USA and it's so easy to use)
- 3 pint-sized sterilized canning jars
- Add the peppers, vinegar, and sugar to a large saucepan with high sides (the jelly will foam up so you don't want it to spill over).
- Bring the mixture to a boil over medium-high heat, then boil for 6 minutes while stirring constantly.
- Add the pectin. This is where your jelly will foam up so please be careful. Keep boiling while stirring for another 3 minutes, then turn off the heat and skim off the foam using a spoon.
- Immediately transfer the jelly into the sterilized jars and seal them with their sterilized lids.
- Fill a large pot with water and place it over high heat. Place the sealed jars into the pot and bring the water to a boil. Boil for 10 minutes, then remove the jars from the water and allow them to cool down to room temperature. Store the sealed jars in a cool, dark, dry space (between 50 F - 70 F) for up to a year. Once opened, store in the refrigerator for up to a month.