This Red Pepper Jelly is one of my favorite ways to use red peppers. Unlike the store-bought jelly made with juice, I use finely chopped peppers. It gives the jelly a much better texture and makes it look a lot more homemade when you spoon it over a block of Smoked Cream Cheese.
If this is your first time canning, don't worry. I'll walk you through each step and explain why it matters, including how to adjust processing time for your altitude.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Recipe at a Glance
- Flavor Profile: Sweet, tangy, with a little heat from the jalapeños.
- Technique: Boiling Water Bath Canning (Shelf-stable).
- Pectin: 1 Pouch Liquid Certo
- Yield: 5-6 half-pint (8 oz) jars.
- Best Paired With: Cream cheese, toasted Sourdough Bread, and crackers.
Texture Note
This is a traditional sweet-and-tangy pepper jelly recipe. Unlike strawberry jam, pepper jelly is meant to be soft and spoonable. It will move when the jar is tilted and can take up to 48 hours to fully set.
Jump to:
- Recipe at a Glance
- Texture Note
- The Science of a Perfect Set
- Ingredients
- Canning Safety Note
- The Beginner's Guide to Water Bath Canning
- How to Make Red Pepper Jelly for Canning (Step-by-Step)
- Altitude Adjustment Chart (Required for Safe Canning)
- If You Only Have Powdered Certo (How to Swap)
- Tips and Tricks for Success
- How to Use Red Pepper Jelly
- Why Didn't My Red Pepper Jelly Set? (Troubleshooting Guide)
- More Easy Canning Recipes
- Printable Recipe
- Comments
The Science of a Perfect Set
The #1 question I get is about the set. We use Liquid Certo here because it gives the most consistent results for pepper jelly.
The Rule: You must add the liquid pectin after the sugar has boiled. If you do it backward, it won't set.
The Safety: This recipe uses a precise amount of 5% acidity vinegar. Do not try to be "healthy" and reduce the vinegar or the sugar. Canning is a chemistry project - you need that ratio to make it shelf-stable.
Ingredients
- Large red bell peppers: Finely chopped (you'll want about 3 cups total). Using finely chopped peppers (instead of juice) gives this jelly texture with little bits of pepper throughout.
- Jalapeño peppers: Finely chopped. I seed mine, but if you want more heat, leave the seeds in one of them.
- White vinegar (5%): Apple cider vinegar is fine if it's 5% as well.
- Granulated sugar: Plain white sugar is the best. Do not use sugar substitutes; they will not set with Certo.
- Liquid Certo pectin: One 6-oz pouch (usually comes 2 to a box).
- Salt: Just a pinch to balance the sweetness.
See the printable recipe card below for a full list of ingredients and measurements.
Canning Safety Note
This recipe follows established pepper jelly canning guidelines using sufficient 5% acidity vinegar and pectin for a reliable set. Do not reduce the vinegar or sugar, as both are required for safe boiling water bath canning.
The Beginner's Guide to Water Bath Canning
If you've never canned before, the process can feel intimidating. Here is what you need to know to stay safe:
- The Jar Lifter: Always use a jar lifter to move jars. Never use tongs; they can slip or put pressure on the glass, causing it to shatter.
- Thermal Shock: Never put cold jelly into a cold jar, or a hot jar onto a cold granite counter. Always place your hot jars on a wooden cutting board or a thick kitchen towel to cool.
- The Rolling Boil: For the pectin to "bond" with the sugar, you need a boil that stays aggressive even when stirring with a spoon. If the bubbles disappear when you stir, it's not ready for the pectin yet.
How to Make Red Pepper Jelly for Canning (Step-by-Step)
Prepare the Peppers: Finely chop the bell peppers and jalapeno peppers. You want small, even pieces - do not purée them! If using a food processor, use the shredding blade, not the PULSE function. You want tiny bits, not juice. Do not drain off the liquid.
Prep Your Gear: Wash jars, lids, and bands in hot, soapy water. Rinse well. Place clean jars in a boiling water canner and keep them hot while you make the jelly. (Pouring boiling jelly into cold jars can cause them to break.) Prepare lids according to the manufacturer's instructions. Measure everything before starting - once the jelly hits a rolling boil, things move quickly.
Cook the Base: In a large, heavy-bottomed pot, combine the chopped peppers, vinegar, and salt. Bring it to a boil over medium-high heat. Boil for 2 minutes, stirring frequently.
Add the Sugar: Dump all the sugar in at once. Stir until dissolved. Bring it back to a full rolling boil - the kind of boil that stays bubbling even while you're stirring it.
Add Pectin: Once it's at a hard boil, stir in the Liquid Certo. Let it boil hard for exactly 1 minute.
Fill Jars: Take it off the heat. If there is foam, skim it off the top with a spoon. Ladle the hot jelly into your clean jars, leaving ¼-inch of headspace (the gap between the jelly and the top of the jar).
Water Bath: Wipe the rims with a damp paper towel to ensure a good seal. Put the screw band on fingertip tight. Lower into the boiling water. Cover with a lid and process for 10 minutes (or more, based on the altitude chart above). Start timing once the water returns to a rolling boil.
The Wait: Remove the jars carefully with a jar lifter. Place them on a towel on your kitchen counter. Let them sit undisturbed at room temperature for 24 hours. You'll hear a ping as they seal. Store sealed jars in a cool, dark place (like your pantry) for up to 1 year, and unsealed jars in the refrigerator for up to 3 weeks. Enjoy!
Altitude Adjustment Chart (Required for Safe Canning)
If you are above 1,000 feet, water boils at a lower temperature. To kill any potential bacteria and ensure a safe seal, you must increase the time your jars spend in the boiling water.
| Altitude (Feet) | Processing Time (Minutes) |
| 0 - 1,000 ft | 10 minutes |
| 1,001 - 3,000 ft | 15 minutes |
| 3,001 - 6,000 ft | 20 minutes |
| Above 6,000 ft | 25 minutes |
If You Only Have Powdered Certo (How to Swap)
You can use powdered Certo - the method just changes slightly. Do this instead:
- Combine peppers, vinegar, salt, and powdered Certo in the pot.
- Bring to a full rolling boil.
- Add all the sugar at once, stirring constantly.
- Return to a rolling boil and boil hard for 1 minute.
- Proceed with filling and processing as written.
Important: Powdered pectin is always added before the sugar. Liquid pectin is added after the sugar. Mixing this up can prevent the jelly from setting.
Tips and Tricks for Success
- Do not reduce the vinegar or sugar - both are required for safe canning and proper gel.
- Use only vinegar with 5% acidity.
- Finely chopped peppers give the best texture.
- For more heat, leave a few jalapeño seeds in - a little goes a long way.
How to Use Red Pepper Jelly
This homemade jelly makes the perfect condiment or dip. You can even:
- Spoon over a block of cream cheese (try my Smoked Cream Cheese) or Baked Brie and serve with crackers or with No Knead Sourdough Bread or my No Knead Jalapeno Cheddar Sourdough Bread.
- Brush onto Smoked Chicken Breast, Smoked Pork Tenderloin, 321 Ribs, Smoked Chicken Wings, Smoked Pork Chops, or Pellet Grill Smoked Salmon.
- Stir into BBQ sauce for a quick glaze.
- Spread on Air Fryer Toast, sandwiches, Smoked Burgers, or Smoked Hot Dogs for a sweet-heat upgrade.
Why Didn't My Red Pepper Jelly Set? (Troubleshooting Guide)
If your jelly didn't set, don't panic - it's almost always one of these reasons:
- The pectin was added at the wrong time. Liquid pectin must be added after the sugar reaches a full rolling boil. If it's added too early, the jelly won't gel properly.
- The boil wasn't hard enough. A rolling boil means the mixture keeps boiling even while stirring. If the boil is gentle, the pectin may not activate.
- The sugar or vinegar was reduced. Sugar and vinegar aren't just for flavor - they're required for the jelly to set and for safe canning. Reducing either can cause a runny jelly.
- The jelly needs more time to set. Red pepper jelly can take up to 24 hours (sometimes even 48) to fully firm up. Don't judge it too early.
- Can I fix runny red pepper jelly? If it doesn't set after 48 hours, use the runny jelly as a glaze or sauce - it's still delicious.
Did you make this Red Pepper Jelly recipe? If you did, can you do me a big favor and leave a rating and review, letting me know how you liked it? This helps my website grow so I can continue to publish free recipes. Thank you! 😊
More Easy Canning Recipes
Looking for more easy canning recipes? Check out these reader favorites:
Printable Recipe
Homemade Red Pepper Jelly
Ingredients
- 3 cups finely chopped red bell peppers (from about 4 peppers)
- 1-2 large jalapeño peppers, finely chopped and seeded
- 1½ cups white vinegar (5% acidity)
- 5 cups granulated sugar
- 1 pouch (6 oz) liquid Certo pectin
- ¼ teaspoon salt
Instructions
- Prepare Jars and Canner: Fill your water bath canner half-full with water. Place clean jars inside and bring to a simmer (not a boil). Keep jars hot until the moment you fill them to prevent the glass from shattering
- Prep Peppers: Finely dice peppers by hand or use the shredding blade on a food processor. Do not purée. Keep all the natural juices.
- The Base Simmer: In a 6-quart heavy-bottomed pot, combine the chopped peppers, vinegar, and salt. Bring to a boil over medium-high heat for 2 minutes, stirring frequently.
- The Sugar Boil: Add all the sugar at once. Stir until dissolved. Bring the mixture to a full rolling boil (this is a violent boil that does not stop or calm down even when you are stirring it).
- The Pectin Phase: Once hitting that full rolling boil, stir in the Liquid Certo. Return to a full rolling boil and boil hard for exactly 1 minute, stirring constantly.
- Skim and Fill: Remove the pot from the heat. If there is any foam, skim it off with a spoon. Use a jar lifter to pull one hot jar at a time from the canner. Insert a canning funnel and ladle jelly into the jar, leaving ¼-inch of headspace (the empty space between the jelly and the rim).
- Seal: Use a non metallic utensil (or chopstick) to remove air bubbles. Add more jelly if needed, then wipe the rim with a damp paper towel (any sugar on the rim will prevent a seal). Center the lid on the jar and screw the band until fingertip tight (turning until you feel resistance, then just a tiny bit more using only your thumb and index finger. Do not overtighten). Place the jar into the canning rack. Repeat with the remaining jars.
- Process: Lower jars into the boiling water canner. Ensure the water covers the jars by at least 1 inch. Cover with a lid and bring to a full rolling boil. Start your timer only when the water boils. Process for 10 minutes (refer to altitude chart in the post).
- The Set: Lift jars straight up (do not tilt) and place on a towel-lined surface. Let the jars sit undisturbed at room temperature for 24 hours. You will hear a ping as they seal. After 24 hours, check the seals; they should not spring up when pressed in the center. Store sealed jars in a cool, dark place for up to one year, and opened jars in the fridge for up to 3 weeks.
Save This Recipe 💌
Enter your email below and I'll send the recipe straight to your inbox! Plus, you'll get new recipes from me each week!
Notes
- Do not reduce sugar or vinegar.
- Use only vinegar with 5% acidity.
- Finely chopped peppers give the best texture and set.
- Jelly may take up to 48 hours to fully set.
- Refrigerate any unsealed jars and use within 3 weeks.
- Why is my pepper jelly soft? Pepper jelly naturally has a much softer consistency than fruit jam. It should be glossy and spoonable rather than firm. If the jelly is still completely liquid after a week, it may not have reached a full rolling boil or the pectin may have lost effectiveness.
Altitude Processing Times
Altitude (Feet) Processing Time 0 - 1000 ft 10 minutes 1001 - 3000 ft 15 minutes 3001 - 6000 ft 20 minutes 6001-8000 ft 25 minutesThe provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Did you love this recipe?
Then please leave a 5-star rating and/or review below! You can also save it! Just tap the heart symbol ❤️ in the lower right corner of your screen, and the recipe will be stored in your own recipe box!📥
Susan says
I've been making jellies and jams for decades, and thought to try this, as pepper jelly can be a bit iffy. I followed the recipe exactly. My mistake. The result is quite a lot of extremely syrupy stuff that has not set up after three days. I'm not even sure how it can be used to glaze things, it is far too sweet and, well, gloppy. It will need a lot of fixing. Next time I will follow my own instincts.
Jeri Walker says
Hi Susan, thank you for trying the recipe and for sharing your feedback. This is a traditional sweet-and-tangy red pepper jelly recipe, so it is definitely sweeter than a savory pepper spread. The jelly is also intended to be softer and more spoonable than a traditional fruit jam. I appreciate your feedback and will add a note to the post to better clarify the expected sweetness and consistency for future readers. Thank you again for giving the recipe a try!