Homemade Red Pepper Jelly
This homemade red pepper jelly uses finely chopped peppers for a thick, homemade texture. It's sweet, tangy, and then canned so it is shelf-stable for up to one year. Perfect for gifting or serving over cream cheese!
Servings: 6 half-pint jars
Ingredients
- 4 large red bell peppers, finely chopped (about 3 cups)
- 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.
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 24 hours to fully set.
- Refrigerate any unsealed jars and use within 3 weeks.
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 minutes