Red Pepper Jelly

Food & Wine
Red Pepper JellyRecipe
Photo: John Kernick
This easy recipe makes a great multipurpose jelly that's as good on beef and other kinds of pork as it is on ham. It's great to give as a gift, too.
5 cups


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3 (1 1/2 pounds) red bell peppers, finely diced (1/8 inch)
2 (6 ounces) Anaheim chiles, finely diced (1/8 inch)
4 cups sugar
1 cup white wine vinegar
1/2 teaspoon salt
1 envelope (3 ounces) liquid pectin (do not use low-sugar pectin)


Active: 20 Minutes
Total: 45 Minutes

In a large saucepan, combine the bell peppers, Anaheims, sugar, vinegar and salt and bring to a boil. Simmer over moderately high heat, stirring occasionally, until the peppers are softened, 20 to 25 minutes.

Increase the heat to high and quickly stir in the pectin. Boil for 1 minute, then remove from the heat. Using a wooden spoon, stir the mixture just until the foam subsides, then immediately ladle the jelly into a heatproof bowl or jars. Let cool completely, then cover and refrigerate until set, at least 12 hours.

Created date

January 2013