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Photo: John Kernick Photo by: Photo: John Kernick

Red Pepper Jelly

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.

Food & Wine DECEMBER 2012

  • Yield: 5 cups
  • Active: 20 Minutes
  • Total: 45 Minutes


  • 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)


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.


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Red Pepper Jelly Recipe