Recipe

Homemade Pepper Jelly Recipe

Sweet heat, glossy shine, and just enough savory bite to make cream cheese and crackers feel like a real plan.

By Matt Campbell

•

4.8

A small glass jar of ruby red pepper jelly on a wooden cutting board with sliced jalapeños and a spoon nearby in natural window light

Pepper jelly is one of those kitchen magic tricks that makes you look way more put together than you feel. It’s sweet, spicy, and strangely savory at the same time, like a glossy little condiment with a personality. You can spread it on a biscuit, spoon it over cream cheese, glaze chicken, or swipe it onto a grilled cheese and suddenly your Tuesday night has ambition.

This homemade pepper jelly recipe keeps things approachable. We use easy-to-find peppers, apple cider vinegar for brightness, and powdered pectin for a reliable set. I’ll also show you how to avoid the two classic issues: jelly that never firms up and jelly that turns into a rubbery candy blob. You deserve the good middle ground.

Chopped red bell peppers and jalapeños in a food processor bowl on a kitchen counter mid-prep

Why It Works

Bright, sweet heat: A balance of sugar, vinegar, and chile warmth that tastes bold, not one-note.
Reliable set: Powdered pectin plus a hard boil means a jelly that firms up without turning gummy.
Flexible flavor: Use jalapeños for classic heat, serranos for more punch, or keep it mild with extra bell pepper.
Holiday and weeknight friendly: It’s giftable, but also perfect for quick snacks and fast glazes.

Pairs Well With

Cream Cheese and Crackers
Baked Brie
Glazed Chicken
Warm Biscuits

Storage Tips

How to Store Pepper Jelly

Refrigerator (recommended for this recipe): Once cooled, store jars in the fridge for up to 3 months for best quality. Always use a clean spoon and discard if you see mold or notice an off smell.
Freezer: Freeze in freezer-safe jars or containers for up to 1 year. Leave at least 1/2 inch of headspace. Thaw overnight in the refrigerator.
If your jelly didn’t set: It’s still delicious. Label it as “pepper syrup” and use it for glazes, cocktails, cornbread, pancakes, and wing sauce.
Water-bath canning note: You can can pepper jelly for shelf stability, but canning requires a tested recipe, specific jar prep, headspace, acidity, and processing time. This page focuses on a refrigerator or freezer version for low drama. If you want shelf-stable jars, follow a trusted canning source and do not can this exact version as written.

Common Questions

Pepper Jelly Questions

How spicy is this pepper jelly?

With jalapeños and the seeds removed, it lands around a medium heat. Want it milder? Use fewer jalapeños and replace with more red bell pepper. Want it hotter? Swap in serranos or leave some seeds in.

Why is my pepper jelly runny?

Most often it’s one of three things: not boiling hard enough, not boiling long enough after adding sugar, or measuring sugar loosely. Jelly needs a true rolling boil that doesn’t stop bubbling when you stir.

Can I reduce the sugar?

Not for this specific set. Standard powdered pectin needs the full sugar amount to gel properly. If you want a lower sugar version, use a low-sugar pectin and follow that product’s directions.

Do I need food coloring?

Nope. Red bell pepper gives a naturally gorgeous color. If your peppers are pale, the jelly will simply be lighter. Still tasty.

How long does pepper jelly take to set?

It often looks loose while warm. Give it 12 to 24 hours to fully set (at cool room temperature or chilled). The fridge helps it cool faster, but it’s time that does the real setting.

What can I do with pepper jelly besides cream cheese?

Brush it on salmon, stir a spoonful into BBQ sauce, drizzle on roasted sweet potatoes, or whisk it with soy sauce and a little oil for a quick stir-fry glaze.

Can I water-bath can this recipe?

This page is written for a refrigerator or freezer pepper jelly. If you want shelf-stable jars, use a tested canning recipe and process from a trusted source. Do not assume you can can this exact version by simply adding processing time.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium to large heavy-bottom pot (3 to 4 quarts)
Wooden spoon or heat-safe spatula
Chef’s knife and cutting board
Measuring cups and spoons
Clean glass jars with lids (4 to 5 half-pint/8 oz jars)
Small plate for gel test (optional)
Disposable gloves for chopping chiles (optional, but smart)

I started making pepper jelly for the same reason a lot of people do: I wanted an easy “bring something” snack that looked fancy without being fussy. The first time I set a jar on the table next to a block of cream cheese, it disappeared like it had places to be. That’s when I realized pepper jelly isn’t just a condiment. It’s a shortcut to good hosting. Now I keep a jar in the fridge for last-minute cheese boards, quick glazes, and the occasional grilled cheese that needs a little chaos.

Homemade Pepper Jelly Recipe

(4.8 Reviews)

Prep Time 15 to 20 minutes

Cook Time 12 minutes

Total Time 27 minutes (plus setting time)

Servings Makes about 4 1/2 to 5 cups (about 4 to 5 half-pint/8 oz jars)

Ingredients

2 large red bell peppers, finely chopped (about 2 cups)
2 jalapeños, finely chopped (seeded for medium heat)
1 1/2 cups apple cider vinegar
4 1/2 cups granulated sugar
1 standard box powdered pectin (about 1.75 oz, check your brand)
1/2 tsp kosher salt
1/2 tsp garlic powder (optional, for a richer savory vibe)
1/4 tsp smoked paprika (optional, adds warmth and depth)

Tip: For a smoother jelly, you can pulse the peppers briefly in a food processor. Just don’t puree them into baby food. You want tiny bits that look pretty in the jar.

Instructions

Prep your jars. Wash jars and lids with hot soapy water. Rinse and let them air-dry. No need to sterilize for fridge storage, but clean jars still matter. To avoid thermal shock, let jars come to room temp (or warm them with hot tap water), especially if your kitchen is chilly. You’ll want 4 to 5 half-pint (8 oz) jars ready to go.
Protect your hands. If you’re sensitive to chiles, wear gloves when chopping jalapeños, and don’t touch your face or eyes mid-prep.
Combine the base. In a heavy-bottom pot, add bell peppers, jalapeños, vinegar, salt, and any optional seasonings (garlic powder, smoked paprika). Stir to combine.
Add pectin and bring to a full boil. Whisk in the powdered pectin. Bring the mixture to a rolling boil over high heat, stirring often so nothing scorches on the bottom.
Add sugar and boil again. Carefully pour in the sugar all at once. Stir until dissolved, then bring back to a rolling boil that doesn’t stop when you stir.
Hard boil for 1 minute. Once it hits that rolling boil again, set a timer for 60 seconds. Stir constantly.
Skim if needed. Turn off the heat. If there’s foam on top, skim it with a spoon for a clearer jelly.
Jar it up. Ladle or pour into clean jars, leaving 1/4 inch headspace at the top. Let cool at room temperature for 30 to 45 minutes, then cover and refrigerate.
Let it set. Give it 12 to 24 hours to fully set (chilled or at cool room temperature). For most people, the fridge is easiest since that’s where it’s stored anyway.

Pepper jelly mixture at a rolling boil in a stainless steel pot with a wooden spoon stirring

Quick gel test (optional): Put a small plate in the freezer before you start cooking. After boiling, spoon a tiny bit of jelly onto the cold plate. If it wrinkles slightly when you push it with your finger after 30 seconds, you’re in good shape.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes