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Red Pepper Jelly
© John Kernick

Red Pepper Jelly

  • ACTIVE: 20 MIN
  • SERVINGS: 5 cups

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.

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  1. 3 red bell peppers (1 1/2 pounds), finely diced (1/8 inch)
  2. 2 Anaheim chiles (6 ounces), finely diced (1/8 inch)
  3. 4 cups sugar
  4. 1 cup white wine vinegar
  5. 1/2 teaspoon salt
  6. One 3-ounce pouch of liquid pectin (do not use low-sugar pectin)
  1. 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.
  2. 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.
Make Ahead
The red pepper jelly can be refrigerated for up to 3 weeks.