I don’t like peppers much so I didn’t think I would like this red pepper jelly recipe.
Wrong, wrong, wrong. It is fabulous!
Sweet red pepper jelly over cream cheese on a great cracker or flatbread is absolutely fantastic.
This recipe is so easy to make.
You wouldn’t believe that with just a few peppers and about 30 minutes of your day you could produce a batch of heaven, but you can with this sweet pepper recipe.
The plus is how easy it is to switch this recipe up a bit for those who love a bit of heat.
Simply substitute hot habanero peppers or jalapenos to create a habanero or jalapeno pepper jelly recipe.
Or if you have a preference for green peppers, just switch out the red peppers for green.
Any way you like it, I really think you will find this recipe a treat.
Red Pepper Jelly Recipe
- 2 cups sweet red peppers, ground
- 5 1/2 cups sugar
- 1 cup vinegar
- 1/3 cup lemon juice
- 1 bottle pectin
- paraffin wax for sealing the jars
- Wash the peppers, removing the tongue, seeds and stems. Finely grind the peppers in a food processor or chop the peppers, then measure the pulp and juice.
- Place the peppers, sugar and vinegar in a kettle. Heat rapidly to a boil, stirring constantly. Remove from the heat and add the pectin. Skim and stir occasionally for 5 minutes. Pour into glasses and cover with melted paraffin wax.
- Let stand for 2 weeks before using.
- Use green peppers instead of the red for a green pepper jelly recipe.
- If you like a bit of heat, you can also substitute jalepeno peppers for the sweet red peppers. Or make another hot pepper jelly recipe by substituting habanero peppers. I wouldn’t recommend anything like scotch bonnet peppers as they are just too hot. But, of course, suit yourself.
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