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Sweet and Spicy Chile Pepper Jelly


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Rate this recipe 4.5/5 (11 Votes)


  • 4 red bell peppers, coarsely chopped
  • 2 red chiles (such as Fresno), coarsely chopped
  • 3 cups sugar
  • 1 1/2 cups apple cider vinegar


Servings 3
Adapted from


Step 1

Pulse bell peppers and chiles in a food processor until very finely chopped (be careful not to purée). Transfer to a large saucepan and add sugar and vinegar. Bring to a boil, reduce heat, and simmer until liquid is reduced by two-thirds, about 1 hour.

Transfer jelly to heatproof jars; cover and chill until set, about 4 hours.

DO AHEAD: Jelly can be made 2 weeks ahead. Keep chilled.

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