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Red Pepper Jelly


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Red Pepper Jelly 0 Picture


  • Red Pepper Jelly
  • 1 1/2 lb red bell peppers, cut into 1-inch pieces
  • 1 TBSP red-pepper flakes
  • 1 tsp smoked paprika
  • 3 TBSP Sure-Jell less- or no-sugar-needed pectin
  • 3 1/4 cups sugar
  • 1 cup white-wine vinegar
  • 1 TBSP unsalted butter
  • 3/4 tsp kosher salt



Step 1

- Pulse bell peppers with red-pepper flakes and smoked paprika, if using, in a food processor until finely chopped. (Mixture will measure about 2 1/2 cups.)

- Whisk together pectin and 1/4 cup sugar in a small bowl.

- Stir together pepper mixture, vinegar, butter, salt, and remaining 3 cups sugar in a 5- to 6-quart heavy pot. Bring to a vigorous boil over high heat, then continue to boil vigorously, stirring occasionally, 5 minutes. Gradually add pectin mixture, whisking constantly. Return jelly to a vigorous boil, stirring constantly, and boil, stirring constantly, 1 to 2 minutes (mixture will thicken slightly). Remove from heat.


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