red pepper jelly recipe
The Best red pepper jelly recipe
I love this recipe because it’s easy to customize—you can adjust the sweetness or heat to suit your taste, and it’s packed with real ingredients you can find in your pantry. Plus, it’s a great way to use up ripe peppers and fresh tomatoes, so it’s always fresh and flavorful. Whether you’re making it for a quick breakfast, a snack, or to impress guests at a dinner party, it’s a versatile spread that works in so many ways. And the best part? It’s light on sugar and full of natural flavors, so it’s a healthier alternative to store-bought jams. It’s the kind of recipe that feels like a little extra effort, but the payoff is worth it.
Classic Red Pepper Jelly
A sweet, smoky spread perfect for sandwiches, toast, or pairing with cheese. This homemade version captures the depth of roasted peppers without artificial additives.
🥘Ingredients
- 4 large red bell peppers
- 1 tbsp olive oil
- 1 tsp salt
- 1 cup granulated sugar
- 1 cup water
- 1 tbsp lemon juice
- 1 tsp ground cumin
👨🍳Directions
-
1
Preheat oven to 400°F. Cut off and remove stems and seeds from the peppers, then slice them into thin strips. -
2
Toss the pepper strips with olive oil and salt. Spread them on a baking sheet in a single layer and roast for 25–30 minutes until charred and tender. -
3
Let the roasted peppers cool completely. Blend them with a little water until smooth, then strain through a fine-mesh sieve to remove skins and seeds. -
4
In a saucepan, combine sugar, water, lemon juice, and cumin. Bring to a boil over medium heat, then reduce to a simmer. Stir in the blended pepper mixture and cook for 15–20 minutes, stirring occasionally, until thickened. -
5
Remove from heat and let cool before transferring to a clean jar. Store in the refrigerator for up to 2 weeks.
🔧Equipment
- Oven
- Cutting board
- Sharp knife
- Large pot
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Red Pepper Jelly Works
❓ Frequently Asked Questions About Red Pepper Jelly
How long does red pepper jelly typically take to make?
Red pepper jelly usually takes about 4 to 6 hours on the stovetop, depending on the size of your pot and your stove’s heat. The jelly thickens as it simmers, so start checking consistency around 3 hours—it’s done when it coats the back of a spoon smoothly.
Can I make red pepper jelly without a candy thermometer?
Yes! You can gauge doneness by testing the jelly: it’s ready when it holds its shape when you lift it from the heat and doesn’t drip off the spoon. If it’s too thin, simmer longer. A candy thermometer is helpful but not strictly necessary.
What’s the best way to store red pepper jelly?
Store red pepper jelly in an airtight container in the fridge for up to 2 weeks. For longer storage, freeze it in portions for up to 3 months. Shake gently before using if frozen.
Can I substitute fresh red peppers for dried ones?
Yes, but adjust the quantity: 2 tablespoons dried red peppers roughly equals 1 cup fresh red peppers. Rinse and finely chop fresh peppers before adding them to the pot.
Why does my red pepper jelly taste too spicy?
Spice intensity depends on the peppers you use. For milder jelly, reduce the number of dried peppers or remove seeds and membranes from fresh peppers before cooking. If you prefer heat, leave the seeds in or add a pinch of cayenne later.
