Red Pepper Jelly

Despite being comfortable in the kitchen, there are so many things I have yet to try. Canning is one of those cooking related activities I haven't attempted... until now. After playing around with a few canning recipes, I wonder why it took me so long to can! One canning recipe I tried recently was this Red Pepper Jelly. Fresh red and jalapeno peppers are finely minced before being combined with vinegar, sugar and pectic to create a sweet and savory jelly. It's quick, easy and a great thing to have on hand for an snack with cream cheese and crackers!

While in college, I worked in retail management for an upscale clothing line at a mall. Next door to my store was a Harry & David's gourmet food shop. One of their signature products which they seem to always have samples for was their Sweet Red Pepper Spread. To serve, the spread was poured over a block of cream cheese and folks would spread a little of this on crackers. I loved the stuff so much, I visited the store a few times a week just to have a taste! When I decided to try my hand at canning, I thought about the various jams, jellies and spreads I've enjoyed in the past. The Harry & David's Sweet Red Pepper Spread came to mind and so I found the following recipe in hopes it brought back found memories of working next door to Harry & David's. After making this, I wondered why it took me so long to dabble in canning. It's not that hard and the best part, I can make a huge batch and give them away as gifts!

Red Pepper Jelly
recipe adapted from Paul Deen

3/4 cup chopped red bell pepper
1/4 cup chopped jalapeno or serrano
1 1/2 cups apple cider vinegar
6 cups sugar
4 ounces pectin (recommended: Certo)
4 drops red food coloring
Special Equipment: 6 (1/2-pint) canning jars with lids

Process bell pepper and hot pepper in a food processor until finely minced.
Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal*.
*Cook's Note: Follow USDA guidelines for proper sterilization and canning procedures.


  1. This looks so good. Isn't canning fun? I started canning last summer and I haven't been able to stop. You are right, people love to get jars of jelly, jam, and salsa all year long!

  2. thanks for sharing.

  3. So, did it taste like the Harry and David's Red pepper Jelly?