Red Pepper Jelly

Products Used
Red Pepper Jelly


  • 4 cups finely chopped red bell pepper
  • 1 tablespoon red chili flakes
  • 1 cup apple cider vinegar
  • 1 1/2 (1.75 oz each) packages SURE-JELL powdered pectin (one full package + one half package)
  • 5 cups Imperial Sugar Extra Fine Granulated Sugar


  1. Prepare water bath in a large canning pot. Make sure your jars (6 pint sized) are sterilized and ready to go.
  2. Place bell peppers and red chili flakes into a large saucepan. Mix in apple cider vinegar and SURE-JELL pectin. Bring mixture to a rolling boil, stirring constantly. Quickly stir in sugar. Return to a boil and boil for 2-3 minutes. Remove from heat. 
  3. Ladle jelly into six clean pint jars. Fill and leave 1/4-inch headspace. Cover with clean rims and screw bands on finger tight. 
  4. Place jars onto canning rack and slowly lower jars into canner. Water should cover jars completely. Bring water to a boil and process for 5 minutes. 
  5. Carefully remove jars and place them on a clean tea towel on counter and allow them to cool completely. Check that jars have sealed and store in a cool place for up to 12 months. If any jars don't seal, store in refrigerator for up to 1 month. 
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Kelley Epstein @Mountain Mama Cooks.

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