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    Home » Dips & Spreads

    Published Aug 2, 2023 (Updated Aug 3, 2023) by Heather Bilyeu

    Canned Sweet Red Pepper Jelly

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    Canned sweet red pepper jelly is made with fresh red bell peppers, apple cider vinegar, sugar, spices, and Sure-Jell pectin. Cooked on the stove, this Southern appetizer is best served over a block of cream cheese with crackers. Store it in mason jars and share it with friends and family!

    Dips are my love language. I don't even know how many dip recipes are on FSS at this point....but there is a lot... and for good reason! Who doesn't love something that is easy to make, served hot or cold, cheesy or not, and perfect for any occasion? PS - I don't know of anyone. 😉

    Everyone loves a little something to nibble on before a meal. Southern style pimento cheese dip, spicy cranberry dip, whipped feta and honey dip, 3-ingredient chili cheese dip, and fruit dip are some of my go-to dips to serve - but the first thing I reach for if I need an app to serve is cream cheese and pepper jelly dip. We always have the ingredients on hand and it comes together in 60 seconds.

    Let me show you how to make a homemade version of red pepper jelly, step by step, so you can always have it on stock for an easy app!

    mason jars of red pepper jelly with the dip and red peppers in the background.
    Jump to:
    • Equipment Needed
    • Ingredients
    • Sterilizing Jars
    • Step-by-Step Instructions
    • How to Use and Serve Pepper Jelly
    • Frequently Asked Questions
    • Recipe

    Equipment Needed

    As I have made this recipe in my own home and helped my mom make this growing up many times, I have found a couple of pieces of kitchen equipment you will need to make everything just a bit easier for you.

    1. Large Pot - this will be used to sanitize the mason jars before the recipe.
    2. Canning Funnel - this will be wildly helpful in spooning the jelly into the jars after cooking. You want to ensure not to get anything on the rims of the clean jars otherwise they will not seal properly. Using a funnel will help this not happen.
    3. Tongs - you will need these to raise the hot jars out of the boiling water after sanitizing. You can use regular kitchen tongs or canning ones.
    4. Half Pint Wide Mouth Mason Jars - this recipe makes 4 half pints full of pepper jelly - you can also use 8-ounce wide mason jars or even 4 ounces jars - both of these smaller sizes would make great gift-giving sizes (and what I prefer to store them in personally).
    5. New Seals and Lids - if you have Mason jars already grab some new lids and seals. Do not use old, dirty, or rusted seals and lids as the jelly will not seal properly causing it to spoil.
    6. Blender - needed to blend up the peppers and vinegar into a liquid form.
    7. Medium Sauce Pan - this will be used actually to cook the jelly.

    For simplicity - this canning set on Amazon has many of the items listed above in one package for a great price (and less than you would pay for each one individually).

    *All links above are Amazon affiliate links*

    Ingredients

    • Red Bell Peppers
    • Apple Cider Vinegar
    • Sugar
    • Crushed Red Pepper
    • Salt
    • Sure Jell Pectin

    This sweet pepper jelly fills 4 half-pint jars, but I prefer storing it in 8-ounce or even small 4-ounce jars. These smaller sizes are the perfect amount for 1 serving of pepper jelly dip with cream cheese but also make great little gifts. This recipe makes quite a bit, so it is perfect to share with loved ones!

    PRO TIP - if you have an abundance of red bell peppers at the end of the summer from your garden that need to be used up - this is a great recipe for that!

    Red peppers, sugar, apple cider vinegar, sure jell pectin, spices and red food coloring on a white table.

    Sterilizing Jars

    Before beginning the recipe you need to sterilize your mason jars. Bring a large pot of water to a boil on the stove. Place in the jars and boil for 5 minutes. Remove with tongs and let cool upright on a tea towel until dry. Use brand-new lids and seals.

    Boiling mason jars in a large pot on the stove to sterilize.
    Sterilize your jars by boiling them in a large pot of water for 5 minutes.
    Drying mason jars on the counter on a drying towel.
    Remove and let air dry completely before filling with jelly.

    Step-by-Step Instructions

    STEP ONE: Dice the red bell peppers. Add to a blender along with the apple cider vinegar. Blend on high for 30 seconds to chop up and make a liquid pepper mixture.

    Chopping red bell peppers on a cutting board.
    Roughly chop the 6 red bell peppers.
    Chopped red  bell peppers in a blender.
    Add to a blender with the apple cider vinegar.
    Green bell peppers and apple cider vinegar blended together in a blender.
    Blend on high for 30 seconds to make a liquified chopped mixture.

    STEP TWO: Place a large pot on the stove over medium-high heat. Add in the pepper and apple cider vinegar liquid, sugar, red pepper, and salt - stir together Bring to a boil. Once boiling, add in the box of sure jell and stir. Let boil and cook until thickened, stirring often. This will take roughly 20 minutes. Once thick, remove from the heat.

    Cooking red bell pepper and vinegar mixture on the stove with sugar and spices.
    Add the pureed peppers to a large pot with sugar, salt, and red pepper flakes.
    Cooked an d thickened red pepper jelly in a pot on the stove getting ready to be spooned into mason jars.
    Cook over medium heat and bring to a boil. Add in the Sure Jell Pectin, stir and cook for about 20 minutes until thickened.

    STEP THREE: Place a canning funnel over the sterilized jars and gently spoon the pepper jelly evenly into each jar. Leave about ¼" from the top for room to seal. Be sure not to touch the rim of the seal or lid or get any jelly on them. If you do, gently wipe with a wet cloth to clean and let dry completely. Place on the new seals and lid and close tightly. Let cool completely on the counter.

    Red pepper jelly filled in mason jars on the counter after being cooked.
    Place a canning funnel over a wide-neck mason jar. Spoon in pepper jelly until right under the beginning of the seal. Make sure not to get any jelly on the seal - keep it clean for a proper seal. Seal and let cool completely before storing, gifting, or eating.

    Let these jars cool completely on the counter. You will know they are properly sealed and canned by touching the top of the sealed jar. If you cannot press down on them, they are good to go for storage. If you can press down on the top and it gives and "pops", then the seal has been compromised and it needs to be consumed quickly. Store these in a cool dark place for up to 7 years (not that it will take you like long to consume - but they will last that long). Check about once. month to make sure still sealed correctly. Once opened, then store in the fridge for up to 2 weeks.

    How to Use and Serve Pepper Jelly

    This is best served cold s a 2 minute cream cheese and pepper jelly appetizer. This also makes a great addition to a charcuterie board or gifts to friends and family around the holidays.

    mason jars of red pepper jelly with the dip and red peppers in the background.

    Frequently Asked Questions

    How to Store & How Long It Will Last

    A properly sealed pepper jelly jar can be stored in a cool dark place (like a pantry or basement) for up to 7 years. Check every month or so to make sure they are still sealed correctly. If you can press down on the top of the lid and there is a give and "pop", the seal has been broken and it will need to. be eaten quickly. Once opened, store in the fridge for up to 2 weeks.

    Can I Make it with a Different Pepper Other Than Red Bell Peppers?

    Yes! I make a green pepper jelly that is similar to this recipe too! It uses red bell peppers instead of green. Bonus, dice up a jalapeno pepper if you want a little extra kick of spice!

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    Recipe

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    Mason jars of red pepper jelly on a table with it served over cream cheese in the background.

    Canned Sweet Red Pepper Jelly


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    • Author: Heather Bilyeu
    • Total Time: 60 minutes
    • Yield: 4 Pint Mason Jars 1x
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    Description

    Canned sweet red pepper jelly is made with fresh red bell peppers, apple cider vinegar, sugar, spices, and Sure-Jell pectin. Cooked on the stove, this Southern appetizer is best served over a block of cream cheese with crackers. Store it in mason jars and share it with friends and family! 


    Ingredients

    Scale
    • 6 Large Red Bell Peppers - diced
    • 1 ½ Cups Apple Cider Vinegar
    • 6 Cups Sugar
    • 2 Teaspoon Crushed Red Pepper
    • ½ Teaspoon Salt
    • 1 Box of Sure Jell Pectin
    • Red Food Coloring
    • 4 Half Pint Wide Mouth Mason Jars, or 8 - 8 Ounce Jars, or 16 - 4 Ounce Jars

    Instructions

    Before beginning the recipe, sterilize your mason jars. Bring a large pot of water to a boil on the stove. Place in the jars and boil for 5 minutes. Remove with tongs and let cool upright on a tea towel until dry. Use brand-new lids and seals.

    1. Dice the red bell peppers. Add to a blender along with the apple cider vinegar. Blend on high for 30 seconds to chop up and make a liquid pepper mixture.
    2. Place a large pot on the stove over medium-high heat. Add in the pepper and apple cider vinegar liquid, sugar, red pepper, and salt - stir together.
    3. Bring to a boil. Once boiling, add in the box of sure jell and stir.
    4. Let boil and cook until thickened, stirring often. This will take roughly 20 minutes.
    5. Once thick, remove from the heat and add in the smallest amount of red food coloring. I like to take a butter knife, stick just the very top of the tip in the food coloring, and then run it through the jelly. It is the smallest amount just to give a deeper and more vibrant red color. 
    6. Place a canning funnel over the sterilized jars and gently spoon the pepper jelly evenly into each jar. Leave about ¼" from the top for room to seal. Be sure not to touch the rim of the seal or lid or get any jelly on them. If you do, clean with a wet cloth and let dry completely. Place on the new seals and lid, and close tightly.
    7. Let cool completely on the counter.
    8. Once cooled, store in a cool dark place like a pantry or basement. Enjoy this as a 2 minute cream cheese and pepper jelly dip appetizer. 

    Notes

    • If you like the heat kicked up a notch, add 1 jalapeno pepper to this recipe. Dice it and add to the blender with the red peppers and vinegar, and proceed with the rest of the recipe.
    • A properly sealed pepper jelly jar can be stored in a cool dark place (like a pantry or basement) for up to 7 years. Check every month or so to make sure they are still sealed correctly. If you can press down on the top of the lid and there is a give and "pop", the seal has been broken and it will need to. be eaten quickly. Once opened, store in the fridge for up to 2 weeks.
    • This recipe was adapted from the 1972 Ball Canning Cookbook my mom owns.  
    • Prep Time: 30 minutes
    • Cook Time: 30 minutes
    • Category: Appetizer
    • Method: Canning
    • Cuisine: American

    Nutrition

    • Serving Size: ½ Cup
    • Calories: 636
    • Sugar: 152.9 g
    • Sodium: 165.3 mg
    • Fat: 0.3 g
    • Carbohydrates: 161.9 g
    • Fiber: 2.7 g
    • Protein: 1.1 g
    • Cholesterol: 0 mg

    Keywords: Sweet and Spicy Canned Red Pepper Jelly, red pepper jelly, canned pepper jelly

    Did you make this recipe?

    Tag @fuelingasouthernsoul on Instagram and hashtag it #fuelingasouthernsoul

    Please rate and review below!

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    DISCLOSURE. SOME OF THE LINKS BELOW ARE AFFILIATE LINKS, WHICH MEANS THAT IF YOU CLICK ON A PRODUCT LINK, I MAY RECEIVE COMPENSATION. THIS COMPENSATION COMES AT NO ADDITIONAL COST TO YOU, AND AS ALWAYS I ONLY RECOMMEND PRODUCTS I TRUST!  HEATHER BILYEU IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM.

    « Canned Sweet and Spicy Green Pepper Jelly
    2 Minute Cream Cheese and Pepper Jelly Dip »

    Filed Under: Appetizers, Canning, Christmas, Dips & Spreads, Easter, Fall, Southern, SuperBowl/Tailgate, Thanksgiving Tagged With: Cream Cheese

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    Hi, I'm Heather! Grab a glass of wine, a blanket, and a cozy seat on your back porch. I am so glad you are here! Born and raised in Kentucky and with proper southern roots, my love for entertaining and hospitality runs deep within my soul. There is nothing that I love more than having people around my table and loving them through food and drink!

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