Red Pepper Garlic Jelly Recipe

By Melissa Norris | Pioneering Today

Oct 30

This Easy Red Pepper Garlic Jelly recipe is my favorite savory jelly recipe. There’s nothing like a bit of sweet heat and this homemade red pepper garlic jelly recipe delivers both. May through November is jam and jelly making season at our house. I can’t remember the last time I’ve purchased jam or jelly in the store, it’s been years for sure.

Around the holidays there is nothing better than pulling out jars of homemade goodness to share with guests. Plus, the work is already done so it makes for fast serving during a normally busy time of year.

This Red Pepper Garlic Jelly is perfect on top of a brick of cream cheese with crackers for an easy appetizer or an excellent glaze for meatballs and chicken. Or smeared on toast. Pretty much anyway you can think of, it’s good!

Red Pepper Jelly Recipe, easy delicious appetizer over cream cheese or the perfect glaze for meatballs or chickenDisclosure: Some of the below links are affiliate links, to see our full disclosure page click here

How to Make Red Pepper and Garlic Jelly 

1 cup minced red bell pepper

1/4 cup deveined and minced jalapenos (or pepper of your choice)

5 cloves finely chopped garlic

1 1/3 cups vinegar

2 1/3 cups sugar or 1 ½ cups honey (I use raw organic evaporated cane juice)

1 ½ teaspoons pectin powder (I only use Pomona’s Pectin, read more about how it works, what it is, and why I love it here.)

2 teaspoons calcium water (comes with One 1 oz Pomona’s Universal Pectin)

Prepare hot water bath canner and begin to warm water. Wash and rinse jars in hot soapy water right before filling with hot jelly so the glass is warm.

Place peppers, garlic, and vinegar in a sauce pan. Add calcium water and stir well. Measure ½ cup of sugar into a bowl with pectin and combine.

Bring sauce pan contents to a boil. Add pectin-sugar and stir vigorously for 2 minutes. Add remaining sugar and stir until dissolved. Return to a boil and remove from heat.

Fill warm jars with red pepper garlic jelly within a ¼ inch from the top. Wipe rims clean and put on lids and bands.

Place jars in a hot water bath and process for 10 minutes. Allow to cool on a towel in a draft free area for 24 hours. Check seals and store in a cool dark place. If any jars have not sealed, put in fridge and use within 3 weeks.

Note: Because Pomonas Pectin uses calcium water instead of sugar for the set, you may double or triple this recipe, but make sure you don’t alter the ratio of ingredients in anyway.

This jelly is wonderful poured over a brick of cream cheese. These homemade crackers in 5 minutes make an excellent cracker to serve with it.

Red Pepper Jelly Recipe, easy delicious appetizer over cream cheese or the perfect glaze for meatballs or chicken

 

What’s some of your favorite holiday recipes? Do you make savory jellies?

Red Pepper Garlic Jelly Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: Three 6 ounce jars
Ingredients
  • 1 cup minced red bell pepper
  • ¼ cup deveined and minced jalapenos (or pepper of your choice)
  • 5 cloves finely chopped garlic
  • 1⅓ cups vinegar
  • 2⅓ cups sugar or 1 ½ cups honey (I use raw organic evaporated cane juice)
  • 1 ½ teaspoons pectin powder (I only use Pomona’s Pectin, read more about how it works, what it is, and why I love it here.)
  • 2 teaspoons calcium water (comes with One 1 oz Pomona's Universal Pectin)
Instructions
  1. Prepare hot water bath canner and begin to warm water. Wash and rinse jars in hot soapy water right before filling with hot jelly so the glass is warm.
  2. Place peppers, garlic, and vinegar in a sauce pan. Add calcium water and stir well. Measure ½ cup of sugar into a bowl with pectin and combine.
  3. Bring sauce pan contents to a boil. Add pectin-sugar and stir vigorously for 2 minutes. Add remaining sugar and stir until dissolved. Return to a boil and remove from heat.
  4. Fill warm jars with red pepper garlic jelly within a ¼ inch from the top. Wipe rims clean and put on lids and bands.
  5. Place jars in a hot water bath and process for 10 minutes. Allow to cool on a towel in a draft free area for 24 hours. Check seals and store in a cool dark place. If any jars have not sealed, put in fridge and use within 3 weeks.
 

 

About the Author

Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.

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