Image of a jelly jar filled with red pepper jelly in the foreground. Two more jelly filled jars are in the background. A head of garlic and canning lids sit to the sides. Tex overlay says. "Red Pepper Jelly".

Red Pepper Garlic Jelly Recipe

  • Author: MelissaKNorris
  • Prep Time: 10 mins
  • Cook Time: 14 mins
  • Total Time: 24 mins
  • Yield: Three 6 ounce jars 1x
  • Category: condiment
  • Method: Canning


Easy red pepper jelly with pops of garlic for the perfect savory and sweet canning recipe



  • 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)


  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.

Keywords: red pepper jelly