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Red Pepper Garlic Jelly Recipe

Easy red pepper jelly with pops of garlic for the perfect savory and sweet canning recipe
5 from 2 votes
Prep Time 10 mins
Cook Time 14 mins
Total Time 24 mins
Course Condiment


  • 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.
Keyword red pepper jelly
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