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No Fail Red Pepper Jelly Recipe

This no-fail red pepper jelly is super easy and has the perfect consistency for glazes, sauces, and yes...thumbprint cookies (my favorite).
5 from 4 votes
Course Condiment, Sauce, Side Dish
Cuisine American

Ingredients
  

  • 1 pound red jalapeño peppers
  • 1 1/2 cups cider vinegar
  • 6 cups sugar
  • 1 Tablespoon butter
  • 3 ounces liquid pectin one packet
  • pinch of Kosher salt

Instructions
 

  • Remove stems from all the peppers. Cut half of the peppers in half and remove the seeds by scraping them out with a small spoon. Place the peppers into a food processor and pulse 7 to 8 times to roughly chop peppers.
  • Transfer jalapenos to a large pot and add the vinegar. Bring mixture to a boil then lower to a simmer for about 20 minutes.
  • Add sugar to the pepper mixture and bring to a boil. When it reaches a rolling boil, allow to continue boiling for 1 minute. Add butter to keep the mixture from foaming. Add liquid pectin and stir to mix. Allow mixture to boil for 3 minutes and remove from heat.
  • Ladle mixture into sterile jars leaving 1/4 inch headspace. Place hot lids on the jars and screw rims firmly. Proceed canning in a hot water bath for 10 minutes. Refrigerate after opening.
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