Easy Red Pepper Jelly Recipe (2024)

This Easy Red Pepper Jelly makes an amazing holiday appetizer! Serve this jelly over cream cheese and serve on your favorite crackers. With fresh red peppers, green pepper and jalapeño, this Easy Red Pepper Jelly is perfectly sweet with just a little kick!

Easy Red Pepper Jelly Recipe (1)

All of our family and friend holiday parties are centered around food, especially appetizers! This Easy Red Pepper Jelly has always been a staple at our holiday parties.

One of my absolute favorite things about the holidays is going to holiday parties. I love spending time with family and friends, catching up and making new memories.

This Red Pepper Jelly can easily be adapted to fit the taste of your party guests. If you are worried about it being too spicy, you can always leave out the jalapeño.

Because the seeds are removed from the peppers, it takes away most of the heat. This Easy Red Pepper Jelly is actually really sweet!

We love serving this pepper jelly over a softened block of cream cheese with Ritz Crackers. The creaminess of the cream cheese goes perfectly with the sweet, red pepper jelly.

Ingredients needed to make this Easy Red Pepper Jelly:

  • 3red bell peppersseeded and minced
  • 1green bell pepperseeded and minced
  • 1jalapeno pepperseeded and minced
  • 1cupapple cider vinegar
  • 1.75ouncespowdered pectin1 package
  • 5cupssugar
  • 68 ounce Canning Jars
  • 8ouncescream cheesesoftened to room temperature
  • Ritz crackers

How To Make Red Pepper Jelly:

I was a little nervous to make this recipe because I have never canned anything in my life!

I was honestly so surprised how easy it was to make this Red Pepper Jelly! I originally planned on giving it away as neighbor gifts, but it was so delicious, I am considering holding onto to serve at all our upcoming holiday parties. Don’t tell my friends!

Easy Red Pepper Jelly Recipe (2)

I started by sanitizing my jars. You can use three 16 ounce jars or 6 8 ounce jars. If you are going to be making this Easy Red Pepper Jelly as a gift for friends, I would use smaller jars so you can share with more friends.

Easy Red Pepper Jelly Recipe (3)

Next, I minced my red bell peppers, green bell pepper and jalapeños after I had removed the seeds. Be sure to cut these as small as possible so no one gets a huge bite of pepper when they are eating it.

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I added my peppers to a large saucepan over medium-high heat and added a cup of apple cider vinegar.

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Mix in a package of pectin powder after you add the vinegar.

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Continue stirring until your pepper mixture comes to a rolling boil.

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Remove the pan from the heat, add your sugar and mix it in then place the pan back on the heat.

Turn the heat up to high and bring to a rolling boil while stirring constantly. Once you hit a rolling boil, let it boil for a full minute then remove from heat.

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Ladle the pepper jelly into your prepared jars. Keep in mind that the peppers will on be on the top, so be sure to evenly distribute the jelly so all of your jars have peppers in them.

Cover your jars with the flat lids and then screw the bands on tightly.

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Place the jars in a pan filled with hot water over high heat. You want to be sure your cans are completely submerged.

Bring the water to a boil, then let them boil for 5 minutes. It might be a little noisy, but that’s ok!

Remove the jars from the heat and let cool completely.

Easy Red Pepper Jelly Recipe (10)

I like to serve this Easy Red Pepper Jelly over a block of cream cheese.

It is easiest to eat when your cream cheese is softened to room temperature. You can dip crackers right into the cream cheese or serve with a spreader.

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Beware. This Easy Red Pepper Jelly is ADDICTING!

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Easy Red Pepper Jelly Recipe (12)

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Looking for other delicious appetizer recipes?

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Easy Red Pepper Jelly Recipe (13)

Serves: 10

Easy Red Pepper Jelly Recipe

This Easy Red Pepper Jelly makes an amazing holiday appetizer! Serve this jelly over cream cheese and serve on your favorite crackers.

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins



  • 3 red bell peppers seeded and minced
  • 1 green bell pepper seeded and minced
  • 1 jalapeno pepper seeded and minced
  • 1 cup apple cider vinegar
  • 1.75 ounces powdered pectin 1 package
  • 5 cups sugar
  • 6 8 ounce Canning Jars
  • 8 ounces cream cheese softened to room temperature
  • Ritz crackers


  • Sterilize canning jars and set aside.

  • Prepare all peppers by seeding and mincing.

  • Place peppers in a large saucepan over medium-high heat.

  • Add apple cider vinegar and powdered Pectin.

  • Bring heat to high and stir constantly until you reach a rolling boil. Remove from heat once you reach a rolling boil.

  • Mix in sugar and return to pan to high heat.

  • Return to a rolling boil and let boil for 1 minute.

  • Fill jars with jelly until it reaches 1/4" from the top of the jar.

  • Screw lids on jars and place in a large pot filled with hot water. Be sure jars are completely submerged.

  • Heat water with jars over high heat until it reaches a rolling boil, then boil for 5 minutes.

  • Remove from heat and let jars sit in water until cool.

  • Check seals by pressing down on the center of the lid when cool. If the lid pops when pushed, it can be stored at room temperature, otherwise store in the refrigerator.

  • Pour jelly over cream cheese and serve with crackers.


  • Cream Cheese and Crackers are not included in Nutritional Information


Calories: 418 kcal · Carbohydrates: 107 g · Protein: 0.5 g · Fat: 0.5 g · Saturated Fat: 0.03 g · Polyunsaturated Fat: 0.1 g · Monounsaturated Fat: 0.003 g · Sodium: 14 mg · Potassium: 119 mg · Fiber: 1 g · Sugar: 102 g · Vitamin A: 1177 IU · Vitamin C: 57 mg · Calcium: 7 mg · Iron: 0.4 mg


  • Canning Jars

  • Saucepan

  • large pot

Recipe Details

Course: Side Dish

Cuisine: American

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  1. Linda Anderson says:

    Can the red pepperJelly be frozen like freezer jam instead of canning it?

  2. Cyd says:

    We have only made this jelly as directed in the recipe.

  3. Nelson says:

    Tried this recipe today. Quite good and is very easy to make

  4. Xanne Briggs says:

    Hello Six Sisters, I read through your recipe, I am new to canning. However your instructions for canning state if the lid seal pops after boiling it is good for shelf. My understanding is you boil with seal on, rest overnight, if the seal pops when pressed it is not shelf ready , only refrigerator.Thank you Xanne Briggs

  5. D Kinlae says:

    DoesDoes anybody knowHow to make this sugar free?

  6. Amanda M says:

    Just finished a load of 12, 4 oz jelly jars. Going to be Christmas gifts. Taste to me is similar to the duck sauce you get at Chinese restaurants. This would also be good brushed on grilled chicken or pork. Thanks for the recipe!

Easy Red Pepper Jelly Recipe (14)

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This post was written by a past contributor of Six Sisters' Stuff. We appreciate all of the creative contributions that make Six Sisters' Stuff an amazing resource for families!

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