This post may contain affiliate links which help support Girls Can Grill.

two jars full of bright red pepper jelly

I do not have a green thumb, but fortunately, I have friends who do. And when their gardens overflow with crops, I’m so thankful that I reap the rewards.

This fall, my friend Chef Phillip Dell gave me dozens of red jalapeños fresh from his garden. Immediately, I knew that I would use a bunch for my special homemade red pepper jelly.

Don’t let canning intimidate you. This red pepper jelly recipe is one of the easiest recipes on my website.

You start with one fresh red bell pepper and around six jalapeños. The number of jalapeños you use can be adjusted depending on the heat level you prefer and how spicy the jalapeños are.

While I used Phil’s red jalapeños for this recipe, you can use green ones, too. Heck, you can even throw in a habanero if you like.

I pulse them in a food processor and heat the peppers with white wine vinegar, lemon juice and fruit pectin. Once it boils, add in the sugar.

liquid in pan with froth on top

When the sugar is added, it will start to foam. At this point, it’s done. Turn off the heat, and use a spoon to skim out the froth.

pouring red pepper jelly from pot to jar

Then, just pour the red pepper jelly into two 8-ounce jars.

You can keep it in the fridge for a good month or two.

Or, you can go through the full canning process, and preserve it for up to a year.

four jars full of bright red pepper jelly

My favorite way to enjoy red pepper jelly is with goat cheese, crackers and prosciutto. It’s also great smeared on a ham sandwich with mayo and mounds of crispy romaine.

If you’re making up a charcuterie board, consider adding this jelly along with a jar of Kick Ass Bacon Jam.

Want even more great grilling recipes and tips? Subscribe to my newsletter and follow me on Facebook, Instagram and TikTok for my latest grilling adventures. If you make a recipe, please leave a comment and rating below.

4.34 from 9 votes

Homemade Red Pepper Jelly

Red pepper jelly is one of my favorite condiments for charcuterie boards and sandwiches. It can be prepared in about 15 minutes.
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 16 ounces


  • 1 red bell pepper
  • 6 jalapeno peppers
  • 1/2 cup white wine vinegar
  • 1 tsp. lemon juice
  • 1 tbsp fruit pectin
  • 2 cups sugar


  • Remove the stems and seeds from the peppers, and place them in a food processor. Chop until liquefied, but still chunky.
  • Place the peppers in a heavy saucepot over high heat with the white wine vinegar, lemon juice and fruit pectin.
  • Bring to a boil and continue boiling until the boil can’t be stirred down.
  • Add in the sugar. Return to a boil, until it starts to foam over. Turn off the heat.
  • Skim the foam from the top. Pour into jars. Can or refrigerate.


Calories: 105kcalCarbohydrates: 27gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 3mgPotassium: 32mgFiber: 1gSugar: 25gVitamin A: 289IUVitamin C: 16mgCalcium: 1mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @girlscangrill

You May Also Like

christie vanover standing against wood wall.

Hey BBQ Family

I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and top 10 category finishes. I’m an expert grill reviewer for BBQ Guys, and I have appeared on the Food Network and Ninja Woodfire Grill infomercials. I established this website in 2015 to share my BBQ tips and recipes.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Hi I was wondering if you don’t have white wine vinegar can you use regular vinegar for this recipe thanks