Spicy Red Pepper Jelly

Red Pepper Jelly | Dash of Savory

Sweet, spicy and goes perfect with everything from BBQ Chicken to a Baked Brie appetizer. Get creative and create your own sauces or glazes for grilling season!

You’ve probably seen it before at a party or a gathering. Somebody always brings the Pepper Jelly and spoons it over cream cheese. I. Pine. For. This. Dip. I could sit there ignoring everything and everybody around me and down a whole brick of cream cheese…..Okay maybe I don’t do that, but I would if I felt socially accepted…Am I the only one???

So naturally I had to give this Spicy Red Pepper Jelly a go and naturally I had to give it a little kick. Because let’s face it. Everything I make always has to have a little spice to it.

Now I know what you’re thinking. I’m not a spice fan. And that’s fine! You can always add more of the sweet Red Bell Pepper than Jalapenos in this recipe. Make sure all the seeds are out of the peppers and you’ll only get a hint of the pepper. {I enjoy the flavor of peppers much more than I enjoy the heat anyways.} What’s better than sweet and spicy anyways?

It was like this marriage of flavors was destined!

I’ve been dreaming up ways to use up this yummy jelly and all of these ways include grilling! Of course, it’s summer time, right?! This would go beautifully with pork ribs or spooned on top of a steak or even BBQ Chicken Thighs…Mmmm I’m dreaming and now I’m hungry!

Now I got this recipe in about 6 bell jars but you might as well make a few batches because you’re not going to want to share the first batch. But it’s always a nice gesture to share the Pepper Love with friends and family members…Or so I’ve been told it is….

Spicy Red Pepper Jelly

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Makes 1 Quart

Spicy Red Pepper Jelly


  • 1 whole Red Bell Pepper, seeded and chopped
  • 5 whole Jalapeno Peppers, seeded and chopped
  • 2 cups Apple Cider Vinegar
  • 5 cups Granulated Sugar
  • 1 {3 ounce} package Certo Fruit Pectin


  1. In a food processor or blender, add the seeded peppers and blend until slightly chunky. This is your preference only, I made mine a little more finely chopped.
  2. In a large heavy bottom pot add the peppers, vinegar and sugar. Stir together and bring to a rolling boil. Boil for 5 minutes. Turn off heat and remove pot from heat. Cool for a few minutes.
  3. While stirring constantly, add the fruit pectin in. Combine well. Let stand for 2 minutes.
  4. Pour jelly into canning jars and seal jars tightly. Allow jars to cool at room temperature then transfer to a refrigerator.

Red Pepper Jelly | Dash of Savory

Savor and Enjoy!

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