Red Pepper Jelly

Products Used
Red Pepper Jelly dixie


  • 4 cups finely chopped red bell pepper
  • 1 tablespoon red chili flakes
  • 1 cup apple cider vinegar
  • 1 1/2 (1.75 oz each) packages SURE-JELL powdered pectin (one full package + one half package)
  • 5 cups Dixie Crystals Extra Fine Granulated Sugar


  1. Prepare water bath in a large canning pot. Make sure your jars (6 pint sized) are sterilized and ready to go.
  2. Place bell peppers and red chili flakes into a large saucepan. Mix in apple cider vinegar and SURE-JELL pectin. Bring mixture to a rolling boil, stirring constantly. Quickly stir in sugar. Return to a boil and boil for 2-3 minutes. Remove from heat. 
  3. Ladle jelly into six clean pint jars. Fill and leave 1/4-inch headspace. Cover with clean rims and screw bands on finger tight. 
  4. Place jars onto canning rack and slowly lower jars into canner. Water should cover jars completely. Bring water to a boil and process for 5 minutes. 
  5. Carefully remove jars and place them on a clean tea towel on counter and allow them to cool completely. Check that jars have sealed and store in a cool place for up to 12 months. If any jars don't seal, store in refrigerator for up to 1 month. 
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Kelley Epstein @Mountain Mama Cooks.

Rate & Review
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Ashley Hibler
Nov 14, 2022

This was so easy to prepare and turned out amazing. I added about twice as much red pepper flakes to kick up the heat. I did have more foam on top than I anticipated having since I used a powdered pectin. It was easy enough to scrape the foam off the top and then it made a rather generous sampling portion that didn’t even make it from the kitchen to the table. I will definitely use this recipe again and again. Also, I didn’t measure the amount of bell pepper that ai used. I had 3 yellow and 3 orange pepper that I put in this jelly (as they were definitely starting to wither and needed to be used. I yielded 8 jelly jars 8 (8 oz) with this recipe. I also cooked for the entire 3 minutes after adding the sugar. This made for a thick spread that really had a great taste. I think for a smoother consistency (and perhaps even visual appeal) I will try stopping at 2 minutes on my next batch to see if that stays more jelly like. I also added some red food coloring to my jelly because of the orange and yellow bell peppers not keeping a coloring that I found very appetizing. These will be hostess gifts this holiday season- so I have to ensure they look and taste great!! Thanks for this great recipe.

Jan 03, 2022

An easy recipe with a delicious result. It goes with so many things - coconut shrimp, avocado fried and chicken fingers to name a few. Will definitely make again.

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