red pepper jelly

I had a couple of days off last week (thank-you G20!) so I was able to finally make some time do some preserving. First on my list: red pepper jelly. This sweet and spicy jelly is a staple in my pantry and is perfect on top of a baked brie or served alongside sharp, pungent cheeses.

1 large red pepper
5 long red chili peppers, seeds removed from 2
2 cloves garlic, grated
1 1/2 C white vinegar
6 C sugar
1/2 tsp freshly cracked black pepper
1 package liquid Certo

1. Finely mince the red pepper and chili peppers using a food processor (or by hand).

2. Combine all of the ingredients except the Certo in a large saucepan. Bring to a boil, stirring often. Boil for 5-6 minutes.

3. Remove from heat and add Certo. Mix thoroughly. Pour into sterilized mason jars and process*. Cool. These will keep in your pantry for a year.

* I sterilize my jars and lids by boiling them in a large stockpot for 15 minutes. Remove jars and fill until only a 1/4-inch of headspace remains. Place lids on and process the jars in boiling water for 15 minutes.


  1. I just got into canning this month. Thank you for the great recipe. I can't wait to try it. :)

  2. yay for canning! i'll be posting more recipes throughout the summer too. pickles, chutneys, jams etc! This recipe is definitely one of the easiest ones I've come across.

  3. is this the same jam you made for lliam's b-day? because it was amaaaazing.

  4. yes, this is the one! i'm making more soon and will drop off a jar at the store for you!

  5. Yummy,I love pickles.I'm going to can pickles too. I've been searching the net for recipes. Do you have a dill pickle recipe?

  6. Awesome idea for a summer weekend project. This looks like something I could make! I love it store bought so I can just imagine what it tastes like homemade. Any tricks I should know?

  7. Annie: I'm still searching for a great dill pickle recipe. I've tried a few techniques and recipes over the years, but they always turn out too salty. A good tip I do use is to put grape leaves in the jar. They don't add flavour, but keep the pickles nice and crisp. You can find them at most grocery stores now too.

    Brae: No tricks. This recipe is that easy. You can make it spicier or less spicy by keeping/removing more seeds though!

  8. Thank you so much for the tip. I'm so going to try that. :)