Sweet Red Pepper Jelly Recipe



3 red, orange, or yellow sweet peppers, deseeded and cut into chunks

1 large green apple or two small, cored and cut into chunks

400g white sugar

250ml apple cider vinegar (or vinegar of your choosing)

1 small red chilli pepper or ¼ tsp. of chilli powder (optional)



  1. Add the peppers (chilli if adding), apple and vinegar to a food processor and blend until all big pieces of fruit and veg have gone.
  2. Add into a large saucepan with the sugar and bring to the boil.
  3. Once at boiling point reduce to a simmer and cook for 20/30 mins, until it has thickened.
  4. Meanwhile sterilise 2/3 jars with hot water.
  5. Put the hot pepper jelly directly into the hot jars, making sure there are not air gaps (press down tightly), but that there is a 1cm space at the top of the jar.
  6. Clean around the rim and put the lids on tightly.
  7. Leave on the side for 24hrs until the lids are sucked down.  If this does not happen, but the jar(s) in the fridge and use those first.
  8. Store in a cool, dark place.


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