Balsamic Red Pepper Jelly

Recipe by Nymphadora

This is the first jelly or jam I tried after a friend of mine made me try some pepper jelly she had. I fell in love with it and now make it for Christmas to give as gifts. It's actually requested now.

Top Review by Shelley P.S.

I love red peppers and I love using balsamic vinegar, so I was hoping to really enjoy this recipe but I did not. <br/><br/>I found the peppers annoying to process without liquid, as I use a blender instead of a processor. I had to add the vinegar so that I could get them processed, but it did come up with precisely the correct amount of "juice"( 2cups, including juice and vinegar). I have to say that I used apple cider vinegar because I didn't have red wine vinegar, but I honestly don't think that it would have changed my rating. <br/><br/>The colour is a muddy brown, and the leftover bit that I have just tried prior to heat processing was disappointing. It left a very strong, almost raw, garlic flavour with me. That being said, perhaps the heat processing and some time in my pantry to mellow and blend will make a difference to my review. <br/><br/>If it does, I will absolutely update it.

Ingredients Nutrition


  1. Wash, stem and seed red and jalapeno peppers.
  2. Finely chop enough red pepper to measure 1/2 cup and set aside.
  3. Puree remaining red and jalapeno peppers and garlic in food processor.
  4. Pour prepared mixture into dampened jelly bag or cheese cloth lined sieve suspended over a deep container and let drip for 30 minutes.
  5. While peppers and garlic puree drips, prepare 7 125 ml mason jars and snap lids per canning directions.
  6. Measure sugar and set aside.
  7. Measure 1 1/2 cups of pepper juice into a large sauce pan.
  8. Stir in chopped red pepper, wine and balsamic vinegars and lemon juice.
  9. Whisk in fruit pectin until dissolved.
  10. Add 1/2 tsp of oil to reduce foaming (if desired).
  11. Stirring frequently, bring mixture to a boil over high heat.
  12. Add sugar then stir constantly while returning mixture to a full, rolling boil.
  13. Boil hard for 1 minute.
  14. Remove from heat and skim foam.
  15. Fill and heat process jars as directed in canning process.

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