STREAMING NOW: Simply Nigella

Balsamic Red Pepper Jelly

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
7 125 ml mason jars

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a