Trader Joe’s Pepper Jelly Recipe

This sticky, sweet Trader Joes Pepper Jelly Recipe is made with fresh jalapeños, bell peppers, and sugar, ready in 40 minutes. Watching the vibrant red and green flecks suspend in the thick boiling syrup is incredibly satisfying. I love keeping a batch in the fridge for last-minute gatherings.

What Makes This Version Different

I used to buy jars of this sweet and spicy condiment every time I visited the store. When my local shop ran out, I decided to figure out the exact ratio of peppers to sugar. Making it at home gives you complete control over the heat level.

My biggest mistake early on was boiling the mixture too long before adding the pectin. Once I learned to time the rolling boil precisely, the jelly set up flawlessly every single time.

Trader Joes Pepper Jelly Recipe Ingredients

• 1 cup finely diced red bell pepper
• 1 cup finely diced green bell pepper
• 1/3 cup finely diced jalapeños (about 3 peppers, seeds removed)
• 1 cup apple cider vinegar
• 3 cups granulated sugar
• 1/2 teaspoon salt
• 1 pouch (3 ounces) liquid fruit pectin

How To Make Trader Joes Pepper Jelly Recipe

1. Prep the Peppers: Finely dice the bell peppers and jalapeños to ensure even distribution in the jelly.
2. Boil the Base: In a large pot, combine the diced peppers, apple cider vinegar, sugar, and salt over medium-high heat.
3. Bring to a Rolling Boil: Stir continuously until the mixture reaches a vigorous boil that cannot be stirred down.
4. Add the Pectin: Stir in the liquid pectin, return to a hard boil, and let it cook for exactly one minute.
5. Cool and Store: Remove from heat, skim any foam, and pour into clean glass jars to cool and set.

Recipe Tips

• Dice finely: Large chunks of pepper will float to the top rather than suspending evenly in the jelly.
• Use liquid pectin: Liquid pectin works best for this specific recipe and sets up the sugar and vinegar mixture reliably.
• Do not reduce sugar: Sugar is crucial for the jelly to set properly, so do not cut the amount.

What To Serve With Pepper Jelly

Serve this sweet and spicy condiment poured over a block of cream cheese with buttery crackers. It also makes a fantastic glaze for roasted pork tenderloin or a flavor boost for grilled cheese sandwiches.

How To Store

Store the cooled jelly in an airtight jar in the refrigerator for up to three weeks. For longer storage, you can freeze it in a freezer-safe container for up to three months.

FAQs

Why didn’t my pepper jelly set?

Jelly often fails to set if it wasn’t boiled hard enough or if the pectin was expired. You can try re-boiling it with a little extra pectin.

Can I make this spicier?

Yes, leave the seeds in the jalapeños or add a pinch of red pepper flakes for a stronger kick.

Do I have to can this in a water bath?

No, this is a refrigerator jelly designed for quick use, so water bath canning is not required.

Nutrition

• Calories: 45 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 15mg
• Total Carbohydrate: 11g
• Protein: 0g

Try More Recipes:

• Trader Joe’s Chili Onion Crunch Recipe
• Trader Joe’s Lentil Soup Recipe
• Trader Joes Sausage Dinners Recipe

Trader Joes Pepper Jelly Recipe

Recipe by Nate Collins

Servings

32

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Trader Joes Pepper Jelly Recipe delivers a sticky, sweet spread packed with fresh bell peppers, jalapeños, and tangy apple cider vinegar. Ready in just 40 minutes, this simple refrigerator jelly makes throwing together an impressive weekend appetizer incredibly easy.

Ingredients

• 1 cup finely diced red bell pepper

• 1 cup finely diced green bell pepper

• 1/3 cup finely diced jalapeños (about 3 peppers, seeds removed)

• 1 cup apple cider vinegar

• 3 cups granulated sugar

• 1/2 teaspoon salt

• 1 pouch (3 ounces) liquid fruit pectin

Directions

• 1. Prep the Peppers: Finely dice the bell peppers and jalapeños to ensure even distribution in the jelly.
• 2. Boil the Base: In a large pot, combine the diced peppers, apple cider vinegar, sugar, and salt over medium-high heat.
• 3. Bring to a Rolling Boil: Stir continuously until the mixture reaches a vigorous boil that cannot be stirred down.
• 4. Add the Pectin: Stir in the liquid pectin, return to a hard boil, and let it cook for exactly one minute.
• 5. Cool and Store: Remove from heat, skim any foam, and pour into clean glass jars to cool and set.