Comments on: SHF #22: Sweet Red Pepper Jelly

By: Brooke

Brooke — Sat, 24 Oct 2009 14:57:04 +0000

Hello Andrea! Well I took it upon myself to make your “Sweet Red Pepper Jelly” (for the first time)…and it turned out beautifully! Really pleased with the results. Great consistency, colour and flavour. Alongside this jelly, I also made a “Sweet Red Pepper/Garlic Jelly” of which hosted with other jarred jams and other preserves, will be given as gifts this Christmas. Thanks for a great recipe. It’s printed ready to make for next season.

By: Atha Kerr

Atha Kerr — Wed, 30 Sep 2009 05:41:47 +0000

This Jelly is not supposed to set, it is supposed to be runny, you put some cream cheese on a plate, dump some red pepper jelly over it and serve it with Wheat Thins.

Atha Kerr

By: Andrea

Andrea — Sat, 08 Nov 2008 01:51:52 +0000

Hi Catherine. For the best flavor, add the hot stuff during the cooking process. Stirring it in after opening a processed jar doesn’t hurt, but you won’t get quite as much flavor.

By: catherine tribble

catherine tribble — Fri, 07 Nov 2008 23:00:44 +0000

I have a jar of sweet red pepper jelly, but i really like hot red pepper jelly. Can I add a few shakes of red pepper flakes or chili to spice it up a bit? or does the “hot” have to be added while it is cooking? (

By: Andrea

Andrea — Sun, 05 Oct 2008 17:39:26 +0000

Hi Jo. The jelly should keep for a couple weeks in the refrigerator, but if you use small half-pint jars, it shouldn’t be too worrisome. I have not tried freezing just because I make so much of it that it takes up too much freezer space.

By: Jo Guerisoli

Jo Guerisoli — Sun, 05 Oct 2008 17:25:23 +0000

Once the red pepper jelly is opened, How long will it keep in the refrigerator? Have you tried to freeze the jelly in containers without canning in jars?

Thank you,
Jo Guerisoli

By: rose

rose — Tue, 23 Sep 2008 05:13:21 +0000

Dear Andrea, I am interested making red pepper jelly as a wedding favor and am was wondering how much your recipe yields

By: Andrea

Andrea — Sat, 23 Aug 2008 21:31:22 +0000

Hi Sylvia. I’ve never frozen it so I can only speculate. The consistency of this jelly is like honey, not thick, so I’m not so sure it would freeze well. Of course now I’ll have to stick a jar in the freezer the next time I make it just to find out!

By: Sylvia Smith

Sylvia Smith — Thu, 21 Aug 2008 17:58:04 +0000

This recipe sounds great and I am anxious to try it, but I’m wondering if it can be frozen instead of canned.
Thanks for a wonderful site.

By: Andrea

Andrea — Thu, 20 Dec 2007 02:51:21 +0000

Yes, you could can it over again. You’ll have to recook the jelly and either add more sugar or more pectin, both of which aid in setting. Make sure you do the spoon test (jelly should drip off the spoon in sheets rather than drops) before canning.