Food & Drink

Red Pepper Jelly

A spicy-sweet Southern staple that pairs perfectly with pimento cheese

Photo: Angie Mosier

“Oh, red pepper jelly, how I love you! You tantalize the taste buds and hit all the senses. The red pepper flakes and the vinegar in this recipe balance the sugar, producing a sweet heat.”—Suzanne Vizethann


  • Yield: 4 cups

    • 1 (28-oz.) can roasted diced red peppers, drained

    • 2 tsp. red pepper flakes

    • 1 tsp. kosher salt

    • ¾ cup apple cider vinegar

    • 1 tbsp. unsalted butter

    • 6 cups granulated sugar

    • 2 tsp. apple pectin


  1. Place the red peppers in a food processor and pulse 4 to 5 times until peppers are broken down and puréed.

  2. Pour peppers into a medium saucepan, add pepper flakes, salt, vinegar, butter, and sugar and bring to a full boil. Once mixture has reached a full boil, slowly mix in pectin, whisking vigorously until slightly thickened.

  3. Return to a boil and cook for another 1 to 2 minutes, remove from heat, and cool. This will keep for about 2 weeks in the refrigerator.

Excerpted with permission from Welcome to Buttermilk Kitchen by Suzanne Vizethann (Gibbs Smith). Copyright © 2020.