We’ve always been huge fans of the Bernardin Red Pepper Jelly Recipe for its vibrant sweet-spicy kick that brightens up any table. Hailing from Canadian preserving traditions this jelly offers a simple way to capture summer’s fresh peppers in a jar perfect for appetizers or homemade gifts.
It’s not just delicious—it’s versatile too adding zest to cheese boards or glazes. We’re excited to share our take on this easy classic that brings bold flavors to your kitchen with minimal effort.
Ingredients
In our exploration of the Bernardin Red Pepper Jelly Recipe, we gather fresh, vibrant ingredients that capture the essence of this sweet-spicy preserve. Below, we list them in the order they are typically used, with prep notes for precision and ease.
- 4 large red bell peppers: Finely chopped to yield about 4 cups, ensuring they release their natural sweetness and color.
- 2-3 red chili peppers (such as jalapeños or serranos): Seeded and finely chopped for adjustable heat—start with 2 for mild spice.
- 1 cup white vinegar: Adds the necessary acidity for preservation and balance.
- 5 cups granulated sugar: Provides the classic jelly sweetness; measure accurately for the perfect set.
- 1 pouch (85 mL) Bernardin liquid pectin: Our go-to for reliable gelling—stir in at the end to achieve that signature jelly texture.
This selection highlights the bold flavors that make our Bernardin Red Pepper Jelly Recipe a staple for effortless preserving.
Equipment Needed
To seamlessly transition from our ingredient list and prepare for making this vibrant Bernardin Red Pepper Jelly, we need the right tools to ensure safe, efficient canning and preserve those bold sweet-spicy flavors. Gathering this equipment beforehand helps us achieve professional results with minimal effort, drawing from traditional Canadian preserving techniques.
We recommend the following essential items, organized by their role in the process for clarity:
- Canning jars: Use 8-ounce mason jars (about 6-8 depending on yield) to store the jelly; ensure they are sterilized to maintain freshness and prevent spoilage.
- Lids and bands: Select new lids for a secure seal and corresponding bands to hold them in place during the water bath process.
- Large stockpot or saucepan: A 8-10 quart pot for cooking the pepper mixture; it must be heat-resistant to handle boiling temperatures without warping.
- Water bath canner: This specialized pot (or a deep large pot with a rack) is crucial for processing the jars; it should hold at least 7 jars and maintain a rolling boil for proper sealing.
- Jar lifter: A must-have tool with heat-proof grips to safely remove hot jars from the canner, reducing the risk of burns.
- Funnel: A wide-mouth canning funnel to pour the hot jelly into jars without mess or spills.
- Ladle: A long-handled stainless steel ladle for transferring the cooked jelly; choose one with a 1-cup capacity for accuracy.
- Tongs: Standard kitchen tongs for handling lids and other hot items, ensuring everything stays sterile.
For optimal results, we always verify that our equipment is clean and in good condition—such as checking that jars are free of cracks—to uphold food safety standards in home preserving. This setup not only streamlines our recipe but also enhances the jelly’s appeal as a homemade gift or appetizer enhancer.
Instructions
With our ingredients prepped and equipment sterilized, we’re excited to guide you through crafting this vibrant Bernardin Red Pepper Jelly Recipe. These steps ensure bold, sweet-spicy flavors with minimal effort for a perfect homemade preserve.
Prepare the Peppers
First, we wash the 4 large red bell peppers and 2-3 red chili peppers under cold running water to remove any dirt. Pat them dry with a clean kitchen towel to prevent excess moisture that could affect the jelly’s texture. Next, we core and seed the peppers—slice off the tops, remove the white membranes and seeds from the bell peppers for a smoother consistency, and carefully handle the chili peppers to retain their heat level, adjusting based on your preference for spiciness.
Then, we finely chop the bell peppers into small, uniform pieces—aim for about 1/4-inch dice—to release their vibrant red juices and create a visually appealing base. For the chili peppers, mince them finely to distribute the fiery essence evenly. This step infuses the jelly with a fresh, crisp crunch and a burst of color that promises a lively, eye-catching result in every jar.
Cook the Jelly
In a large stockpot, we combine the chopped peppers with 1 cup of white vinegar and 5 cups of granulated sugar, stirring over medium heat until the sugar dissolves completely—this takes about 5 minutes. As the mixture heats, we watch for the sugar to melt seamlessly, filling the kitchen with an intoxicating aroma of sweet and tangy notes that hint at the jelly’s irresistible flavor.
Once dissolved, we crank the heat to high and bring the mixture to a full rolling boil that can’t be stirred down, allowing the peppers to soften and release their natural pectin for better gelling. After boiling for 10 minutes, we add the 1 pouch of Bernardin liquid pectin, stirring vigorously for 1 minute to ensure even distribution. The mixture will thicken noticeably, turning into a glossy, ruby-red syrup that bubbles enthusiastically—test the consistency by dripping a small amount onto a cold plate; it should set slightly for that perfect jelly-like spreadability.
Can the Jelly
While the jelly is still hot, we prepare our sterilized 8-ounce mason jars by placing them on a clean towel. Using a wide-mouth canning funnel and long-handled ladle, we ladle the jelly into the jars, leaving 1/4 inch of headspace at the top to allow for proper sealing. Wipe the rims with a damp cloth to remove any residue, then center a new lid on each jar and secure with a band until fingertip-tight.
Next, we process the jars in a boiling water bath canner—submerge them fully in water, ensure at least 1 inch of coverage above the lids, and boil for 10 minutes to create a vacuum seal. After processing, we remove the jars with a jar lifter and let them cool undisturbed on a towel for 24 hours. You’ll hear the satisfying pop of lids sealing, confirming your Bernardin Red Pepper Jelly is safely preserved and ready to enhance cheese boards or glazes with its bold, homemade charm.
Make-Ahead and Storage
As we wrap up our Bernardin Red Pepper Jelly preparation, let’s explore how to make it ahead and store it safely to preserve its vibrant sweet-spicy flavors for months. This step ensures our homemade jelly remains a convenient staple, ready to enhance cheese boards or glazes with minimal effort.
Make-Ahead Tips
We love preparing Bernardin Red Pepper Jelly in advance to capture the essence of fresh summer peppers at their peak. Start by completing the full recipe up to the canning stage, then let the jars cool completely on a clean towel. For best results, make it 1 to 2 weeks ahead to allow flavors to meld, or up to 1 year in advance for long-term storage. Always use sterilized equipment to maintain food safety, ensuring the jelly’s bold, homemade charm stays intact without any loss of texture or taste.
Storage Guidelines
Proper storage is key to enjoying our Bernardin Red Pepper Jelly’s glossy sheen and fiery kick. Store unopened jars in a cool, dark place like a pantry to prevent spoilage and retain the jelly’s appetizing aroma.
To help you track shelf life and usage, we’ve outlined the details in the table below:
| Storage Type | Duration | Conditions | Key Notes |
|---|---|---|---|
| Unopened Jars | Up to 12 months | Cool, dark place (below 70°F) | Check for seals before storing; a vacuum seal ensures safety and flavor preservation. |
| Opened Jars | Up to 1 month | Refrigerated (40°F or below) | Once opened, the jelly may soften slightly, but its sweet-spicy profile remains vivid—use within this window for optimal taste and safety. |
Always inspect jars for signs of spoilage, such as bulging lids or off odors, before use to uphold our commitment to safe preserving practices.
Conclusion
We’ve truly enjoyed bringing this Bernardin Red Pepper Jelly into our kitchens
It’s a simple yet flavorful way to preserve summer’s best and spice up meals effortlessly
Let’s keep the tradition alive—it’s one staple we’ll always reach for in our pantry
Frequently Asked Questions
What is Bernardin Red Pepper Jelly?
Bernardin Red Pepper Jelly is a vibrant, sweet-spicy condiment rooted in Canadian preserving traditions. It’s made from fresh red bell and chili peppers, perfect for enhancing appetizers, cheese boards, or glazes. This easy recipe preserves summer flavors, making it ideal for homemade gifts or meals with minimal effort.
What ingredients are needed for the Bernardin Red Pepper Jelly Recipe?
You’ll need 4 large red bell peppers, 2-3 red chili peppers for adjustable heat, 1 cup white vinegar, 5 cups granulated sugar, and 1 pouch Bernardin liquid pectin. Prep the peppers by washing and finely dicing them. These simple ingredients combine to create bold, sweet-spicy flavors with precise measurements for easy success.
What equipment is required to make Bernardin Red Pepper Jelly?
Essential tools include sterilized 8-ounce mason jars, new lids and bands, a large stockpot or saucepan, a water bath canner, jar lifter, wide-mouth canning funnel, long-handled ladle, and kitchen tongs. Ensure all items are clean to maintain food safety and streamline the canning process for safe, efficient jelly preparation.
How do I prepare Bernardin Red Pepper Jelly?
Start by washing and chopping 4 red bell peppers and 2-3 chili peppers. Combine with 1 cup vinegar and 5 cups sugar, bring to a boil, then add 1 pouch of Bernardin liquid pectin. Cook until thickened, fill sterilized jars, seal, and process in a boiling water bath for 10 minutes. Listen for the lids to pop for a proper seal.
Can I adjust the heat level in Bernardin Red Pepper Jelly?
Yes, adjust the heat by varying the number of red chili peppers—use 2 for mild or 3 for spicier results. Always taste as you go, but keep the core ingredients like 4 red bell peppers, vinegar, sugar, and pectin consistent. This flexibility ensures the jelly suits your preference while maintaining its sweet-spicy balance.
How should I store Bernardin Red Pepper Jelly?
Store unopened jars in a cool, dark place for up to 12 months. Once opened, refrigerate and use within a month. Prepare the jelly 1-2 weeks ahead for best flavor. Always inspect for spoilage before use, and use sterilized equipment during canning to preserve its vibrant taste and safety.
Is the Bernardin Red Pepper Jelly Recipe beginner-friendly?
Yes, it’s ideal for beginners with straightforward steps and common ingredients. The process involves simple chopping, boiling, and canning, taking about 1 hour. Follow the instructions carefully for food safety, and you’ll enjoy bold flavors with minimal effort, making it a great introduction to home preserving.