Red pepper jelly is a versatile condiment that adds a perfect balance of sweet heat to any dish. Bernardin’s red pepper jelly recipe has become a favorite for home canners who want to capture the vibrant flavors of fresh peppers with a touch of sweetness. This jelly pairs wonderfully with cheese, crackers, grilled meats, and even breakfast favorites like toast or cream cheese.
We love how this recipe combines simple ingredients to create a bright and flavorful jelly that’s easy to make and store. Whether you’re new to canning or a seasoned pro, Bernardin’s method provides reliable results every time. Let’s dive into creating a batch of this delicious red pepper jelly that’s sure to become a staple in our kitchen.
Ingredients
To create the perfect Bernardin Red Pepper Jelly, we gather a balance of vibrant Main Ingredients and optional add-ins that enhance the flavor and texture. Below you’ll find everything we need to start making this versatile and delicious jelly.
Main Ingredients
We focus on fresh, quality components that contribute to the jelly’s bold taste and smooth consistency:
- Red bell peppers – 6 cups, finely chopped (about 6 large peppers)
- Pimentos – 1 cup, finely chopped; adds sweetness and depth
- Sugar – 5 cups; essential for sweetness and preservation
- Bernardin Fruit Pectin – 1 pouch (100 g); key for gel formation
- White vinegar (5% acidity) – 1 cup; balances sweetness and preserves
- Water – 1 cup; to blend and cook ingredients evenly
- Salt – 1 teaspoon; enhances natural flavors
| Ingredient | Quantity | Preparation |
|---|---|---|
| Red bell peppers | 6 cups | Finely chopped |
| Pimentos | 1 cup | Finely chopped |
| Sugar | 5 cups | Measured accurately |
| Bernardin Fruit Pectin | 1 pouch (100 g) | Ready to use |
| White vinegar (5% acidity) | 1 cup | Measured exactly |
| Water | 1 cup | Plain |
| Salt | 1 teaspoon | Measured precisely |
Optional Add-Ins
To customize our Bernardin Red Pepper Jelly Recipe and tailor it to specific tastes, we can include these optional ingredients:
- Red chili flakes or cayenne pepper – ¼ to ½ teaspoon for added heat
- Garlic – 1 to 2 cloves, minced, for a savory punch
- Onion powder – ½ teaspoon to deepen flavor notes
- Lemon juice – 1 tablespoon for brightness and added acidity
- Fresh herbs (e.g., thyme or rosemary) – finely chopped, up to 1 tablespoon for herbal aroma
Tip: Start with small amounts of optional add-ins and adjust according to your preferred flavor intensity.
By combining these main and optional ingredients thoughtfully, we can craft a Bernardin Red Pepper Jelly that elevates every dish it accompanies.
Equipment Needed
To create our Bernardin Red Pepper Jelly successfully, having the right equipment is essential. This ensures we work efficiently and safely throughout the jelly-making process.
Essential Kitchen Tools for Red Pepper Jelly
- Large Saucepan
We use a sturdy saucepan with a wide base for even heating while cooking the pepper mixture and sugar.
- Mixing Bowls
Various sizes help us prep and combine ingredients without mess.
- Sharp Knife and Cutting Board
Critical for finely dicing the red bell peppers and pimentos to release their flavors.
- Measuring Cups and Spoons
Accurate measurement is key to balancing sweetness, acidity, and spice.
- Ladle
For transferring hot jelly into sterilized jars cleanly and safely.
- Canning Jars with Lids and Bands
We select Bernardin canning jars for their reliable sealing, ideal for long-term storage.
- Jar Funnel
This funnel guides jelly into jars without spills, keeping rims clean to ensure a proper seal.
- Jar Lifter
Enables us to safely remove hot jars from boiling water during processing.
- Canning Rack or Towel
A rack fits inside the pot to keep jars off direct heat; a towel serves as a makeshift pad.
- Thermometer (optional but recommended)
To verify the jelly reaches the proper temperature for setting and safety.
| Equipment | Purpose |
|---|---|
| Large Saucepan | Even cooking of jelly mixture |
| Mixing Bowls | Ingredient preparation |
| Sharp Knife | Dicing peppers and pimentos |
| Measuring Tools | Accurate ingredient measurements |
| Ladle | Filling jars without mess |
| Canning Jars | Storing the finished jelly |
| Jar Funnel | Preventing spills during jar filling |
| Jar Lifter | Handling hot jars safely |
| Canning Rack or Towel | Keeping jars stable during water bath |
| Thermometer | Monitoring cooking temperature |
“Using the proper equipment is just as important as the ingredients themselves. It guarantees our Bernardin Red Pepper Jelly turns out perfect every time.”
By preparing these tools ahead, we streamline the canning process and maintain kitchen safety, making the experience enjoyable and rewarding.
Prep Work
Before we dive into the cooking process, thorough Prep Work sets the stage for smooth and successful jelly-making. Taking time to prepare ingredients and equipment carefully ensures that our Bernardin Red Pepper Jelly turns out flavorful and shelf-stable.
Preparing the Peppers
We start by selecting fresh red bell peppers and pimentos for their vibrant color and natural sweetness. Here’s how we prep them:
- Wash each pepper thoroughly under cool running water to remove dirt and residues.
- Remove stems, seeds, and membranes, as these add unwanted bitterness and texture to the jelly.
- Dice the peppers finely with a sharp knife or use a food processor on a coarse setting for consistent pieces.
- Keep the diced peppers in a bowl while we prepare the rest of the ingredients to avoid drying out.
This precise preparation of peppers is crucial. It affects the jelly’s texture, clarity, and overall taste by releasing the right balance of natural sweetness and mild heat.
Sterilizing Jars
Proper sterilization of jars is essential for safe preservation and long shelf life of our Bernardin Red Pepper Jelly. We follow these steps:
| Step | Description | Notes |
|---|---|---|
| 1. Wash jars | Wash jars and lids using hot, soapy water | Use a sponge or brush; rinse well |
| 2. Boil jars | Submerge jars in boiling water for 10 minutes | Keep jars fully submerged to sterilize evenly |
| 3. Heat lids | Warm lids in hot (not boiling) water for 5 minutes | Softens sealing compound for better seal |
| 4. Dry jars | Remove jars carefully; place on a clean towel to air dry | Avoid touching inside of jars to maintain sterility |
We recommend setting up the jars and equipment on a clean canning towel beside the stove to keep everything organized and hygienic. Having sterilized jars ready helps us fill the hot jelly without delay, preventing contamination and ensuring a perfect seal.
“Sterile jars protect the flavor and quality of your red pepper jelly while keeping it safe for months to come.”
Completing these tasks carefully positions us for an efficient cooking and canning session, producing a vibrant, delicious Bernardin Red Pepper Jelly every time.
Cooking Instructions
Follow these steps carefully to create the perfect Bernardin Red Pepper Jelly. Our detailed process ensures a flavorful jelly with the ideal texture and shine.
Making the Red Pepper Jelly Mixture
- Combine Ingredients: In a large saucepan, mix the diced fresh red bell peppers and pimentos with the measured sugar.
- Add Liquids and Pectin: Stir in the white vinegar, water, and Bernardin Fruit Pectin. Make sure to blend everything thoroughly for even consistency.
- Optional Flavor Boosts: If using, add your preferred optional ingredients such as red chili flakes for heat, garlic powder for depth, onion powder for sweetness, or a splash of lemon juice to brighten the flavor.
- Rest the Mixture: Let the combined ingredients sit for 10 minutes to hydrate the pectin. This step is essential for proper gelling.
Cooking Process
- Heat the Mixture: Place the saucepan over medium-high heat. Stir continuously to avoid scorching. Bring the mixture to a full rolling boil that cannot be stirred down.
- Boil for 1 Minute: Keep boiling while stirring constantly for exactly 1 minute to activate the pectin and dissolve the sugar completely.
- Remove from Heat: After boiling, remove the pan from heat immediately to prevent overcooking, which can affect gel quality.
- Skim Foam: If foam forms on the surface, skim it off gently with a spoon for a clear, professional-looking jelly.
Testing the Jelly for Doneness
To confirm your jelly is ready, perform either the cold plate test or rely on the temperature method:
| Test Method | How To Perform | Indicator of Doneness |
|---|---|---|
| Cold Plate Test | Place a small spoonful of hot jelly on a chilled plate. Let it cool for 1-2 minutes, then push with your finger. | Jelly wrinkles and holds shape when pushed if ready. |
| Temperature Method | Use a candy or jelly thermometer to check during boiling. | Jelly sets at 220°F (104°C). |
If the jelly passes either test, it is ready for final steps. If not, return to a boil and continue cooking for another 30 seconds to 1 minute, then test again.
Canning and Storing
Proper Canning and Storing are crucial to preserving the fresh, vibrant flavors of our Bernardin Red Pepper Jelly. Follow these steps carefully to ensure safety, longevity, and the best taste.
Filling the Jars
- Prepare jars: Use sterilized Bernardin canning jars that are still warm to prevent jar breakage.
- Fill jars: Using a jar funnel, ladle the hot jelly mixture into each jar, leaving a 1/4 inch headspace at the top.
- Remove air bubbles: Slide a non-metallic spatula or a bubble remover tool gently around the inside edges to release any trapped air.
- Wipe rims: Clean the jar rims and threads thoroughly with a damp cloth or paper towel to ensure a perfect seal.
- Add lids: Place the lid flat side down on the jar. Screw on the metal bands until finger-tight — tight enough to hold the lid in place but not tight enough to prevent air escape during processing.
Sealing and Processing
To achieve safe preservation and a lasting seal, follow the water bath processing method below:
| Step | Action | Details |
|---|---|---|
| Prepare pot | Fill canner or large pot halfway with water | Water should cover jars by 1 inch |
| Bring to boil | Heat water to a steady rolling boil | Ensure consistent boiling |
| Process jars | Place jars on rack inside boiling water | Process for 10 minutes |
| Remove jars | Use jar lifter to remove jars carefully | Place jars on towel to cool |
| Cool and seal | Let jars cool undisturbed for 12-24 hours | Check for sealed lids (downward, non-flexing center) |
Important: Processing times can vary by altitude; adjust accordingly to maintain food safety.
Storage Tips
- Store your Bernardin Red Pepper Jelly jars in a cool, dark, and dry place, ideally between 50°F and 70°F.
- Avoid exposure to direct sunlight or heat sources to prevent color and flavor degradation.
- Once opened, refrigerate the jelly and consume within 3 to 4 weeks.
- Properly sealed jars can be stored for up to 12 months without losing quality.
- Label jars with the date of preparation to keep track of freshness.
By carefully following these Canning and Storing guidelines, we guarantee our Bernardin Red Pepper Jelly stays safe, flavorful, and ready to enhance any dish year-round.
Serving Suggestions
Our Bernardin Red Pepper Jelly is incredibly versatile, adding a vibrant burst of flavor to many dishes. Here are some of our favorite ways to serve this sweet and spicy jelly that will delight your taste buds and impress your guests.
1. Pair with Cheese and Crackers
Spread a generous spoonful of red pepper jelly over a variety of cheeses such as cream cheese, goat cheese, or sharp cheddar. The bright, tangy sweetness perfectly balances the saltiness and creaminess of the cheese.
- Arrange on a charcuterie board with assorted crackers.
- Add a few fresh herbs like basil or thyme for an attractive presentation.
2. Glaze for Grilled Meats
Use our red pepper jelly as a glaze for chicken, pork, or salmon to enhance grilling flavors. The jelly caramelizes beautifully when heated, creating a deliciously sticky and savory coating.
- Brush the jelly onto your meat during the last 5 minutes of grilling.
- Combine with soy sauce or balsamic vinegar for a complex glaze.
3. Topping for Breakfast Favorites
Elevate your morning routine by spreading Bernardin Red Pepper Jelly on toast, bagels, or English muffins. It also pairs wonderfully with cream cheese or butter, adding a subtle heat and sweetness to your breakfast.
- Drizzle over scrambled eggs or omelets for a dramatic flavor twist.
- Serve alongside breakfast meats like sausage or bacon.
4. Stir into Sauces and Dressings
Incorporate a spoonful into salad dressings, marinades, or dipping sauces. This adds a layered complexity and a touch of heat that complements a variety of flavors.
- Mix with olive oil, vinegar, and Dijon mustard for a vibrant vinaigrette.
- Blend into barbecue sauce for a sweet and spicy kick.
Serving Ideas Table
| Serving Idea | Description | Tips |
|---|---|---|
| Cheese and Crackers | Spread on cream cheese or cheddar | Garnish with fresh herbs for color |
| Glaze for Grilled Meats | Brush on chicken, pork, or salmon while grilling | Add soy or balsamic for deeper flavor |
| Breakfast Toppings | Spread on toast, bagels, or muffins | Pair with cream cheese or butter |
| Salad Dressings & Dips | Stir into vinaigrettes or barbecue sauces | Balance with olive oil and mustard |
Expert Tip
To enjoy the best flavor and texture, serve the jelly slightly chilled but not cold. This allows the complex spicy and sweet notes to shine through fully.
Explore these serving suggestions and incorporate Bernardin Red Pepper Jelly into your kitchen staples for a bold, flavorful boost every time.
Conclusion
Making Bernardin Red Pepper Jelly is a rewarding way to bring bold flavor into our kitchens. With its perfect balance of sweet and spicy notes, this jelly elevates everyday meals and special dishes alike.
By following the steps and tips we’ve shared, we can confidently create a delicious, versatile jelly that lasts. Whether we’re new to canning or seasoned pros, this recipe fits seamlessly into our culinary routines.
Let’s embrace the fun of homemade preserves and enjoy the vibrant taste of red pepper jelly throughout the year.
Frequently Asked Questions
What is Bernardin Red Pepper Jelly?
Bernardin Red Pepper Jelly is a sweet and spicy homemade jelly made from red bell peppers, pimentos, sugar, and Bernardin Fruit Pectin. It’s popular among home canners for its simple recipe and versatility in enhancing various dishes.
What ingredients are needed to make Bernardin Red Pepper Jelly?
Main ingredients include fresh red bell peppers, pimentos, sugar, Bernardin Fruit Pectin, white vinegar, water, and salt. Optional add-ins like red chili flakes, garlic, onion powder, lemon juice, or fresh herbs can customize the flavor.
What equipment do I need for making this jelly?
Essential tools are a large saucepan, mixing bowls, sharp knife, measuring cups and spoons, ladle, Bernardin canning jars, funnel, jar lifter, and a canning rack or towel for safe and efficient jelly-making.
How do I prepare the peppers for the jelly?
Wash the red bell peppers and pimentos thoroughly, dice them finely, and keep them fresh before cooking. Proper preparation ensures the jelly achieves the best flavor and texture.
Why is sterilizing jars important?
Sterilizing jars removes bacteria and contaminants, ensuring safe preservation and long shelf life for your jelly. Properly sterilized jars also help jars seal correctly during canning.
What is the basic process for cooking Bernardin Red Pepper Jelly?
Combine diced peppers and pimentos with sugar, add liquids and pectin, let the mixture rest, then heat it to a rolling boil for one minute. Skim off foam and test the jelly’s consistency before canning.
How do I know when the jelly is done cooking?
Use the cold plate test or a thermometer to check consistency. When the jelly gels and sets firmly after cooling briefly on a cold plate, it’s ready for canning.
What is the recommended canning method for this jelly?
Use the water bath method: fill sterilized jars with jelly, remove air bubbles, seal with lids, and process in boiling water for the specified time to ensure safety and preservation.
How should I store Bernardin Red Pepper Jelly?
Store sealed jars in a cool, dark place. Once opened, keep the jelly refrigerated and use within a few weeks for best flavor and safety.
What are some serving ideas for red pepper jelly?
Serve slightly chilled with cheese and crackers, use as a glaze for grilled meats, top breakfast dishes, or mix into sauces and dressings for a sweet and spicy flavor boost.