Red Pepper Jelly

by: Chef Matt Chatfield

Compatible Wolf Appliances:


Red pepper jelly has become a very popular accompaniment to cheese and charcuterie boards. Adding sweet and spicy jellies to a suite of cheeses can add a lot of flavors and be a unique addition for guests to enjoy. This recipe uses a base of store-bought preserves that have already been thickened. This removes the necessity to prepare or buy a thickening agent for the jelly. Use a variety of peppers for this recipe to tailor it to individual preferences.

Prep Time
Cook Time


  • 2 cups apricot preserves
  • 1/4 cup apple cider vinegar
  • 2-3 jalapenos, seeded and minced
  • 1 habanero chili, seeded and minced
  • 2 serrano chilis, seeded and minced
  • 1 red bell pepper, seeded and minced
  • 2 teaspoons Kosher salt
  • 2 tablespoons maraschino cherry juice or beet juice for the red color (optional)


Add the preserves to a 1 1/2 - 2 quart sauce pot. Add Kosher salt, apple cider vinegar, and marschino cherry juice or beet juice.

Add all the chilis.

On a Wolf Burner, bring to a simmer and cook for 10 minutes over medium-low heat.

Remove from the heat and fill the jars. Keep refrigerated for up to three months.