Photo by Danielle Finestone

Cannabis and Red Pepper Jelly

Spice up your life with this sweet-hot jam, dosed with a kick of cannabis. It’s the perfect seasoning for your next cheese board, charcuterie platter or sandwich.

Recipe by Chef Ronnie Fishman.

15 min
15 min


1/2 lb red bell peppers (about 2), cut into 1-inch pieces

2 teaspoons dried hot red-pepper flakes

1 tbsp fruit pectin

1 cups sugar

1 cup white-wine vinegar

1 tablespoon unsalted butter

3/4 teaspoon salt

1 cup cannabis-infused honey


Pulse bell peppers with red-pepper flakes in a food processor until finely chopped.

Whisk together pectin and 1/4 cup sugar in a small bowl and set aside.

Stir together pepper mixture, vinegar, butter, salt, in a medium, heavy bottom sauce pot. Bring to a vigorous boil over high heat, then continue to boil vigorously, stirring occasionally, 5 minutes.

Turn heat to low and gradually add pectin mixture, whisking constantly.

Return jelly to a vigorous boil, stirring constantly for 2 minutes. Turn to low and add cannabis-infused honey.

Remove from heat once honey dissolves and ladle into jars. Let cool, then refrigerate. Store in the fridge for up to 3 months.

Note: The recommended cannabis infusion dosage is a suggestion. Cannabis dosing can be complicated and is entirely based on your tolerance and desired potency. To learn why, read our guide to cooking with cannabis. Please proceed with caution by eating a portion and waiting an hour or two before any more. Enjoy!
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