Pepper Jelly

why make this recipe

Pepper jelly is a delightful treat that offers a perfect blend of sweetness and spice. It’s a versatile condiment that can be used in many ways, making it a great addition to your pantry. You can enjoy it on crackers with cream cheese, use it as a glaze for meats, or serve it with grilled vegetables. Making your own pepper jelly allows you to control the flavors and spice level, ensuring a tasty result that fits your preferences.

how to make Pepper Jelly

Ingredients :

• 2 cups finely chopped bell peppers (red, green, or a mix)
• 1/4 cup finely chopped jalapeño peppers (seeds removed for less heat)
• 1 1/2 cups apple cider vinegar
• 6 cups granulated sugar
• 1 pouch (3 oz) liquid pectin

Directions :

1. Prepare the Peppers:
   Start by washing the bell peppers and jalapeños. Remove the seeds and stems, then finely chop them. You can use a food processor for faster results.

2. Cook the Peppers:
   In a large pot, combine the chopped peppers and apple cider vinegar. Bring this mixture to a boil over medium heat, stirring occasionally.

3. Boil the Mixture:
   Once boiling, add the granulated sugar to the pot. Stir continuously until the sugar completely dissolves. Keep boiling for about 5 minutes.

4. Add Pectin:
   After boiling, stir in the liquid pectin. Bring the mixture back to a boil and let it boil for an additional minute, stirring constantly.

5. Skim Foam:
   Use a spoon to skim off any foam that forms on the surface of the jelly. This helps ensure a clear product.

6. Jar the Jelly:
   Carefully ladle the hot jelly into sterilized jars. Leave about 1/4 inch of space at the top of each jar. Wipe the rims with a clean cloth before sealing with lids.

7. Process the Jars (Optional):
   If you want to store the jelly for a long time, process the jars in a boiling water bath for 5-10 minutes. This step is not necessary if you plan to use the jelly soon.

8. Cool and Store:
   Allow the jars to cool completely on a clean kitchen towel or a cooling rack. Once cool, store them in a cool, dark place.

how to serve Pepper Jelly

Pepper jelly can be served in many delicious ways. Spread it on crackers with cream cheese to create an easy appetizer. Use it as a glaze for grilled chicken or pork to add a sweet and spicy flavor. It’s also great drizzled over brie cheese or served with charcuterie boards.

how to store Pepper Jelly

Store your pepper jelly in a cool, dark place if you haven’t processed the jars. Once opened, keep it in the refrigerator. Properly sealed jars can last for up to a year, while opened jars should be used within a few weeks to maintain their best flavor.

tips to make Pepper Jelly

• Choose fresh, vibrant peppers for the best flavor and color.
• Taste the mixture before boiling to adjust sweetness or spice levels as needed.
• Make sure to sterilize your jars and lids to prevent spoilage.
• If you want more heat, leave some seeds in the jalapeños.
• Experiment with different types of peppers for unique flavors.

variation

You can add fruit, like peaches or mangoes, to your pepper jelly for a fruity twist. Simply combine the fruit in the cooking step along with the peppers. This will give your jelly a different taste and richness.

FAQs

1. Can I use frozen peppers for this recipe?
   Yes, you can use frozen peppers, but fresh peppers will give better flavor and texture.

2. What can I do if my jelly doesn’t set?
   If your jelly doesn’t set, you can reheat it and add more pectin according to the package instructions.

3. How long does pepper jelly last?
   Unopened jars can last up to a year in a cool, dark place. Once opened, keep it in the refrigerator and use it within a few weeks.

Pepper Jelly

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• Author: ikramnihad
• Total Time: 35 minutes
• Yield: 5 cups 1x
• Diet: Vegetarian

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Description

A delightful blend of sweetness and spice, perfect for enhancing various dishes.

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Ingredients

Scale 1x2x3x

• 2 cups finely chopped bell peppers (red, green, or a mix)
• 1/4 cup finely chopped jalapeño peppers (seeds removed for less heat)
• 1 1/2 cups apple cider vinegar
• 6 cups granulated sugar
• 1 pouch (3 oz) liquid pectin

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Instructions

1. Start by washing the bell peppers and jalapeños. Remove the seeds and stems, then finely chop them. You can use a food processor for faster results.
2. In a large pot, combine the chopped peppers and apple cider vinegar. Bring this mixture to a boil over medium heat, stirring occasionally.
3. Once boiling, add the granulated sugar to the pot. Stir continuously until the sugar completely dissolves. Keep boiling for about 5 minutes.
4. After boiling, stir in the liquid pectin. Bring the mixture back to a boil and let it boil for an additional minute, stirring constantly.
5. Use a spoon to skim off any foam that forms on the surface of the jelly. This helps ensure a clear product.
6. Carefully ladle the hot jelly into sterilized jars. Leave about 1/4 inch of space at the top of each jar. Wipe the rims with a clean cloth before sealing with lids.
7. If you want to store the jelly for a long time, process the jars in a boiling water bath for 5-10 minutes. This step is not necessary if you plan to use the jelly soon.
8. Allow the jars to cool completely on a clean kitchen towel or a cooling rack. Once cool, store them in a cool, dark place.

Notes

Choose fresh, vibrant peppers for the best flavor and color. Taste the mixture before boiling to adjust sweetness or spice levels as needed. Make sure to sterilize your jars and lids to prevent spoilage.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Condiment
• Method: Canning
• Cuisine: American

Nutrition

• Serving Size: 2 tablespoons
• Calories: 80
• Sugar: 17g
• Sodium: 5mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 0mg

Keywords: pepper jelly, homemade jelly, canning recipe, sweet and spicy condiment