It’s a great way to use up the last of your peppers for the season. Sweet with a kick, this jelly captures the summer’s spice, letting you enjoy it all year long.

I love making pepper jelly because it’s the perfect blend of sweet and spicy. This is my favorite recipe to whip up when I want something unique and full of flavor. It makes a fantastic glaze for meats, adding a delicious kick that everyone enjoys. It also makes a great spread for crackers and cream cheese, turning a simple snack into an impressive appetizer.

This recipe is so easy to prepare, and you will love how versatile it is. Use it as a topping for sandwiches, mix it into salad dressings, or even drizzle it over pizza for an unexpected twist. Whether you’re hosting a party or just spicing up a meal, this pepper jelly is sure to be a hit.

What is Pepper Jelly?

Pepper jelly is a sweet and spicy condiment made from a blend of bell peppers, hot peppers like jalapeños, sugar, vinegar, and pectin. The combination of sweetness and heat creates a unique flavor that pairs well with a variety of foods. The jelly is usually vibrant in color, ranging from red to green, depending on the type of peppers used.

This versatile jelly can be used in many ways, from spreading on crackers with cream cheese to glazing meats or adding a kick to sandwiches. It’s a popular choice for entertaining because it’s both delicious and visually appealing.

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

How to make Pepper Jelly

Step 1:

Finely chop the bell peppers and jalapeño peppers. If you prefer less heat, remove the seeds from the jalapeños.

Step 2:

In a large pot, combine the chopped peppers, apple cider vinegar, and sugar. Bring the mixture to a boil over medium-high heat, stirring constantly to dissolve the sugar.

Step 3:

Once the mixture reaches a boil, reduce the heat and simmer for about 10 minutes, allowing the flavors to meld.

Step 4:

Stir in the liquid pectin, return the mixture to a boil, and cook for an additional 1-2 minutes. Remove from heat.

Step 5:

If any foam forms on the surface, skim it off with a spoon to ensure a clear jelly.

Step 6:

Pour the hot jelly into sterilized jars, leaving about 1/4 inch of space at the top. Seal the jars with lids and let them cool to room temperature.

Step 7 (Optional) :

For longer shelf life, process the sealed jars in a boiling water bath for 5-10 minutes.

Step 8:

Allow the jars to cool completely, then store them in a cool, dark place. Once opened, refrigerate the jelly.

Tips to make perfect Pepper Jelly

• Always choose fresh, firm peppers for the best flavor. The quality of the peppers directly impacts the taste of your jelly.

• Adjust the number of jalapeño seeds based on your heat preference. Removing seeds makes the jelly milder while leaving them in adds more spice.

• Precise measurements are key to getting the right texture and flavor. Be sure to use the exact amounts of sugar, vinegar, and pectin.

• Stir the mixture continuously while boiling to prevent the sugar from burning and to ensure everything blends smoothly.

• To check if your jelly is set, place a small amount on a chilled plate. If it firms up after a few seconds, it’s ready; if not, cook it a little longer.

• Ensure your jars are properly sterilized before filling them with jelly. This helps prevent spoilage and extends the shelf life of your jelly.

How to use Pepper Jelly

For a quick and tasty snack, spread pepper jelly over cream cheese and serve it with crackers. The sweet and spicy mix is always a crowd-pleaser. You can also use pepper jelly as a glaze for meats like chicken, or fish. Just brush it on during the last few minutes of cooking to give your dishes a delicious, glossy finish.

For something different, try adding pepper jelly to your sandwiches or burgers for a tangy, sweet flavor. It’s also great mixed into salad dressings or drizzled on pizza for an extra kick. Whether you’re topping baked brie or adding it to grilled cheese, pepper jelly can make any meal more exciting.

How to store

To store pepper jelly, first make sure it has cooled completely if it’s freshly made. Transfer the jelly into clean, airtight jars and seal them tightly. Store the sealed jars in a cool, dark place like a pantry, where they can last up to a year.

Once you open a jar, keep it in the refrigerator to maintain its freshness. Refrigerated, the jelly should stay good for several months. If you notice any changes in color, texture, or smell, it’s best to discard it.

FAQ

Can I adjust the spice level in pepper jelly?

• Yes, you can control the heat by adjusting the amount of jalapeño or other hot peppers you use. Removing the seeds and membranes will also reduce the spice level.

Can I use a sugar substitute to make pepper jelly?

• Sugar is important for the jelly’s texture and preservation, but you can experiment with low-sugar pectin or sugar substitutes. The results may vary in texture and flavor.

Why didn’t my pepper jelly set?

• If your jelly didn’t set, it might need more pectin or a longer boiling time. You can try reheating it and adding more pectin to help it set.

Is it necessary to sterilize jars before canning pepper jelly?

• Yes, sterilizing jars is essential to prevent spoilage and extend the shelf life of your pepper jelly. Boil the jars for at least 10 minutes before filling.

Can I use different types of peppers?

• Absolutely! You can mix and match different peppers like bell peppers, jalapeños, or even hotter varieties to create your desired flavor and heat level.

What should I do if my pepper jelly is too thick?

• If your jelly is too thick, you can thin it out by gently reheating it and adding a little water or vinegar until you reach the desired consistency.

Conclusion

Now you have it—an easy and flavorful pepper jelly recipe that adds a sweet and spicy kick to your meals. Whether you use it as a glaze, spread, or topping, this versatile jelly is sure to become a favorite in your kitchen. Enjoy experimenting with different ways to serve it and impress your family and friends with this homemade treat!

Pepper Jelly Recipe

Recipe by Wasian CookeryCourse: AppetizersCuisine: AmericanDifficulty: Easy

Servings

4

cups

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

It’s a great way to use up the last of your peppers for the season. Sweet with a kick, this jelly captures the summer’s spice, letting you enjoy it all year long.

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

• Prepare the Peppers:
• Finely chop the bell peppers and jalapeño peppers. If you prefer less heat, remove the seeds from the jalapeños.
• Cook the Peppers:
• In a large pot, combine the chopped peppers, apple cider vinegar, and sugar. Bring the mixture to a boil over medium-high heat, stirring constantly to dissolve the sugar.
• Boil the Mixture:
• Once the mixture reaches a boil, reduce the heat and simmer for about 10 minutes, allowing the flavors to meld.
• Add Pectin:
• Stir in the liquid pectin, return the mixture to a boil, and cook for an additional 1-2 minutes. Remove from heat.
• Skim Foam:
• If any foam forms on the surface, skim it off with a spoon to ensure a clear jelly.
• Jar the Jelly:
• Pour the hot jelly into sterilized jars, leaving about 1/4 inch of space at the top. Seal the jars with lids and let them cool to room temperature.
• Process the Jars (Optional):
• For longer shelf life, process the sealed jars in a boiling water bath for 5-10 minutes.
• Cool and Store:
• Allow the jars to cool completely, then store them in a cool, dark place. Once opened, refrigerate the jelly.

Notes

• Always choose fresh, firm peppers for the best flavor. The quality of the peppers directly impacts the taste of your jelly.