Easy Hot Pepper Jelly Recipe
User Reviews
3.6
Easy Hot Pepper Jelly Recipe
Description
This hot pepper jelly recipe uses fresh hot jalapenos and bell peppers chopped finely to release their flavors evenly throughout the jelly. The mixture of white or cider vinegar and sugar balances the spiciness with sweetness and acidity. Pectin is added during boiling to thicken the jelly, ensuring it sets properly when cooled. The preparation involves boiling the ingredients briefly, then hot-packing into jars to cool.
The jelly captures the sharp heat of jalapenos along with the milder sweetness and varied colors of bell peppers. It has a slightly coarse texture from the finely chopped pepper bits suspended throughout. The cooking process preserves the peppers' aromatic qualities without overwhelming bitterness. The recipe takes care with handling spicy peppers, recommending washing hands thoroughly afterwards.
Serve this pepper jelly as a condiment with crackers, cheese, grilled meats, or spread on sandwiches for a spicy touch. It can provide a vibrant balance to richer dishes with its sweet and sour heat. The jelly lasts refrigerated for about two weeks. Although not formulated for water bath canning, freezing is recommended for longer storage.
Ingredients
- 8 jalapeno pepper
- 12 oz bell pepper weighed after trimming, assorted colors
- 2 cups white vinegar or cider vinegar
- 3 cups sugar
- 1.75 ounce pectin no sugar needed, boxed
Instructions
- Wash the jalapenos and trim the stem end off. Remove the seeds if you want a milder jelly. I recommend using the whole peppers, seeds and all. Give them a rough chop and then pulse them in the food processor until they are finely minced. Be careful, the fumes will be strong, and make sure to wash your hands well after working with hot peppers. Put the peppers into a heavy bottomed pot.
- Wash and trim the bell peppers, and remove the inner ribs and seeds. Give them a rough chop and pulse them in a food processor until finely minced. You may want to do this in batches, because I find you get a more even chop if you don't crowd the bowl. Add the bell peppers to the pot with the jalapenos.
- Add the vinegar and sugar to the pot and stir to combine. Bring the pot up to a boil, and then add the pectin. Boil, stirring, for one minute.
- Ladle the hot liquid into clean jars and set aside to cool before capping and refrigerating.
- If your pepper bits float to the top, you can give the jelly an occasional stir as it cools to distribute them more evenly.
- When the jelly is cool, cap and refrigerate the jars. They will thicken as they cool, and even more as they chill.
- Serve with plenty of creamy goat or cream cheese, and crackers or grilled slices of baguette.
Notes
- Handle hot peppers with care; wash hands thoroughly after preparation to avoid irritation.
- The jelly keeps up to two weeks refrigerated; it is not designed for water bath canning safety.
- For longer storage, freezing the jelly is recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 64servings
Amount Per Serving
Calories 42 kcal
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 42kcal | 2% |
| Carbohydrates | 10g | 3% |
| Protein | 0.1g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.001g | 0% |
| Sodium | 2mg | 0% |
| Potassium | 16mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 9mg | 10% |
| Calcium | 1mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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