Pepper Jelly
User Reviews
5
Pepper Jelly
Description
The Pepper Jelly recipe uses a mix of colorful diced bell peppers and jalapeño peppers, allowing control over heat level by adjusting the seeds and veins in the jalapeños. The inclusion of granulated sugar and vinegar alongside lime juice contributes to a tangy and balanced sweetness. Liquid fruit pectin is added near the end of boiling to help the jelly set properly and distribute the pepper pieces evenly. Cooling upside down can help keep pepper pieces suspended throughout.
The jelly’s flavor combines the mild crunch and freshness from bell peppers with the distinct spicy kick from jalapeños. Cooking involves boiling the mixture to meld flavors and activate the pectin for gel formation. The lime juice adds a slight zesty brightness. Finished jelly typically has a spreadable, gelled texture with visible bits of pepper.
Pepper Jelly is versatile as a sweet and spicy spread, complementing crackers, cheeses, or grilled meats. It can also be used as a glaze or condiment enhancing dishes needing a balance of sweetness and heat. The recipe advises against doubling the batch at once to maintain proper setting and suggests alternative freeze or refrigerated storage methods. Adjustments like substituting peppers with fruit or using different pectins allow creative variations.
Ingredients
- 1 ½ cups bell pepper I use a combination of colors, finely diced
- 1 lb jalapeno pepper remove seeds and veins from half for mild jelly, or leave them all, for hot jelly, about 10
- 5 cups granulated sugar
- 1 ¼ cups white vinegar or apple cider vinegar
- ¼ cup lime juice
- 1 teaspoon salt
- 3 ounces liquid fruit pectin Certo brand
Instructions
- Dice peppers: Use a knife or a food processor to very finely chop the bell pepper. Scoop the diced peppers into paper towels and squeeze out excess liquid (this will help ensure the jelly sets up properly). Measure out 1 ½ cups of diced bell pepper (loose, not packed in the measuring cup).
- Dice jalapeños and squeeze the liquid out, in the same manner (I highly suggest wearing gloves when handling this many).
- Cook: Add all of the diced peppers to a large, deep pot. Add sugar, vinegar, lime juice, and salt. Bring to a boil, stirring often. Reduce heat, but maintain a boil and boil for 10 minutes.
- Add liquid pectin slowly stirring it in, and boil for another minute. Remove from heat and allow to cool for 5 minutes, then give a good stir (to evenly distribute the pepper pieces) and pour jelly into containers. Apply lids securely.
- Optional: flip the containers upside down and allow to cool like this for 30 minutes or so (this will help keep the pepper pieces from floating to the top of the jar. Flip right side up and allow to cool at room temperature for 24 hours.
- Refrigerate jalapeño jelly and enjoy within 10 days, or freeze for up to 4 months.
- To Can Pepper Jelly: Pour jelly into sterilized jars. Wipe the rims of the jars clean and secure with rings and new lids that have been washed in warm soapy water. Process in a water bath canner for 10 minutes (or longer for high altitude*). Allow to sit at room temperature for 24 hours, then store in a cool dry place for 6-10 months.
- Serve jalapeno jelly over a block of cream cheese and crackers, slathered on turkey burgers, grilled chicken burgers, pork, or grilled chicken, as a glaze on hot wings, or spread on sandwiches for an extra flavor kick.
Notes
- If the jelly doesn’t thicken, reheat and add more pectin, boiling gently until set.
- Use a steam canner for preserving, adjusting time for altitude as needed.
- Store in the refrigerator up to 10 days or freeze for up to 4 months for longer shelf life.
- Try variations by replacing bell peppers with fruit like cranberries or adding lemon zest.
- Doubling the recipe isn’t recommended in one pot; instead, cook in two batches; halving works fine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6half-pint jars
Amount Per Serving
Calories 689 kcal
% Daily Value*
| Calories | 689kcal | 34% |
| Carbohydrates | 175g | 58% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 395mg | 16% |
| Potassium | 304mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 171g | 342% |
| Vitamin A | 958IU | 19% |
| Vitamin C | 123mg | 137% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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