Pepper Jelly Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
55 2 tablespoon servings
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Calories
44 kcal
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Course
Condiments
Pepper Jelly Recipe
Description
The Pepper Jelly Recipe uses finely diced sweet peppers of three different colors combined with sugar and apple cider vinegar to create a balanced base. Bringing the mixture to a rolling boil activates the gelling agents and dissolves sugar fully. The addition of liquid pectin, boiled again for one minute, ensures that the jelly will set firmly while suspending the pepper pieces throughout the spread, giving it a distinctive texture.
Once the cooked jelly is ladled into sterilized jars and sealed, processing in a boiling water bath for 10 minutes secures the preservation and shelf-stability of the product. During the cooling phase, periodically turning the jars helps keep the pepper evenly distributed instead of floating to the top.
This jelly pairs well with cheeses, crackers, or can be used as a glaze or condiment to add a subtle sweetness and pepper flavor. Sterilization and processing steps are important to ensure food safety and good preservation.
For a spicier variation, substituting some or all of the sweet peppers with hot peppers adjusts the heat level. The recipe yields about six 4 oz jars or three 8 oz jars, suitable for small-batch canning.
Ingredients
- 1.5 cups sweet pepper preferably three colours, finely diced
- 3 cups sugar
- ¾ cups apple cider vinegar
- 1 pouch pectin 85 ml, liquid
Instructions
- In a large stainless steel or enamel pot, combine diced peppers, sugar and vinegar
- Over high heat, bring to a boil, stirring constantly, and boil for one full minute
- Stir in liquid pectin, bring back to a boil, and boil hard for one full minute.
- Remove from heat and ladle into hot, sterilized jars.
- Put on lids and twist screw bands just finger tight
- Process in boiling water bath 10 minutes
- Allow to cool, in which time you should hear the pop of the sealing jars, and your jelly will thicken
Notes
- Choose hot peppers or mix sweet and hot peppers to control the spice level of the jelly.
- Sterilize jars by washing well and boiling for 10 minutes before filling to prevent spoilage.
- Keep the sterilization water boiling to use for processing the filled jars in a water bath.
- During cooling, gently invert jars a few times to keep pepper pieces suspended evenly instead of settling at the top.
- This recipe yields approximately half a dozen 4 oz jars or three 8 oz jars of jelly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 552 tablespoon servings
Amount Per Serving
Calories 44 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 44kcal | 2% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 11mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 127IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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