Plum Ginger Pepper Jelly
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
96 tablespoons
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Calories
47 kcal
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Course
Condiments
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Cuisine
American
Plum Ginger Pepper Jelly
Description
This Plum Ginger Pepper Jelly recipe uses finely chopped plums and red bell peppers alongside fresh ginger and jalapeño for heat. The ingredients are combined with granulated sugar and apple cider vinegar, and boiled together to meld flavors and dissolve the sugar. After an initial boil and seasoning adjustment, fresh lemon juice and liquid pectin are stirred in before a final boil to activate the gelling process.
Once cooked, the hot jelly is poured into sterilized jars and allowed to cool and set at room temperature. The use of butter in the mixture helps reduce foaming during boiling. The jelly's vibrant balance of fruit sweetness, spicy heat, and warm ginger notes makes it a versatile condiment for breads, cheeses, or glazes.
Makes about six cups of jelly, which can be refrigerated or canned using a hot water bath method for longer storage.
Ingredients
- 5 ½ cups granulated sugar
- 1 ½ cups red bell pepper 1 large or 2 small, finely chopped
- 1 cup plum about 3 medium-size plums, fresh, finely chopped and drained
- ½ cup apple finely chopped; 1/2 medium size
- 1½ tablespoon s ginger finely grated fresh
- 1-2 jalapeno pepper finely chopped, medium size; with seeds
- 1 ⅓ cups apple cider vinegar
- ½ teaspoon butter
- 2 tablespoons lemon juice fresh
- 3 ounces liquid pectin 1 packet; brand Certo used
Instructions
- Combine the sugar, chopped bell pepper, finely chopped and drained plums, diced apple, ginger, jalapeño peppers, vinegar and butter in a large, heavy pot. Stir to combine.
- Bring the mixture to a boil and boil for 10 minutes, stirring frequently. After it’s cooked for 10 minutes, take a spoonful and allow the mixture to cool a bit. Taste and add additional jalapeño if you want more heat.
- Add the fresh lemon juice and pectin and return the mixture to a vigorous boil. Boil for 1 minute, stirring continuously.
- Remove from heat and ladle into clean jars (sterile jars if you’re using the hot water bath canning method).
- Cover jars and allow to sit for 24 hours at room temperature if you’re going to refrigerate or freeze the jam. Setting will occur as the jam cools and sits. After 24 hours refrigerate or freeze.
- If using the hot water canning method proceed with this after step 4 above.
Notes
- Follow precise boiling times for proper setting and flavor development.
- Adjust jalapeño amount after tasting the initial boil to control jelly heat.
- The recipe yields approximately 6 cups of jelly.
- Use sterile jars if preserving the jelly with hot water bath canning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 96tablespoons
Amount Per Serving
Calories 47 kcal
% Daily Value*
| Calories | 47kcal | 2% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 1mg | 0% |
| Potassium | 11mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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