Hello Guys, Austin here. Today, I’m thrilled to share one of my all-time favorite recipes with you: Pepper Jelly. This dish holds a special place in my heart because it’s not just any old recipe, it’s a taste of home. I ate this pepper jelly for the first time in my granny’s house.
Even she is a food enthusiast and loves trying dishes of the various cuisines. I fell in love with this jelly the moment my granny served me this recipe for the first time and over some time it became a must-serve at our gatherings.
There’s just something about the sweet heat of the peppers combined with the tanginess of the vinegar that makes my taste buds dance with joy. Plus, it’s incredibly versatile � you can spread it on crackers, glaze meats, or even mix it into dressings for a zesty kick. So grab your apron and join me in the kitchen as we whip up a batch of this mouthwatering pepper jelly together!
What Is Pepper Jelly?
Pepper jelly is a sweet and thick preserve with a slight kick. It’s a favorite in the South and falls somewhere between jam, relish, and jelly. The sweet and heat mix is really delicious, and it has many uses. It’s perfect for summertime, and the best part is, it freezes well so you can save it for later.
This comes in handy, especially when you have an abundance of jalape�os. Additionally, it’s a great holiday appetizer with its red and green specks throughout. Try serving it with our Mini Crustless Quiche for a good meal.
Overview: How To Make Pepper Jelly?
Today, I’m sharing my Pepper Jelly recipe. First, sterilize six 8-ounce canning jars and lids, and heat up water in a hot water canner.
In a saucepan, combine bell peppers, jalape�os, vinegar, and fruit pectin. Bring to a rolling boil, add sugar, and boil for 1 minute. Remove from heat, skim foam, and fill jars with the jelly.
Seal tightly and place in the canner rack. Lower into hot water, ensuring jars are submerged. Bring to a boil and process for 5 minutes. Voila! Homemade Pepper Jelly ready to enjoy or gift.
Tangy Pepper Jelly Recipe
Equipment
- 6 8-ounce canning jars and lids
- Large saucepan
- Hot water canner
- Ladle
- Stirring Spoon
- Canning rack
Ingredients
- 2,1/2 cups finely chopped red bell peppers
- 1/4 cups finely chopped jalapeno peppers
- 1 package powdered pectin
- 1,1/4 cups finely chopped green bell peppers
- 1 cup apple cider vinegar
- 5 cups white sugar
Instructions
- Sterilize canning jars and lids following manufacturer's instructions.
- Heat water in hot water canner.
- Combine peppers, vinegar, and fruit pectin in saucepan; bring to boil.
- Add sugar, boil for 1 minute, then remove from heat and skim foam.
- Quickly ladle jelly into jars, leaving 1/4-inch space from tops.
- Seal jars with lids and rings tightly.
- Lower jars into canner rack, ensuring they're submerged.
- Bring water to boil, cover canner, and process for 5 minutes.
Nutrition
Time For The Tips!
- For faster pepper chopping, try a food processor, but don’t blend too much, or they’ll become mushy.
- If your pepper jelly is too runny, heat it in a pan, add �-1 packet of pectin, boil for 1 minute, then cool slightly and pour back into jars for thicker consistency.
- You can try using just 5 cups of sugar for a less sweet version, but it might not set as firmly. For even less sugar, go for a low or no-sugar option.
- This recipe is technically a “jam” if unstrained, but many call it jelly. You can strain it if preferred.
What to Serve with Pepper Jelly?
Variations with This Recipe!
- Spicy Mango Pepper Jelly: Add diced mangoes along with the peppers for a tropical twist. The sweetness of the mangoes balances the heat of the peppers.
- Citrus Infused Pepper Jelly: Incorporate citrus zest, such as lime or orange, into the jelly mixture for a bright and refreshing flavor. You can also add a splash of citrus juice for an extra kick.
- Smoky Chipotle Pepper Jelly: Replace some of the jalapeno peppers with canned chipotle peppers in adobo sauce for a smoky and savory flavor profile. This variation pairs exceptionally well with grilled meats and cheeses.
- Garlic and Herb Pepper Jelly: Infuse the jelly with minced garlic and chopped fresh herbs, such as basil or thyme, for a savory and aromatic twist. This variation is perfect for serving with crackers and cream cheese.
- Pineapple Habanero Pepper Jelly: Swap out the bell peppers for diced pineapple and add minced habanero peppers for a sweet and spicy combination. This jelly is great for glazing grilled meats or serving with seafood.
- Berry Pepper Jelly: Mix in some mashed berries, such as strawberries or raspberries, to the jelly mixture for a fruity twist. The tartness of the berries complements the sweetness of the peppers.
These variations offer a creative spin on the classic pepper jelly recipe, allowing you to customize the flavor to suit your taste preferences. Experiment with different combinations of ingredients to create your own unique pepper jelly masterpiece!
Storing and Managing Leftovers!
- Storing at Room Temperature: Once you’ve sealed your jelly jars using hot water baths or steam, you can safely keep them in a pantry or storage room at room temperature.
- Refrigeration After Opening: Once you open a jar of hot pepper jelly, store it in the refrigerator. The cool temperature helps keep the jelly fresh and prevents it from spoiling.
- Optional Freezing: If you have extra hot pepper jelly or want to store it for a long time, freezing is an option. Transfer the jelly to a container suitable for freezing, leaving some room for expansion, and store it in the freezer. It can stay frozen for several months without losing much quality. Thaw the jelly in the refrigerator when you’re ready to use it.
Frequently Asked Questions (FAQs)
Q: How to fix runny pepper jelly?
A: To fix runny pepper jelly, heat it gently, add a bit more pectin, and boil for another minute. Cool slightly, then pour it back into jars and refrigerate for a thicker consistency.
Q: Do I need to sterilize the jars before using them?
A: Yes, it’s essential to sterilize the canning jars and lids following the manufacturer’s instructions to ensure food safety.
Q: Can I skip the water bath canning step?
A: Water bath canning is crucial for safely preserving the jelly and preventing spoilage. It’s not recommended to skip this step.
