Description
Sweet & Spicy Pepper Jelly
Ingredients
1 cup finely chopped red bell peppers
1 cup finely chopped green bell peppers
1/4 cup finely chopped jalapeño peppers (adjust for spice level)
3 cups granulated sugar
1 cup apple cider vinegar
1 pouch (3 oz) liquid pectin
Directions
Prep the peppers: Finely chop the red, green, and jalapeño peppers. Remove seeds for a milder jelly.
Combine ingredients: In a large pot, mix peppers, sugar, and apple cider vinegar. Stir well and bring to a boil over medium heat.
Boil & simmer: Boil for 5 minutes, stirring occasionally. Lower the heat and let it simmer for another 5 minutes.
Add pectin: Stir in liquid pectin and bring the mixture back to a rolling boil for 1-2 minutes. Remove from heat.
Jar the jelly: Carefully ladle the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Seal tightly with lids.
Cool & store: Allow jars to cool at room temperature. Store in the refrigerator or process in a water bath for long-term storage.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 3 jars (8 oz each)
Calories: 60 kcal per tablespoon
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Step-by-Step Guide
Follow these detailed instructions for perfect jelly every time. First, ensure all equipment is clean. Use a sharp knife or food processor to finely chop the peppers. In your large pot, combine the chopped peppers, sugar, and apple cider vinegar. Stir thoroughly until the sugar begins to dissolve. Place the pot over medium-high heat and bring to a full, rolling boil that cannot be stirred down. Set a timer for 5 minutes, stirring occasionally. After 5 minutes, reduce the heat to a gentle simmer for another 5 minutes. This step develops the flavor. Now, stir in the entire pouch of liquid pectin. Return the mixture to a full rolling boil for exactly 1 minute, stirring constantly. Immediately remove from heat. Skim off any foam with a spoon for a clearer jelly.
Serving Suggestions
This versatile jelly is more than just a spread. For a classic appetizer, pour it over a block of cream cheese and serve with crackers. Use it as a glaze for grilled chicken, pork chops, or salmon during the last few minutes of cooking. Stir a spoonful into salad dressings or marinades for a sweet and spicy kick. It also makes an exceptional filling for thumbprint cookies or a topping for baked brie.
How-to Summary
Finely chop peppers, then combine with sugar and vinegar in a pot. Bring to a boil for 5 minutes, then simmer for 5 minutes. Stir in liquid pectin, return to a rolling boil for 1 minute, then remove from heat. Ladle into sterilized jars and seal.
Frequently Asked Questions
Can I use different peppers? Absolutely. Try using habaneros for extreme heat, or use all red bell peppers for a sweeter, milder version. The total volume of chopped peppers should remain the same.
Why did my jelly not set? The most common reason is not achieving a full, rolling boil after adding the pectin. Ensure the boil is vigorous for the full minute. Altitude can also affect setting; above 1,000 feet, you may need to extend the boil time slightly.
How long does it last? Once sealed, processed jars are shelf-stable for up to a year. Refrigerated jelly lasts 2-3 months. Always discard if you notice mold, off odors, or a broken seal.
Can I reduce the sugar? Sugar is crucial for both texture and preservation in this recipe. Significant reduction can prevent setting and compromise safety for canned goods. It’s not recommended.
What’s the best way to sterilize jars? Wash jars in hot, soapy water, then submerge them in a pot of boiling water for 10 minutes. Keep them in hot water until ready to fill. Boil the lids separately for 5 minutes.
Common Mistakes to Avoid
Avoid using a pot that is too small, as the mixture will foam and can boil over. Do not double the recipe; pectin reacts unpredictably in larger batches. Never squeeze the pectin pouch; measure it by volume if the pouch is damaged. Do not skip skimming the foam, as it can create cloudy jelly and affect the seal. Finally, avoid adjusting the headspace; leaving exactly 1/4 inch is critical for a proper vacuum seal during processing.
Conclusion
Homemade Sweet & Spicy Pepper Jelly is a rewarding project that yields a uniquely delicious condiment. With its balance of sweet fruitiness and gentle heat, it elevates everything from simple snacks to gourmet meals. By following this detailed guide and avoiding common pitfalls, you can confidently create a beautiful, shelf-stable jelly perfect for gifting or enjoying all year round. The process is straightforward, and the flavorful results are well worth the effort.