Low Carb Spicy Pepper Jelly
Bring bold flavor to your low-carb lifestyle with this irresistible Low Carb Spicy Pepper Jelly! This vibrant recipe combines the fiery kick of fresh jalapeños with the natural sweetness of red bell peppers, all balanced by tangy apple cider vinegar and a touch of keto-friendly sweetener. Perfectly thickened with low-sugar pectin, this guilt-free jelly is a versatile condiment that pairs beautifully with cream cheese on keto crackers, as a glaze for grilled meats, or even as a zesty addition to charcuterie boards. Ready in just 40 minutes, this easy-to-make spread offers a sugar-free twist on the classic spicy pepper jelly, making it ideal for those following keto, low-carb, or diabetic-friendly diets. Store your delicious creation in a jar and enjoy it fresh from the fridge for up to two weeks!
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Ingredients
- 4 large jalapeño peppers
- 2 large red bell peppers
- 1 cup apple cider vinegar
- 1.5 cups powdered erythritol (or other keto-friendly sweetener)
- 3 tablespoons low-sugar pectin
- 1 cup water
- 0.5 teaspoon salt
Directions
Step 1
Wash and dry the jalapeño and red bell peppers. Remove the stems and seeds for a milder jelly or leave some seeds if you prefer extra heat.
Step 2
Finely chop the peppers or pulse them in a food processor until they reach a fine consistency. Be cautious when handling jalapeños as the oils can irritate the skin and eyes—wear gloves if necessary.
Step 3
In a medium-sized saucepan, combine the chopped peppers, apple cider vinegar, and water. Bring the mixture to a boil over medium heat.
Step 4
Stir in the powdered erythritol and salt, ensuring they dissolve completely. Simmer the mixture for about 5 minutes.
Step 5
Gradually whisk in the low-sugar pectin, making sure there are no lumps. Continue cooking for another 2-3 minutes, stirring frequently.
Step 6
Reduce the heat to low and let the mixture simmer for 10-12 minutes, stirring occasionally, until it begins to thicken slightly. Note that it will continue to set as it cools.
Step 7
Remove the saucepan from heat and let the jelly cool for 5-10 minutes before transferring it to sterilized jars or an airtight container.
Step 8
Once the jelly has reached room temperature, store it in the refrigerator for up to two weeks or process the jars in a water bath for long-term storage.
Nutrition Facts
| Serving size | (1299.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 213.8 |
| Total Fat 1.3g | 0% |
| Saturated Fat 0.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1216.3mg | 0% |
| Total Carbohydrate 389.7g | 0% |
| Dietary Fiber 13.4g | 0% |
| Total Sugars 17.5g | |
| Protein 4.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 85.1mg | 0% |
| Iron 2.3mg | 0% |
| Potassium 1190.8mg | 0% |
Source of Calories