Low Sodium Spicy Pepper Jelly
Add a bold burst of flavor to your pantry with this Low Sodium Spicy Pepper Jelly, a sweet-and-spicy spread that’s perfect for everything from glazing meats to topping crackers with cream cheese. Made with vibrant red and green bell peppers, zesty jalapeños, and tangy apple cider vinegar, this jelly delivers a punch of heat balanced by a touch of sweetness—all while being lower in sodium. With just 15 minutes of prep and a straightforward cooking process, this recipe is ideal for beginner canners and seasoned preservers alike. Whether you're hosting a party or looking for a unique homemade gift, this irresistibly flavorful condiment is sure to impress. Enjoy it on cheese boards, sandwiches, or as a delightful dip—its versatility knows no bounds! Keywords: low sodium pepper jelly, spicy jelly recipe, homemade condiment, canning jelly recipe, sweet and spicy spread.
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Ingredients
- 4 medium (about 2 cups finely chopped) Red bell peppers
- 2 medium (about 1 cup finely chopped) Green bell peppers
- 2 large (seeds removed for less heat, optional) Jalapeño peppers
- 1 cup Apple cider vinegar
- 3 cups Granulated sugar
- 3 ounces (1 packet) Liquid pectin
- 0.5 cup Distilled water
Directions
Step 1
1. Prepare the vegetables: Wash all the peppers thoroughly. Remove the stems and seeds from the red and green bell peppers, as well as the jalapeños (keep some seeds if you want extra heat). Finely chop all the peppers or pulse them in a food processor for a smoother jelly texture.
Step 2
2. Combine the ingredients: In a large, heavy-bottomed pot, combine the chopped peppers, apple cider vinegar, and distilled water. Stir in the granulated sugar until fully dissolved.
Step 3
3. Bring to a boil: Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring occasionally. Skim off any foam that rises to the surface and discard.
Step 4
4. Add liquid pectin: Once the mixture has reached a rolling boil, stir in the liquid pectin. Continue to boil the mixture for 1-2 minutes, stirring constantly. Remove the pot from heat.
Step 5
5. Test for doneness: To check if the jelly is set, drop a small spoonful onto a chilled plate and let it sit for 30 seconds. If the jelly wrinkles when you push it with your finger, it's ready. If it’s too loose, place the pot back on the heat and boil for 1-2 more minutes, repeating this test as needed.
Step 6
6. Transfer to jars: Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean with a damp cloth, then seal with sterilized lids and bands.
Step 7
7. Process the jars: For long-term storage, process the jars in a boiling water canner for 10 minutes. If you’re storing the jelly in the refrigerator, this step can be skipped.
Step 8
8. Cool and store: Allow the jars to cool completely at room temperature. Check that each lid has sealed properly (the center of the lid should not flex when pressed). Store in a cool, dark place for up to 1 year, or in the refrigerator for up to 3 months once opened.
Nutrition Facts
| Serving size | (2273.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2699.1 |
| Total Fat 3.0g | 0% |
| Saturated Fat 1.0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 51.6mg | 0% |
| Total Carbohydrate 673.4g | 0% |
| Dietary Fiber 26.5g | 0% |
| Total Sugars 641.8g | |
| Protein 12.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 93.6mg | 0% |
| Iron 5.4mg | 0% |
| Potassium 2700.9mg | 0% |
Source of Calories