Paleo Spicy Pepper Jelly
Satisfy your cravings for sweet heat with this Paleo Spicy Pepper Jelly—a vibrant, refined-sugar-free twist on a classic condiment. Made with a perfect balance of red bell peppers and jalapeños, this recipe delivers just the right amount of spice, while raw honey adds natural sweetness. The jelly thickens beautifully with tapioca starch, making it gluten-free and paleo-friendly. This homemade spread is as versatile as it is flavorful, ideal for pairing with grain-free crackers, glazing over roasted meats, or elevating your charcuterie board. Ready in just 45 minutes, this easy-to-make pepper jelly is a wholesome, zesty addition to your kitchen repertoire!
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Ingredients
- 4 medium red bell peppers
- 2 medium jalapeño peppers
- 0.75 cups apple cider vinegar
- 0.75 cups raw honey
- 2 tablespoons granulated tapioca starch
- 2 tablespoons water
- 0.5 teaspoons sea salt
Directions
Step 1
Wash and core the red bell peppers, removing the seeds and membranes. Dice them into small pieces.
Step 2
Slice the jalapeño peppers and remove the seeds for a milder jelly, or leave them in for extra heat. Dice the jalapeños finely.
Step 3
In a medium saucepan, combine the diced red bell peppers, jalapeños, apple cider vinegar, raw honey, and sea salt. Stir well to combine.
Step 4
Place the saucepan over medium heat and bring the mixture to a low boil. Reduce the heat to medium-low and let it simmer for about 25 minutes, stirring occasionally. The peppers should soften and release their juices.
Step 5
While the mixture simmers, mix the tapioca starch with water in a small bowl to create a slurry.
Step 6
After the pepper mixture has simmered, add the tapioca slurry to the saucepan and stir constantly for 2–3 minutes. The jelly should thicken to your desired consistency.
Step 7
Remove the saucepan from the heat and let the jelly cool slightly. If you prefer a smoother texture, use an immersion blender to carefully blend the mixture until desired consistency is reached.
Step 8
Transfer the jelly to sterilized glass jars and let it cool completely at room temperature before sealing them. Store the jars in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving size | (975.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1152.2 |
| Total Fat 1.3g | 0% |
| Saturated Fat 0.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1189.3mg | 0% |
| Total Carbohydrate 251.6g | 0% |
| Dietary Fiber 10.9g | 0% |
| Total Sugars 199.4g | |
| Protein 5.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 48.9mg | 0% |
| Iron 2.7mg | 0% |
| Potassium 1205.7mg | 0% |
Source of Calories