Spicy Pepper Jelly
Elevate your pantry staples with this irresistible Spicy Pepper Jelly—a perfect balance of sweet, tangy, and fiery flavors that transforms any dish into a gourmet experience. Featuring a vibrant medley of red and green bell peppers paired with the zesty kick of jalapeños, this jelly is simmered with apple cider vinegar and sugar to achieve a glossy, spreadable consistency. Liquid pectin ensures a perfect set, while kosher salt enhances the overall flavor. Ideal for slathering on crackers with cream cheese, glazing meats, or adding a bold twist to charcuterie boards, this homemade pepper jelly is as versatile as it is delicious. With a straightforward canning process, you can enjoy this sweet-heat sensation for up to a year—making it a thoughtful gift or an everyday essential. Try this spicy-sweet jelly today and take your condiments to the next level!
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Ingredients
- 3 medium red bell peppers
- 2 medium green bell peppers
- 3 medium jalapeño peppers
- 2.5 cups apple cider vinegar
- 5 cups granulated sugar
- 3 oz liquid pectin
- 1 tsp kosher salt
Directions
Step 1
Start by sterilizing 8 half-pint jars according to manufacturer's instructions or using a canner.
Step 2
Deseed and finely chop the red and green bell peppers.
Step 3
Similarly, deseed and finely dice the jalapeño peppers, using gloves if preferred to avoid any irritation.
Step 4
In a large saucepan, combine the chopped peppers, apple cider vinegar, granulated sugar, and salt.
Step 5
Bring the mixture to a rolling boil over medium-high heat, stirring frequently to dissolve the sugar.
Step 6
Once boiling, reduce the heat slightly but maintain a strong simmer for 10 minutes, stirring occasionally.
Step 7
Stir in the liquid pectin, and return the mixture to a full roiling boil. Continue boiling for exactly 1 minute, without stirring.
Step 8
Carefully ladle the hot pepper jelly into the prepared jars, leaving about 1/4 inch headspace. Wipe rims with a clean, damp cloth.
Step 9
Apply the sterilized lids and rings, tightening until just fingertip tight.
Step 10
Process the jars in a boiling water bath for 5 minutes. Adjust time for altitude if necessary according to canning guidelines.
Step 11
Remove jars and allow them to cool completely at room temperature, checking seals to ensure the lids do not pop back when pressed.
Step 12
Store any unsealed jars in the refrigerator and consume within three weeks.
Step 13
Allow sealed jars to sit for at least 24 hours for jelly to fully set before labeling and storing in a cool, dark place for up to a year.
Nutrition Facts
| Serving size | (2319.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4117.2 |
| Total Fat 1.6g | 0% |
| Saturated Fat 0.5g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 639.5mg | 0% |
| Total Carbohydrate 1041.9g | 0% |
| Dietary Fiber 14.1g | 0% |
| Total Sugars 1022.3g | |
| Protein 6.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 83.8mg | 0% |
| Iron 3.6mg | 0% |
| Potassium 1712.0mg | 0% |
Source of Calories