Pepper Jelly is a sweet and spicy spread made with a blend of bell peppers, hot peppers, sugar, and vinegar. It’s perfect for serving with cream cheese and crackers, glazing meats, or adding a flavorful kick to sandwiches. This recipe is simple and can be customized for your preferred spice level.
Ingredients:
- 3 large red or green bell peppers, finely chopped
- 2-3 jalapeños or hot peppers, finely chopped (adjust to your heat preference)
- 1½ cups apple cider vinegar
- 6 cups granulated sugar
- 1 (1.75 oz) package powdered pectin
- 1 teaspoon salt (optional)
- A few drops of food coloring (optional, for color)
Instructions:
- Prepare the jars:
- Sterilize the canning jars and lids by placing them in boiling water for at least 10 minutes. Set aside to dry.
- Chop the peppers:
- Finely chop the bell peppers and jalapeños (for more heat, leave the seeds in). You can use a food processor for this step, but be careful not to over-process them into a paste.
- Cook the peppers:
- In a large pot, combine the chopped peppers, apple cider vinegar, and salt (if using). Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Add the sugar and pectin:
- Stir in the powdered pectin and bring the mixture to a full rolling boil (a boil that can’t be stirred down). Once boiling, add the sugar all at once, stirring constantly to dissolve. Bring the mixture back to a full rolling boil and boil for 1-2 minutes.
- Test for setting:
- Remove from heat and skim off any foam from the top. To check for the correct consistency, place a small amount of jelly on a cold spoon or plate and let it cool for a minute. If it gels slightly and doesn’t run, it’s ready. If it’s too runny, return the pot to the heat and boil for another minute.
- Add optional food coloring:
- If you want to enhance the color of your pepper jelly, add a few drops of green or red food coloring and stir well.
- Jar the jelly:
- Carefully ladle the hot jelly into the sterilized jars, leaving about ¼ inch of headspace. Wipe the rims of the jars with a clean, damp cloth and secure the lids.
- Process the jars:
- Place the jars in a boiling water bath for 10 minutes to seal them properly. Remove the jars and let them cool completely at room temperature. You should hear a “pop” as the jars seal. Check the seals after 24 hours—if the lids don’t pop back when pressed, they are properly sealed.
Storage:
- Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 2-3 weeks.
Enjoy your sweet and spicy Pepper Jelly spread over crackers with cream cheese, as a glaze for meats, or even in sandwiches for a flavorful kick!
