Hello Guys, Austin here. Today, I’m thrilled to share one of my all-time favorite recipes with you: Pepper Jelly. This dish holds a special place in my heart because it’s not just any old recipe, it’s a taste of home. I ate this pepper jelly for the first time in my granny’s house.
Even she is a food enthusiast and loves trying dishes of the various cuisines. I fell in love with this jelly the moment my granny served me this recipe for the first time and over some time it became a must-serve at our gatherings.
There’s just something about the sweet heat of the peppers combined with the tanginess of the vinegar that makes my taste buds dance with joy. Plus, it’s incredibly versatile – you can spread it on crackers, glaze meats, or even mix it into dressings for a zesty kick. So grab your apron and join me in the kitchen as we whip up a batch of this mouthwatering pepper jelly together!
What Is Pepper Jelly?
Pepper jelly is a sweet and thick preserve with a slight kick. It’s a favorite in the South and falls somewhere between jam, relish, and jelly. The sweet and heat mix is really delicious, and it has many uses. It’s perfect for summertime, and the best part is, it freezes well so you can save it for later.
This comes in handy, especially when you have an abundance of jalapeños. Additionally, it’s a great holiday appetizer with its red and green specks throughout. Try serving it with our Mini Crustless Quiche for a good meal.
Tangy Pepper Jelly Recipe
Equipment
- 6 8-ounce canning jars and lids
- Large saucepan
- Hot water canner
- Ladle
- Stirring Spoon
- Canning rack
Ingredients
- 2,1/2 cups finely chopped red bell peppers
- 1/4 cups finely chopped jalapeno peppers
- 1 package powdered pectin
- 1,1/4 cups finely chopped green bell peppers
- 1 cup apple cider vinegar
- 5 cups white sugar
Instructions
- Sterilize canning jars and lids following manufacturer's instructions.
- Heat water in hot water canner.
- Combine peppers, vinegar, and fruit pectin in saucepan; bring to boil.
- Add sugar, boil for 1 minute, then remove from heat and skim foam.
- Quickly ladle jelly into jars, leaving 1/4-inch space from tops.
- Seal jars with lids and rings tightly.
- Lower jars into canner rack, ensuring they're submerged.
- Bring water to boil, cover canner, and process for 5 minutes.
Nutrition
Time For The Tips!
- For faster pepper chopping, try a food processor, but don’t blend too much, or they’ll become mushy.
- If your pepper jelly is too runny, heat it in a pan, add ½-1 packet of pectin, boil for 1 minute, then cool slightly and pour back into jars for thicker consistency.
- You can try using just 5 cups of sugar for a less sweet version, but it might not set as firmly. For even less sugar, go for a low or no-sugar option.
- This recipe is technically a “jam” if unstrained, but many call it jelly. You can strain it if preferred.
What to Serve with Pepper Jelly?
