I make this spicy pepper jelly when I feel like I need to switch things up at home. Making this jelly only takes about 30-40 minutes and a few ingredients, so I like the easiness too.
Try This Spicy Pepper Jelly And Add Flavor To Any Dish
Why make this jelly?
I often get asked why in the world I would make spicy pepper jelly. I often say that spice is always welcome in my kitchen. In this case, making a jelly also sounds delicious. I often add this jelly as a base for a sauce, in a stew, or even a dessert.
First, I gather all my ingredients. I use red bell pepper, jalapenos, white sugar, apple cider vinegar, and the pectin.
Instead of red bell pepper, try any other color. If peppers aren’t an option at all, use tomatoes, carrots, or celery.
Jalapenos are easy to find and use, but you can go with other peppers, like Serrano, habanero, or poblano. If you prefer it, use red pepper flakes, or a touch of sriracha.
As for the sweetening, white sugar melts quickly, but you can use caster sugar, brown sugar, honey, or corn syrup.
If you can use apple cider vinegar, I suggest you do, as it balances sweet and sour perfectly. Other kinds of vinegar you can use are rice vinegar or a bit of white wine vinegar. In a pinch, you can use lemon or lime juice instead.
The cooking process is relatively easy. I start by blending the peppers in a blender, but a food processor works well too. I then cook the minced peppers with the vinegar and sugar.
I allow this mixture to boil for about 3 minutes, then I let it cool down for another 5 minutes. I pour in the pectin and stir the mix.
Your jelly is ready to go and can be stored easily in your pre-sterilized jars. I leave my jars to settle for about 3 days, and then I store them in my fridge for longer preservation.
Use this jelly at breakfast, lunch, or dinner without a problem!
Spicy Pepper Jelly
Ingredients
1 cup (128 g) chopped red bell pepper, seeded
1/2 cup (64 g) chopped jalapeno, seeded
5 cups (640 g) white sugar
1 1/2 cup (360 g) apple cider vinegar
6-ounce (180 ml) liquid pectin
Directions
- Pulse peppers in blender or food processor until they’re well minced.
- Mix minced peppers with sugar and vinegar in a large saucepan.
- Boil mixture for 3 minutes.
- Remove from heat and cool for 5 minutes.
- Stir in pectin.
- Ladle into pre-sterilized jars, leave 1/4 inch (6 mm) headspace.
- Remove trapped air bubbles by running a wooden spatula around the inside of the jar.
- Wipe jar rim then apply lid and ring. Adjust to fingertip-tightness.
- Store jar in a cool, dark, dry place. leave for 2-3 days to settle.
- Store in refrigerator.
