This Hot Pepper Jelly Recipe has so many uses. From appetizer, to marinade to salad dressing, this quick and easy jelly should always be on hand and makes a great gift as well!
Pepper Jelly is a classic, usually Southern, condiment that is somewhere between a relish and a jam. It is sweet with some spice from the hot peppers. The heat can be adjusted according to your taste.
What is Pepper Jelly used for?
Hot Pepper Jelly has so many uses, you’ll never want to be without it again. Coupled with the fact that it is so quick and easy to put together, you’ll want to head to your kitchen right now to make it! Here are a few ideas on how to use this homemade pepper jelly.
- Mix up a vinaigrette and drizzle on a salad for a flavorful addition.
- Marinate fish, chicken, or pork in this spicy-sweet jelly. The pepper jelly flavor melds with the meat and becomes a glaze when cooked.
- To make a classic pepper jelly cream cheese dip for an appetizer, just add several tablespoons to the top of a block of cream cheese and serve with crackers. The sweet and spicy topping marries so well with the cream cheese!
- Create a cheesy dip by rolling out puff pastry, placing a block of brie cheese in the center, top with jalapeno pepper jelly, and wrap to close. Bake for 25 minutes and serve with crostini or crackers.
What does Pepper Jelly taste like?
Pepper Jelly is both sweet and spicy.
The amount of sugar in this recipe is necessary to ensure that the jelly sets properly. A general rule when making jam or jelly is to use equal parts fruit and sugar.
The level of spice in this pepper jelly recipe is completely up to you! As written, the recipe has just enough spice to offset the sweetness without being overwhelming. You can add more or less jalapeno to adjust the level if you wish. You can even use a different type of hot pepper, like Ghost Peppers, if you really want to go for it!
Although the level of sweet and spicy is just right in this recipe, you can choose to make a low sugar version. Replace the regular powdered pectin with low-sugar pectin and then cut the amount of sugar in half to 500 grams (2 1/2 cups).
Why do you put vinegar in this jelly recipe?
Vinegar may seem like a strange ingredient to add to your pepper jelly but don’t be tempted to skip it! The vinegar does a couple of functions in this jelly recipe.
First, peppers area low in acid and acid is needed to react with the pectin and sugar to help the jelly set. Without the vinegar, your jelly won’t set up as firm.
Second, the acid in the vinegar makes the jelly safe when it is canned and kept for a long time. Without it, the jelly would require refrigeration and would only last up to 2 weeks.
You can substitute distilled white vinegar for the apple cider vinegar but I prefer the depth of flavor you get from the apple cider vinegar.
How to make this recipe
Pepper Jelly is so delicious and popular that, once you make it and serve it to family and friends, you will need to have some on hand at all times.
If you need to throw together a quick appetizer, snack or dinner, just grab some this sweet pepper jelly and you’re set!
Luckily, it is this pepper jelly recipe is so easy to make and can be canned and kept in the pantry for a year. Mix up a batch when the peppers come in from the garden to ensure a constant supply!
Sterilize your jars
First, it is important to sterilize your jars before adding the jelly to them. Any bacteria in the jars can cause bad things to grow in the jar and make this jelly inedible.
Toss the jars in to the dishwasher the night before you want to make this and run it on the sterilize setting. Alternatively, you can boil the jars in a large pot on the stove for about 10 minutes to kill any bacteria.
Prepare the jelly
Mise en place is so important in every recipe. It simply means to put everything in place. C
hop up and seed all of your peppers. Weigh out the vinegar, sugar and pectin.
Make sure that you have clean jars with a lid and a ring for each jar before you begin. This recipe will make 6 8-ounce jars (perfect for gifts!) or 3 16-ounce jars.
Try to think about how you will use the jelly when you choose your jars. Once a jar is open, it will need to be refrigerated and used within 2 to 3 weeks. If you don’t cook with it often, smaller jars are a safer bet.
Place the sweet peppers (a combination of red, yellow, orange and green) and the jalapeño’s into a large saucepan over high heat. Stir in the apple cider vinegar and the powdered pectin.
Bring the mixture to a rolling boil, stirring constantly.
Add the sugar and stir until completely mixed in. Return to a rolling boil and continue to boil for 2-3 minutes. The temperature should reach 220F/104C.
Remove the pan from the heat and skim off any foam on top.
While the jelly is still hot, ladle it into the prepared jars. The heat from the jelly will aid in the sealing process so go ahead and do it while it’s hot! Just be careful because it will burn if you get it on your skin. I like to use a funnel to make this step easier and less messy!
Complete the canning process
If you would like to see photos of the canning process, go to THIS POST where I made and canned Strawberry Rhubarb Jam. You can see the steps and the equipment that I use.
Place the jars into a canning rack, and slowly lower the jars into the hot water. The water should cover the jars completely and should be hot but not boiling.
Bring the water to a boil and process for five to 10 minutes. Remove the jars and allow them to cool completely. You should hear each jar pop within a few minutes of removing it from the water. This is when the final seal has happened.
Why didn’t my pepper jelly set?
If you don’t have enough acid or if you don’t get the temperature high enough, your jelly will not set properly. This jelly should not be firm but it should be jelly-like.
If your pepper jelly didn’t set, try this to fix it:
Put 1/4 cup water, 1/4 cup sugar, 2 Tablespoons lemon juice and 4 teaspoons powdered pectin in a saucepan. Stir and bring to a boil. Add 1 quart of the pepper jelly that did not set. Bring back to a boil and continue to boil for 1 minute. Remover from the heat, can as above or put in a jar and chill in the refrigerator.
The jelly will not set until completely chilled so be patient!
Do you refrigerate Pepper Jelly?
If you will use an entire jar of your homemade pepper jelly within 2 to 3 weeks, you can store it in the refrigerator.
It should not be left out at room temperature unless it has been properly canned and sealed. If it is processed in a water bath as shown above and IN THIS POST, then you can store it in a cool place for up to a year.
Canning is great for gifts!
If you have a bunch of peppers from your garden or the farmers market, they may not last long enough for you to eat all of them.
If that is the case, make several batches of this Pepper Jelly Recipe, can them, and tie a pretty ribbon on the jar!
Make sure that you add a sticker somewhere on the jar with the date that it was made, a use-by date that is one year from the date it was made, and instructions to store it in the refrigerator once it is opened.
It should be used within 2 to 3 weeks once it is opened so smaller jars tend to reduce waste.
People LOVE to receive jellies and jams as gifts and, since this one is a bit different, it will be a hit for sure!
Hot Pepper Jelly
Recipe by Tanya OttCourse: Appetizer Recipes, Frosting, Filling and Topping Recipes, Uncategorized
Servings
45
servings
Prep time
15
minutes
Cooking time
15
minutes
This Hot Pepper Jelly Recipe has so many uses. From appetizer, to marinade to salad dressing, this quick and easy jelly should always be on hand and makes a great gift as well!
Ingredients
4 cups red, yellow, orange and/or green peppers, seeded and diced
1 or 2 fresh jalapenos, depending on how hot you want it, seeded and diced
1 cup apple cider vinegar
1 envelope (1.75 ounces) powdered fruit pectin
1000 grams (5 cups) granulated sugar
Directions
- Prepare your jars and rings by sterilizing 3 16-ounce or six 8-ounce canning jars either in the dishwasher or by boiling for 10 minutes in a large pot on the stove. Begin to heat water in a separate large canning pot.
- Place the peppers, and jalapeño’s into a large saucepan over high heat. Mix in the apple cider vinegar and pectin. Bring the mixture to a rolling boil, stirring constantly. Add the sugar and stir until completely mixed in. Return to a rolling boil and boil for 2-3 minutes. The temperature should reach 220F/104C. Remove from the heat and skim off any foam on top.
- Ladle the jelly into your prepared jars, leaving a space about 1/4 inch from the top. Cover with flat lids; then screw on the bands tightly.
- Place the jars into a canning rack, and slowly lower the jars into the hot water. The water should cover the jars completely and should be hot but not boiling. Bring the water to a boil and process for at least five minutes. Remove the jars and allow them to cool completely. You should hear each jar pop within a few minutes of removing it from the water. This is when the final seal has happened.
Notes
- Increase or decrease the amount of jalapeno based on your preference and heat tolerance.
- In a pinch, I have used canned Diced Jalapenos in the recipe. About 2 Tablespoons will replace 1 large jalapeno.
