Pepper jelly
Our favorite Pepper jelly The recipe is sweet and tangy (adjust the heat to your liking) and delicious spooned over cream cheese, served with crackers for dipping. I’ve also included canning and freezing instructions.
Looking for homemade jam recipes? Try our blackberry, strawberry or raspberry jam!
My husband first got me hooked on Hot Pepper Jelly, and it’s always the most popular addition to our charcuterie boards. If you’ve never made jalapeño jelly you will be shocked how EASY it is! It’s a great gift, and you can keep it long-term in the freezer or pantry if you put it in a double boiler.
Required Ingredients:
- paprika: Use a color combination such as red and green.
- Jalapenos (approx 10): Remove seeds and veins from half for mild jelly or leave them all in for hot jelly.
- sugar: I use significantly less sugar than most recipes and I find the jelly perfectly sweet. This worked for me with Certo brand fruit pectin. Other brands of pectin may need more sugar for easy preparation, or you can use a pectin with no added sugar and follow the recipe in the box. Don’t use sugar substitutes (like Splenda) or it won’t work properly.
- pectin: I use liquid fruit pectin. Here is a recipe that uses powdered fruit pectin.
- vinegar: used to set the jelly and the acidity in the vinegar makes it safe for canning and long-term storage. White or cider are my favorites for jalapeño jelly.
- lime
- salt
How to make pepper jelly:
Chop peppers: Finely chop the peppers and squeeze out excess liquid with kitchen paper. Measure out 1½ cups of diced peppers. Dice the jalapeños and squeeze out the liquid (make sure to wear gloves).
Combine Put the diced paprika, sugar, vinegar, lime juice, and salt in a large, deep saucepan. Bring to a boil, reduce heat, but let simmer for 10 minutes.
A stir in liquid pectin and cook for another minute. Remove from heat and let cool for 5 minutes. Stir well and pour jelly into containers. Attach the lids securely.
Cool Store at room temperature for 24 hours, then in the refrigerator for up to 10 days. Read on for canning and freezing instructions.
Instructions for boiling and freezing:
Can: Pour jelly into sterilized jars. Wipe the edges of the jars clean and secure with rings and new lids that have been washed in warm, soapy water. Process for 10 minutes in a water bath canning pot (or longer for high altitudes – see instructions below). Let rest for 24 hours at room temperature, then store in a cool, dry place for 6-10 months.
Freeze: Pour jelly into containers and close the lids tightly. Store in the refrigerator for 10 days or freeze for up to 4 months.
Recipe variations:
- Fruit pepper jelly:
- Replace peppers with chopped cranberries, strawberries, or raspberries (blot off excess moisture). Or add a little lemon peel to the jelly for a lemon flavor.
- Steam canister:
- would work in place of a double boiler. The turnaround time should be the same (double check to account for the amount).
- Jalapeño jelly without sugar: Try the Sure Jell recipe with their special sugar-free pectin.
Uses for pepper jelly:
- Starter with cream cheese and crackers (our favorite way to enjoy it!).
- Smeared on turkey burger, pork, grilled chicken.
- Glaze on hot wings.
- Spread on sandwiches for an extra taste kick!
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recipe
Use a knife or food processor to finely chop the peppers. Scoop the diced peppers into paper towels and squeeze out any excess liquid (this will ensure the jelly sets properly). Measure out 1½ cups of diced paprika (loose, not packed in a measuring cup).
- Dice the jalapeños and squeeze out the liquid in the same way (I strongly recommend wearing gloves when handling so many).
Put all the pepper cubes in a large, deep saucepan. Add sugar, vinegar, lime juice and salt. Bring to a boil, stirring often. Reduce the heat, but let it boil and cook for 10 minutes.
Stir in liquid pectin and cook for another minute. Remove from heat and let cool for 5 minutes, then stir well (to evenly distribute the pepper pieces) and pour jelly into containers. Attach the lid securely.
Optional: Turn the containers upside down and let them cool for about 30 minutes (this will prevent the pepper pieces from floating to the top of the jar. Turn the right side up and let them cool at room temperature for 24 hours.
Chill jalapeño jelly and enjoy within 10 days or freeze for up to 4 months.
- Can of pepper jelly: Pour jelly into sterilized jars. Wipe the edges of the jars clean and secure with rings and new lids that have been washed in warm, soapy water. Process for 10 minutes in a double boiler (or longer for high altitudes – see instructions above). Let rest for 24 hours at room temperature, then store in a cool, dry place for 6-10 months.
- 1,001 to 3,000 feet – increase processing time by 5 minutes.
- 3,001 to 6,000 feet – increase processing time by 10 minutes.
- 6,001 to 8,000 feet – increase processing time by 15 minutes.
- 8,001 to 10,000 feet – increase processing time by 20 minutes.
Calories: 689kcalCarbohydrates: 175GProtein: 1GFat: 1GSaturated fatty acids: 1GSodium: 395mgPotassium: 304mgFiber: 3GSugar: 171GVitamin A: 958IEVitamin C: 123mgCalcium: 20thmgIron: 1mg
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