Pepper Jelly Recipe
This vibrant and spicy Pepper Jelly recipe combines finely diced bell peppers and jalapeños with sugar, vinegar, and lime juice, thickened with Certo liquid fruit pectin to create a sweet and tangy jelly with a delightful kick. Perfect for pairing with cream cheese, crackers, grilled meats, or as a flavorful glaze, this versatile jelly can be enjoyed fresh or canned for long-term storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings (approximately 6 half-pint jars)
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Ingredients
Vegetables
- 1 ½ cups finely diced bell pepper (a combination of colors)
- 1 lb jalapeños (about 10), seeds and veins removed from half for mild jelly or all left in for hot jelly (about 1 2/3 cups)
Liquids and Sweeteners
- 5 cups granulated sugar
- 1 ¼ cups white or apple cider vinegar
- ¼ cup lime juice
Others
- 1 teaspoon salt
- 3 ounces Certo liquid fruit pectin
Instructions
- Dice peppers: Using a knife or food processor, finely chop the bell peppers. Place the diced peppers in paper towels and squeeze out excess liquid to help the jelly set properly. Measure 1 ½ cups loosely packed diced bell peppers.
- Prepare jalapeños: Finely dice jalapeños and squeeze out their liquid similarly. Wearing gloves is recommended to protect your hands.
- Cook the mixture: In a large, deep pot, combine all diced peppers, sugar, vinegar, lime juice, and salt. Bring the mixture to a boil, stirring often. Reduce the heat slightly but keep it boiling for 10 minutes.
- Add pectin: Slowly stir in the liquid fruit pectin and boil the mixture for an additional minute. Remove the pot from heat and let it cool for 5 minutes. Stir well to evenly distribute the pepper pieces.
- Jar the jelly: Pour the mixture into clean containers. Secure lids tightly. Optionally, invert the jars for about 30 minutes to prevent pepper pieces from rising to the top. Then set jars upright and let them cool at room temperature for 24 hours.
- Store: Refrigerate the jalapeño jelly and consume within 10 days, or freeze for up to 4 months.
- To can: Pour jelly into sterilized jars. Wipe jar rims clean and seal with new lids and rings. Process jars in a water bath canner for 10 minutes (adjust time for high altitude). Let jars sit at room temperature for 24 hours, then store in a cool, dry place for 6 to 10 months.
- Serve: Enjoy pepper jelly over cream cheese and crackers, on turkey or grilled chicken burgers, as a glaze on hot wings, or spread on sandwiches for a flavorful kick.
Notes
- Wear gloves when handling jalapeños to avoid irritation.
- Squeezing out excess liquid from diced peppers helps the jelly set properly and prevents runniness.
- Flipping jars upside down after filling helps keep pepper pieces evenly distributed in the jelly.
- Adjust the amount of jalapeño seeds and veins to control the heat level of the jelly.
- Use sterilized jars and proper canning techniques if you plan to store jelly at room temperature.
- Consume refrigerated jelly within 10 days if not canned or freeze it for longer storage.
Find it online: http://bitezly.com/pepper-jelly-recipe/
