This vibrant Pepper Jelly strikes the perfect balance between sweet and spicy, making it an irresistible addition to your homemade preserves collection. Ready in just 40 minutes, this versatile condiment packs a punch with its beautiful blend of peppers and natural sweetness.
Whether you’re spreading it on crackers with cream cheese, glazing meats, or gifting it to friends, this recipe yields a delightful preserve that’s both simple to make and incredibly flavorful.
Ingredients for Zesty Pepper Jelly
- Bell Peppers (1½ cups): Finely diced, mix different colors for visual appeal
- Jalapeños (1 lb): About 10 peppers, adjust heat by removing seeds
- Sugar (5 cups): Regular granulated sugar for sweetness balance
- Vinegar (1¼ cups): Choose either white or apple cider vinegar
- Lime Juice (¼ cup): Adds fresh citrus tang
- Salt (1 tsp): Enhances overall flavor
- Liquid Pectin (3 oz): Certo brand for proper setting
Step-by-Step Instructions
- Pepper Preparation: Finely dice bell peppers using knife or food processor. Pat dry with paper towels to remove excess moisture
- Jalapeño Handling: Wear gloves! Dice jalapeños and squeeze out liquid. For mild version, remove seeds from half
- Initial Cooking: Combine peppers, sugar, vinegar, lime juice, and salt in a deep pot. Bring to boil while stirring
- Boiling Stage: Maintain a steady boil for 10 minutes, stirring occasionally
- Setting Stage: Stir in pectin gradually, boil one more minute, then remove from heat
- Jarring Process: Cool 5 minutes, stir well, and pour into containers
- Final Setting: Optional – invert containers for 30 minutes to distribute peppers evenly
- Storage Options: Refrigerate up to 10 days or freeze for 4 months
Safety Tips
Hey friend! Let’s talk about working with jalapeños safely. Always wear gloves when cutting and handling these spicy peppers – your hands (and eyes!) will thank you later.
If you skip the gloves, you might feel the burn for hours, even after washing your hands. A simple pair of kitchen gloves makes the whole process much more comfortable.
Heat Level Options
Want to control the spiciness? Here’s the secret: The heat lives in the seeds and white membranes inside the jalapeños.
Keep all the seeds and membranes for a hot kick, or remove them from half the peppers for a milder jelly that everyone can enjoy. You can also swap out some jalapeños for milder peppers if you prefer just a hint of heat.
Storage and Gifting
This pepper jelly makes the sweetest homemade gift! Pour it into pretty jars, add a cute label, and share the love. If you’re keeping it for yourself (no judgment!), it stays fresh in the fridge for about 10 days.
Want to save some for later? Pop it in the freezer for up to 4 months. If you’re into canning, properly processed jars last 6-10 months in a cool, dark spot.
Serving Ideas
This versatile jelly shines in so many ways! The classic move is pouring it over cream cheese and serving with crackers – perfect for parties! Try it as a glaze on grilled chicken or pork, spread it on turkey burgers, or use it to jazz up your sandwich game.
It adds an amazing sweet-spicy punch to hot wings too. My personal favorite? A dollop on a warm biscuit!
Pepper Jelly
Equipment
- Large deep pot
- food processor
- Paper towels
- Jars for storage
Ingredients
Pepper Jelly Ingredients
- 1 1/2 cups finely diced bell pepper combination of colors
- 1 lb jalapeños about 10, remove seeds and veins from half for mild jelly, or leave them all for hot jelly
- 5 cups granulated sugar
- 1 1/4 cups white or apple cider vinegar
- 1/4 cup lime juice
- 1 teaspoon salt
- 3 ounces Certo liquid fruit pectin
Instructions
- Dice peppers: Use a knife or a food processor to very finely chop the bell pepper. Scoop the diced peppers into paper towels and squeeze out excess liquid (this will help ensure the jelly sets up properly). Measure out 1 ½ cups of diced bell pepper (loose, not packed in the measuring cup).
- Dice jalapeños and squeeze the liquid out, in the same manner (I highly suggest wearing gloves when handling this many).
- Add all of the diced peppers to a large, deep pot. Add sugar, vinegar, lime juice, and salt. Bring to a boil, stirring often. Reduce heat, but maintain a boil and boil for 10 minutes.
- Add liquid pectin slowly stirring it in, and boil for another minute. Remove from heat and allow to cool for 5 minutes, then give a good stir (to evenly distribute the pepper pieces) and pour jelly into containers.
