Pepper Jelly
A sweet and spicy homemade pepper jelly made with bell peppers and jalapeños, perfect for serving over cream cheese or as a glaze.
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.
Notes
Serve jalapeno jelly over a block of cream cheese and crackers, slathered on turkey burgers, grilled chicken burgers, pork, or grilled chicken, as a glaze on hot wings, or spread on sandwiches for an extra flavor kick.
Nutrition
Calories: 689kcalCarbohydrates: 175gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 395mgPotassium: 304mgFiber: 3gSugar: 171gVitamin A: 958IUVitamin C: 123mgCalcium: 20mgIron: 1mg
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