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Classic Hot Pepper Jelly

50 min 48 servings Medium
Hot pepper jelly is a delightful combination of sweetness and spice that can elevate a wide variety of dishes. This jelly is not only a fantastic addition to your cheese board but also makes a unique gift during the holiday season. The balance of sweet and heat in this recipe is achieved with a blend of bell peppers and hot peppers, creating a jelly that's versatile and flavourful. Whether you spread it on crackers or use it as a glaze for meats, this hot pepper jelly is sure to impress. Our version ensures that you get the perfect set every time, with clear instructions and tips for achieving the ideal consistency. This recipe is suited for anyone who loves a little kick in their culinary creations.

Instructions

1

Prepare the peppers

Wash and finely chop the red and green bell peppers and the jalapeño peppers. Wear gloves to protect your skin from the heat of the jalapeños.

Pro tip: Using a food processor can speed up the chopping process.

2

Cook the pepper mix

In a large pot, combine the chopped peppers with the apple cider vinegar and granulated sugar. Stir well and bring to a boil over medium-high heat.

Pro tip: Stir constantly to dissolve the sugar and prevent burning.

3

Boil the mixture

Once boiling, reduce the heat and simmer for 10 minutes, stirring occasionally.

Pro tip: Skim off any foam that forms on the surface.

4

Add pectin

After 10 minutes, add the liquid pectin to the pot. Stir well and bring the mixture back to a rapid boil, boiling hard for 1-2 minutes.

Pro tip: Use a candy thermometer to ensure the temperature reaches 104°C (220°F).

5

Test the jelly

Remove the pot from heat. To test for setting, place a small amount of jelly on a cold plate. If it wrinkles when pushed, it's ready.

Pro tip: If not set, return to heat and boil for another minute.

6

Jar the jelly

Ladle the hot jelly into sterilized jars, leaving 1 cm (1/2 inch) headspace. Seal with lids and process in a boiling water bath for 5 minutes.

Pro tip: Ensure jars are completely covered by water during processing.

💡

Tips & Tricks

  • Wear gloves when handling hot peppers to avoid irritation.
  • Use a candy thermometer to ensure correct jelly consistency.
  • Choose a mix of red and green peppers for a festive look.

Frequently Asked Questions

How long can hot pepper jelly be stored?

Hot pepper jelly can be stored in sterilized jars for up to a year. Once opened, refrigerate and use within a month.

Can I use different types of peppers?

Yes, you can mix different types of hot peppers to adjust the heat level. Just ensure the total quantity matches the recipe.

How do I know if my jelly is set?

Test by placing a small amount on a cold plate. If it wrinkles when pushed with a finger, it is set.

Is it necessary to use pectin?

Yes, pectin is necessary to achieve the proper jelly consistency in this recipe.

What can I serve with hot pepper jelly?

Serve it with cream cheese and crackers, as a glaze for meats, or on sandwiches for a spicy-sweet kick.

Serving Suggestions

Serve hot pepper jelly with cream cheese and crackers for an easy appetizer that guests will love. It also pairs beautifully with roast meats, adding a sweet and spicy glaze. To make ahead, prepare the jelly and store it in sterilized jars for up to a year. Once opened, keep it refrigerated and use within a month for the best flavour.

Nutrition per serving

50

Calories

0g

Protein

0g

Fat

13g

Carbs

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