Description
If you’re looking for a unique and flavorful condiment that combines a touch of sweetness with a spicy kick, then this Hot and Sweet Pepper Jelly is the perfect choice.
Ingredients
Scale
- 1 chopped bell pepper (red or green)
- 1 cup or 20 finely chopped hot peppers (such as jalapeños, serranos, or habaneros, seeds removed for less heat)
- 3 cups of pectin sugar
- 1 cup apple cider vinegar
- Juice of 1 lemon
- 1/2 teaspoon salt
Instructions
- Wear gloves in order to protect your hands from the heat of the peppers.
- Remove the stems, seeds, and membranes from the hot peppers (you can leave some seeds if you prefer a spicier jelly). Chop them roughly and then blend it to a rough consistency.
- Combine the blended peppers after filtering out the excess liquid with pectin sugar, apple cider vinegar, and salt in a thick bottom pot or saucepan. Remove the liquid from the peppers only if you want the jelly to be thicker, otherwise its not needed.
- Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for about 10 minutes.
- Increase the heat and bring the mixture back to a rolling boil. Boil for 1 minute, stirring constantly.
- Skim off any foam that forms on the surface of the jelly using a metal spoon. This will help to ensure a clear jelly, if you want a clear jelly.
- Prior to starting the jam, keep a plate in the freezer. Then drop a little of the jelly and see if it has attained the required consistency.
- Ladle the hot jelly into sterilized jars, leaving about 1 cm of head space at the top. Wipe the rims of the jars with a clean, damp cloth, and apply the lids and screw bands.
- Process the jars in a boiling water bath for 10 minutes to ensure they are sealed properly. Remove the jars and let them cool completely. Check the seals after 24 hours – the lids should not flex up and down when pressed.
Notes
Tips for the Perfect Hot and Sweet Pepper Jelly
- Adjusting the Heat: Customize the heat level by adjusting the amount of hot pepper seeds you include.
- Consistency: Ensure the jelly sets properly by following the boiling times exactly. If you are using Pectin separately, it needs to boil for the correct amount of time to activate and set the jelly.
- Sterilization: Properly sterilize jars and lids to prevent contamination and ensure a long shelf life.
Types of Peppers you can Use
While jalapeños are the most commonly used pepper for hot pepper jelly, you can experiment with other types to customize the flavor and heat level:
- Jalapeños: Mild to medium heat, widely available.
- Serranos: Slightly hotter than jalapeños, with a bright, fresh flavor.
- Habaneros: Very hot, with a fruity undertone.
- Bell Peppers: No heat, but adds color and sweetness. Mixing different peppers can create a unique balance of flavors and colors.
Flavor Variations of Sweet and Hot Pepper Jelly
Although, the basic recipe is delicious, you can experiment with different ingredients to create unique flavor profiles:
- Fruit Additions: Try adding crushed pineapple, mango, or apricots for a fruity twist.
- Herbs: Fresh herbs like rosemary or thyme can add an aromatic depth.
- Spices: Add a pinch of cinnamon, cloves, or allspice for a warm spicy note.
- Prep Time: 15
- Cook Time: 20
Nutrition
- Serving Size: 25