Heart-Healthy Spicy Pepper Jelly
Add a zesty twist to your snacks and meals with this Heart-Healthy Spicy Pepper Jelly, a low-sugar alternative to the traditional favorite. This vibrant jelly combines red and green bell peppers with jalapeños for a balance of sweet and spicy flavors, all enhanced by the tang of apple cider vinegar. Using low-sugar pectin and granulated stevia or erythritol, this recipe keeps things light while delivering a perfectly thick and glossy texture. Ready in just 40 minutes, this easy-to-make jelly can be served as a delectable glaze for grilled proteins, a topping for cream cheese and crackers, or a flavorful addition to sandwiches. Plus, its homemade charm makes it a thoughtful gift for loved ones.
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Recipe Information
Ingredients
- 2 large Red bell peppers
- 2 large Green bell peppers
- 2 medium Jalapeño peppers
- 1.25 cups Apple cider vinegar
- 1 packet Low-sugar pectin
- 0.5 cup Granulated stevia or erythritol
- 0.5 cup Water
Instructions
Wash and dry the red bell peppers, green bell peppers, and jalapeño peppers. Remove the stems and seeds from all the peppers for a milder flavor; leave some seeds in the jalapeños if you prefer it spicier.
Finely chop the peppers using a food processor, or dice them by hand if you don't have one. Aim for a consistent, small dice to ensure the jelly has an even texture.
In a large, non-reactive saucepan, combine the chopped peppers, apple cider vinegar, and water. Stir well and place the saucepan over medium heat.
Bring the mixture to a gentle boil. Reduce the heat slightly and simmer for 5 minutes, stirring occasionally to prevent sticking.
While the peppers are simmering, mix the low-sugar pectin with 2 tablespoons of your granulated stevia or erythritol in a small bowl. This will help the pectin dissolve more evenly.
Add the pectin mixture to the saucepan, stirring constantly to ensure it dissolves completely. Bring the mixture back to a boil and cook for 1 minute.
Add the remaining granulated stevia or erythritol to the saucepan and stir well to combine. Bring the mixture to a boil again, then reduce heat and simmer for 4-5 minutes, or until the jelly thickens slightly.
Remove the saucepan from heat and carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
Seal the jars with sterilized lids and process them in a boiling water bath for 10 minutes for proper preservation (if storing long-term). Alternatively, let the jars cool to room temperature and store in the refrigerator for up to 3 weeks if not canned.
Allow the jelly to set for at least 24 hours before serving. Enjoy as a topping, glaze, or spread!
Nutrition Facts
Calories |
313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 50 mg | 2% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 30.1 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1928 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
