Hot Pepper Garlic Jelly
Add a fiery twist to your pantry with this tantalizing Hot Pepper Garlic Jelly! Bursting with the bold flavors of sweet bell peppers, zesty jalapeños, and aromatic garlic, this homemade jelly strikes the perfect balance between sweet and spicy. Apple cider vinegar adds a tangy kick, while liquid pectin ensures the ideal jelly-like consistency. Perfect as a glaze for roasted meats, a topping for creamy cheeses, or a spread on crusty bread, this vibrant condiment is as versatile as it is flavorful. Whether you prefer it mild or with a touch of heat from leaving in some jalapeño seeds, this jelly is a must-have for spice lovers and adventurous cooks alike. Made in just 40 minutes with a simple water bath canning process, it’s a small-batch recipe that promises shelf-stable goodness all year long.
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Recipe Information
Ingredients
- 2 medium red bell peppers
- 2 medium green bell peppers
- 4 medium jalapeño peppers
- 4 large garlic cloves
- 1.5 cups apple cider vinegar
- 3.5 cups granulated sugar
- 3 ounces liquid pectin
- 0.25 cup water
- 0.5 teaspoons salt
- 2 drops red food coloring (optional)
Instructions
Wash all the peppers thoroughly and pat them dry.
Remove the stems, seeds, and membranes from the bell peppers and jalapeño peppers for a milder flavor, or leave some seeds for extra heat.
Roughly chop the bell peppers and jalapeño peppers and place them in a food processor.
Peel the garlic cloves and add them to the food processor as well.
Pulse the mixture until finely minced but not pureed.
In a large, heavy-bottomed saucepan, combine the minced peppers and garlic, apple cider vinegar, water, and salt.
Bring the mixture to a boil over medium-high heat, stirring occasionally.
Once boiling, reduce the heat to maintain a simmer and cook for 10 minutes, stirring occasionally.
Add the granulated sugar, stir until completely dissolved, and bring the mixture back to a rolling boil.
Boil the mixture for 1 minute, then stir in the liquid pectin and food coloring, if using.
Boil for another 1 minute while stirring constantly, then remove the saucepan from the heat.
Allow the jelly to cool for 2-3 minutes, then carefully skim off any foam from the surface with a spoon.
Pour the hot jelly into sterilized jars, leaving approximately 1/4 inch of headspace.
Wipe the jar rims clean, seal with sterilized lids and bands, and process in a boiling water bath for 10 minutes to ensure a proper seal.
Remove the jars from the water bath and let them cool completely at room temperature. Check that the lids have sealed properly.
Store the jelly in a cool, dark place for up to one year, or refrigerate after opening. Enjoy!
Nutrition Facts
Calories |
2925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 741.6 g | 270% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 717.8 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1418 mg | 30% | |
*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.
