Keto Spicy Pepper Jelly
Indulge in the bold, fiery flavors of this Keto Spicy Pepper Jelly, a low-carb twist on a classic condiment that's perfect for adding a sweet and zesty kick to your favorite dishes. Featuring a vibrant blend of red bell peppers and jalapeños, combined with tangy apple cider vinegar and keto-friendly sweeteners like erythritol or allulose, this jelly strikes the perfect balance between heat and sweetness. The addition of lemon juice enhances the citrusy notes, while powdered gelatin creates a satisfying, spreadable texture. Easy to prepare in under an hour, this versatile keto jelly makes a great glaze for meats, a crave-worthy layer in cheese boards, or a delectable topping for keto crackers. With its vibrant colors and bold flavors, it's sure to be a star ingredient in your kitchen!
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Recipe Information
Ingredients
- 2 large Red bell peppers
- 2 large Jalapeño peppers
- 0.75 cups Apple cider vinegar
- 0.5 cups Granulated erythritol or allulose (keto sweetener)
- 2 tablespoons Lemon juice
- 1.5 tablespoons Powdered gelatin
- 2 cups Water
- 0.5 teaspoons Salt
Instructions
Wash the red bell peppers and jalapeño peppers thoroughly, then remove the stems and seeds. Be careful while handling jalapeños—wear gloves if necessary to avoid irritation.
Finely dice the bell peppers and jalapeños. Alternatively, you can pulse them in a food processor until finely chopped. Set aside.
In a medium saucepan, combine the apple cider vinegar, granulated erythritol (or allulose), and water. Stir well and place over medium heat.
Add the chopped peppers, lemon juice, and salt to the saucepan. Stir to combine and bring the mixture to a gentle boil. Lower the heat and let it simmer for 20-25 minutes, stirring occasionally.
While the mixture simmers, in a small bowl, bloom the powdered gelatin by sprinkling it over 1/4 cup of cold water. Let it sit for 5 minutes to hydrate.
Once the pepper mixture has simmered and the peppers have softened, remove the saucepan from heat. Stir in the bloomed gelatin until fully dissolved and no clumps remain.
Allow the jelly mixture to cool slightly for 10 minutes, then pour it into sterilized jars or airtight containers.
Let the jelly cool to room temperature. Once cooled, refrigerate for at least 4-6 hours or overnight to allow the jelly to set.
Serve as a condiment, glaze, or dip. Store any leftovers in the refrigerator in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 146.6 g | 53% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 16.2 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1047 mg | 22% | |
*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.
