Low Carb Spicy Pepper Jelly
Add a flavor-packed twist to your charcuterie boards or grilled meats with this Low Carb Spicy Pepper Jelly! Perfectly balancing sweet and heat, this vibrant jelly features a tantalizing blend of jalapeño and red bell peppers, combined with keto-friendly powdered erythritol and a touch of low-sugar pectin for the ideal consistency. Quick and simple to make, this recipe is ready in just 40 minutes and serves as a versatile condiment for everything from crackers with cream cheese to glazing your favorite proteins. Designed with low-carb lifestyles in mind, each jar of this homemade delight provides guilt-free flavor while keeping the sugar in check. Don’t forget to personalize the spice level by adjusting the seeds in your peppers—go bold or stay mild! Whether you’re hosting a party or meal prepping, this pepper jelly is your secret ingredient to elevate any dish.
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Recipe Information
Ingredients
- 4 large jalapeño peppers
- 2 large red bell peppers
- 1 cup apple cider vinegar
- 1.5 cups powdered erythritol (or other keto-friendly sweetener)
- 3 tablespoons low-sugar pectin
- 1 cup water
- 0.5 teaspoon salt
Instructions
Wash and dry the jalapeño and red bell peppers. Remove the stems and seeds for a milder jelly or leave some seeds if you prefer extra heat.
Finely chop the peppers or pulse them in a food processor until they reach a fine consistency. Be cautious when handling jalapeños as the oils can irritate the skin and eyes—wear gloves if necessary.
In a medium-sized saucepan, combine the chopped peppers, apple cider vinegar, and water. Bring the mixture to a boil over medium heat.
Stir in the powdered erythritol and salt, ensuring they dissolve completely. Simmer the mixture for about 5 minutes.
Gradually whisk in the low-sugar pectin, making sure there are no lumps. Continue cooking for another 2-3 minutes, stirring frequently.
Reduce the heat to low and let the mixture simmer for 10-12 minutes, stirring occasionally, until it begins to thicken slightly. Note that it will continue to set as it cools.
Remove the saucepan from heat and let the jelly cool for 5-10 minutes before transferring it to sterilized jars or an airtight container.
Once the jelly has reached room temperature, store it in the refrigerator for up to two weeks or process the jars in a water bath for long-term storage.
Nutrition Facts
Calories |
214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 389.7 g | 142% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 17.5 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1191 mg | 25% | |
*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.
