Low Sodium Spicy Pepper Jelly
Add a fiery twist to your preserves pantry with this flavorful Low Sodium Spicy Pepper Jelly! Packed with vibrant red and green bell peppers, a kick of jalapeño heat, and the tangy zip of apple cider vinegar, this jelly strikes the perfect balance between sweet and spicy. Made with liquid pectin for a smooth, spreadable texture, it’s ideal for pairing with crackers, cream cheese, or even glazing grilled chicken. With minimal sodium and easy-to-follow steps, this recipe is a great choice for health-conscious cooks who love bold flavors. Whether you’re gifting jars or savoring it yourself, this homemade spicy pepper jelly is sure to become a staple treat.
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Recipe Information
Ingredients
- 4 medium (about 2 cups finely chopped) Red bell peppers
- 2 medium (about 1 cup finely chopped) Green bell peppers
- 2 large (seeds removed for less heat, optional) Jalapeño peppers
- 1 cup Apple cider vinegar
- 3 cups Granulated sugar
- 3 ounces (1 packet) Liquid pectin
- 0.5 cup Distilled water
Instructions
1. Prepare the vegetables: Wash all the peppers thoroughly. Remove the stems and seeds from the red and green bell peppers, as well as the jalapeños (keep some seeds if you want extra heat). Finely chop all the peppers or pulse them in a food processor for a smoother jelly texture.
2. Combine the ingredients: In a large, heavy-bottomed pot, combine the chopped peppers, apple cider vinegar, and distilled water. Stir in the granulated sugar until fully dissolved.
3. Bring to a boil: Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring occasionally. Skim off any foam that rises to the surface and discard.
4. Add liquid pectin: Once the mixture has reached a rolling boil, stir in the liquid pectin. Continue to boil the mixture for 1-2 minutes, stirring constantly. Remove the pot from heat.
5. Test for doneness: To check if the jelly is set, drop a small spoonful onto a chilled plate and let it sit for 30 seconds. If the jelly wrinkles when you push it with your finger, it's ready. If it’s too loose, place the pot back on the heat and boil for 1-2 more minutes, repeating this test as needed.
6. Transfer to jars: Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean with a damp cloth, then seal with sterilized lids and bands.
7. Process the jars: For long-term storage, process the jars in a boiling water canner for 10 minutes. If you’re storing the jelly in the refrigerator, this step can be skipped.
8. Cool and store: Allow the jars to cool completely at room temperature. Check that each lid has sealed properly (the center of the lid should not flex when pressed). Store in a cool, dark place for up to 1 year, or in the refrigerator for up to 3 months once opened.
Nutrition Facts
Calories |
2699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 673.4 g | 245% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 641.8 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2701 mg | 57% | |
*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.
