Paleo Spicy Pepper Jelly
Sweet, spicy, and irresistibly versatile, this Paleo Spicy Pepper Jelly recipe is the perfect balance of fiery jalapeños and sweet red bell peppers, all naturally sweetened with raw honey. Ideal for those following a paleo diet, this easy-to-make jelly skips refined sugars and uses tapioca starch for a clean, gluten-free thickener. With just 15 minutes of prep time and a simple stovetop simmer, you’ll create a vibrant, thick condiment perfect for spreading on crackers, serving with meats, or pairing with dairy-free cheeses. Bursting with bold flavors and a customizable level of heat, this paleo-friendly treat makes a stunning addition to your condiment repertoire or a thoughtful homemade gift stored in glass jars.
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Recipe Information
Ingredients
- 4 medium red bell peppers
- 2 medium jalapeño peppers
- 0.75 cups apple cider vinegar
- 0.75 cups raw honey
- 2 tablespoons granulated tapioca starch
- 2 tablespoons water
- 0.5 teaspoons sea salt
Instructions
Wash and core the red bell peppers, removing the seeds and membranes. Dice them into small pieces.
Slice the jalapeño peppers and remove the seeds for a milder jelly, or leave them in for extra heat. Dice the jalapeños finely.
In a medium saucepan, combine the diced red bell peppers, jalapeños, apple cider vinegar, raw honey, and sea salt. Stir well to combine.
Place the saucepan over medium heat and bring the mixture to a low boil. Reduce the heat to medium-low and let it simmer for about 25 minutes, stirring occasionally. The peppers should soften and release their juices.
While the mixture simmers, mix the tapioca starch with water in a small bowl to create a slurry.
After the pepper mixture has simmered, add the tapioca slurry to the saucepan and stir constantly for 2–3 minutes. The jelly should thicken to your desired consistency.
Remove the saucepan from the heat and let the jelly cool slightly. If you prefer a smoother texture, use an immersion blender to carefully blend the mixture until desired consistency is reached.
Transfer the jelly to sterilized glass jars and let it cool completely at room temperature before sealing them. Store the jars in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 251.6 g | 91% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 199.4 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1206 mg | 26% | |
*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.
