Spicy Pepper Jelly
Add a burst of bold flavor to your pantry with this irresistible Spicy Pepper Jelly, a vibrant blend of sweet, tangy, and fiery notes that takes your condiments to the next level. Made with a colorful mix of red and green bell peppers and jalapeños, this homemade jelly strikes the perfect balance between sweetness and spice, using apple cider vinegar and granulated sugar as its flavorful base. Finished with liquid pectin for a smooth, spreadable texture, this recipe is ideal for beginners in canning, with simple steps to sterilize jars and ensure long-lasting freshness. Perfect for pairing with creamy cheeses, charcuterie boards, or as a glaze for meats, this pepper jelly is a versatile addition that will make every bite pop. Prep and cook in just an hour, and enjoy a batch that yields up to 64 servings to share—or savor solo!
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Recipe Information
Ingredients
- 3 medium red bell peppers
- 2 medium green bell peppers
- 3 medium jalapeño peppers
- 2.5 cups apple cider vinegar
- 5 cups granulated sugar
- 3 oz liquid pectin
- 1 tsp kosher salt
Instructions
Start by sterilizing 8 half-pint jars according to manufacturer's instructions or using a canner.
Deseed and finely chop the red and green bell peppers.
Similarly, deseed and finely dice the jalapeño peppers, using gloves if preferred to avoid any irritation.
In a large saucepan, combine the chopped peppers, apple cider vinegar, granulated sugar, and salt.
Bring the mixture to a rolling boil over medium-high heat, stirring frequently to dissolve the sugar.
Once boiling, reduce the heat slightly but maintain a strong simmer for 10 minutes, stirring occasionally.
Stir in the liquid pectin, and return the mixture to a full roiling boil. Continue boiling for exactly 1 minute, without stirring.
Carefully ladle the hot pepper jelly into the prepared jars, leaving about 1/4 inch headspace. Wipe rims with a clean, damp cloth.
Apply the sterilized lids and rings, tightening until just fingertip tight.
Process the jars in a boiling water bath for 5 minutes. Adjust time for altitude if necessary according to canning guidelines.
Remove jars and allow them to cool completely at room temperature, checking seals to ensure the lids do not pop back when pressed.
Store any unsealed jars in the refrigerator and consume within three weeks.
Allow sealed jars to sit for at least 24 hours for jelly to fully set before labeling and storing in a cool, dark place for up to a year.
Nutrition Facts
Calories |
4117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 640 mg | 28% | |
| Total Carbohydrate | 1041.9 g | 379% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 1022.3 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1712 mg | 36% | |
*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.
