Sugar-Free Spicy Pepper Jelly
Experience the perfect balance of heat and sweetness with this Sugar-Free Spicy Pepper Jelly, a low-carb twist on the classic recipe. Made with vibrant red bell peppers and zesty jalapeños, this jelly packs bold flavor without any added sugar, thanks to granulated erythritol or monk fruit sweetener. A simple combination of apple cider vinegar, low-sugar pectin, and natural ingredients creates a uniquely spicy spread that's perfect for health-conscious foodies. In just 35 minutes, you'll have a versatile condiment that's ideal for pairing with cream cheese and crackers, glazing meats, or adding a fiery kick to your favorite dishes. Easy to prepare, fridge-friendly, and suitable for canning, this keto-friendly pepper jelly is bound to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 large Red bell peppers (seeded and chopped)
- 2 medium Jalapeño peppers (seeded and chopped)
- 0.75 cup Apple cider vinegar
- 1 cup Granulated erythritol or monk fruit sweetener
- 3 tablespoons Low-sugar pectin
- 0.5 cup Water
- 0.5 teaspoon Salt
Instructions
Wash the red bell peppers and jalapeño peppers thoroughly. Remove the seeds and stems, then chop them into small pieces.
Place the chopped bell peppers and jalapeño peppers into a food processor. Pulse until finely minced but not pureed. Alternatively, chop very finely by hand if preferred.
In a large non-reactive saucepan, combine the minced peppers, apple cider vinegar, water, and salt. Stir to mix well.
Bring the mixture to a boil over medium-high heat, stirring occasionally, then reduce to a simmer and let cook for 5 minutes.
In a small bowl, mix the granulated erythritol (or monk fruit sweetener) with the low-sugar pectin until well combined.
Slowly add the sweetener and pectin mixture to the saucepan, stirring constantly to avoid clumping.
Increase the heat and bring the jelly mixture to a rolling boil. Boil for 1-2 minutes while stirring, then remove from heat.
Carefully pour the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. If necessary, wipe the rims clean before sealing with sterilized lids.
Allow the jars to cool to room temperature before transferring them to the refrigerator. The jelly will thicken as it cools.
Store in the refrigerator for up to 2 weeks, or process in a water bath canner according to safe canning guidelines for long-term preservation.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1016 mg | 44% | |
| Total Carbohydrate | 277.3 g | 101% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 16.3 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 987 mg | 21% | |
*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.
