Whole30 Spicy Pepper Jelly
Elevate your Whole30 meals with this irresistibly bold and flavorful Whole30 Spicy Pepper Jelly! Made with a vibrant blend of sweet red bell peppers, zesty jalapeños, naturally sweet pitted dates, and a tangy mix of apple cider vinegar and freshly squeezed orange juice, this clean-eating condiment strikes the perfect balance of heat and sweetness. Thickened with arrowroot powder, this jelly is completely compliant with Whole30 guidelines—no added sugar or artificial thickeners here! Ready in just 40 minutes, it’s ideal as a zesty dip, a sweet-and-spicy spread, or even a glaze for proteins and vegetables. Perfect for meal preps and entertaining alike, this refrigerator-friendly jelly will become your new go-to for adding a punch of flavor to your dishes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium red bell peppers
- 2 medium jalapeño peppers
- 0.5 cup apple cider vinegar
- 0.5 cup freshly squeezed orange juice
- 6 pieces dates (pitted)
- 0.25 cup water
- 1.5 tablespoons arrowroot powder
- 2 tablespoons cold water
- 0.25 teaspoons sea salt
- 0.25 teaspoons crushed red pepper flakes
Instructions
Core and finely dice the red bell peppers. Keep the pieces small to achieve a smoother texture.
Remove the seeds and veins from the jalapeño peppers for a milder jelly, or leave them intact if you prefer extra heat. Finely dice the jalapeños.
In a medium saucepan, combine the red bell peppers, jalapeños, apple cider vinegar, orange juice, dates, 0.25 cup water, sea salt, and crushed red pepper flakes.
Bring the mixture to a simmer over medium heat. Stir occasionally to prevent sticking.
Reduce the heat to low and let the mixture simmer for 15-20 minutes, or until the peppers are soft and the dates have broken down.
Carefully transfer the mixture to a blender. Blend on high until the jelly base is smooth. Make sure to vent the blender lid to allow steam to escape safely.
Return the blended mixture to the saucepan over low heat.
In a small dish, whisk together the arrowroot powder and 2 tablespoons of cold water to create a slurry.
Slowly pour the slurry into the saucepan, stirring constantly to avoid clumping.
Continue to cook the jelly over low heat, stirring frequently, until it has thickened to your desired consistency (about 5 minutes).
Remove the saucepan from the heat and let the jelly cool slightly before transferring it to clean, airtight jars.
Store the jelly in the refrigerator for up to 2 weeks. Serve as a dip, spread, or glaze for Whole30 meals.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 605 mg | 26% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 56.5 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1483 mg | 32% | |
*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.
