Garden Patch Hot Pepper Jelly
A vibrant and sweet-hot pepper jelly with a perfect balance of heat and sweetness, ideal for spreading on toast, serving with cheese, or gifting to friends.
Ingredients
Instructions
- Chop the bell peppers and green hot peppers.
- Combine the chopped peppers with 5 cups of sugar and 1 1/2 cups of cider vinegar.
- Bring the mixture to a boil and cook for 3 minutes.
- Strain the mixture to remove solids.
- Add one bottle of Certo (fruit pectin) to the strained liquid.
- Bring the mixture to a boil again.
- Remove from heat and add 1/2 teaspoon of green food coloring.
- Pour the hot jelly into sterilized jars and seal.
Tips & Substitutions
For a milder jelly, reduce the amount of green hot pepper or substitute with a sweeter pepper like jalapeño. Make sure to chop the peppers finely for better flavor infusion. If you prefer a thicker jelly, consider adding more pectin or cooking the mixture longer before straining. Always use sterilized jars to ensure the jelly stays fresh.
Serving Suggestions
This garden patch hot pepper jelly is perfect as a condiment for savory dishes. Serve it alongside cheeses, charcuterie, or as a glaze for grilled meats. It pairs beautifully with Grammie'S Anxiety Salad for a delightful contrast of flavors. You can also use it as a unique topping for toast or blend it into sauces for added sweetness and heat.
Storage & Reheating
Store the sealed jars of hot pepper jelly in a cool, dark place like a pantry or cellar. Once opened, keep the jelly in the refrigerator where it can last for up to three months. To enjoy it again, simply take out the desired amount and spread it on your favorite crackers or bread without needing to reheat.
Nutrition & Diet Analysis (per serving)
Each serving of Garden Patch Hot Pepper Jelly contains roughly 143 calories, with 4g protein, 30g carbohydrates, and 1g fat. It is an excellent source of vitamin C (516% of the Daily Value), vitamin A (54% of the Daily Value), and dietary fiber (33% of the Daily Value), and a good source of iron. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of peppers for this jelly?
Absolutely! While bell and green hot peppers create a great balance of flavor, feel free to experiment with other peppers like habanero for more heat or sweet peppers for a milder taste. Just adjust the sugar accordingly to maintain the right sweetness.
How do I know when the jelly has set properly?
To test if the jelly has set, place a spoonful on a cold plate and let it sit for a minute. Run your finger through the jelly; if it holds its shape and doesn’t run, it’s ready. If not, continue boiling for a few more minutes and repeat the test.
Can I make this jelly without pectin?
Yes, you can make hot pepper jelly without pectin, but the texture will be different. To achieve a similar consistency, you will need to cook the mixture longer to allow it to naturally thicken. Keep in mind that the result might not be as firm as when using pectin.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).