Hot Green Pepper Jelly
A vibrant, spicy green pepper jelly with a hint of heat, perfect for spreading on toast, cheese, or pairing with meats. Suits those who enjoy bold flavors.
Ingredients
Instructions
- Use a blender to grind the green and hot peppers.
- Mix all ingredients, except pectin and food coloring, in a large pot.
- Bring the mixture to a boil and cook for 3 minutes.
- Add pectin and boil for an additional 1 minute.
- Remove from heat and cool for five minutes.
- Add a dash of green food coloring and stir well.
- Pour into sterilized jars and cover with paraffin wax.
Tips & Substitutions
For a smoother jelly, ensure that the peppers are finely ground in the blender. If you prefer a milder flavor, you can reduce the amount of hot pepper or substitute with milder varieties like jalapeño. Make sure to use fresh, high-quality ingredients for the best result. If you have leftover peppers, consider using them in a batch of Stewed Tomato Salad for a flavorful side dish.
Serving Suggestions
This spicy jelly pairs beautifully with cream cheese on crackers for a delightful appetizer. It can also be used as a glaze for meats or as a unique topping for burgers. Consider serving it alongside a cheese platter or with toasted bread to complement its heat. Explore more American recipes to find the perfect accompaniments.
Storage & Reheating
Store the hot green pepper jelly in a cool, dark place. Once opened, keep it in the refrigerator, where it should last for several weeks. If you want to reheat it, simply warm it gently in a saucepan over low heat until it reaches your desired consistency. Avoid boiling it again to preserve its flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Green Pepper Jelly contains roughly 74 calories, with 1g protein, 15g carbohydrates, and 0g fat. It is an excellent source of vitamin C (65% of the Daily Value), and a good source of dietary fiber.
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?
Yes, you can experiment with different types of peppers. Sweet bell peppers will create a milder jelly, while habaneros or serranos will increase the heat. Just remember to adjust the amount based on your heat tolerance.
How long does the jelly last once made?
When properly sealed, this jelly can last up to a year in a cool, dark place. Once opened, store it in the refrigerator, and it should remain good for about 4-6 weeks. Always check for any signs of spoilage before use.
Can I make this jelly without pectin?
While pectin helps to thicken the jelly, you can make a version without it by cooking the mixture longer to reduce it and achieve the desired consistency. However, the texture may differ, and the jelly may not set as firmly.
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).