Nancy Sherman'S Hot Green Pepper Jelly
Nancy Sherman's Hot Green Pepper Jelly offers a spicy, tangy flavor perfect for spreading or glazing, ideal for those who enjoy bold, savory condiments with a kick.
Ingredients
Instructions
- Sterilize small jelly jars and keep them hot.
- Combine green peppers, yellow banana peppers, sugar, and cider vinegar in a large pot.
- Bring the mixture to a boil, stirring frequently.
- Add Certo pectin and cook according to package instructions, usually boiling for a few minutes.
- Add red or green food coloring to achieve desired color, stirring well.
- Pour hot jelly into sterilized jars, seal, and let cool before storing.
Tips & Substitutions
For a spicier jelly, consider adding a few chopped jalapeños or adjusting the ratio of green peppers to banana peppers. If you prefer a sweeter taste, increase the sugar slightly. Use freshly harvested peppers for the best flavor. Ensure your jars are properly sterilized to prevent spoilage. You can also experiment with the food coloring to create unique shades that match your occasion.
Serving Suggestions
Nancy Sherman’s Hot Green Pepper Jelly is perfect as a spread on cream cheese with crackers or as a glaze for grilled meats. It pairs beautifully with the Delicious Pickled Vegetable Salad, providing a sweet and spicy contrast. Try it as a unique topping for charcuterie boards, or serve it alongside your favorite cheese selections for an elevated appetizer experience.
Storage & Reheating
Store the sealed jars in a cool, dark place for up to a year. Once opened, keep the jelly in the refrigerator for up to three months. If the jelly crystallizes, gently reheat it in a saucepan over low heat to restore its consistency without compromising the flavor. Always use clean utensils to avoid contamination.
Nutrition & Diet Analysis (per serving)
Each serving of Nancy Sherman'S Hot Green Pepper Jelly contains roughly 416 calories, with 10g protein, 101g carbohydrates, and 1g fat. It is an excellent source of vitamin C (400% of the Daily Value), dietary fiber (66% of the Daily Value), and potassium (28% of the Daily Value). It also contributes 19g 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 recipe?
Yes, you can substitute other mild peppers or even mix different varieties, such as poblano or Anaheim, for varying flavor profiles. Just ensure they are sweet rather than overly hot, unless you want a spicier jelly. Adjust the sugar and vinegar to balance the flavors based on the peppers you choose.
How can I tell if the jelly has set properly?
To check if the jelly has set, place a spoonful on a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape and does not run back together, it has set properly. If not, simply return it to the pot and boil for a few more minutes before testing again.
Is this recipe suitable for canning?
Yes, this jelly is suitable for canning. Ensure that you follow proper canning guidelines, including sterilizing the jars and lids. Process the jars in a boiling water bath for the recommended time to ensure they seal properly and can be stored safely for months without refrigeration.
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).