Pepper Jelly(Canning)
A vibrant pepper jelly with a sweet and spicy flavor, perfect for serving with crackers and cream cheese, ideal for canning and gifting during festive seasons.
Ingredients
Instructions
- Place the vinegar, sweet pepper wedges, and chopped hot peppers in a blender and blend well.
- Add 2 cups of sugar to the blender and blend again.
- Pour the blended mixture into a saucepan.
- Stir in 4 more cups of sugar and bring the mixture to a boil.
- Strain the mixture and return it to the saucepan.
- Stir in the fruit pectin and food coloring.
- Bring to a full rolling boil over high heat, stirring constantly.
- Boil for 2 minutes.
- Remove from heat and skim off foam.
- Fill sterilized jars with the hot jelly.
- Process jars in a boiling water bath for 5 minutes.
Tips & Substitutions
For a milder flavor, consider reducing the amount of hot peppers or using sweet peppers only. If you want to add a fruity twist, try incorporating some mango or pineapple into the blend. Ensure your jars are properly sterilized to prevent spoilage. Using a candy thermometer can help achieve the right boiling temperature for the jelly.
Serving Suggestions
Serve pepper jelly as a delightful spread over cream cheese with crackers for a simple appetizer. It pairs beautifully with grilled meats, adding a sweet and spicy kick. You can also use it as a glaze for roasted vegetables or as a topping for a charcuterie board featuring cheeses and cured meats.
Storage & Reheating
Store the sealed jars of pepper jelly in a cool, dark place. Once opened, refrigerate the jelly and consume it within a few weeks. To reheat, simply warm gently in a saucepan or microwave, stirring until smooth. This jelly is delightful on toast or as a glaze for meats.
Nutrition & Diet Analysis (per serving)
Each serving of Pepper Jelly(Canning) contains roughly 118 calories, with 2g protein, 13g carbohydrates, and 0g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 480mg per serving (21% of the Daily Value).
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 in this recipe?
Yes, you can substitute other types of peppers for different heat levels. Bell peppers can be used for a mild option, while serrano or Thai chilis can increase the heat. Experiment with different combinations to find your perfect balance.
How long does homemade pepper jelly last?
When properly canned and sealed, homemade pepper jelly can last up to one year in a cool, dark place. Once opened, it should be refrigerated and consumed within a few weeks to maintain the best quality and flavor.
What can I do with leftover pepper jelly?
Leftover pepper jelly is versatile! Use it as a glaze for meats, a topping for burgers, or mix it into dressings for a sweet and spicy kick. You can also incorporate it into sauces or use it as a dip for fresh vegetables.
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).