Red Hot Pepper Jelly
A vibrant, spicy jelly combining sweet red peppers and hot peppers, perfect for spreading on toast, cheese, or serving as a condiment for a fiery flavor boost.
Ingredients
Instructions
- Grind the sweet red peppers and hot peppers together.
- Pack the ground peppers into a 1-cup measure.
- Add enough juice from the peppers to make one cup total.
- Combine sugar, peppers, and vinegar in a pot and cook vigorously for 10 minutes, stirring until the sugar melts.
- Remove from heat after cooking.
- Add Certo (pectin) to the mixture and stir well.
- Pour the hot jelly into sterilized jars.
- Seal the jars with paraffin wax.
Tips & Substitutions
For a smoother texture, consider using a food processor to grind the peppers. If you prefer a less spicy jelly, reduce the amount of hot peppers or substitute with a milder variety. Ensure your jars are thoroughly sterilized to prevent spoilage. Using Certo is essential for the jelly to set properly, but if unavailable, you can try other pectin products as a substitute.
Serving Suggestions
This Red Hot Pepper Jelly is fantastic as a glaze for grilled meats or as an accompaniment to cheese platters. Pair it with cream cheese on crackers for an easy appetizer that complements the spiciness. It also goes well with dishes like Black-Eyed Appetizer Salad for a delightful contrast.
Storage & Reheating
Store the sealed jars of jelly in a cool, dark place. Once opened, keep the jelly in the refrigerator and consume within a month for the best flavor. If you want to preserve it longer, consider freezing in airtight containers, though be aware that freezing can affect texture.
Nutrition & Diet Analysis (per serving)
Each serving of Red Hot Pepper Jelly contains roughly 1131 calories, with 47g protein, 206g carbohydrates, and 32g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (305% of the Daily Value), and iron (222% of the Daily Value), and a good source of calcium. It also contributes 85g 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 frozen peppers for this recipe?
Yes, frozen peppers can be used, but make sure to thaw and drain any excess moisture before grinding them. This will help maintain the right consistency of the jelly. Fresh peppers typically provide better flavor, but frozen can work in a pinch.
How long will the jelly last once opened?
Once opened, the Red Hot Pepper Jelly can last up to a month when stored in the refrigerator. Always check for signs of spoilage before use, such as changes in color or mold. If sealed properly and stored in a cool place, it can last up to a year before opening.
What can I do if my jelly doesn’t set?
If your jelly doesn’t set, you can reprocess it by adding more pectin and cooking it again. Make sure to follow the instructions on the pectin package for the right ratios. Alternatively, you can use it as a syrup or glaze if it remains runny.
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).