Red Pepper Jelly For Meat
A vibrant, sweet and spicy red pepper jelly perfect for glazing meats or spreading on cheeses, offering a bold flavor combination that enhances a variety of dishes.
Ingredients
Instructions
- Boil the finely ground sweet red peppers, ground hot peppers, sugar, and white vinegar for 6 to 10 minutes.
- Add Certo (pectin); boil for an additional 3 minutes.
- Pour the hot jelly into glasses and seal.
Tips & Substitutions
For a sweeter jelly, consider using more sweet red peppers and less hot pepper. If you prefer a smoother texture, strain the jelly before pouring it into jars. You can also substitute some of the white vinegar with apple cider vinegar for a different flavor profile. Ensure all your equipment is sterilized to prevent spoilage.
Serving Suggestions
This red pepper jelly is perfect as a glaze for meats like grilled chicken or pork. It also pairs beautifully with cheese platters, especially cream cheese or goat cheese. Serve it alongside crackers for a delightful appetizer, or use it as a condiment in sandwiches to add a sweet and spicy kick.
Storage & Reheating
Store the sealed jars of red pepper jelly in a cool, dark place for up to a year. Once opened, keep the jelly in the refrigerator and consume it within a month. If you need to reheat it, use a microwave in short intervals, stirring in between until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Red Pepper Jelly For Meat contains roughly 400 calories, with 15g protein, 77g carbohydrates, and 9g fat. It is an excellent source of vitamin C (647% of the Daily Value), vitamin A (181% of the Daily Value), and dietary fiber (106% of the Daily Value). It also contributes 30g 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, you can use frozen sweet and hot peppers, but make sure to thaw and drain them well before grinding to avoid excess moisture, which can affect the jelly's texture.
How do I know when the jelly has set properly?
To test if your 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, it's ready. If not, boil for a few more minutes.
Is it possible to reduce the sugar in this recipe?
Reducing sugar may affect the jelly's consistency and preservation, as sugar acts as a preservative. If you want to try, use a low-sugar pectin and follow the manufacturer's instructions for best results.
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).