Introduction
Pepper jelly is a sweet and spicy spread made from peppers, sugar, vinegar, and pectin. It is a type of preserve that you can can in jars and keep for months. In this recipe we will show you how to make pepper jelly and then seal it in jars so it stays good for a long time. You can use mild peppers or hot ones, depending on what you like. This recipe is about turning fresh peppers into a jammy jelly that tastes great on bread, cheese, or grilled meat.
People love pepper jelly because it gives a burst of flavor. It has sweetness from the sugar, tanginess from the vinegar, and heat from the peppers. The contrast of these flavors makes it exciting for the tongue. It is also colorful, so jars of pepper jelly look beautiful on a shelf or as a gift. Many people enjoy making it as a way to preserve the harvest of their pepper plants or to make something special in the kitchen.
You might ask: when should you make pepper jelly? You can make it when you have fresh peppers, such as in late summer or autumn. You might also make it as gifts for friends or family. It is great when you want a spicy surprise in your meals, or when regular jam feels too sweet. Also, for some people who enjoy cooking or preserving food as a hobby, this gives joy and a sense of pride. And when you spread it on plain bread or cheese, it can make your snack more interesting without needing heavy sauces.
- Fresh chili peppers (or mix of bell peppers and chilies) — 4 to 5 cups finely chopped
- Apple cider vinegar — 1 ¼ cups
- Lime juice (fresh) — ¼ cup
- Salt — 1 teaspoon
- Powdered pectin — 1.75 ounces (or liquid fruit pectin equivalent)
- Granulated sugar — 5 cups
- Clean canning jars with lids and rings — 5 or 6 jars (about 8 ounce / 240 ml size)
- Prepare jars and equipment
Wash your jars, lids, and rings in hot, soapy water. Rinse well. Place them in a large pot of boiling water (or steaming rack) to sterilize. Keep them hot until ready to fill. This prevents contamination. - Chop the peppers
Wash your peppers, remove stems, and cut out seeds if you want less heat. Then finely chop them. You may also use a food processor to help, but avoid turning them into puree. You want small bits remaining but not a smooth paste. - Combine ingredients in a pot
In a large heavy pot, put the chopped peppers, vinegar, lime juice, sugar, and salt. Stir to combine everything. Heat over medium heat and bring it to a boil. Stir often so it does not stick or burn. - Boil and cook down
Let the mixture continue to boil gently (a low rolling boil) for about 10 minutes. Stir frequently. You may see foam forming on top — scoop off the foam with a spoon. - Add pectin and finish
After the 10 minutes, stir in the pectin. If you use powdered pectin, sprinkle it in and stir well to dissolve. Then boil for exactly 1 minute while stirring constantly. After one minute, remove from heat.
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