Pepper Jelly (Sweet and Spicy Jalapeño Jelly)

This homemade pepper jelly strikes the perfect balance of sweet and spicy, made with colorful bell peppers and jalapeños. It’s a vibrant condiment that pairs beautifully with meats, cheeses, and appetizers or even as a glaze for your favorite dishes.

---

Ingredients

• 1½ cups finely diced bell peppers (use a mix of red, orange, and yellow for color)
• 1 lb jalapeños (about 10), remove seeds and veins from half for mild jelly, or leave them all for hot jelly
• 5 cups granulated sugar*
• 1¼ cups white vinegar or apple cider vinegar
• ¼ cup lime juice
• 1 teaspoon salt
• 3 ounces Certo liquid fruit pectin

---

Instructions

1. Dice the peppers:
   Finely chop the bell peppers using a knife or food processor. Place the diced peppers in paper towels and gently squeeze to remove excess moisture. Measure out 1½ cups of loosely packed bell peppers.
2. Prepare the jalapeños:
   Dice the jalapeños in the same way, removing seeds for a milder jelly if desired. Squeeze out excess liquid as well. (Tip: Wear gloves when handling jalapeños to avoid irritation.)
3. Cook the mixture:
   In a large, deep pot, combine the diced peppers, sugar, vinegar, lime juice, and salt. Bring to a boil over medium-high heat, stirring often. Once boiling, reduce the heat slightly but maintain a gentle boil for 10 minutes.
4. Add pectin:
   Slowly stir in the liquid pectin and boil for 1 additional minute. Remove from heat and let the mixture rest for 5 minutes, then stir again to distribute the pepper pieces evenly.
5. Jar the jelly:
   Carefully pour the jelly into clean jars or containers. Secure the lids tightly. Optional: Flip the jars upside down for about 30 minutes to help evenly distribute the pepper pieces, then turn them right side up and let them cool at room temperature for 24 hours.
6. Storage:
   • Refrigerator method: Store in the fridge for up to 10 days or freeze for up to 4 months.
   • Canning method: Pour hot jelly into sterilized jars, wipe rims, and seal with new lids and rings. Process in a boiling water bath canner for 10 minutes (adjust for altitude). Let cool for 24 hours and store in a cool, dry place for 6–10 months.

---

Why You’ll Love This Recipe

• Perfect sweet-spicy balance: The mix of bell peppers and jalapeños gives flavor without overpowering heat.
• Gorgeous presentation: Vibrant colors make it as beautiful as it is tasty.
• Versatile condiment: Works for sweet, savory, and spicy pairings—from cheese boards to grilled meats.
• Great for gifting: Homemade pepper jelly makes an elegant, flavorful food gift.

---

Tips

• Ensure proper set: Squeeze excess moisture from peppers before cooking to help the jelly set.
• Use a deep pot: The jelly mixture bubbles up while boiling—choose a pot with plenty of room.
• Test consistency: Drop a small amount of jelly on a cold plate; if it wrinkles when pushed, it’s ready.
• Don’t overcook: Overboiling can cause the jelly to become too thick or cloudy.
• Wear gloves: Protect your hands when handling large amounts of jalapeños.

---

Variations and Substitutions

• Vinegar options: Apple cider vinegar gives a milder tang, while white vinegar adds sharper acidity.
• Citrus twist: Replace lime juice with lemon juice for a brighter flavor.
• Add fruit: Mix in diced pineapple or mango for a tropical spin.
• Different heat levels: Use serrano peppers for extra spice or poblano peppers for a milder version.
• Sugar-free option: Use a low-sugar pectin and a sugar substitute designed for canning.

---

FAQs

Can I use powdered pectin instead of liquid?
Yes, but follow the conversion and preparation instructions on the pectin package for accurate results.

My jelly didn’t set—what happened?
Too much liquid or undercooking may prevent setting. You can reheat and add more pectin if needed.

How long does canned pepper jelly last?
Properly sealed jars last up to 10 months in a cool, dark pantry. Refrigerate after opening.

Can I freeze pepper jelly?
Absolutely! It freezes well for up to 4 months. Just thaw in the refrigerator before using.

---

Serving and Suggestions

Serve pepper jelly over a block of cream cheese with crackers for an easy appetizer. It’s also fantastic as a glaze for chicken, pork, or shrimp, drizzled over brie or goat cheese, or spread on sandwiches and burgers for a flavorful kick. For a festive twist, pair it with roasted meats or serve it with holiday charcuterie boards.