Hot pepper jelly is a unique condiment that combines the sweetness of sugar with the fiery heat of peppers. It’s a glossy, vibrant jelly made from bell peppers, jalapeños, vinegar, and pectin. It offers a perfect balance of sweet and spicy, ideal for glazing meats, spreading over cream cheese, or serving with crackers.
Hot Pepper Jelly :
Hot pepper jelly is the ultimate flavour fusion that brings excitement to your taste buds. Imagine the bold heat of jalapeños mingling with the natural sweetness of bell peppers, all wrapped in a glossy, jewel-toned jelly. It’s not just a spread—it’s an experience.
This Southern favourite has earned its place in gourmet kitchens and holiday tables alike. Whether slathered over cream cheese, brushed onto grilled meats, or served with crispy crackers, hot pepper jelly delivers a beautiful balance of sweet and spicy in every bite. Its vivid red and green hues make it visually stunning, while the complex flavor layers keep everyone reaching for more.
History of Hot Pepper Jelly:
Hot pepper jelly originated in the southern United States, where home canning was a tradition. It gained popularity in the 1980s as a gourmet appetizer, especially when paired with cream cheese. Over time, variations appeared, using different pepper blends and even fruit infusions. Today, it’s a Southern staple with global appeal.
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Hot Pepper Jelly
Ingredients
- 1 cup finely chopped red bell pepper
- 1 cup finely chopped green bell pepper
- 1/2 cup finely chopped jalapeños (seeds removed for milder heat)
- 1 1/2 cups apple cider vinegar
- 6 cups granulated sugar
- 1 pouch (3 oz) liquid pectin
Instructions
- Prep the PeppersFinely chop all peppers using a knife or food processor. Be sure to wear gloves when handling jalapeños.
- Boil the BaseIn a large saucepan, combine peppers, vinegar, and sugar. Bring to a rolling boil, stirring constantly.
- Fill JarsRemove from heat and carefully pour into sterilized jars, leaving 1/4 inch of space at the top.
- Seal and CoolWipe rims clean, add lids, and seal tightly. Let cool at room temperature, then refrigerate or process in a water bath for longer shelf life.
Notes
- Spread over cream cheese and serve with crackers
- Use as a glaze for grilled chicken, pork, or shrimp
- Add to sandwiches or burgers for a spicy twist
- Stir into sauces or salad dressings for bold flavor
Tips Spicy Pepper Jelly :
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Use a candy thermometer to ensure boiling reaches 220°F (105°C).
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For extra heat, leave seeds in the jalapeños.
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Let jars rest undisturbed for 12 hours to set properly.
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Store unopened jars in a cool, dark place for up to 1 year.
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Once opened, refrigerate and use within 3-4 weeks.
FAQ’s Spicy Pepper Jelly :
Q: Can I make hot pepper jelly without pectin?
Yes, but it may take longer to thicken. Boil longer and use high-pectin fruits like apples if needed.
Q: Is hot pepper jelly very spicy?
It has a mild to medium heat. Adjust the spice by increasing or decreasing jalapeños.
Q: How long does hot pepper jelly last?
Unopened, it lasts up to 1 year. Once opened, store in the fridge and use within a month.
Q: Can I freeze hot pepper jelly?
Yes, freeze in airtight containers for up to 6 months. Thaw in the fridge before use.
Q: What can I substitute for jalapeños?
Try serrano peppers for more heat, or poblano peppers for a milder option.
Q: Can I reduce the sugar?
Sugar is essential for setting and preserving. Use low-sugar pectin if you want to reduce sweetness.
Conclusion:
Hot pepper jelly is a delicious blend of sweet and spicy that adds bold flavor to any dish. Whether you’re spreading it over cream cheese, using it as a glaze for meats, or serving it with crackers, this vibrant jelly never fails to impress. It’s quick to make, easy to store, and endlessly versatile. With just a few fresh ingredients, you can create a gourmet condiment that elevates everyday meals and special occasions alike. If you love flavour with a kick, hot pepper jelly deserves a spot in your kitchen.