The Pepper Jelly Recipe is a great recipe to stir up for a delicious side to a variety of dishes. Most commonly, Pepper Jelly is a hit on top of any cream cheeses or cracker dipping sauces. Depending on whether or not you savor more or less heat, you can easily decide on how hot you want the jelly to be! This recipe features the Jimmy Nardello Peppers, which are a sweet and flavorful alternative to Red Bell Peppers. Grab your freshly picked peppers from Heidi’s GrowHaus‘s Farm Stand or your local market. You can use a wide variety of sweet and hot peppers from the garden.
Ingredients (Yields about 6 cups)
- 2 ½ cups finely chopped Red Peppers (used in this recipe was Jimmy Nardello and Pimento Peppers)
- 1 ¼ cups finely chopped Green or Yellow Peppers (used in this recipe was Sweet Banana Peppers)
- ¼ cup Jalapeño Peppers, be sure to remove the seeds and proceed to finely chop (leave in some seeds for additional heat if desired)
- 1 cup Apple Cider Vinegar
- 1 (1.75 ounce) package Powdered Pectin
- 5 cups White Sugar
1. Place Red Peppers, Green Peppers, and Jalapeño Peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin.
2. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam. Store in a covered container in the fridge, and use it within 10 days.
Optional: Pepper Jelly can also be canned. Follow proper canning procedures once the jelly is made. Will yield six 8 oz canning jars.
There you have it. This Pepper Jelly Recipe is an easy addition to any cheese spread or appetizer you have. Make a variety of different Hot Pepper Jellies with different peppers – and remember, the more pepper seeds the hotter it gets!