Pepper Jelly

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If you’re looking for a sweet, tangy, and mildly spicy treat that can elevate any dish, look no further than homemade pepper jelly! The vibrant colors, tempting aroma, and glossy finish make it a delightful addition to cheese boards, sandwiches, or simply as a dip for crusty bread. This recipe features both sweet red bell peppers and the fiery scotch bonnet peppers, striking a perfect balance for those who enjoy a little kick in their spread. In just a few simple steps, you’ll have a jar of this beautiful jelly ready to impress your family and friends!

Why This Recipe Is a Must-Try

Making pepper jelly at home is incredibly rewarding. Not only do you get to control the ingredients, ensuring freshness and quality, but it’s also a fun activity that can be done with loved ones. Imagine the vibrant colors dancing in your jars, and the satisfaction of creating something unique and versatile. This jelly is perfect for holiday gifting, a delightful spread for breakfast, or an exciting condiment for savory meals. With just the right amount of sweetness and spice, it’s a crowd-pleaser that will keep them coming back for more!

Ingredients

• 3 large red bell peppers, cored, seeded, and roughly chopped
• 2 scotch bonnet peppers, stem and seed removed
• 5 cups granulated sugar
• 2 cups white vinegar
• 3 ounces liquid pectin (1 envelope)

This recipe highlights the sweetness of red bell peppers combined with the heat of scotch bonnet peppers, creating a beautiful and vibrant jelly that you will cherish.

How To Make Pepper Jelly

Step 1: Prepare Your Ingredients

Start by washing your bell peppers and scotch bonnet peppers thoroughly. Remove the stems, seeds, and any white pith from the bell peppers. Chop them into rough pieces. For the scotch bonnets, ensure to wear gloves while handling them; their heat can linger on your skin.

Step 2: Blend the Peppers

In a blender or food processor, add the chopped red bell peppers and scotch bonnet peppers. Pulse until you reach a chunky puree consistency. You want the pieces small enough to release their flavors but not completely liquefied.

Step 3: Cook the Mixture

In a large saucepan, combine the blended pepper mixture, 2 cups of white vinegar, and 5 cups of granulated sugar. Stir thoroughly to ensure the sugar dissolves. Bring this mixture to a boil over medium-high heat, stirring occasionally.

Step 4: Add the Pectin

Once the mixture reaches a rolling boil, stir in the 3 ounces of liquid pectin. Keep boiling for about 1-2 minutes, stirring constantly. You want to ensure that the pectin is evenly distributed throughout the jelly.

Step 5: Test for Consistency

To check if your jelly is ready, you can perform the “spoon test.” Take a spoonful of the boiling mixture and let it cool for a minute. Then, run your finger through it. If it holds its shape and doesn’t run back together, it’s done!

Step 6: Jar the Jelly

Remove the saucepan from heat. Carefully ladle the hot jelly into sterilized mason jars, leaving about a quarter-inch headspace at the top. Wipe the rims with a clean cloth to ensure a proper seal.

Step 7: Seal and Store

Place the lids on the jars and screw on the metal bands until they’re fingertip-tight. Allow the jars to sit at room temperature for 24 hours to set. Afterward, store your pepper jelly in the pantry and refrigerate once opened.

Expert Tips

• Be cautious when working with scotch bonnet peppers; their heat can be quite intense. Wearing gloves is a must!
• For a clearer jelly, you can strain the mixture through a fine mesh sieve or cheesecloth after cooking, removing any solid bits before jar filling.
• Ensure your jars are properly sterilized to prevent spoilage. You can do this by boiling the jars in water for 10 minutes.
• Adjust sweetness by varying the amount of sugar if you prefer a less sweet jelly or want to balance out the heat more.

Variations and Customizations

• Add fresh herbs like basil or cilantro for an aromatic twist.
• Incorporate fruits such as peaches or mango for a fruity flavor profile.
• Experiment with different types of peppers, like jalapeños or habaneros, depending on your heat preference.
• Mix in spices such as ginger or garlic for an unexpected depth of flavor.

How to Store Leftovers

Pepper jelly can be stored in sealed jars in a cool, dark pantry for up to a year. Once opened, keep it in the refrigerator, where it should last for about 3 months. Always use a clean utensil to scoop out the jelly to maintain its quality and prevent contamination.

FAQ

Can I use frozen peppers for this recipe?

Yes, frozen peppers can be used, but ensure they are thawed and well-drained before blending, as excess moisture can affect the jelly’s consistency.

How do I know if my pepper jelly has set properly?

If your jelly has a firm consistency once it cools, it has set correctly. It should hold its shape on a spoon and not be runny.

Can I make pepper jelly without liquid pectin?

While this recipe calls for liquid pectin for ease and consistency, you can use powdered pectin instead. Just follow the instructions on the package for the equivalent amount required.

What should I serve with pepper jelly?

Pepper jelly pairs beautifully with cream cheese on crackers, grilled meats, or as a glaze for roasted vegetables. Get creative with how you use it to add flavor to your meals!

Conclusion

Homemade pepper jelly is sure to become a favorite in your kitchen. With its sweet and spicy flavor, it complements a wide range of dishes, making it a versatile condiment for any occasion. Whether you enjoy it slathered on toast, as a glaze for meats, or straight from the jar, this vibrant jelly is not only delicious but also a beautiful addition to your pantry. Celebrate the flavors of fresh peppers and create a jar (or several) of this delightful pepper jelly today—it’s a fun and rewarding project that you won’t regret!

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