Pepper jelly has a beautiful mix of sweet and heat making it a special treat to keep on hand. For a delicious party treat you can serve pepper jelly in the classic way over brie, cream cheese or goat cheese with plenty of crispy crackers. However, it can also be used in marinades, sauces and glazes over roasts, wings, salmon or meatballs. Bagels and sandwiches made from leftover thanksgiving turkey with a thick smear of cream cheese are kicked up a notch with a healthy helping of pepper jelly.
Homemade pepper jelly also makes great gifts for teachers and is a neat addition to a gift basket for friends and neighbours!
Tips and Tricks for making pepper jelly
Pepper jelly is what I make whenever I have an abundance of peppers in the garden so if you are up to your ears in peppers this is the recipe for you!
Whether you are making green or red pepper jelly the process is the same. To get the best color out of your pepper jelly recipe use like coloured bell and jalapeño peppers together. Red bell pepper with hot red peppers and green bell peppers with green jalapeños.
I throw all my peppers in the large pot that I will use to cook up the jelly and use my immersion hand blender to make the puree. Then I measure it out into 2 cup portions. Less dishes that way!
- 1 large red or green bell pepper
- 1 lb red or green jalapeño peppers
- 1 1/2 cups white vinegar or apple cider vinegar
- 1 box pectin I use Certo or Bernardin brands.
- 5 cups sugar
Take out the seeds and stems of the peppers.
Puree the peppers.
In a large pot combine 2 cups of the pepper puree, white vinegar and the pectin. Stir and bring everything to a boil.
Add in all of the sugar and boil for 3 minutes.
Pour the liquid into sterilized jars and process as you would for any other jelly recipe. (Instructions for processing jellies are printed on the pamphlet in the pectin box.)
To get red jalapeños I let my jalapeños get overripe in the garden and they turned a beautiful red! Perfect for this recipe.
To get the best color use like colours of peppers together in a recipe. Red bell and jalapeño peppers together, or green bell and jalapeño peppers. Mixing them will work but won't give quite the same bright color.