Imagine a condiment that can transform your cheese board, elevate your morning toast, and impress dinner guests with just one spoonful. This Sweet and Spicy Red Pepper Jelly is not just a recipe—it's a culinary adventure that bridges the gap between sweet sophistication and fiery excitement. Whether you're a seasoned home canner or a curious foodie looking to expand your preserving skills, this recipe promises a burst of flavor that will tantalize your taste buds and become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 cups
Ingredients
- 2 cups red bell peppers, finely chopped
- 1 cup apple cider vinegar
- 1/4 cup sugar
- 1/4 teaspoon crushed red pepper flakes
- 1 package (1.75 oz) fruit pectin
Instructions
- Prepare your canning equipment by sterilizing 4-5 half-pint glass jars, lids, and rings in boiling water. Drain and keep warm.
- Wash and finely chop red bell peppers, ensuring they are cut into very small, uniform pieces. Remove all seeds and membranes.
- In a large, heavy-bottomed stainless steel pot, combine the chopped red bell peppers, apple cider vinegar, sugar, and crushed red pepper flakes.
- Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring constantly to prevent burning.
- Sprinkle the fruit pectin over the boiling mixture, whisking vigorously to ensure it dissolves completely and prevents clumping.
- Continue boiling the mixture for exactly 1 minute, stirring continuously to maintain an even consistency.
- Remove the pot from heat and quickly skim off any foam that has formed on the surface using a metal spoon.
- Carefully ladle the hot jelly into the prepared sterilized jars, leaving 1/4 inch of headspace at the top.
- Wipe jar rims clean with a damp, sterile cloth to ensure proper sealing.
- Place lids and rings on the jars, tightening to fingertip-tight.
- Process the jars in a boiling water bath for 10 minutes to ensure proper preservation.
- Remove jars and let them cool completely at room temperature, listening for the distinctive "ping" that indicates a proper seal.
- Store sealed jars in a cool, dark place for up to one year. Refrigerate after opening and consume within 3-4 weeks.
Tips
- Use fresh, vibrant red bell peppers for the most intense color and flavor.
- Invest in a reliable candy thermometer to ensure precise temperature control during cooking.
- Chop peppers uniformly to guarantee even cooking and smooth jelly texture.
- Always use sterilized equipment to prevent contamination and extend shelf life.
- Be patient during the pectin activation process—constant stirring is key to preventing burning.
- Allow jars to cool naturally and undisturbed to ensure proper sealing.
- For an extra flavor twist, consider adding a splash of bourbon or using different pepper varieties.
- Label your jars with the date of preparation to track freshness.
- Test the jelly's set by placing a small amount on a chilled plate—it should wrinkle when pushed with your finger.
- Store in a cool, dark place and enjoy your homemade jelly within one year of preparation.
Nutrition Facts
Calories: 35kcal
Carbohydrates: 9g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
