This recipe is modified from our Aunt Debbie’s recipe and I modified it again from my first batch, as I doubled bell pepper and jalapeño quantity.
Welcome to a world of vibrant flavors and culinary excitement! Today, we’re diving into the realm of pepper jelly, a versatile and mouthwatering condiment that adds a spicy kick to your favorite dishes. Whether you’re a seasoned chef or a kitchen newbie, making your own pepper jelly is a rewarding adventure that will elevate your culinary creations to new heights.
Unveiling the Magic of Pepper
Jelly Pepper jelly is not just a condiment; it’s a flavor-packed revelation that can transform ordinary meals into extraordinary culinary experiences. The marriage of sweet and spicy creates a symphony of tastes that dance on your taste buds, leaving you craving more. The beauty of pepper jelly lies in its ability to pair seamlessly with both savory and sweet dishes, making it a kitchen essential.
The DIY Pepper Jelly Advantage
Why settle for store-bought when you can craft your own pepper jelly masterpiece? DIY pepper jelly allows you to control the heat level, experiment with unique pepper combinations, and tailor the sweetness to your liking. Plus, it’s a fantastic way to impress friends and family with a homemade treat that showcases your culinary prowess.
Pepper Jelly Pairings That Will Blow Your Mind
Get ready to elevate your meals with tantalizing pairings! From spreading it on warm, crusty bread to glazing meats with its sticky goodness, pepper jelly knows no bounds. Explore the world of unexpected flavor marriages, like pairing it with creamy cheeses, using it as a glaze for grilled vegetables, or even incorporating it into desserts for a sweet and spicy twist.
The Pepper Jelly Pantry Staples
To embark on your pepper jelly adventure, you’ll need a few key ingredients that are likely already hiding in your pantry. Stock up on fresh peppers, high-quality vinegar, sugar, and pectin, and you’ll be well on your way to creating a batch of pepper jelly that will have everyone asking for your secret recipe.
In conclusion, pepper jelly is the culinary secret weapon that adds pizzazz to your dishes and makes you the star of your kitchen. With its explosive flavor profile and endless pairing possibilities, homemade pepper jelly is a delightful journey into the world of culinary creativity. So, roll up your sleeves, gather your ingredients, and get ready to embark on a pepper jelly adventure that will make your taste buds sing!
The recipe
Ingredients
2 boxes Sure Jell
3 cups water
13 cups sugar
3 cups apple cider vinegar
4 cups finely chopped bell pepper
1/2 cup chopped jalapeño peppers (red and green)
4 drops green food color
Equipment
2 small pots
1 large processing pot with spacers
1 large jelly pot
1 wooden spoon
14 1/2-pint mason jars with 14 lid/band sets
Jar clamp tool
Large tongs
Lid tool
Head space measure tool
Funnel tool
Directions
- Wash and sanitize jars, lids, and bands. Transfer the lids and bands to a small pot covered in water and keep on a low simmer to sanitize. Set up a processing pot with spacers, add jars, cover, and bring to a simmer to sanitize.
- Add Sure Jell to 3 cups water in a small pot, whisk well and bring to a simmer for 2 minutes over medium heat. Remove from heat and set aside.
- In a very large pot add sugar and vinegar stir to dissolve with a wooden spoon over medium low heat. Bring to a boil stirring constantly for about five minutes.
- To the sugar/vinegar mixture add peppers, dissolved sure jell and food color, simmer 2 minutes then turn off the heat and stir constantly for about 10 minutes
- Put jelly in jars with 1/4” headspace. Wipe rims and seal with lids and bands finger tight.
- Place in water bath covered at least 1-inch. Process jars 10-minutes. Turn off heat, let sit for 10-minutes, remove jars from water bath. Cool to room temperature on a kitchen towel. Once fully cooled, tighten the bands, wipe any spilled jelly and label. Store in a cool dry place for up to 1-year.
- Recipe makes 14 half pint jars, plus a small amount leftover to enjoy immediately.
Notes from Debbie: I use the frozen bell peppers, chopped, and in the jar of chopped jalapeño peppers makes life really easy, but if y’all have fresh, that is great, you can use any color bell peppers you want.
