Pepper Jelly

What’s easier than spreading a couple tablespoons of homemade pepper jelly over a block of cream cheese? Truly not much. But forget about simple. A better question is, what tastes better than hot pepper jelly spread over cream cheese and served on crackers? If you’re a fan of sweet and spicy flavors, the answer is still “not much.”

This hot pepper jelly recipe uses a combination of sweet red bell peppers and habanero peppers as its source of flavor. If you’re new to using habanero peppers, it’s important to note that the heat level has a Scoville rating of 150,000 to 350,000. These chile peppers are no joke. Compare that with a jalapeno, which comes in at 2500 to 8000 Scoville units.

Habaneros aren’t only about heat, however. These bright yellow or orange chile peppers are incredibly flavorful, having uniquely sweet, citrusy and floral notes that make them a popular addition to dishes and sauces. Combined with sweet red bell peppers, this pepper jelly is packed with such a distinctive flavor, it will have you thinking of more ways to use it. Did I hear someone say vanilla ice cream?

Pepper Jelly Ingredients

• White vinegar: White vinegar brings acidity to this jelly, which aids the preservation while also adding tartness.
• Red bell peppers: The red peppers add sweetness to pepper jelly and balance the heat of the habaneros.
• Habanero peppers: Habanero peppers are the primary source of this jelly’s unique flavor and heat. Be careful when removing the seeds from the peppers so that you don’t touch your eyes or nose after handling them. No one should feel pepper-sprayed in their own kitchen.
• Sugar: White sugar sweetens the jelly, but it works as a preservative to prevent spoilage as well.
• Liquid fruit pectin: Fruit pectin is a thickening agent that will give this recipe the proper jelly consistency.
• Red food coloring (optional): Food coloring is an optional ingredient to help make the pepper jelly more appealing and uniform in color.
• Cream cheese and crackers: Serve the pepper jelly atop a brick of softened cream cheese, with crackers for dipping.

Directions

Step 1: Prep the peppers

Place the vinegar and prepared peppers in a blender, then cover and puree. Add 2 cups of the sugar, and blend well. Remove the lid, being careful not to breathe in the fumes, and pour the contents into a Dutch oven.

Step 2: Boil the jelly

Add the remaining 4 cups of sugar to the Dutch oven, and bring the puree to a boil. Remove the pan from the heat, pour the mixture through a strainer, then return it to the pan. Stirring constantly, bring the mixture to a rolling boil.

Step 3: Add the pectin and food coloring

Stir in the pectin, and add the food coloring, if desired. Boil for one additional minute, continuing to stir constantly. Remove the pan from the burner, then skim off any foam from the surface.

Step 4: Jar the jelly

Carefully ladle the hot mixture into hot, sterilized 1/2-pint jars, leaving 1/4 inch of headspace. Wipe off the rims, and put on the lids. Lightly screw on the bands until they meet resistance. They should be fingertip tight, but don’t overtighten.

Step 5: Process the jelly

Place the filled jars into the canner with simmering water until they’re fully submerged. Bring the water to a boil, then allow the jelly to process for five minutes. Remove the jars and let them cool. Check the lids to make sure they are completely sealed.

Spoon the jelly over cream cheese, use it as a dip for crackers or use it as a glaze for chicken wings.

Pepper Jelly Variations

• Make it chunky: Straining removes all the chunks and bits of the peppers that remained in the jelly mixture. To give your hot pepper jelly a chunkier texture, you can omit straining and reserve some of the chopped peppers to be placed directly into the pot.
• Give it less or more heat: Most of the habanero’s heat is in its seeds and the membrane they’re attached to. To reduce the level of heat in the jelly, remove the membranes along with the seeds. If you really like it hot, add some of the seeds to the mixture.
• Add some fruit: To make this red pepper jelly recipe unique, add some lemon zest or berries to give it a different flavor profile.

How to Store Pepper Jelly

If you don’t go through the canning process, the pepper jelly can be stored in a jar in the refrigerator for six months. Canned jelly will keep for up to two years, properly sealed.

Pepper Jelly Tips

Should I wear gloves while making hot pepper jelly?

Yes, wearing disposable food-safe gloves is advisable when handling any hot chile peppers. Be careful when removing the gloves, and place them directly into the trash bin, then immediately wash your hands. Capsaicin, the heat-producing component of chile peppers, can easily be transferred from cooking surfaces and utensils, so it’s a good idea to wash everything thoroughly.

How do I know if my jelly has set?

One method of testing your pepper jelly’s doneness is to use the frozen spoon test. This old-school method involves placing a couple of spoons into the freezer before you begin, so they’re nice and frozen when the jelly is ready. To test, dip the spoon into the boiling jelly and hold the spoon sideways to see how the jelly drips from the spoon. If the jelly just runs off the spoon, it isn’t set. When the jelly falls off the spoon in larger, viscous “clumps,” the jelly is set.

Is this pepper jelly gluten-free?

Yes, this jelly is 100% gluten-free and dairy-free.