I had a few people ask about the recipe for the pepper jelly, so here is my version. I have lots of jalapenos turning red in the garden, so I thought I’d give this a try this year. My grandma used to make this jelly and I always loved it. I used this recipe, but made a few of my own adjustments. I didn’t use as much pepper as the original recipe called for – I wanted mine to be more jelly-like, the original called for so much pepper that it would have been more of a jam. You can judge the heat of the jalapenos and use the amount that suits your level of heat. Last year I would have used all 6 peppers that are called for in the recipe – this year I used 3 because they are much hotter. You can also use green jalapenos, I just used red to keep everything pretty and red.
The resulting jelly is really nice on crackers with some cream cheese or brie – we’ve been enjoying it at work this week. I am also looking forward to trying it on a grilled cheese made with aged cheddar and as a stir fry sauce with veggies and chicken or pork.
Hot Red Pepper Jelly (makes 6 half pint jars)
- 1 large red bell pepper, seeded, finely minced (~ 1 cup)
- 3-6 red jalapeño peppers, seeded finely minced (depending on heat of peppers)
- 1-1/2 cups cider vinegar
- 1/2 tsp butter
- 6-1/2 cups sugar
- 1 pouch fruit pectin (I use Certo powdered pectin)
Wash and sterilize your jars and lids. I do mine in the dishwasher on the extra heat setting and don’t start the jelly making process until it has hit the drying stage – that way I know the jars and lids will be hot when I need them.
Have a canning pot ready at a boil to process the jars after they are filled. The water should be deep enough to cover the jars by at least an inch. You can use a canning rack or just a towel on the bottom of the pot to keep the jars from rattling.
Throw the seeded red peppers and jalapenos into a food processor or finely mince by hand. Use gloves to seed the jalapenos so you don’t get oil on your hands or it will burn. If you are using the food processor, open a window – you’ll thank me later. Breathing in the oil hurts, too.
I drain off the extra juice from the food processor before I put the peppers into to sauce pan. The extra juice could inhibit the gelling process. Put the minced pepper in a sauce pot and add vinegar and butter. Stir in sugar and bring to full rolling boil, stirring constantly. I let it boil for a couple of minutes.
Stir in the pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. This part is kind of tricky. If it still looks runny at this stage, let it boil a titch longer until it starts to thicken. You don’t want it completely thickened at this point though – it really starts to gel as it cools after processing.
Ladle immediately into the sterilized jars, filling to within 1/4 inch of the tops. Wipe the jar rims and threads and add the lids, screw bands on finger tight but not over tight. Place jars in canner (use tongs) and boil for 10 min. Remove the jars and place upright on towel or rack to cool completely. You should be able to hear the lids pinging as they seal. After jars cool, check seals by pressing middles of lids with finger. If any lids don’t seal, you can either refrigerate that jar or open, re-seal and reprocess it for 10 minutes.
And this is for my husband – do NOT be tempted to jiggle the jars to see if they are setting. They need to sit still in order to gel. Leave them alone for at least 24 hours. If they don’t set up, there are instructions here to redo the recipe – or you can use it as a glaze on meats, vegetables and stirfry.
Linked to Frugally Sustainable, Gastronomical Sovereignty, GNOWFGLINS
I wish I liked hot peppers, but I just don’t care for any thing hot or very spicy, no Cajun foods for me as a result. Enjoy your jelly and I hope you get some slow time coming your way soon.
Thank you. I hope life falls into a nice sane pattern soon, too. Enjoy your weekend.
I’m so glad you posted this recipe! I think I’ve just found my substitute for sweet chili sauce! It has always been too runny for my liking and this is far more natural, I’ll just need to add in some garlic!
It is a lot like sweet chili sauce. The garlic sounds interesting – let me know if you try it and I might give it a try that way next time, if it turns out well for you.
I’ll let you know!
husbands are curious like that, aren’t they – mine always takes the lid off the rice which I guess we should not be eating anymore because of the cyanide
I love red pepper jelly – send me a jar for Christmas ’cause heaven forbid I do anything like this for myself!
There is cyanide in rice? No wonder my husband keeps feeding it to me..
ha ha
Sounds delicious! Thanks for posting the recipe and method!
We are so in sync. Every time I think of a recipe I want to make it appears on your blog. Must be that geographical proximity.
Must be! Are you in Ontario too?
Just saw that you are in PA – close enough. We were just saying that we’d love to take a leaf peeping weekend drive through your state. We probably won’t get around to it again this year, though. Some day..
Yep, just on the other side of the lake. Our leaves aren’t turning yet. Next few weeks probably. Yeah, next time you’re on our side you should check out the wineries as well. Lots of them all along the PA and NY shorelines.
Your jelly looks wonderful Heidi (Husband must have resisted jiggling those jars). Lovely jewell colour. Sure it tastes good too.
Oh, he jiggled a couple before I stopped him.. Fortunately they still worked out ok.
Perfect timing! I was just pondering this question.
I’m thinking of making a cooked vinegar type hot sauce with them, too. I found a recipe by Emeril L. that looks promising.
Mmmmmm, yummmmmmy. I just love red pepper jelly! I like it when it’s a little more jelly-like too, so I love this recipe. Thank you so much Heidi. I hope you guys have a great weekend!
Thanks! You, too. I’ve been loving the pepper jelly so far – I used some like a sweet chili sauce on leftover rice and chicken for lunch today and it was great.
This is the EXACT blog post title that I needed to see today! Of course, hot pepper jelly! Will do tomorrow. Thank you! 🙂
This is my go-to appetizer when I’m in a hurry. I just dump a jar on a brick of cream cheese and serve with crackers.
Me too!
You’re very creative, and really enjoy life. It’s a joy to read your posts, thank you and keep it up. 🙂
Hey LC! I made some this weekend – so so so so SO delicious. You continually inspire me to try new things and I’m so glad I found your blog! I used the towel at the bottom of a pan for the first time to. These little tricks that are probably old news to most in this arena are new news to me. There’s so much I don’t know to know, you know?
I made some more this weekend too – I’ve had to give some away to people that tried it and liked it. I’m glad you liked it. And there is a ton of stuff that I don’t know too – this blog is about me learning as I go.
I’ve been sharing too and my friends are pretty dang impressed with my skills 🙂 I’m starting to feel like I’m cheating off you on a test…
I love to cook a jar of pepper jelly with a bag of cranberries for a spicy, super tasty cranberry sauce on Thanksgiving!
That sounds great – I’ve heard of making it with raspberries, but not cranberries. I would love that with turkey.
holy moly! i love this! i can just imagine it on a cheese spread. divine. great way to preserve your harvest and make something unique.
thanks for sharing with us at the Wednesday Fresh Foods Link-up! I hope to see you again this week with more seasonal & whole/real food posts! xo, kristy.
I love pepper jelly I just made a batch with all red jalapenos. I think I will make some with green jalapenos and give them for Christmas gifts maybe add jar of salsa and a jar of Verde sauce to keep the red and green theme going. I will have to try it with the cranberries that sounds delicious.
I love your blog I found you through Frugally Sustainable.
Good idea – I might try some of both colours next year.
I would love to have some red jalapenos in the garden! They certainly make a beautiful jar of jam! Love your jam and love the recipe!
Perfect timing! Looking up pepper jelly recipes was on my to-do list. Can’t wait to try it!
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Yummy stuff! I also add some deep green very fine shreds of lime – gives a lovely flavour and look so pretty too.