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Red Green Pepper Jelly. I know it sounds weird, but trust me on this one. It's sweet, savory, spicy, incredibly delicious and amazingly addictive.
This! They only sold jalapeños in bulk at the market he stopped at.
Let me tell you, it wasn't just a solution but rather, an amazing find!
Besides a bit of chopping, the jelly didn't take long to stir together and, after a brief cooking time it was ladled into jars. After taking photos of the gorgeous concoction, I set out a plate of crackers and a small portion of cream cheese with the Red Green Pepper jelly spooned over the top.
"WOW"! That's what we both said when we took the first bite, and then repeated the same "WOW" with each succeeding bite. It's sweet, savory, spicy, incredibly delicious and amazingly addictive (we polished off that small bowl you see in the picture lickety-split). You just HAVE to try it!
My husband said that when he heard the name "Pepper Jelly", he didn't think he'd like it. Guess what? he's a convert... he loved it! ... and he agrees, "You HAVE to try this'!
There's a zillion different uses for this yummy stuff. Traditionally, pepper jelly is used as a simple, delicious appetizer served, like I did, with cream cheese and crackers, but it also makes a wonderful glaze for grilled shrimp, pork or chicken. Try it mixed with a bit of soy sauce and fresh ginger for a finishing sauce for pan-seared salmon. Or how about warm corn bread, fresh from the oven with a pat of sweet cream butter and a spoonful of pepper jelly? That's about as good as it comes. I'm sure once you make it, you'll find a myriad of ways to use the yummy stuff. Oh, and if you're thinking of giving me a Christmas present, I'd be happy as a pig in mud with a jar of this jelly and a bag of crispy crackers - that wasn't a hint or anything! 😉
P.S. You might want to ask someone to buy you just one jalapeño (and hope they come back with a pile of them, like my son did) or just load up on them yourself next time you're at the market. Make a few batches of this yummy jam now, 'cause you're going to love having it; for holiday entertaining and as delightful gifts for teachers, friends, neighbors, hostesses, etc. Oh, and you said you like delicious spicy? Then try this Venezuelan Guacamole called Guasacaca, it's so delicious!
- 1 cup finely chopped red bell pepper
- ½ cup finely chopped jalapeño pepper
- 5 cups white sugar
- 1 ½ cups apple cider vinegar
- 3 ounces liquid pectin 1 packet, I used Certo brand (comes in a box with 2 packets)
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Remove stems, veins and most of the seeds of the bell and jalapeño peppers, depending on how hot you like things.
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In a large pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a full rolling boil; boil for 1 full minute, stirring continuously. Remove from heat.
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Add the pectin and stir continuously for 3 minutes.
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Pour into clean jars to within an inch of the top. Cover tightly and allow to cool at room temperature for 24 hours.
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Store in the refrigerator for up to a month otherwise store in freeze
* ~ You can also use the traditional water bath method to process the jelly for storage.
Adapted from AllRecipes
Michelle' Taylor says
Do you have labels for the Red Green Pepper Jelly
Chris Scheuer says
Not at this time.
Heather Dickson says
You don't put it back to a second boil with the pectin? In step 3? It's cooling for 5 in step 2 and then still cooling in step 3 OR is step 3 supposed to be cook?
Chris Scheuer says
Hi Heather, sorry that was confusing. I have simplified and clarified the directions. Hope you enjoy the jelly!
Elizabeth says
I forgot I made this last year. My daughter and husband requested it last week. We enjoy the jelly on crackers with cream cheese. Thanks for another scrumptious recipe!
Kathy says
Can I use powdered sure jell?
Chris Scheuer says
Hi Kathy, I would probably look up a recipe that calls for powdered pectin. Powdered and liquid pectin are not interchangeable without altering the ingredient amounts.
Lori says
Hi! Great recipe, thanks! My jelly didn't solidify. I followed the directions, put it in 8oz jelly jars, then left on counter all night. Any thoughts on where I went wrong or tips?
Chris Scheuer says
Hi Lori,
Jams and jellies are funny. Every now and then, I have the same problem. Here's how Kraft recommends fixing the problem: http://www.kraftrecipes.com/recipes/remake-directions-for-certo-freezer-jam-jelly-108039.aspx
I've done this and it does work.
Michelle Moore says
This is amazing on hamburgers
Hope Moss says
I love pepper jelly! The ones from the grocery stores just aren't that good. I have searched for a good recipe. They all seem so timeconsuming. Can't wait to try yours!
Dianna says
Your recipe looks amazing. I love pepper jelly but have never made it myself. I have one question concerning the pectin. It states - (3 oz. liquid pectin, 1 packet, I used Certo Brand.) Should it have stated 3 oz. liquid pectin OR 1 packet or do I use the liquid plus 1 packet? I assume it's either or but wanted to confirm before I try it.
Chris Scheuer says
Hi Dianna, that is correct - it's one packet which is 3 ounces of Certo. It comes in 6 ounce packages with 2 packets in each one.
Anonymous says
Do you know if you can use raw apple cider vinegar? I currently have that in the house from a pickle recipe. Not sure if there's a difference or not. Thanks!
Chris Scheuer says
I think the raw cider vinegar would be just fine. I might not look as pretty and clear as usually raw cider vinegar is fairly cloudy.
Eri says
Oh, another one! Great!
The Café Sucré Farine says
YEH!!!! Enjoy!
Dominique from Amsterdam says
I couldn't find the pectine last minute, so I used gelatine.
I just kept on stiring every few minutes untill it set enough to stay suspended.
It looked great! Thanks!
The Café Sucré Farine says
Dominique,
The peppers may float to the top as you cook it but once you add the pectin and stir, it will thicken a bit and the peppers will stay suspended in the liquid. Hope you enjoy it!
Dominique from Amsterdam says
I am making the jelly as we speak, but how do I prevent the chili's from floating to the top?
HELP!!!!
Michelle's Tasty Creations says
Chris,
This is just what I've been looking for! I'm going to make some tomorrow 🙂 Thanks for sharing. I host a weekly link party if you like to join in at http://www.michellestastycreations.com it runs Thursday - Sunday night. Have a great weekend 🙂
Michelle
Mary Hirsch says
Definitely going to make this, Chris. A perfect and festive holiday gift. I have some shrimp in the freezer that is just begging to have a "go" with this. Love this Post.
The Café Sucré Farine says
Thanks Aimee! Your pepper jelly is absolutely gorgeous! I love your ideas for variations too!
Aimee Christian says
I am a pepper jelly gal myself from long back. My grandfather taught me how to make it. It is a staple in our house. Sometimes I make it with only green bell peppers so it's more sweet (which is how the kids like it). Here's my recipe...
http://fromchapelhilltochickenville.blogspot.com/2010/12/sparkling-green-pepper-jelly.html
By the way, I love your new header - so pretty and classy. It would make a beautiful tag for your pepper jelly!!
Veronica Miller says
Chris, it looks like Christmas in a jar and would make perfect holiday gifts, like you said! I'm so making this. I can just taste that cream cheese blending with it on a cracker. *drool*
Lizzy Do says
Oh, this jelly looks amazing! What a perfect holiday gift...I can see adding a tag with your simple recipe! A gift I'd love to receive!
Lawyer Loves Lunch says
Wandered this way via Lisa's blog and am so glad I did. I love pepper jelly (especially on crackers) but never realized I could make it on my own. Thanks for the encouragement 🙂
Gypsy Quilter says
I've been looking for an idea for Xmas gifts for dear friends who love to cook. I think I found it! Thanks for sharing.