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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
Debra Eliotseats says
I'm right there with ya. Peppers froze in the hoop house b/c I forgot to cover up the door. I picked a five gallon bucket of peppers before they totally wilted. There's mor pepper jelly in our future.
Kim - Liv Life says
I think my first thought was also, "What do I want with pepper jelly?" But now I"m thinking that you have totally convinced me that this is a MUST try! I remember my mom having some sort of pepper jelly when I was younger, but I never tried it. I have had something similar over cream cheese, like you mentioned, and I do remember loving it. I think I must make this!! Now I know what to do with next years crop!
LeiShell says
I love pepper jelly. I am so going to try this! I love love the photography. Great job, made me crave a bite...uh, jar.
Claire @ Claire K Creations says
Nom nom nom Chris! My chili plant has just started flowering so maybe I could adapt this one for it's spicy fruits. I'd be happy with anything homemade for Christmas but edible especially!
Sue/the view from great island says
We love this stuff, but I've never made the jelly, just a jam version last year. I'm so glad you posted this, I think I have to make it immediately. There is nothing like the taste of pepper jelly and cream cheese on a cracker!
Laura (Tutti Dolci) says
How perfect for holiday appetizers!
Tricia @ Saving room for dessert says
I am a big fan of pepper jelly - especially the traditional cream cheese and cracker combo! I am printing, pinning, copying, drooling and anxiously awaiting the moment I can make this! Yum!!!!
rosaria williams says
Fantastic!
Anonymous says
It's fab as a glaze on pork chops or chiken on the grill too. a great appitizer as a topper on crackers and cream cheese
The Café Sucré Farine says
You are so right Madonna, it is very addictive. My husband said that I didn't even have to bother cooking dinner, that he would just eat this stuff 🙂 It was probably a good thing that we ran out of crackers so I had to prepare something a bit more nutritious for dinner 🙂
Thanks from Scott also regarding the photos. He is having so much fun as he learns more and more.
BTW, do you have a blog? There is not a link on your comments but I did want to visit you if you have a blog.
Angie's Recipes says
I wish I lived closer enough, so I could just stop by and taste some of your pepper jelly! They are awesome!
Jo Anne Tell says
Thanks, Chris!!! This is one of my husband's most favorite jellies to snack on New Year's Day. Guess I will be making us several jars 😀
Amelia says
Hi, this is something new to me, it sure look interesting. It look extremely good and tempting. The jelly color look beautiful. Excellent click, very professional! Keep up the good work.
Have a lovely week ahead.
Martha says
I do love a good hot pepper jelly! Looks wonderful!
The Mom Chef says
So the red pepper gives it that amazing jewel-like color? It's gorgeous, Chris. I was reading some of the uses for it from your facebook question and I loved the one about as a glaze on meatloaf. Kaching!
Kim Garceau says
This makes a quite beautiful jelly!!!! Even if I can't eat pepppers, I'm quite curious to taste it, just a little bit!
Sandra Lee says
My first thought when I seen the pictures was to serve this with cream cheese. Great minds think alike don't they! I would love to have several jars for us and some to give as gifts.
Happier Than a Pig in Mud says
Did I hear my name??? I love pepper jelly and yours turned out pretty! Yvonne at StoneGable adds it to her fajitas too. Enjoy:@)
Susan says
Chris, can't wait to get into a jar of this!! I searched for a recipe several years ago and was just not happy with the result. Now I am happy!!!
twodogsinthekitchen says
I have wanted to make this for the longest time but, have never seen the "perfect" recipe. Well, thanks to you, I've found it! I am so making this! First, I'd love to have some for when guests come over and second, I'd love to make some as gifts. Thanks for the wonderful idea and the pictures are just lovely!
Karen (Back Road Journal) says
I love pepper jelly served on top of cream cheese. Another good suggestion is to try it with peanut butter. ..yum.
Stephanie says
You always come up with the best idea! 😉 Pictures are amazing...as usual I must say. Thanks for sharing the idea, it's one I'm taking. Have an excellent day, Steph
Madonna says
Trader Joe's has this during the holiday. I did not realize it was a seasonal product only so I only bought one jar. I have become addicted to it. I put it on roasted chicken and it is delish. Now I can make my own and have many jars for the price of one. Thank you Chris.
Scott, your pictures just get better and better. My family is laughing that I get so excited about pictures of fruits and vegetables.
Hovkonditorn says
This would go well with some cheese! It looks delicious!
Jennifer @ Peanut Butter and Peppers says
I LOVE Pepper Jelly, but I never made it! One of my favorite, favorite appetizers is pepper jelly and cream cheese. Oh my! I am sooooo making this! I can't wait!!! Thank you for the wonderfulr recipe!