Learn how to make this bold, colorful condiment at home so you can savor it with everything
I come from a family where dinner is served late. Like 9:00 p.m. or later. It’s become a natural habit for me, but it’s also presented its fair share of challenges when trying to make a restaurant reservation with friends who don’t feel the same way about dinner time. Still, I’ll never surrender my late-dinner perspective, because having dinner late means pre-dinner snacking. To me, this means something that’s not exactly a fully prepared appetizer, but rather something extremely easy and casual that can be shared with loved ones moving in and out of the kitchen. Usually, it consists of some simple crackers and cheese or a spread.
I recently discovered one particular snacking combination that absolutely blew my mind, one that I think everyone needs to try. It involves—you guessed it—hot pepper jelly. The entire iconic trio is the jelly, cream cheese, and any kind of crisp cracker. The spicy yet sweet hot pepper jelly pairs so well with the rich cream cheese, both of which get spread onto the cracker to create the perfect bite-sized concoction. When I had this snack for the first time, I used a jar of hot pepper jelly I received as a gift, but my obsession with this snack sparked my interest in making my own.
As it turns out, it’s quite simple to make hot pepper jelly. Prepping and cooking the peppers is a breeze, but this recipe does require some special attention to the jarring process. If you haven’t tried jarring or canning before, this is a great way to start. It may seem intimidating, but as long as you follow the instructions, you’ll be set to enjoy several jars of homemade hot pepper jelly. Now that I’ve learned to make it myself, I love paying it forward and giving it out as a gift to loved ones, too. Plus, it’s gorgeous: The suspended pieces of peppers make for a colorful, confetti-like look.
Even though my favorite way to savor hot pepper jelly is as a spread on crackers, there are so many other ways you can use it in the kitchen. It can also make a great glaze for meat dishes, as a condiment in a sandwich, or as a dip for shrimp or chicken wings. The possibilities are endless—once you have it in your kitchen, you’re going to want to put it on everything. And, maybe you’ll even want to start embracing the pre-dinner snacking lifestyle, too.
What is pectin?
This recipe calls for pectin, which, similar to gelatin, is used to create a thicker, gel-like consistency in certain foods. Pectin is a naturally occurring substance that is already present in almost all fruits and vegetables. It’s a soluble fiber, in scientific terms. This natural stabilizing and thickening agent can also be purchased on its own at the grocery store, used for its gelatinizing properties to prepare jams and jellies, helping to make them, well, jammy and jelly-like.
The fruits and vegetables that aren’t high in pectin need a little extra boost in order to achieve that sought-after glossy, wobbly texture. This hot pepper jelly recipe is one of those instances. You’ll be adding one package of pectin to your peppers along with apple cider vinegar to help create the perfect acidic environment for the pectin to gel.
How do I store leftovers?
This recipe makes enough jelly to fill approximately 6 jars that will last, unopened, up to 1 year. These jars can be stored at room temperature in a cool, dark place. If, upon checking the seals of your jars, you find one that is not secure, you can store the jelly inside the fridge, to be enjoyed fresh. Once you’ve opened a jar of your properly preserved hot pepper jelly, it will keep in the fridge for a few weeks or up to a month.
Serving suggestions
As I mentioned, my favorite way to enjoy hot pepper jelly is spread onto a cracker with cream cheese. Anything like water crackers, saltines, or pita crackers will do just fine, and a toasted baguette or Crostini can also be quite nice. I also like using goat cheese or Brie sometimes instead of cream cheese.
It’s also fantastic as a creative condiment on sandwiches, burgers, and hot dogs. Try it in the morning, even, on this Breakfast Sandwich with bacon or this Vegetarian Breakfast Sandwich with avocado mash. I adore it on grilled cheeses, too, like this Avocado Grilled Cheese Sandwich.
Ingredients
- 1 3/4 cups red bell pepper, finely chopped and seeded
- 1 cup yellow bell pepper, finely chopped and seeded
- 1 cup green bell pepper, finely chopped and seeded
- 1/3 cup jalapeño pepper, finely chopped and seeded
- 1 cup apple cider vinegar
- 1 package (17.5 ounces) powdered pectin
- 5 cups granulated sugar
Instructions
- Sterilize 6 canning jars (8 ounces each) and their lids by boiling them in water.
- Combine chopped peppers in a large saucepan with apple cider vinegar and powdered pectin. Stir and bring to a rolling boil over medium-high heat.
- Remove the pan from heat and stir in the granulated sugar. Return the pan to high heat and bring back to a rolling boil, stirring constantly, for 1-3 minutes.
- Remove any foam from the surface. Carefully ladle the hot jelly into the sterilized jars, leaving a 1/4 inch of headspace at the top.
- Place the filled jars in a water bath canner with hot (but not boiling) water ensuring the jars are covered by at least 1 inch of water. Process for 5 minutes in gently boiling water, then remove and let cool completely, undisturbed at room temperature for 12-24 hours. Check the seals once cooled.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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