Add some spice to your day with a little Red Pepper Jelly—your new favorite topping!
It’s believed that pepper jelly first came to life in Lake Jackson, Texas. The earliest records of this unusual condiment date back to the late 1970s, but this tasty jelly became popular across the United States in the 1980s and 1990s. Since then, its popularity has fanned out to other countries, too.
Of course, being American in origin, it’s not just spicy—it’s also sweet. Most recipes call for a hefty dose of sugar, which helps take the edge off this hot topping. The most common ingredients used in pepper jelly include bell peppers, jalapeños, habaneros, or chilis, as well as pectin, sugar, vinegar, and, in some cases, wine or liqueur. It all depends on how hot and spicy folks want it.
This popular topping has had taste tests run on it to figure out which pepper combinations create the best flavor profiles. Interestingly—despite most folks using jalapeños and bell peppers (like we do in my kitchen!)—the studies showed that less pungent peppers, Cheiro do Norte chilis and biquinho peppers made the most vibrant, sweet, red pepper jelly. Most of us can’t get ahold of those, though, which is why we use the more common options available at local stores.
Fun ways to use red pepper jelly
Red pepper jelly isn’t like your sweet strawberry and apricot jams. It adds a hint of sweetness to anything it’s on, plus a little (or big!) kick of heat. I’ve come to love this stuff on a variety of dishes, so I thought I’d offer up some tasty suggestions.
- Glaze your pork chops with red pepper jelly before grilling them.
- Make a zingy salad dressing with 1/2 cup red pepper jelly, 1/2 cup olive or grapeseed oil, and 2 tablespoons apple cider vinegar.
- Slow-cook meatballs with red pepper jelly as the marinade.
- Dress sandwiches and canapes, or bagels and crackers with a little red pepper jelly and cream cheese.
- Dip eggrolls, wontons, hot wings, or spring rolls into it.
- Use it to top your baked brie.
- Stir-fry veggies with red pepper jelly as the sauce.
How do I store leftovers?
Once made, I cool the jelly completely in the sterilized jars before sealing and refrigerating to set fully. Then you can safely store them in the fridge for up to 3 weeks. If you want to keep the red pepper jelly for longer, then pour into a freezer-safe, airtight container and keep it in the freezer for up to 1 year. Thaw overnight in the fridge before using.
Serving suggestions
As I mentioned, there are lots of fantastic ways to enjoy your red pepper jelly. Some of the best options include Pork Chops and Rice, Crispy Buttermilk Fried Chicken Tenders, Pan-Fried Boneless Pork Chops, Breakfast Sausage, Salami Sandwiches, Crispy Air-Fryer Bagel Bites, and Italian Subs. With that sweet and spicy meal, you may also want to serve up some sweet desserts with dairy to cool the heat, like a Mint Chocolate Chip Milkshake, Cottage Cheese Ice Cream, or Lemon Cream Pie.
Ingredients
- 4 large red bell peppers seeded and roughly chopped
- 3 tablespoons jalapeño peppers chopped
- 6 1/2 cups granulated sugar
- 1 1/3 cups apple cider vinegar
- 1 3-ounce pouch liquid pectin
Instructions
- Pulse peppers in a food processor until finely chopped but not puréed. Measure about 2 3/4 cups of the mixture.
- In a heavy-bottomed pot, mix 2 3/4 cups of the chopped peppers with the granulated sugar and apple cider vinegar. Heat the mixture to a full rolling boil, stirring constantly. Allow it to boil for 1 to 3 minutes.
- Quickly stir in the liquid pectin and return to a rolling boil for another 1 minute. Remove the pot from the heat and skim off any foam that forms.
- Ladle the hot jelly into sterilized jars, leaving about 1/4 inch headspace. Allow them to cool to room temperature before sealing, about 30-60 minutes.
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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