Homemade Pepper Jelly Recipe: A Sweet and Spicy Delight
Are you ready to tantalize your taste buds with a homemade pepper jelly recipe that's both sweet and spicy? This recipe is perfect for adding a unique kick to your cheese boards, sandwiches, or even as a glaze for meats. Let's get started!
Ingredients You'll Need:
This recipe yields approximately two (2) half-pint jars. Adjust the quantities proportionally if you want to make more or less.
- 1 pound (450g) assorted peppers: A mix of sweet and hot peppers creates the best flavor profile. Consider using a combination like jalapeños, banana peppers, and sweet bell peppers. Feel free to experiment with your favorite pepper varieties!
- 2 cups (400g) granulated sugar: This provides the sweetness that balances the heat of the peppers.
- 1 cup (240ml) white vinegar: The vinegar helps to preserve the jelly and adds a tangy note.
- 1/4 cup (60ml) lemon juice: This enhances the flavor and acts as a natural preservative.
- 1 (1.75 ounce) package powdered pectin: This is crucial for setting the jelly. Make sure to check the package for specific instructions, as different brands might have slight variations.
Step-by-Step Instructions:
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Prepare the Peppers: Wash and thoroughly dry your peppers. Remove the stems and seeds (adjust the amount of seeds based on your desired level of spiciness). Finely chop the peppers into small pieces. Remember, the smaller the pieces, the smoother your final jelly will be.
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Combine Ingredients: In a large, heavy-bottomed saucepan, combine the chopped peppers, sugar, vinegar, lemon juice, and powdered pectin. Stir well to ensure that all the ingredients are evenly distributed.
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Bring to a Boil: Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring constantly. A rolling boil is a vigorous boil where the mixture bubbles consistently and cannot be stirred down.
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Boil for One Minute: Once the mixture reaches a rolling boil, continue to boil for exactly one minute, stirring constantly to prevent scorching at the bottom.
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Remove from Heat and Skim: Remove the saucepan from the heat and skim off any foam that has formed on the surface of the jelly.
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Fill the Jars: Carefully ladle the hot pepper jelly into sterilized half-pint jars, leaving about ¼ inch of headspace at the top of each jar. Wipe the rims of the jars clean to ensure a proper seal.
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Seal the Jars: Place the lids and rings on the jars and tighten them according to the manufacturer's instructions.
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Process the Jars (Optional): For longer shelf life, you can process the jars in a boiling water bath for 10 minutes. This step is not strictly necessary if you plan on consuming the jelly within a few weeks, but it's recommended for longer storage.
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Cool and Enjoy: Allow the jars to cool completely. You should hear a "pop" sound as the jars seal. Once cooled, check that the lids are sealed properly. Store in a cool, dark place.
Tips for Success:
- Experiment with Pepper Varieties: Don't be afraid to experiment with different types and combinations of peppers to create your own unique flavor profile.
- Adjust Sweetness and Heat: Adjust the amount of sugar to your liking. If you prefer a spicier jelly, leave more seeds in the peppers.
- Sterilize Your Jars: Cleanliness is key to preventing spoilage. Make sure to sterilize your jars and lids before filling them with the hot jelly.
- Proper Sealing is Crucial: Ensure that the jars are properly sealed to prevent spoilage.
This homemade pepper jelly is a wonderful gift to share or a delicious treat to enjoy yourself. Enjoy the sweet and spicy explosion of flavors!
