Easy Red Pepper Jelly Recipe (2024)

FAQs

What is red pepper jelly made of? ›

Pepper jelly is a preserve made with peppers, sugar, and salt in a pectin or vinegar base. The product, which rose in popularity in the United States from the 1980s to mid-1990s, can be described as a piquant mix of sweetness and heat, and is used for meats and as an ingredient in various food preparations.

Low cooking temperature: The temperature to which you cook jam significantly impacts its thickness. If the jam doesn't reach a high enough temperature, the pectin or other gelling agents won't set. If the temperature is too high, it will be too sticky and gummy. Ideal jam sets when taken to 220 degrees Fahrenheit.

Stir in 1 pouch (85 ml) liquid pectin, then boil again for 1 minute. Take off the heat and let cool completely, stirring every so often. Cover and leave for about 4 - 6 hours, or overnight. This will stop the peppers from floating to the top when canning.

Fruit preserves: Fruit preserves such as raspberry or strawberry jam can be used as a substitute for pepper jelly. They will add a similar sweet and tangy flavor to dishes. 2. Relish: Sweet pickle relish can be used as a substitute for pepper jelly.

The ideal storage time for unopened jams, jellies and preserves is 12 months in the pantry. After opening, refrigerate for 6 months.

Vinegar: is used to help the jelly set and the acid in the vinegar helps make it safe for canning and long term storing.

Jars should seal fairly quickly after processing. If the jam starts to separate after the lids have sealed, gently turn the jars upside down. In an hour, gently turn them right-side up. Continue this process until it is evident that the jam will not separate.

What happened? If you stir the pectin powder into an amount of sweetener that is beyond the range shown in our recipes, or have too much sweetener already added to the fruit, the pectin powder will be inhibited from dissolving and may go grainy.

The answer is: In jelly, the fruit comes in the form of fruit juice. … In jam, the fruit comes in the form of fruit pulp or crushed fruit. I had originally titled this blog post “Easy Homemade Pepper Jelly”. Once I read this, I changed the title to “Pepper Jelly and Jam Recipes”.

The primary difference between jam and jelly is that jam is made with fruit and jelly uses fruit juice. Preserves contain whole fruit or large pieces of fruit.

How can I thicken my pepper jelly? ›

If your liquid amounts to 4 cups, take half cup of that liquid (COLD) and mix with 4 tbs cornstarch in a small container. If you mix it with warm liquid it will be lumpy. Then as the pudding cooks, you whisk in the cornstarch mix, and it will thicken up when the pudding comes to a boil.

Because jelly thickens as it cools, you may find that the consistency does not turn out the way you'd like. This is easy to correct. Simply return all of the jelly to a heavy-bottomed pot and bring it back to a boil. If it was too thin, let it boil for about 5 minutes to thicken.

Hot Pepper Jelly makes an excellent glaze for pork tenderloin, grilled pork chops and ham. Glaze pork chops while grilling, baste a ham with hot pepper jelly while cooking or serve warm as a sauce on the side. Salmon will never be the same.

Use pepper jelly on or as a side dipping sauce for jalapeno poppers. Topping for ice cream. Used as a spread to compliment a sandwich or hamburger. On an egg, ham and cheese sandwich.

You know, one with all the flavor but much less heat that would be great for those folks who just can't handle the spice. So with some Mad Hatter Peppers, Mild Hatch Chiles, Banana Peppers and just a handful of Jalapeno Peppers this Mixed Peppers Pepper Jelly was born. And oh my goodness, it is sooooooo delicious.

Pepper Jelly Ingredients

Peppers: This pepper jelly calls for a combination of red bell peppers, green bell peppers, and jalapeño peppers. Apple cider vinegar: You'll need a cup of apple cider vinegar for this pepper jelly recipe. Pectin: A package of powdered pectin is all you'll need for six 8-ounce jars.

Pepper jelly is more than just a delicious condiment; it also offers a range of health benefits, from the vitamins and minerals found in peppers to the pain-relieving and metabolism-boosting properties of capsaicin.