Hot Pepper Jelly, Y’all
This Southern hot pepper jelly has the perfect balance of sweet and spicy, and is great enjoyed on freshly baked biscuits!
I can’t believe I just said y’all.
But being Midwest-born, California-raised, New York-schooled…I guess it’s time I let a little bit of the South in me too.
Everyone has their preconceptions about the South, but whether you love the place or hate it, there is certainly some awesome Southern food to be had.
Some of these awesome foods? Grits, crawfish, cajun food, fried chicken, and my focus today…hot pepper jelly.
If you’ve never had hot pepper jelly before, it’s hard to imagine what it would taste like, right?
We all know what strawberry jelly is like….or blueberry, or even grape jelly.
Hot pepper jelly is spicy, it’s sweet, and it’s got intense flavor, and plays off well as a condiment to things like goat cheese or fried chicken.
Start out with a mix of peppers. I did all three colors of bell peppers, as well as jalapenos and habaneros:
Chop up all the bell peppers and jalapenos, but be sure to mince the habanero finely, since a big chunk of that will set your mouth on fire:
Simmer the peppers with fruit pectin, white wine vinegar, and sugar until the pepper soften and the mixture gels:
Pectin is just a thickening agent that is found in most of the fruits that you already eat…plums, pears, apples, etc.
10 minutes later, the jelly is ready to be stored. You can can it, pour into containers to put in the fridge, or even put it in the freezer.
Hot Pepper Jelly, Y’all
- 3 bell peppers one yellow, one red, one orange, all chopped up
- 1/2 cup chopped jalapenos
- 2 habaneros minced
- 1.75 oz package fruit pectin
- 3/4 cup white wine vinegar
- 4 cups sugar
- Put the peppers, fruit pectin, and white vinegar in a saucepan, and heat on medium high to bring the mixture to a full boil. Boil for 5 minutes, stirring frequently. Add the sugar and bring the mixture back to a boil, and let it boil for 2 minutes until foamy and bubbly.
- Remove the pan from the heat and pour into containers. Keep in mind the jelly will not set (gel up) until it’s completely cooled. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
30 Comments on “Hot Pepper Jelly, Y’all”
Can I use gelatin as a sub for the pectin – having difficulty finding pectin in DR
I’ve made this recipe for the past several years and was always happy with it. This year, however, it did not seem to have enough liquid? Was there supposed to be water added during any part of the cooking process?
Hi Judi, that’s odd, I haven’t touched the recipe since I posted it, so nothing is different. Maybe it has something to do with the peppers?
Could you can this recipe? Would I need to change anything
I forgot to rate this recipe!! It is awesome!