The last few weeks I’ve been featuring recipes made from the veggies I grew in my garden. This week, I’m drowning in peppers so I decided to make my all-time favorite: sweet and spicy pepper jelly.
I try to make pepper jelly every year. I’m a sucker for all things sweet and spicy and I LOVE to eat pepper jelly on a bagel with a schmear of cream cheese.
It’s also excellent served as an appetizer with crackers or used in some recipes to add a flair of sweet AND heat.
Sweet & Spicy Pepper Jelly
- Finely dice the sweet and hot peppers. In a large pot over medium high heat, add the peppers, butter, apple cider vinegar, white wine vinegar, sea salt and red pepper flakes. Stir to combine.
- Add in the sugar – it should be in a 2:1 ratio with the peppers. Stir the sugar into the pepper mix until it has completely dissolved. Turn the heat up and bring the mixture to a rapid boil.
- Use a thermometer to monitor the temperature. When the mix reaches 220 F, let it simmer until most of the moisture has evaporated – about 15-20 minutes.
- While the pepper mixture cooks, sterilize the mason jars and lids. Leave the jars in the water until ready to fill. Keep the jars at a hot temperature so that they don't crack when the hot pepper mix is ladled in.
- Remove the pepper mixture from the heat. Use a wide mouth funnel and ladle to fill the mason jars. Place the lid on top of each jar and tightly screw on the metal ring.
- Place the jars in the water bath. Bring to a rolling boil – about 140 – 150 F – and simmer for about 15-20 minutes, until the lids have sealed. Remove from the water bath and place upside down to cool – this will help the peppers disperse evenly throughout the liquid as it cools.
- Store the cooled jars upright – if sealed properly, the jars should last indefinitely, but I recommend consuming the jelly within a year. Serve with soft cheeses, like a cream cheese bagels; as an appetizer with crackers; or as a sauce base for sweet and sour chicken. Enjoy!