Best 2 Kickin Pepper Jelly Recipes

In the realm of culinary delights, pepper jelly stands out as a unique and versatile condiment that adds zest and vibrancy to any dish. Whether you prefer it mild and sweet or with a fiery kick, this tantalizing spread offers a symphony of flavors that will tantalize your taste buds. This article presents a collection of pepper jelly recipes that cater to every palate, from classic favorites to innovative twists. Let your culinary journey begin as we explore the art of crafting this delectable treat at home. Discover the secrets of transforming fresh peppers, vinegar, and sugar into a jar of pure bliss. Along the way, we'll uncover hidden culinary gems like pineapple pepper jelly, a tropical twist that will transport you to paradise, and roasted red pepper jelly, a smoky and savory delight that will add depth and richness to your meals. Get ready to elevate your cooking game and impress your friends and family with these exceptional pepper jelly recipes.

Check out the recipes below so you can choose the best recipe for yourself!

KICKIN' RED PEPPER JELLY

Kickin' Red Pepper Jelly image

Peppers grow like wild fire in our hot Missouri summers. That's when I make spicy jelly to give as gifts at Christmas. The leftover pulp can be frozen in small batches and stirred into chili, pasta sauce, salad dressing and salsa. -Lee Bremson, Kansas City, Missouri

Provided by Taste of Home

Time 40m

Yield 4 half-pints.

Number Of Ingredients 8

Ingredients

5 medium sweet red peppers, coarsely chopped
3 jalapeno peppers, stemmed and seeded
2 garlic cloves, peeled
1/2 cup red wine vinegar
3 tablespoons balsamic vinegar
2 tablespoons bottled lemon juice
1 package (1-3/4 ounces) powdered fruit pectin
3-1/4 cups sugar

Steps:

Place red peppers, jalapenos and garlic in a blender; cover and process until finely chopped. Set aside 1/2 cup; puree remaining pepper mixture., Line a strainer with four layers of cheesecloth and place over a bowl. Place pureed pepper mixture in strainer; cover with edges of cheesecloth. Let stand 30 minutes or until liquid measures 1-1/2 cups., Discard pepper pulp puree from cheesecloth or save for another use; place liquid in a large saucepan. Stir in vinegars, lemon juice, pectin and reserved pepper mixture. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into four hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

KICKIN' PEPPER JELLY

Kickin' Pepper Jelly image

My very good friend Jody Richards sent me some pepper jelly she had made for Christmas one year and I have been hooked on it ever since. She gave me the recipe so I could make my own. I added some sliced Serrano peppers since we like a little bit of heat, but you could leave those out if you preferred. I thought I had lost this...

Provided by Millie Johnson

Categories Jams & Jellies

Time 35m

Number Of Ingredients 7

Ingredients

2 1/2 c finely chopped red bell pepper
1 1/4 c finely chopper green bell pepper
4-5 jumbo jalapenos, seeded and finely chopped
4-6 serrano chiles, seeded and finely sliced
1 c apple cider vinegar
5 c sugar
1 pack pectin (1.75oz.)

Steps:

1. Sterilize jars and lids.
2. Wash, dry and prepare all your peppers. I use my food processor on pulse for all the peppers except the Serrano peppers, but you can fine dice them by hand.
3. To a large pot add all the peppers, vinegar and pectin.
4. Bring to a rolling boil stirring all the while. * A rolling boil is when it still boils as you stir it.
5. Now quickly add the sugar while stirring. Return to full boil and boil for 1 minute ONLY. Turn off heat.
6. Skim the foam off the top.
7. Ladle into jars leaving 1/4 inch headspace. Wipe rim of jar with damp clean cloth or paper towel before placing lid on, then rings. Finger tighten the lids.
8. Lower into water bath canner. Make sure water is boiling good. Return to a boil and boil 5 minutes. Remove jars from canner right away. I like to place them on a dish towel and place another towel over them to protect from drafts. After a day or so you can remove the rings.
9. This recipe makes 6-7 half pint jars.

Tips:

Choose the right peppers: For a milder jelly, use a combination of sweet and mild peppers, such as bell peppers and poblano peppers. For a spicier jelly, use a combination of hot and sweet peppers, such as habanero peppers and jalapeño peppers.
Use fresh peppers: Fresh peppers will give your jelly the best flavor. If you can't find fresh peppers, you can use dried peppers, but be sure to soak them in water for at least 30 minutes before using.
Don't overcook the peppers: Overcooked peppers will lose their flavor and become mushy. Cook the peppers just until they are softened.
Use a good quality vinegar: The vinegar is an important ingredient in pepper jelly, so be sure to use a good quality vinegar. White vinegar is a good choice for a mild jelly, while apple cider vinegar or red wine vinegar can add more flavor to a spicy jelly.
Let the jelly cool completely before storing: This will help the jelly to set properly.

Conclusion:

Pepper jelly is a delicious and versatile condiment that can be used in a variety of ways. It can be used as a spread on sandwiches or crackers, as a glaze for grilled meats or vegetables, or as a dipping sauce for appetizers. Pepper jelly is also a great addition to cheese plates and charcuterie boards. With a little creativity, you can find many ways to enjoy this delicious and spicy jelly.