Pepper Jelly
This homemade Pepper Jelly is sweet and spicy. It’s spreadable, and perfect on a cheese plate or charcuterie board. It might just become one of your favorite appetizers ever!
Servings 32 servings
Calories 53kcal
Ingredients
- 2 cups white vinegar
- 2 cups granulated sugar
- 1 red bell pepper finely chopped
- 1 green bell pepper finely chopped
- 2 jalapenos seeded, ribs removed, and finely chopped
- 1 tablespoon Kosher salt
- 1 teaspoon coarse ground black pepper
- ½ teaspoon cayenne pepper ground
Instructions
- Mix all pepper jelly ingredients in a heavy-bottomed saucepan, and bring to a boil over medium heat.
- Reduce to low and simmer, stirring occasionally, for about 2 hours or until reduced by about ½, making about 2 cups of pepper jelly.
- The longer the jelly is allowed to simmer, the thicker it will be.
- Allow jelly to cool completely. It will thicken as it cools.
Notes
Store the pepper jelly in an airtight container like a mason jar in the refrigerator for up to 2 weeks.
If you find yourself with a jelly that doesn’t set up or is too thin, simply pop it back on the stove and cook it a bit longer. Even if you already placed it in the fridge.
If your jelly is too thick, stir in a bit of water. You may need to heat it back up to get it to all stir in properly.
1 serving is 1 tablespoon, so you'll get about 32 servings from the 2 cups of jelly.
Nutrition
Calories: 53kcal | Carbohydrates: 13g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 219mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 153IU | Vitamin C: 9mg | Calcium: 2mg | Iron: 0.1mg
