Pepper jelly is a unique condiment that blends the sweetness of sugar with the heat of peppers. It’s unbelievable how good it taste. Whether slathered on crackers with creme cheese, used as glaze for meats or with peanut butter on a bagel, it’s just delicious and sooooo yummy.
Origins of pepper jelly
The exact origins of pepper jelly are unclear, but it likely developed as a fusion of culinary traditions. The concept of combining sweet preserves with spicy elements is seen in numerous global cuisines. The modern version of pepper jelly as we know it is believed to have emerged in the American South, a region known for its love of bold, flavorful condiments. By the 20th century, home cooks and canning enthusiasts in the South were experimenting with hot peppers like jalapenos and habaneros, incorporating them into sweet jellies made with sugar, vinegar, and pectin. Recipes for pepper jelly began appearing in community cookbooks and homemaking magazines in the mid-1900s, solidifying its place in Americans kitchens.
Choosing the right peppers
Choosing the right peppers for your pepper jelly depends on your preferred level of heat. Start with moderate heat peppers like Jalapenos, Fresno peppers or Serrano Peppers. Also, a combination of different peppers is worth to try. For those who love heat are Habaneros, Thai Chilli Peppers or Cayenne Peppers are a great option.
Tips for combining peppers:
Blend heat levels: mix milder peppers with spicier ones
Consider color: use a variety of peppers to create a visually appealing jelly
Adjust ratios: If you’re new in making pepper jelly, start with smaller quantities of hot peppers.
Safety notes: When working with hot peppers always wear gloves to protect your hands. Avoid touching your face, especially your eyes. Ventilate your kitchen, as you boiling your jelly. Peppers can release spicy fumes.
How to make Pepper Jelly
Ingredients
1 green and red bell pepper
10 jalapenos or a mix of different peppers
5 cups sugar
1 1/2 cup vinegar
1 Teaspoon salt
3 oz liquid fruit pectin
How to make
Step 1 Remove seeds and veins from the bell peppers and from a half of the jalapeños.
Step 2 chop all finely or use a food processor
Step 3 squeeze out the liquid.
Step 4 Add sugar, vinegar, salt and peppers in a pot. Bring the mixture to boil for 10 minutes
Step 5 Add the Pektin and cook the jelly for 1 minute more
Step 6 Fill the jelly in jars and water canning them for 10 minutes.
I hope you enjoy the jelly yourself or take it with you as a little gift.