Pepper jelly isn’t your typical condiment found in the door of most peoples’ refrigerators. Personally, I think it’s more versatile than catsup or mayonnaise. We put this jelly on sandwiches with sliced turkey or ham, spoon it between slices of cheese and make sweet/spicy grilled cheese sandwiches, eat it with cream cheese and crackers, and even reduce it down to a glaze to brush on pork tenderloin and grilled chicken. A little bit of heat with a little bit of sweet – a perfect combination!
A batch of this jelly makes about 2-3 average sized jars worth so if you have a friend who likes sweet/spicy food, they would appreciate any extra you’re willing to share. You can also adjust the heat level up or down, depending on your heat tolerance.
3 cups granulated sugar
3 finely chopped banana peppers
2 finely chopped Anaheim chili peppers
2 finely chopped jalapeno peppers
2 finely chopped golden habanero peppers
1 finely chopped red bell pepper
1 finely chopped orange bell pepper
1 finely chopped yellow bell pepper
1 cup apple cider vinegar
2 packages powdered pectin or unflavored gelatin
1 tablespoon kosher salt
1) Combine the peppers, sugar, salt and vinegar in a large pot and cook the mixture on the stove over medium heat until the sugar dissolves.
2) Increase the heat to medium-high until it comes to a low boil, skimming off any foam that may accumulate on top. Cook the mixture for 5 minutes.
3) Stir in the pectin then remove the pan from the heat to let the jelly cool.
4) Transfer the jelly into jars and seal tightly. Store the jars in the refrigerator.