Pepper Jelly

Questions About Pepper Jelly

How to Make Pepper Jelly

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1. Wear gloves to prepare the jalapeños. Put the red peppers, jalapeños and 120 ml of the vinegar in a food processor and pulse until finely minced but not puréed.

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2. Scrape into a large, heavy saucepan and add the remaining vinegar and the sugar. Bring to a full rolling boil over high heat, stirring, and boil for 10 minutes.

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3. Stir in the liquid pectin, return to a full rolling boil and boil hard for exactly 1 minute, stirring constantly. Take the pan off the heat and skim off the foam.

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4. Let the jelly stand for 5 minutes, stirring gently, so the pieces of pepper are evenly spread through it and do not all float to the top.

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5. Ladle into hot sterilised jars to within 6 mm of the top, wipe the rims and seal at once. Cool.

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6. To serve, spoon over a block of cream cheese and serve with crackers.

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Tips That Matter

• Boil for exactly the time given after adding the pectin. Boiling it longer breaks the pectin down and the jelly will not set.
• Keep some of the jalapeño seeds if you like a hot jelly. The seeds and the white ribs carry most of the heat.
• Stir the jelly gently before jarring it. It sets while the pepper flecks float, and stirring keeps them spread throughout.

Serve It With

Cream cheese and crackers · Baked ham · Sharp cheddar

Storage

Sealed jars keep in a cool, dark cupboard for up to 1 year. Once opened, keep in the fridge for up to 3 months. The jelly sets fully within 24 hours.

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.