Pepper Jelly
American

Pepper Jelly

My Pepper Jelly is a lovely addition to a cheese platter. I love it, in particular, with Delice de Bourguignon or a creamy Brie.

By Chef Laura Bonicelli

bell pepperjalapenopectin

Prep Time

20 min

Cook Time

25 min

Total Time

45 min

Servings

64 servings

Ingredients

  • 6 1/2 cupssugar
  • 1 1/2 cupsapple cider vinegar
  • 1 cupsmall orange bell pepper (diced )
  • 1 cupsmall red bell pepper (diced )
  • 1 cupsmall yellow bell pepper (diced )
  • 1/2 cupjalapeno (finely diced )
  • 1/2 teaspoonKosher salt
  • 6 ouncesliquid fruit pectin

Instructions

  1. 1

    In a large saucepan, bring sugar, vinegar, peppers (about 2 quarts), and salt to a boil. Reduce heat and simmer for 10 minutes.

  2. 2

    Bring to a boil again. Add pectin and boil for 45 minutes to an hour to reach 221º F throughout the mixture, stirring frequently. Remove from heat and skim off the foam on the top. (cooking time can vary)

  3. 3

    Ladle into clean jars and cool with the jar open. Put lids on jars and refrigerate. For longer storage, you can also process the jars using standard canning directions.

Chef's Notes

NOTES : The high acid and sugar content allows pepper jelly to keep, refrigerated, for up to 3 months.

Nutrition (per serving)

83

Calories

1g

Protein

21g

Carbs

1g

Fat

1g

Fiber

19mg

Sodium