Julie Des Jardin
If you’re looking to spice up your league snack table, give this recipe a try! Green Pepper Jelly is a staple in most Southern gatherings. This jelly is a sweet and spicy concoction made from green bell peppers, jalapeños, apple cider vinegar, and sugar. Teammates and opponents have said this unique taste is similar to a sweet and spicy Indian chutney, but to me, it tastes like pickled jalapeños in jelly form, and I can’t get enough of it!
Although it might look like something straight out of Ghostbusters, I promise you won’t regret giving it a try. The best way to enjoy it is by spreading it over a slab of cream cheese on your favorite cracker. Trust me; one bite of this sweet and peppery jelly will make you a fan for life!
This jelly is perfect to serve with crackers or even with some bagel bites, making it an ideal addition to your league snack table. Even if you’re not from the South, this Green Pepper Jelly will soon become your new favorite snack.
And if you make this recipe, please leave a review and rating letting us know how you liked it! This helps us bring you recipes that you want and love!
Pepper Jelly
Ingredients
- 2 green bell peppers, stems, seeds, and ribs removed, cut into large slivers
- 4 jalapeños, stems, seeds, and ribs removed, finely chopped
- 3/4 cup apple cider vinegar
- 3 cups granulated sugar
- 2 tsp fruit pectin
Instructions
To Sterilize Mason Jar
- In a very large pot, bring water to a boil. Submerge glass mason jar and lid, and continue boiling for at least 12 minutes to sterilize. Use tongs to remove jar and lid, and place on a clean kitchen towel to dry. Keep large pot on the stove to process jar later.
To Make the Jelly
- If using a juicer, juice bell peppers; reserve juice and bell pepper pulp and set aside. Otherwise, use a food processor to finely mince bell peppers.
- Place a small plate in the freezer. In a large, heavy-bottomed saucepan, combine bell pepper juice and pulp (or minced peppers), chopped jalapeños, apple cider vinegar, and sugar. Bring to a rolling boil over high heat and boil for 10 minutes, stirring often. Add fruit pectin, stirring constantly for 1 minute. Take chilled plate out of freezer and dab a small amount of jelly on plate. Return plate to freezer for 1 minute. If jelly has jelled and does not slide down when the plate is tilted, then it is done. However, if the jelly slides down, continue to cook for another minute, and try the freezer test again. Continue cooking until jelly reaches the desired consistency.
- Ladle hot jelly into hot jars using a funnel, leaving at least 1/4 inch of headspace. Wipe rims clean, apply lids, and screw metal bands on firmly.
To Process the Jar
- In the large pot of boiling water, lower jarred jelly, submerging jar in at least 2 inches of water. Process for 10 minutes. Use canning tongs to carefully remove hot jar, and then set it in a cool, dark place. As the jar cools, listen for the lid to snap, signaling a proper seal. If jar does not seal correctly, then refrigerate once it cools to room temperature and use within two weeks. Refrigerate upon opening. Discard opened jar after two weeks.