Homemade Hot Pepper Jelly
This sweet and spicy hot pepper jelly can be used as a topping for all things sweet and savory!
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Servings: 3 cups
Ingredients
- 2 cups white vinegar
- 2 cups granulated sugar
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 jalapenos seeded, ribs removed, chopped
- 1 tablespoon Kosher salt
- 1 teaspoon black pepper coarse grind
- 1/2 teaspoon cayenne pepper ground
Instructions
- Mix all ingredients in a heavy-bottomed saucepan.
- Bring to a boil over medium heat.
- Reduce to low and simmer for 2 hours or until reduced by 1/3. I like mine a little on the runny side so I can pour over chicken wings or goat cheese. You can always reduce it even more according to your needs.
- Store in an airtight container for up to 2 weeks in the refrigerator
Notes
- Chop peppers into small, similar sized pieces.
- Use a combination of red and green bell pepper for color.
- Add in yellow bell peppers for more sweetness.
- Look for green jalapeños that are crisp and shiny for best results.
- Remove the seeds and ribs if you want to keep the heat level down.
- Chop the peppers in a food processor for easier prep.
- Substitute white vinegar for apple cider vinegar if desired.
- Use a heavy-bottomed pot or dutch oven when cooking the jelly.
Nutrition
Serving: 1/4 cup | Calories: 143kcal | Carbohydrates: 35g | Sodium: 316mg | Sugar: 34g
