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This Easy Red Pepper Jelly recipe is my favorite savory jelly recipe. There's nothing like a bit of sweet heat and this homemade red pepper garlic jelly recipe delivers both. May through November is jam and jelly making season at our house. I can't remember the last time I've purchased jam or jelly in the store, it's been years for sure.
Around the holidays there is nothing better than pulling out jars of homemade goodness to share with guests. Plus, the work is already done so it makes for fast serving during a normally busy time of year.
This Red Pepper Jelly is perfect on top of a brick of cream cheese with crackers for an easy appetizer or an excellent glaze for meatballs and chicken. Or smeared on toast. Pretty much anyway you can think of, it's good!
How to Make Red Pepper Jelly
1 cup minced red bell pepper
1/4 cup deveined and minced jalapenos (or pepper of your choice)
5 cloves finely chopped garlic
1 and 1/3 cups vinegar
2 and 1/3 cups sugar or 1 and ½ cups honey (I use raw organic evaporated cane juice)
1 and ½ teaspoons pectin powder (I only use Pomona’s Pectin, read more about how it works, what it is, and why I love it here.)
Place peppers, garlic, and vinegar in a sauce pan. Add calcium water and stir well. Measure ½ cup of sugar into a bowl with pectin and combine.
Bring sauce pan contents to a boil. Add pectin-sugar and stir vigorously for 2 minutes. Add remaining sugar and stir until dissolved. Return to a boil and remove from heat.
Fill warm jars with red pepper garlic jelly within a ¼ inch from the top. Wipe rims clean and put on lids and bands.
Place jars in a hot water bath and process for 10 minutes. Allow to cool on a towel in a draft free area for 24 hours. Check seals and store in a cool dark place. If any jars have not sealed, put in fridge and use within 3 weeks.
Note:Because Pomonas Pectin uses calcium water instead of sugar for the set, you may double or triple this recipe, but make sure you don't alter the ratio of ingredients in anyway.
My favorite recipes using garlic jelly are pairing pouring it over a brick of cream cheese and then makingthesehomemade crackers in 5 minutes as the cracker to dip into it with.
What's some of your favorite holiday recipes? Do you make savory jellies?
Red Pepper Garlic Jelly Recipe
MelissaKNorris
Easy red pepper jelly with pops of garlic for the perfect savory and sweet canning recipe
1/4cupdeveined and minced jalapenosor pepper of your choice
5clovesfinely chopped garlic
1 1/3cupsvinegar
2 1/3cupssugar or 1 ½ cups honeyI use raw organic evaporated cane juice
1 ½teaspoonspectin powderI only use Pomona’s Pectin, read more about how it works, what it is, and why I love it here.
2teaspoonscalcium watercomes with One 1 oz Pomona's Universal Pectin
Instructions
Prepare hot water bath canner and begin to warm water. Wash and rinse jars in hot soapy water right before filling with hot jelly so the glass is warm.
Place peppers, garlic, and vinegar in a sauce pan. Add calcium water and stir well. Measure ½ cup of sugar into a bowl with pectin and combine.
Bring sauce pan contents to a boil. Add pectin-sugar and stir vigorously for 2 minutes. Add remaining sugar and stir until dissolved. Return to a boil and remove from heat.
Fill warm jars with red pepper garlic jelly within a ¼ inch from the top. Wipe rims clean and put on lids and bands.
Place jars in a hot water bath and process for 10 minutes. Allow to cool on a towel in a draft free area for 24 hours. Check seals and store in a cool dark place. If any jars have not sealed, put in fridge and use within 3 weeks.
Keyword red pepper jelly
Tried this recipe?Let us know how it was!
Want more savory canning recipes for putting up the harvest? Yes, the answer is always yes.
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Will you be trying this red pepper garlic jelly? Does anyone else think it looks Christmas in a jar?
The answer is: In jelly, the fruit comes in the form of fruit juice. …In jam, the fruit comes in the form of fruit pulp or crushed fruit. I had originally titled this blog post “Easy Homemade Pepper Jelly”. Once I read this, I changed the title to “Pepper Jelly and Jam Recipes”.
Stir in 1 pouch (85 ml) liquid pectin, then boil again for 1 minute.Take off the heat and let cool completely, stirring every so often.Cover and leave for about 4 - 6 hours, or overnight. This will stop the peppers from floating to the top when canning.
Use pepper jelly on or as a side dipping sauce for jalapeno poppers. Topping for ice cream. Used as a spread to compliment a sandwich or hamburger. On an egg, ham and cheese sandwich.
Jellies and jams do not need to go in the fridge because they have a water activity of around 0.80, and their pH is usually around 3. So they don't have enough moisture to support bacteria and are too acidic for them as well. Conclusion: Keep your jams and jellies wherever you want to.
Generally speaking, if your jam doesn't firm up, you were short in pectin, sugar or acidity or didn't get a hard boil. We will correct that when we remake the jam or jelly!
What happened? If you stir the pectin powder into an amount of sweetener that is beyond the range shown in our recipes, or have too much sweetener already added to the fruit, the pectin powder will be inhibited from dissolving and may go grainy.
It is typically served as a condiment and can be used as a glaze for meats or as a spread on crackers or bread. Some popular variations include hot pepper jelly made with spicy peppers, and red pepper jelly made with red bell peppers.
Ever heard of pepper jelly? Of course you have. If you're from the South, the answer is almost always, "Yes, and I love it." Pepper jelly is a Southern-favorite preserve in jelly form—somewhere between a jam and a relish—that we add to anything and everything.
To remake cooked jam or jelly without added pectin, for each 1 L (4 cups) jam or jelly add 25 mL (2 tbsp) bottled lemon juice. Heat to boiling and boil jam or jelly hard 3 to 4 minutes, then test for signs of gelling.
You know, one with all the flavor but much less heat that would be great for those folks who just can't handle the spice. So with some Mad Hatter Peppers, Mild Hatch Chiles, Banana Peppers and just a handful of Jalapeno Peppers this Mixed Peppers Pepper Jelly was born. And oh my goodness, it is sooooooo delicious.
Hot Pepper Jelly makes an excellent glaze for pork tenderloin, grilled pork chops and ham. Glaze pork chops while grilling, baste a ham with hot pepper jelly while cooking or serve warm as a sauce on the side. Salmon will never be the same.
The primary difference between jam and jelly is that jam is made with fruit and jelly uses fruit juice. Preserves contain whole fruit or large pieces of fruit.
The main difference between the two is the form of fruit. Jelly is made using fruit juice, while jam is made using whole fruits that have been smashed or crushed. Because of this, jam can have seeds or pieces of fruit in it, while jelly has the fruit parts strained out of it.
The main difference between jam and jelly is that jam is made with fruit whereas jelly is made with fruit juice. As a result, jam and jelly have different characteristics: Texture: jam has a semi-firm consistency, and the cooked-down fruit lends it a chunkier texture.
Introduction: My name is Stevie Stamm, I am a colorful, sparkling, splendid, vast, open, hilarious, tender person who loves writing and wants to share my knowledge and understanding with you.
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