Homemade pepper jelly blends sweet and spicy flavors and is simple to make. It works beautifully as an appetizer topping or as a glaze for roasted meats.
If you haven’t tried pepper jelly, you might be surprised to learn it’s a sweet jelly with a spicy kick. Once you taste it, you’ll understand why it’s so popular. It’s versatile and delicious.
What is Certo?
Pectin is the natural soluble fiber used to thicken jams and jellies. Commercial pectin is available in powdered and liquid forms. Early commercial pectin was sold as a liquid in bottles, often referred to as a “bottle of Certo.” Today liquid pectin is typically sold in pouches; two pouches usually equal one old-style bottle.
The main difference between powdered and liquid pectin is when you add it during cooking. Powdered pectin is added at the start of the cooking process, while liquid pectin is stirred in at the end. Both can produce excellent results, but follow the type of pectin your recipe specifies for the best outcome.
How to Make Pepper Jelly
I grow green bell peppers in my summer garden and save a couple to make pepper jelly, but you can use any bell pepper color you prefer. Depending on size, use about 1–2 peppers to yield 1 cup of minced peppers.
Dice the peppers and place them in a blender or food processor with 1 ½ cups apple cider vinegar and 1 tablespoon hot sauce. Pulse until the peppers are mostly liquefied. If you prefer visible pepper pieces, pulse briefly; for a smooth jelly, blend until completely pureed. Taste the mixture and add more hot sauce if you want it spicier.
Pour the pepper mixture into a medium saucepan and whisk in 3 cups of white granulated sugar. Bring the mixture to a hard rolling boil over medium-high heat — a boil that does not stop bubbling when stirred. Once it reaches that stage, remove the pot from the heat and let it sit for 10 minutes.
Skim off any foam from the surface; this improves clarity and appearance but won’t affect safety. Stir in the liquid pectin (such as Certo), return the pot to the heat, and boil for one more minute.
How to Store Pepper Jelly
To store in jars, immediately ladle the hot jelly into clean, sterilized jars, leaving ½ inch of headspace. Allow jars to cool and the jelly to set for at least 24 hours; it will continue to thicken as it cools.
Refrigerated, pepper jelly will keep for up to three months in a sealed container. It can also be frozen for up to a year. For shelf-stable storage, process jars using a water bath canner for 10 minutes following standard water bath canning guidelines.
What to Serve with Pepper Jelly
One of the most common uses in the South is serving pepper jelly warm over a block of cream cheese with crackers. It’s also excellent in other applications:
- Warm a spoonful and use it as a glaze for chicken, pork chops or ham.
- Use warmed pepper jelly as a meatball glaze.
- Spread a thin layer on sandwiches in place of mayonnaise for a sweet-spicy twist.
- Try it on bagels with cream cheese for an elevated breakfast or snack.
Try homemade pepper jelly on these recipes:
- Southern Skillet Cornbread
- Buttermilk Biscuits
You Might Also Enjoy:
- The Basics Of Water Bath Canning
- Homemade Plum Jelly
- Southern Jezebel Sauce
Pepper Jelly
Ingredients
- 1 cup minced bell peppers (1–2 whole peppers, seeded)
- 1 tablespoon hot sauce
- 1 ½ cups apple cider vinegar
- 3 cups white granulated sugar
- 2 ounces (liquid pectin) such as Certo (typically two pouches)
Instructions
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Place peppers, hot sauce and cider vinegar in a blender or food processor. Blend until peppers are liquified.
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Pour pepper mixture into a medium saucepan. Whisk in the sugar. Heat over medium-high until it reaches a hard-rolling boil — it should not stop boiling when stirred. Keep boiling for one minute.
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Remove the pan from heat and let it rest for 10 minutes. Skim off any foam.
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Stir in the liquid pectin. Bring the mixture back to a boil and boil for one minute.
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Pour the jelly into clean, sterilized jars, leaving ½-inch headspace. The jelly will continue to thicken over the next 24 hours.
Nutrition
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Calories: 50 kcal
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Carbohydrates: 13 g
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Sodium: 55 mg
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Sugar: 13 g
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Vitamin C: 5.8 mg
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