Green Pepper Jelly

Tuesday, February 4, 2014

Pepper jelly is sweet and spicy. Pair it with cheese on a cracker or in a sandwich.

Remember when I had that Can It Forward party back in August? Yea, so this is one of the jelly recipes we made that day. I’m just now getting around the posting it cause, well, I don’t know… It has been in my drafts since then and it just never made it’s way to the top of the list. I was reminded about it the other day when I cracked open our last jar of this jelly and began wondering if I had ever posted the recipe… Don’t take that to mean it’s not worth making, because it definitely is.

I had never had pepper jelly before making it at the canning party, so I wasn’t really sure what to expect. You’ll notice there’s a decent amount of sugar in the recipe, so it’s no surprise that it’s got some sweetness to it. It’s also got a great peppery flavor that I really can’t describe in any other way.

You can play with the ratio of the kinds of peppers you use depending on how much spice you want in this. I’d so err on the side of spicier than you think you want it. I’d like to make this jelly again with all jalapenos just to see how it turns out. The pepper jelly pairs well with cheese, whether that’s on a cracker, or in a grilled cheese sandwich.

Two Years Ago: Candied Bacon Chocolate Chip Cookies
Four Years Ago: Spicy Sweet Pretzel Party Mix
Five Years Ago: Alton Brown’s Overnight Cinnamon Rolls
Six Years Ago: Chocolate Cupcakes and Stuffed Chicken Burgers

Green Pepper Jelly

Pepper jelly is sweet and spicy. Pair it with cheese on a cracker or in a sandwich.

Ingredients:

3 cups bell peppers, seeded and finely chopped (this was 2 large peppers for me)
1 cup jalapeno peppers, seeded and finely chopped (this was 6 jalapenos for me)
1 cup apple cider vinegar
2 packages (= 3.5 oz = 12 Tbsp) powdered pectin
5 cups sugar

Directions:

Place peppers, vinegar, and pectin in a large dutch oven over high heat. Bring to a rolling boil and add sugar.

Return to rolling boil and cook for 2 more minutes.

Ladle in to hot jars and process in boiling water according to information on pectin container (10 minutes for most altitudes).

Recipe adapted from AllRecipes.com

Better than Store Bought, Condiments

3 comments »

16 Responses to “Red Wine Jelly”

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colleen @ Secrets from the Cookie Princess — October 2, 2015 at 10:03 am
Cool recipe–sounds great!

And I hear you on the blog writing hiatus, mama. My little one is 9 1/2 months and my blog has definitely been put on the back burner. Though I still cook and play with recipes (we gotta eat), I’ve just decided that when time is precious, I’d rather spend it with him than photographing, writing and posting. I’m sure I’ll get back to it when he’s a little more independent (or at least willing to play by himself for more than a few minutes at a time). You were one of the blogs that inspired me to start writing my own, so I hope you eventually find the swing of things that works for you again. Until then, enjoy that precious face.
- beantownbaker — October 16th, 2015 @ 2:57 pm
  
  Thanks for the kind words. I love hearing from people I inspired to start blogging 🙂 Warms my heart. I am hoping to find a rhythm that works with our new life as a family of three.
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Barbara — October 2, 2015 at 9:47 pm
I’ve always enjoyed reading your blog and making your recipes! Your blog is one of the first I ever discovered and became hooked on reading bloggers! One of the first things I ever made were your peppermint patty cookies and still get requests one year later from friends that I hardly see. Those are a hit! Very memorable.
So glad you felt the itch to come back to writing. Yay!
- beantownbaker — October 16th, 2015 @ 2:58 pm
  
  Thanks for leaving this comment. Those cookies get tons of requests from my friends and family too! They’re great. Hoping to keep scratching this itch when we get back from Italy. Our WiFi here is painfully slow…
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Cindy S. — October 3, 2015 at 10:47 am
I really enjoy reading all the things in your blog, I also love the fact that you are getting to explore a whole new country. I find that fascinating and would love to travel but that takes money of which I have none….lol So I will just live vicariously thru your posts!! The jelly sounds terrific will have to put on my to make list. What kind of cheese is it that you paired with it? Give that baby a squeeze and y’all keep exploring !!!
- beantownbaker — October 16th, 2015 @ 3:00 pm
  
  The cheese in the pic is a goat milk brie. It’s delicious. When my lactose intolerance is flaring up, I have to avoid cow’s milk. I’ve honestly come to prefer goat and sheep milk cheese because of it. And the goat milk brie comes in such a cute little package. You can find it at Trader Joes or even most big grocery stores.
  
  Hope I’m doing justice to your living vicariously through us 🙂
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Tracy | Pale Yellow — October 4, 2015 at 10:51 am
Welcome back! I’ve always enjoyed your posts, I’m glad your family is doing well and having adventures. This recipe looks lovely! I image it would make a lovely addition to a fancy cheese tray!
- beantownbaker — October 16th, 2015 @ 3:01 pm
  
  Thanks! It would be great with some fancy cheese. That is one thing we’ve really enjoyed here in Italy. I wish we could bring a ton home…
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Ted — October 9, 2015 at 6:29 pm
Hi Jen, I was wondering about how you were doing not too long ago. Happy to hear from you!
- beantownbaker — October 16th, 2015 @ 3:02 pm
  
  Hey Ted! I don’t have many readers who I knew in real life before I started blogging! Things are good. Hope all is well with you.
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Beth — October 13, 2015 at 9:22 am
welcome back,I hope,i have missed your posts ..I have followed you since you were in Boston and have always enjoyed your notes and recipes…I too love to sew so maybe you can let me in on a few secrets and I will share some with you..:o)…your daughter looks like an angel….bless your family and keep the posts coming….
- beantownbaker — October 16th, 2015 @ 3:04 pm
  
  Thanks for reading and sticking around during the radio silence period. Hoping it doesn’t continue much longer… I’m actually taking a 6 week beginners sewing class that I’m loving. We’ve done a zipper and piping and applique so far.
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Carol — October 18, 2015 at 1:03 pm
Hi! I’m a blog “lurker”…use them for the recipes and tutorials, but never leave comments. But I HAD to this time. Backstory: I used your recipes every time I had to bake something. I LOVE your approach to baking! (and once upon a time was single woman living in Boston) Anyway, I had two small kids and loved reading your stuff…a young, career woman and wife….then moving half way across the country.
Life got busy. My sewing took over any “blog lurking” time I had.
Yesterday I needed your cheesecake recipe. I found your blog. Before I read your recent post I thought to myself, I wonder what that lady is up to these days…
LOVED reading that Youre a momma now…and living half way around the world!
We also had a baby girl this year (late in the game, but she completes our family ❤️). Anyway, just wanted to say congrates!…and good luck with the sewing!!
- beantownbaker — November 5th, 2015 @ 9:24 pm
  
  This comment makes me smile ear to ear. Thanks for leaving it. So glad you came out of lurker mode to comment. I love hearing from people who have been reading for a while. Thanks for coming back after all this time!
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Ashley (QLCC) — October 21, 2015 at 2:35 pm

Welcome back! 😀
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Angelo — April 20, 2016 at 12:41 pm

I made this for Christmas presents this year. It turned out great and is quite tasty. Is great over brie and cream cheese. Also great over a croissant with white cheese.

Green Pepper Jelly