Spicy Red Pepper Jelly
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I like shopping 🛒 at big-box stores where you can buy items in large quantities. One food item that we regularly buy is pointed red peppers. I use them in many of my recipes because I love their sweet taste. They come in a large plastic bag, so I have to use them up fairly quickly to avoid wasting any.
 
If you grew 👩‍🌾👨‍🌾 peppers this summer and still have plenty left, you’ll have the same problem. You’ll need to use them up quickly before they spoil. I have the perfect solution! Here’s a delicious recipe for you… my Spicy Red Pepper Jelly!
 
This condiment is a popular topping for baked brie. The combination of soft, warm cheese 🧀 and jelly is a match made in culinary heaven.
 
This jelly can also be used in other recipes, like my Pork Tenderloin Vitali 🐷, Roasted Red Pepper Parmesan Vinaigrette, Ethiopian Red Pepper Sauce, and many others! This Spicy Red Pepper Jelly is also great as a spread!
 
It’s a nice, versatile condiment to have on hand. I usually use red peppers, and sometimes I’ll add some orange or yellow ones, but never green ones, as I find them to taste “soapy” 🧼 and they aren’t ripe anyway. They’re not like a poblano pepper.
 
Next time you buy or grow too many peppers and still have plenty sitting on your kitchen counter, you’ll know exactly what to do. This easy Spicy Red Pepper Jelly recipe is definitely the answer. If some of you are not too familiar with the canning process, here’s a great video for you: How to Do Home Canning
Bon Appétit!🍽
 
Check out these other tasty homemade condiment recipes…😀
– Quick Pickled Mushrooms
– Olive Tapenade
– Homemade Horseradish
– Sweet & Spicy German Mustard
– Pickled Jalapeños
– Strawberry Butter
– Bread & Butter Pickles
– Homemade Dijonnaise
– Sweet & Savory Homemade Ketchup
and for even more delicious condiment recipes 🥫, click on this link… Recipe Category • Condiments
 

 
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Spicy Red Pepper Jelly

Spicy Red Pepper Jelly

This Spicy Red Pepper Jelly is a great topping for baked brie but also a delicious ingredient for other recipes. It's definitely a must have!
5 from 5 votes
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Servings 6 - 250 ml jars

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Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 1 day
Total Time 1 day 25 minutes

Ingredients
  

  • 3 1/4 cups granulated sugar, divided
  • 3 tbsp. pectin
  • 6 cups red peppers, coarsely chopped
  • 2 tsp. red pepper flakes, or to taste
  • 1 cup white vinegar
  • 1 tbsp. unsalted butter
  • 1/2 tsp. fresh tarragon, chopped tips & tricks
  • 1/8 tsp. ground Himalayan pink salt, or to taste

Directions
 

  • In a small bowl, whisk ¾ cup sugar with pectin; set aside.
  • In the bowl of a food processor, combine red peppers and red pepper flakes; process for 15 seconds or until somewhat finely chopped. You should have about 2 ½ cups give or take.
  • In a large pot over medium-high heat, add red peppers, remaining 2 ½ cups sugar, white vinegar, butter, fresh tarragon and salt. Stir very well and bring to a boil; cook for 4 minutes.
  • Add sugar-pectin mixture and cook for an additional 4 minutes. If there are some larger chunks of pepper, purée with an immersion blender.
  • To find out if it’s ready, dip a metal spoon in ice cold water. Dry it off and scoop up some jelly. Let it cool off to room temperature. If it sets up, it means it’s ready otherwise cook it a little longer.
  • Remove from the heat and fill up the prepared jars. Process the jars in the boiling water bath for 10 minutes. Place them in a draft-free area and wait until the lids snap down.

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