We absolutely love pepper jelly for its irresistible sweet-spicy kick that transforms ordinary meals into something extraordinary. Originating from Southern traditions it’s a versatile condiment we use on cheese boards crackers or even grilled meats making it a staple in our kitchen.
With this easy recipe we’ll guide you through crafting homemade pepper jelly using Sure Jell for a foolproof gel every time. It’s simple yet rewarding and perfect for beginners or seasoned cooks alike. Join us as we dive into this flavorful adventure.
Ingredients
To craft our homemade pepper jelly recipe with Sure Jell, we start by gathering fresh, vibrant ingredients that deliver the perfect balance of sweet heat and tang. This list is ordered as we’ll use them in the preparation, ensuring a smooth cooking process.
- 4 cups finely chopped bell peppers (we recommend a mix of green and red varieties for their crisp texture and vivid color, which adds visual appeal and a mild sweetness to our pepper jelly)
- 1 cup finely chopped hot peppers (such as jalapeños or serranos for that essential fiery kick—adjust based on your heat preference to enhance the spicy-sweet profile of our Sure Jell pepper jelly)
- 1¾ cups apple cider vinegar (use a high-quality option to provide the tangy acidity that balances flavors and aids in setting the jelly)
- 7 cups granulated sugar (this sweetens our mixture and helps achieve the signature glossy sheen of homemade pepper jelly)
- 1 package (1.75 ounces) Sure Jell fruit pectin (the key to a firm, spreadable texture—be sure to use the powdered form for optimal results in our recipe)
- Optional: ½ teaspoon butter (to minimize foaming during cooking, ensuring a cleaner final product for our pepper jelly)
Equipment Needed
Before we dive into preparing our homemade pepper jelly with Sure Jell, let’s ensure we have the right tools on hand. This will make the process smooth and efficient, allowing us to focus on creating that perfect sweet-spicy balance.
We recommend the following essential equipment for this pepper jelly recipe. We’ve organized them into a list for easy reference, highlighting key items in bold to emphasize their importance:
- Large stockpot: For boiling the pepper mixture and Sure Jell pectin to achieve the right consistency. Choose one that holds at least 8 quarts to prevent overflow.
- Canning jars and lids: A set of 4-6 half-pint jars with new lids for proper sealing. These are crucial for storing our fresh pepper jelly safely.
- Water bath canner or deep pot: To process the filled jars and ensure they seal correctly, preserving the jelly’s vibrant flavors.
- Measuring cups and spoons: Accurate measurements are key for success—use a 4-cup liquid measuring cup for liquids like apple cider vinegar and a set of spoons for smaller quantities.
- Cutting board and sharp knife: For finely chopping bell peppers and hot peppers. A sturdy board and a chef’s knife will help us achieve uniform pieces for even cooking.
- Heatproof spoon or ladle: Ideal for stirring the mixture without melting the utensil and for transferring the hot jelly into jars.
- Funnel: Makes pouring the jelly into jars mess-free, reducing waste and ensuring a clean finish.
- Timer or candy thermometer: To monitor cooking times and temperatures precisely, as hitting the right boil is essential for the Sure Jell to set properly.
Instructions
Now that we have gathered our ingredients and equipment, let’s guide you through crafting our homemade Pepper Jelly with Sure Jell. We ensure each step is straightforward for a perfect sweet-spicy result every time.
Prep Work
Before we begin cooking, proper preparation sets the stage for success. Start by washing all peppers under cool running water to remove any dirt or residue. Next, finely chop 2 cups of bell peppers for sweetness and vibrant color, and 1 cup of hot peppers like jalapeños for the desired heat level—we recommend wearing gloves to avoid skin irritation from the spicy oils.
- Measure out 6 cups of granulated sugar and set it aside in a bowl.
- In a separate container, combine 1 ½ cups of apple cider vinegar with one packet of Sure Jell fruit pectin to ensure it’s ready for quick addition later.
- If using, add 1 tablespoon of butter to reduce foaming during boiling.
This prep work helps us achieve a smooth texture and balanced flavors in our pepper jelly.
Cooking the Jelly
With our ingredients prepped, we move to the stovetop where the magic happens. In a large stockpot, combine the chopped bell and hot peppers with the apple cider vinegar mixture over medium-high heat, stirring constantly until it reaches a full rolling boil that cannot be stirred down.
- Once boiling, add the granulated sugar all at once and stir vigorously to dissolve it completely—this takes about 1-2 minutes.
- Bring the mixture back to a full boil, then add the Sure Jell fruit pectin and the optional butter. Continue boiling for exactly 1 minute, watching as the liquid thickens and takes on a glossy sheen with a spicy aroma that hints at the jelly’s bold flavor.
- Remove the pot from heat and skim off any foam with a heatproof spoon for a clearer final product.
This step transforms the mixture into a vibrant, shimmering jelly that captures the essence of sweet and heat in every jar.
Jarring and Processing
Now that our jelly is cooked, we focus on preserving it for long-term enjoyment. Using a funnel, carefully ladle the hot jelly into sterilized canning jars, leaving ¼ inch of headspace at the top to allow for proper sealing.
- Wipe the rims of the jars with a clean, damp cloth to remove any residue, then secure the lids and rings fingertip-tight.
- Place the jars in a water bath canner filled with boiling water, ensuring they are fully submerged with at least 1-2 inches of water above the lids. Process the jars for 10 minutes at a full boil, adjusting time based on your altitude as follows:
| Altitude (feet) | Processing Time Adjustment |
|---|---|
| 0-1,000 | 10 minutes |
| 1,001-3,000 | 15 minutes |
| 3,001-6,000 | 20 minutes |
| Above 6,000 | 25 minutes |
After processing, remove the jars and let them cool undisturbed on a heatproof surface—the satisfying pop of sealing lids confirms our jelly is ready for storage.
Make-Ahead Instructions
To streamline our pepper jelly recipe with Sure Jell, we can prepare key components in advance while ensuring safety and flavor integrity. This approach saves time during the main cooking process and makes canning more efficient.
Preparing Ingredients Ahead
We recommend starting with the peppers as they require the most hands-on work. Begin by washing seeding and finely chopping the bell peppers and hot peppers. Store them in an airtight container in the refrigerator for up to 24 hours to preserve crispness and prevent oxidation.
Next measure out the granulated sugar and Sure Jell pectin in advance. Place the sugar in a sealed bag or container at room temperature where it can be stored indefinitely until needed. Keep the Sure Jell in its original packaging or a dry airtight container to maintain its gelling properties.
Mixing and Storing Mixtures
For optimal results we can combine the apple cider vinegar with Sure Jell pectin ahead of time but only if using it within 1 to 2 hours. This mixture should be stored in a covered bowl in the refrigerator to avoid any breakdown of the pectin’s structure.
Storage Guidelines
When making ahead proper storage is essential to prevent spoilage and ensure food safety. Below is a quick reference table for make-ahead components:
| Component | Make-Ahead Time | Storage Method |
|---|---|---|
| Chopped Peppers | Up to 24 hours | Airtight container in refrigerator |
| Granulated Sugar | Indefinite | Sealed bag or container at room temperature |
| Sure Jell Pectin | Indefinite | Original packaging or airtight container at room temperature |
| Vinegar-Pectin Mix | 1 to 2 hours | Covered bowl in refrigerator |
By following these steps we integrate make-ahead preparation seamlessly into our pepper jelly routine allowing us to focus on the joy of cooking when it’s time to boil and jar.
Conclusion
We’ve loved exploring this pepper jelly recipe with Sure Jell, as it’s a simple way to bring bold flavors into your kitchen. It’s perfect for adding a sweet-spicy twist to everyday meals and sharing with friends.
By trying it yourself, you’ll discover the joy of homemade preserves that last and impress. Let’s keep experimenting with recipes like this to elevate our cooking adventures.
Frequently Asked Questions
What is pepper jelly and why is it popular?
Pepper jelly is a sweet-spicy condiment with Southern roots, made from a mix of bell peppers, hot peppers, sugar, vinegar, and pectin like Sure Jell. It’s popular for its versatile flavor that enhances dishes like cheese, crackers, and grilled meats, adding a tangy kick that’s easy to make at home.
What are the key ingredients for homemade pepper jelly?
The main ingredients include finely chopped bell peppers for sweetness and color, hot peppers for heat, apple cider vinegar for tang, granulated sugar for sheen, and Sure Jell fruit pectin for texture. Optional butter reduces foaming. This simple mix creates a balanced, vibrant jelly perfect for beginners.
How do I make homemade pepper jelly using Sure Jell?
Start by prepping and chopping peppers, then combine them with vinegar and pectin in a stockpot. Bring to a boil, add sugar, and boil for one minute to thicken. Jar the mixture in sterilized containers and process in a water bath canner for preservation, ensuring a smooth, flavorful result.
What equipment is needed to make pepper jelly?
Essential equipment includes a large stockpot for cooking, canning jars and lids, a water bath canner or deep pot, measuring cups and spoons, a cutting board and sharp knife, a heatproof spoon or ladle, a funnel, and a timer or candy thermometer for safe, efficient preparation.
Can I prepare pepper jelly components ahead of time?
Yes, wash, seed, and chop peppers up to 24 hours in advance, storing them in the refrigerator. Measure sugar and Sure Jell for indefinite room-temperature storage. Mix vinegar and Sure Jell up to 2 hours ahead and refrigerate. This streamlines the process while maintaining safety and freshness.
How should I store homemade pepper jelly for long-term use?
After processing in a water bath canner, store sealed jars in a cool, dark place for up to a year. Once opened, refrigerate and use within a month. Listen for the “pop” of sealing lids to ensure proper preservation, keeping your jelly fresh and flavorful.