Pepper Jelly
120 mins (prep 60, cooking 60)
11 ingredients
5 servings
I adapted this pepper jelly from two separate recipes by Liana Krissoff and Elise Bauer. This recipe doesn't use commercial pectin, instead you make a juice out of Granny Smith apples, plums, and cranberries. The apples and cranberries provide the pectin, and the plums give the jelly a nice color. The fruits also give the jelly a great flavor, which I think makes this jelly a bit more special than the usual pepper jelly.This jelly can be made as hot as you like. If you don't want it to be hot at all, just leave out the jalapenos. The amount I have listed here, 1/2 cup of chopped jalapenos, makes a jelly which is mildly hot, by which I mean you will be able to tell that there are jalapenos in it, but I think it would still be edible by most people. It is not the kind of hot that die-hard chile heads seek out. If you would like your pepper jelly to be hotter, you can increase the amount of jalapenos, or you can use a hotter chile, such as a habanero.I prefer to use ripe, red jalapenos for this jelly, but you can usually only find unripe, green jalapenos in the store. It is OK to use green jalapenos if that is all you can find.N.B. jalapenos and other peppers can vary quite a bit in their heat level. I grow my own jalapenos, and they are considerably hotter than those which you can buy at the grocery store. Before you make this jelly, taste one of your jalapenos - taste a piece from the part of the pepper near the seeds. Gauge the heat level and adjust the amount of jalapenos in the recipe according to the heat level you desire in your jelly.You will need to use the cold plate test to check the set of this jelly; I have included the instructions for this below. Cooking time includes processing time.

Categories:  technique , water-baths , condiments,-etc. , north-american , jellies , canning , american , heirloom~historical , <-4-hours , southern-u.s. , time-to-make ,
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Serving Size (474.94 g)
Servings 5
Amount per Serving
Calories 831.54 Calories from Fat 1.62
% Daily Value *
Total Fat 0.18g 1.41%
Saturated Fat 0.08g 2.1%
Trans Fat 0.0g %
Cholesterol 0.26mg 0.44%
Sodium 13.07mg 2.72%
Total Carbohydrate 214.37g 357.29%
Dietary Fiber 0.64 g 12.7%
Sugars 213.45 g %
Protein 0.21g 2.07%
Vitamin A 247.57IU% Vitamin C 26.9mg%
Calcium 11.98mg% Iron 0.16mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
granny smith apples, black plum, fresh cranberries, distilled white vinegar