Spicy Red Pepper Jelly

Spicy Red Pepper Jelly
Here in North Carolina, it hit a whopping 91 degrees already. What. Say it ain’t so! I am one for cooler temps and creamy dishes.
Red Pepper and Jalapeno
But to match the heat outside, Morgan and I made this spicy red pepper jelly. And, oh, does it have a kick! Morgan loves anything spicy, so instead of green bell peppers, I used jalapeños. These lend enough spice to perfectly compliment the sweetness of the jelly mixture. Spicy and sweet never tasted so good!
 Red Pepper and Jalapeno-4We like to include this on our charcuterie board when we have friends come over for dinner. It is always a huge hit! Pair it with some toast or crackers and Boursin cheese for a delicious bite!
I even prepared some of the toast points you see for a book club meeting! This pepper jelly can be made ahead of time and stored in the fridge until you are ready to use.
Red Pepper and Jalapeno chopped
You can chop your pepper mixture up as coarse or as fine as you would like. This step will provide the texture of the final product so make it as chunky or as smooth as you like. Personally, we like to chop the peppers pretty fine so that you don’t get huge chunks of pepper on your toast but the choice is yours.
Red Pepper Jelly on toast

This Spicy red pepper jelly is super versatile, it can be used as a stand alone appetizer but it is also great on chicken biscuits, jalapeno poppers, or used to spice up a grilled cheese. It works great wherever you would like to add a little heat and sweetness the choice is yours.

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Spicy Red Pepper Jelly


Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 1/2 cup Red bell pepper chopped
  • 3/4 cup Jalapeno pepper chopped
  • 1 tsp dried red pepper flakes
  • 2 1/2 cup white sugar divided
  • 1/2 cup apple cider vinegar
  • 1 tbsp SURE-JELL powdered pectin
  • dash of your favorite spicy pepper powder for more spice (optional)
  • 1 baguette sliced diagonally
  • 1 package Boursin cheese

Instructions

  1. Combine red bell pepper and jalapeno into your favorite food processor or blender and blend until fairly small pieces of pepper are left. This is where you will find the chunkiness of your jelly so adjust to your preferences.

  2. Whisk the pectin with 1/4 cup sugar and set aside.

  3. Combine the pepper mixture with the remaining sugar and vinegar in a medium saucepan and bring to a vigorous boil over high heat, stirring occasionally. Continue the boil for 5 minutes. Make sure the mixture is not stuck to the sides. The sugar will dissolve fairly quickly so don't be alarmed that it looks like the ratio is off.

  4. Gradually add the pectin and continue boiling for about 2-3 minutes, stirring constantly. Your jelly should come together at this point.

  5. Remove from heat and let cool slightly before canning. (I realize there are other instructions on how to properly can foods, but I feel fine just spooning it into a ramekin or glass mason jar, leaving any lid off of it until it comes to room temp.) Red pepper jelly can be made ahead of time and kept in the fridge for a month.

  6. Arrange your baguette slices on a baking sheet and brush each lightly with olive oil.

  7. Set on the top rack of the oven with the broiler on high for about 5 minutes. Watch it closely for browning as every oven is different.

  8. Once browned, take the toast out of the oven and let cool.

  9. Assemble your appetizer by first spreading the red pepper jelly on the toast and then topping with Boursin crumbles.

  10. Serve alone or alongside a charcuterie board!

 

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Recipe Name
Spicy Red Pepper Jelly
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