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Apple Pepper Jelly

Apple Pepper Jelly - recipe card
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A sweet and spicy small-batch jelly made with fresh Granny Smith apples and red bell pepper, with a subtle heat from jalapeño. The jelly sets to a soft, spreadable consistency with bright apple flavor and a gentle pepper warmth, perfect slathered on crackers with cream cheese.

Ingredients

Scale
  • 1 large Granny Smith apple (about 8 oz / 225 g), peeled, cored, finely diced
  • 1/2 medium red bell pepper (about 2 oz / 55 g), seeded, finely diced
  • 1/2 jalapeño pepper, seeded, minced (adjust for heat preference)
  • 3/4 cup (150 g) granulated sugar
  • 1 tablespoon (8 g) powdered pectin (such as Sure-Jell)
  • 1 tablespoon (15 ml) fresh lemon juice
  • Pinch of kosher salt
  • 1/2 tablespoon (7 g) unsalted butter (to reduce foam)

Instructions

  1. In a small nonreactive saucepan (stainless steel or enameled), combine the diced apple, diced red bell pepper, minced jalapeño, lemon juice, and a pinch of kosher salt. Add 2 tablespoons (30 ml) water to prevent scorching. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Reduce heat to medium-low and cook for 8-10 minutes, until the apple is very soft and the peppers have softened; the fruit will release its natural pectin.
  2. Sprinkle the powdered pectin evenly over the softened fruit mixture and stir vigorously to dissolve. There should be no visible clumps. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly to prevent sticking. A full rolling boil is one that cannot be stirred down.
  3. Once the mixture is at a full rolling boil, add the granulated sugar all at once, stirring continuously. Continue to stir over medium-high heat until the sugar is completely dissolved and the mixture returns to a full rolling boil. Boil hard for exactly 1 minute, timing from when the boil resumes after adding sugar.
  4. Remove the saucepan from heat. Add the unsalted butter and stir until melted; the butter helps break up any foam that forms. Let the jelly rest for 1-2 minutes, then skim off any remaining foam from the surface with a metal spoon. The foam is edible but will make the jelly cloudy.
  5. To test for doneness, place a small metal spoon in the freezer for 30 seconds, then dip it into the jelly and lift out. The jelly should sheet off the spoon in a cohesive sheet rather than dripping like syrup. If it drips individually, return the jelly to a boil for another 30 seconds and retest.
  6. If desired, ladle the hot jelly into sterilized 4-ounce (125 ml) jars, leaving 1/4 inch headspace. Wipe the rims clean, seal with lids and bands, and process in a boiling water bath for 10 minutes (adjust for altitude). For immediate use, pour the jelly into a heatproof container and let cool to room temperature, then refrigerate.
  7. Let the jelly set undisturbed at room temperature for 12-24 hours. Do not move or tilt the jars during this time. The pectin will continue to set as the jelly cools, creating a firm but spreadable gel.
  8. Once set, check the seal on processed jars by pressing the center of the lid; it should not flex. For unprocessed jelly, ensure the container is tightly sealed before refrigerating. Store in the refrigerator for up to 3 weeks or in a cool dark place for processed jars up to 1 year.

Notes

For a milder jelly, omit the jalapeño. For more heat, include some seeds or use a serrano pepper. This jelly pairs beautifully with cream cheese and crackers, or as a glaze for roasted pork or chicken. Stored in the refrigerator, the jelly keeps for up to 3 weeks. For long-term storage, process in a boiling water bath (10 minutes for half-pint jars at sea level); sealed jars keep for up to 1 year in a cool, dark place. Once opened, refrigerate and use within 1 month. To serve cold, simply spoon out desired amount; the jelly will soften at room temperature in about 10 minutes.

Nutrition

Keywords: apple pepper jelly, homemade jelly, spicy jelly, sweet and spicy condiment, small batch jelly, stovetop jelly, apple jelly with peppers, jalapeño apple jelly, condiment recipe, holiday appetizer, cheese board jelly

Find it online: https://copycatkitchenco.com/apple-pepper-jelly/