Here’s a bright, sweet-spicy homemade red pepper jelly—perfect as an appetizer with crackers and cream cheese 🌶️
🌶️ Homemade Red Pepper Jelly
🛒 Ingredients:
- 3–4 red bell peppers (finely chopped or blended)
- 1–2 red chili peppers (adjust for heat)
- 1 cup apple cider vinegar
- 5 cups sugar
- 1 pouch liquid pectin (or powdered equivalent)
- ½ tsp butter (optional, reduces foaming)
👩🍳 Instructions:
1. Prep the peppers
- Remove seeds if you want less heat
- Finely chop or pulse in a blender (don’t puree completely)
2. Cook the base
- In a large pot, combine peppers + vinegar + sugar
- Bring to a rolling boil over medium-high heat
- Stir constantly so sugar doesn’t burn
3. Add pectin
- Stir in pectin and boil for 1–2 minutes
- Skim off any foam (butter helps reduce it)
4. Jar it
- Pour hot jelly into clean, sterilized jars
- Let cool at room temperature until set
🧊 Storage:
- Keep refrigerated (lasts ~2–3 weeks)
- For long-term storage, use proper canning methods
🍽️ Easy Appetizer Idea
🧀 Cream Cheese & Pepper Jelly Dip
- Place a block of cream cheese on a plate
- Spoon red pepper jelly over the top
- Serve with crackers or toasted bread
👉 Sweet, creamy, spicy—always a crowd favorite
🔥 Tips:
- Use only red peppers for that vibrant color
- Adjust chili amount to control heat
- Don’t reduce sugar too much—it helps the jelly set
If you want, I can give you a low-sugar or no-pectin version or even turn this into a glaze for chicken or wings.
