Homemade Pepper Jelly

by Kathy Strahs on August 16, 2013 · 2 comments

Post image for Homemade Pepper Jelly

I am this close to finally canning something!

Waterbath canning just might be my cooking Mt. Everest. I really want to conquer it, but I’ll admit I’m still a bit intimidated by the process. So far, I’ve been having fun with just the actual jam- and jelly-making part. That part is incredibly easy, and the taste of homemade preserves is better than anything you can buy. This amazing Homemade Pepper Jelly is the third or fourth preserve I’ve made since I first tried my hand at Strawberry Freezer Jam a few years ago. There’s a little heat from the jalapeños, but overall the jelly is rather mild. The sweet heat paired perfectly with my favorite Manchego cheese, and it’s also wonderful with meats and on sandwiches.

Pepper Jelly going for a slow spin in the FreshTech

I say I’m this close to canning because Ball, the American company that’s well known for its glass canning jars, sent me a slew of supplies for learning how to can. I’ve now got jars, labels, pectin, a rack, recipes – even their FreshTECH Automatic Jam & Jelly Maker (you can see the makings of my pepper jelly getting ready to take a slow spin in it above). So far, over the past few weeks, I’ve made some incredible applesauce from the Anna apples my friend Lisa picked from her trees and blueberry jam for the kids’ lunches in addition to this pepper jelly. Later this month I’ll be trying out fresh fig preserves!

All I’m missing now is a pot big enough to fit the canning rack. Evidently, my stockpot is an inch too narrow! So until I get around to picking up a canning pot (and carving out a spot in my kitchen cabinets to store it), we’re enjoying our preserves right out of the fridge…which is actually working out just fine for now. :-)

P.S. For my pepper jelly, I used the recipe that appeared inside the FreshTECH booklet, which gave directions for making it with the machine. In case you don’t have the machine, I found a very similar recipe (below) on the Ball website that uses all the same ingredients, but with directions for making the pepper jelly on the stovetop.

Homemade Pepper Jelly



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{ 2 comments… read them below or add one }

Mary Delgiacco October 26, 2013 at 12:36 PM

Your recipe has a lot less sugar than the one I just made, you can be sure I will make yours, how soon can homemade pepper jelly be eaten ??

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Kathy Strahs October 26, 2013 at 1:44 PM

It won’t be completely set once it comes off the stove but I usually go ahead and take a taste. Things ought to be fully set in 24 hours.

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